The food in Wuzhen is unique. There are many delicious dishes in Wuzhen, including good fish, meat and wine. So don’t be afraid of not having something to eat when you come to Wuzhen. The delicious dishes in Wuzhen still pay great attention to the preparation techniques.

You can go and try it. In addition, the night view of Wuzhen at night is also extremely beautiful, so you can go and have a look.

Braised mutton! There is a folk saying in Wuzhen that "one winter of mutton is worth more than a few pounds of ginseng."

In winter, it is a very satisfying and satisfying thing to have a bowl of piping hot braised mutton noodles, sprinkle with chopped green onion, and drink the fresh and sweet mutton soup.

Wuzhen's braised mutton is very particular about the selection of ingredients. It must use the "flower nest sheep" of the year, that is, Qingnian Hu sheep. This kind of mutton has tender meat with less fat and fine skin with more cream.

Then use a large earthen stove and dead mulberry trees to cook it all night. In order to remove the mutton smell, you have to put in whole white radish and sugar cane segments.

The braised lamb that finally came out of the pot was delicious.

Diners have different preferences for mutton. Some like fat and lean meat, some prefer the tenderness of the meat, some like the plump tail, and some specialize in mutton hooves. The best time to taste Wuzhen mutton is after the autumn wind blows.

Almost every shop in the streets and alleys of Shiwuzhen has a big pot steaming in front of it.

Whitewater fish! Whitewater fish is a wild fish in Wuzhen waters. It grows in pollution-free rivers. Its meat is tender and delicious, and it is a rare freshwater treasure.

Whether steamed or braised, it is a rare delicacy.

Whitewater fish usually die immediately after being caught out of the water, but if they are preserved properly, their taste can remain unchanged.

If you have the opportunity to encounter live whitewater fish, don't miss it. Hurry up and let the store kill it alive and steam it to enjoy its freshness and original flavor.

Of course, white-water fish braised in braised sauce and cooked with chopped pepper is also a rare delicacy. Some stores even pickle white-water fish with light salt and then steam it, which is somewhat similar to the method of stinky salmon in Huizhou cuisine, and it also has a unique flavor.

Sanbaijiu! Wuzhen brand rice wine currently has three products, namely 55℃ Sanbaijiu, 12℃ white glutinous rice wine, and 4℃ sweet white wine.

These three wines are hand-brewed using traditional techniques.

Sanbaijiu is famous for its rich aroma, mellow taste, soft entrance, refreshing aftertaste and lingering fragrance.

With a thin layer of wine in a small wine glass, take a sip and the unique punch of soju will spread in your mouth, leaving you with a long aftertaste.

There is a magical saying here: "Drinking in the morning can make you drunk for a whole day, drinking every day can make you drunk for a lifetime."

Sauce Chicken and Sauce Duck! Wuzhen Sauce Chicken and Sauce Duck are cooked repeatedly with original juice and soup. Due to the production process, they are particularly easy to preserve. There is a saying that "it won't go sour in June and won't freeze in the twelfth lunar month". The sauce is red, shiny, crisp and tender.

Delicious.

Every aspect of making sauced chicken and sauced duck needs to be strictly controlled, and the heat must be very accurate. It requires unique cooking methods and years of cooking experience.

The old Wuzhen restaurant "Lehui Braised Food" opened by Asan in the Hexi Farmers Market (small vegetable market) is very famous for its sauce chicken and duck, and it is the best in Wuzhen.

Midnight Yipin Xian! Utilizing the meaning of fish and sheep combined, the two raw materials are combined into one, mutually exclusive of their respective odors, making the umami taste more unique.

The raw materials are Wuzhen Lake mutton and crucian carp from Chexi River, and the food tastes more regional.

Braised hooves with dried bamboo shoots_! The combination of pig trotters and dried bamboo shoots is a perfect match - the hooves absorb the fragrance of the bamboo shoots, and the bamboo shoots absorb the fatness of the hooves. There is me in you and you in me. Add thick red soy sauce

And spices, paired with a bowl of rice or clear soup noodles, is enough.

Small wontons! Although it is just a few wontons in a bowl of clear soup, with at least a light garnish of minced green onions, the taste of this bowl of wontons is rich and long-lasting.

The wonton skin is juicy and smooth, the meat filling is fresh and delicious, and the snow-white and clean wonton soup is like a quiet freehand painting drawn with the lightest ink.

Stinky dried tofu! Stinky dried tofu is available all over the country, but Wuzhen's stinky dried tofu has a unique flavor. It is made from high-quality dried tofu soaked for more than 20 hours.

It is only brewed with traditional marinated water, so it has no peculiar smell and has a pure aroma.

Traditional brine is not easy to come by. Some stores have used the brine for several years. Vegetable stems and bamboo shoot roots are added every year. In order to prevent deterioration, red-hot iron tongs are used to put them into the brine for sterilization from time to time.

Nowadays, stores in Wuzhen usually fry the dried stinky beans in vegetable oil, skewer them on bamboo skewers, and smear them with bean paste.

There are also dried stinky beans that are steamed, euphemistically called "Qianli Piaoxiang".

In fact, diners who like stinky dried beans don't care about the name at all, as long as the smell is pure and complete.

Sugar-roasted eggs! Most children in the north may have only eaten egg yolks or poached eggs. If children from Jiangsu and Zhejiang come to Wuzhen, their childhood memories may be ignited in an instant.

Because this is what the elderly like to cook for their children. It is nutritious, sweet and chewy.

In the cold winter, roadside stalls will have small blackboards hanging out, which read, "Celebrating the New Year, eat sugar and burn eggs, sweet!" The method is very simple, boil the water in the pot, put in

Add rock sugar, sprinkle some wolfberry, turn to low heat, break the eggs and pour them into the pot. The outermost egg white solidifies first, but the golden egg yolk inside is still flowing and tender.

If you like something old-fashioned, cook it longer, add sweet wine and fermented rice, and a sweet bowl of sugar-roasted eggs will come out.

The above is an introduction to the food in Wuzhen. The food in Wuzhen is worth trying, especially if you are tired from walking, you should eat something and take a rest. Many small shops in Wuzhen are also interesting and worth visiting.