Wujiang Perch

In the Western Jin Dynasty, there was a man from Wujiang, Cao Mao Hans Zhang (word Ji Ying). He was an official in a different place three thousand miles away from home. Whenever autumn winds started, he thought of the perch in his hometown. In order to taste the perch in his hometown, he abandoned his official position and returned to his hometown of Wujiang. This is evidenced by his poem: "When the autumn equinox started, the Wujiang River was full of water and perch was fat, and it was a pity that I didn't return home for three thousand miles." After this incident, it was passed down as a story.

Perch feeds on fish, shrimp, etc. It is large, up to .6 meters long, with small black spots on its back and dorsal fin. It lives in the coastal waters, spawns in the estuary at the junction of salt and fresh water in early spring, grows fast, and swims into the freshwater river in autumn. Perch is a natural raw material, so it should be cut and eaten. Its taste is delicious and its meat is tight, which is widely spread all over the world. In Songling Town, Wujiang City, there is a 2-mile-long river that draws Taihu Lake from the Grand Canal to the Yangtze River and turns into the East China Sea. It is called Wusongjiang (Songjiang for short) and is famous for its rich bass.

There is a weeping rainbow bridge on the Wusong River, and a weeping rainbow pavilion is built on the bridge deck. Scholars in the Song Dynasty and later generations came to Wujiang after admiring the perch, often boarded the perch pond on the weeping rainbow bridge, drank wine, enjoyed the autumn scenery, and were intoxicated with the weeping rainbow pavilion, leaving behind many beautiful sayings about perch. For example, Su Dongpo, a great writer, intoned, "Ji Ying really won ondine, and he is also a sage for bass." The great calligrapher Mi Nangong (Mi Fei) said in a poem: "Jade breaks bass frost and oranges, and the rainbow and autumn are all over the southeast." Because of their praise, Wujiang perch became famous. Chen Yaozuo, the prime minister of Longtuge in the Northern Song Dynasty, praised Wujiang as the hometown of perch in his poem "The boat is tied to the shore, and the autumn wind inclines to the sun." During the Song Xining period, Lin Zhaozhu, a magistrate of Wujiang County, built the "perch pavilion" to make the perch hometown

Tongli Min Cake

Min Cake, also known as Tou Cake, which is a specialty of Tongli Town, Wujiang, Suzhou. Min cake was originally a common snack food made by farmers in the south of the Yangtze River, with a history of at least 5 years. The ingredients and making method of Tonglimin cake are unique, its color is dark green, bright and clean, fragrant, sweet but not greasy. More than half a month after purchase, the flavor remains unchanged. When it is made, firstly, Mincao (ramie, also known as Tianqing Dibai Grass) is beaten into juice with lime, and then kneaded with glutinous rice flour to make skin, with bean paste, peach kernel, pine nuts and diced sugar lard as stuffing, made into moon cakes, and cooked. Mincao is sweet, cold and non-toxic, and contains many ingredients, such as coffee tannic acid, carotene, protein, sugar, etc. It has medicinal values such as clearing away heat and toxic materials, diminishing inflammation, stopping bleeding and preventing miscarriage.

smoked bean tea

although this tea originated in the countryside, it is also very popular. Smoked beans are made from edamame. First, choose green edamame with full particles, cook it in boiling water, dry it, put it on barbed wire, and slowly smoke it with charcoal fire. Baking and smoking should avoid fierce fire, and it is necessary to stir the edamame from time to time to make the water evaporate. At this time, the green edamame is green as jade, and the entrance is fragrant and soft. Finally, put the smoked beans in lime retort, and collect the water in the dried beans to make them hard and crisp, so that they can be used as smoked bean tea all year round.

kohlrabi

Datoulai, also known as a knot in one's heart, is one of the varieties of mustard. As early as the Neolithic age, there was a history of planting mustard and other vegetables in China. Wujiangxiang kohlrabi is made of fresh kohlrabi and has a history of more than 2 years. Its main producing areas are in towns such as Zhenze and Qidu in the southwest of Wujiang.