Huzhou specialties are as follows:

1. Fried meat pie

The first bite is amazing, crisp and delicious! But after eating the first one, I don't want to clip the second one. It's very boring. But now I think about it, the aftertaste is still very good.

2. Fine sand sheep tail

I remember that elders often mentioned that at that time, fine sand sheep tail was made of fresh lard and red bean paste. The workmanship was complicated, but the taste was completely different from the present. In fact, many things are like this. In fact, the older it is, the better.

3. Boiled fish balls

Made of white fish in Taihu Lake, the fishy smell of fish is not very strong, and it melts in the mouth. The "meaty feeling" is very floating, and the fish balls are very light. It is said that Xiong Zi, the king of Wen, was stabbed in the throat when he was eating fish once, and immediately cut the chef angrily. After that, the king of Wen ate fish, and the chef must first cut the head, peel the fish skin, remove the fishbone and finely chop it into fish balls.

4. Double-handed noodles

Double-handed noodles are a special snack in the ancient town of Jiangnan, with more than 1 kinds of marinade, beef, shredded vegetables and pickled vegetables, especially double-handed noodles (also called crispy fried fish noodles) as the top grade.

5. Thousands of vermicelli packages

Ding Lianfang thousands of packages are made of thin and tough beans, wrapped in pure diced pork legs, and served with butterfly slices and bamboo shoots made by kai yang, scallops and Anji Xiaofeng, and fried sesame seeds. Wrapped tightly and airtight, it can be cooked for a long time without paste.

The auxiliary materials of soup are unique. Ding Lianfang Qianzhang Bao is made of special vermicelli and secret spicy oil.

5. wok

Nowadays, few people spread wok in the street, but every time I think of grandpa's wok soup, my heart is warm.

6. Dingsheng Cake

Dingsheng Cake is reddish in color, soft and fragrant, and sweet and waxy in mouth. Mainly put the rice flour into the Dingsheng cake model, compact it, scrape it flat with a knife, put it in a cage and steam it for 2 minutes with strong fire until the cake surface is ripe, take it out and turn it over on the chopping board.