There are many famous local dishes in Yixing, which often leave a deep impression on people and are praised by others.

But now we see less of it.

Yixing local cuisine is related to local characteristics and seasonality.

Yixing is a water town in the south of the Yangtze River on the coast of Taihu Lake, with mountains and rivers.

There are four distinct seasons in the south of the Yangtze River. In the past, people in Yixing paid attention to what kind of food they ate in each season.

Everyone knows the "Three Whites of Taihu Lake", the fresh delicacies in the lake, whitebait, "white strips" and white shrimps.

The key to taste is the word "white".

If the white shrimp turns into "red shrimp" when burned, it is not Taihu white shrimp.

The strangeness is strange here.

And "green tea shrimp".

This uses Yixing river shrimp and Yixing super fried green tea.

First, pinch out the shrimps and wash them in cold water with bamboo chopsticks.

The important thing is that you can't wash it with your hands. Your hands are hot and the shrimp meat will not be fresh when heated.

The green tea is brewed first and then set aside.

Place the shrimps in the oil into the pan and cook until cooked. Pour the tea leaves into the pan and stir-fry briefly. Add condiments and then add the shrimps.

The tea-leaf shrimps are "pure and white" and have a pleasant tea aroma.

Shrimp and tea, all at the right temperature.

The Yixing people's "raw grilled eel back" is also very unique and comes in several colors. For example, the "raw fried butterfly eel slices" is unique.

If you want to catch larger eels, you cannot use the "penholder eel".

Generally, restaurants have to put the eel in a pot of boiling water and "boil it", but the eel slices in Yixing pay attention to killing them alive and frying them freshly, and you can't boil them in the boiling water first.

After killing, wash it and cut it into thin slices with a diagonal knife. After frying, it should turn over and look like the wings of a small butterfly.

This is the skill of the sword.

Moreover, Yixing pays special attention to the season when eating eel, such as "eel tube braised meat", it is best to use Xiaoshu eel, which is fresh and tonic.

In spring, there are seasonal dishes such as "silkworm seed shrimp", "coiled dragon and crazy tiger", "cauliflower ball fish", etc.

"Yangxian prawns", these shrimps must first be raised in brewed green tea.

There are also "Dali Braised Chicken" and "Dali Pork Ribs" from the mountains.

Very affordable too.

The west wind blows, the frost is white, the chrysanthemums are yellow, and the crabs' legs are itchy.

That’s the season when people in Yixing eat crab.

In the past, Yixing's green-shell "stream crab" was famous far and wide.

As the saying goes: "The chelated seals are both full of tender jade, and the convex red fat on the shell is fragrant."