The braised mutton in Wuzhen is very particular about the selection of materials. It must be made from the "Flower Goat" of that year, that is, the Young Lake Sheep. This kind of mutton is tender and fat, with a fine and clean skin and a lot of paste. The condiments are generally radish, soy sauce, yellow wine, red dates, rock sugar and ginger. There is a folk saying in Wuzhen that "mutton in one winter is better than a few Jin of ginseng". Mutton is sweet and warm, and has the functions of invigorating qi and tonifying deficiency, warming the middle and warming the lower, stimulating appetite and strengthening strength. It contains far more protein than pork, which can make people plump and moisturize their skin if eaten frequently.

The best time to taste Wuzhen mutton is after the autumn wind. At that time, in the streets and alleys of Wuzhen, all the mutton shops were full of diners.

Pickled white water fish in Taihu Lake

This dish is made of wild white water fish from Taihu Lake. Its meat is delicate, smooth and tender, and its soup is delicious. Generally, white water fish die when caught out of the water, but it is preserved properly and its taste remains unchanged. If you encounter live white water fish, don't miss the opportunity, so that the store can kill and steam it alive and taste its fresh and tender flavor. However, it should be noted that although this fish is fresh and delicious, it has many fishbones, so you should be careful when eating it.

stewed duck with bean sauce

The ducks raised with snails, loach, small fish, shrimp and grain as feed around Wuzhen were selected. After secret processing, the appearance of sauce is red and shiny, the entrance is crisp and delicious, and the aftertaste is endless. For the convenience of carrying, Wuzhen sauced duck now has vacuum packaging products available.

What's delicious in Wuzhen? What are the specialties in Wuzhen?

Zongxiang zharou

Dumplings are fragrant and tied with meat. Pork belly is wrapped with leaves of dumplings and burned until it is soft and fragrant. It tastes fat but not greasy, crisp and not rotten.

Stir-fried bamboo forest chicken

This dish is made of free-range chicken in Huazhang Bamboo Garden, which is sauteed and braised with plain oil. The chicken is fragrant and chewy.

Old town simmer eggs

As the name implies, a wedding egg is a good dish, so it is a must-have dish for a wedding banquet in Wuzhen people's homes. It is made by simmering local eggs in half, dipping them in minced meat and simmering them in chicken soup.

In addition to the special dishes introduced by the above small series, there are Wuzhen champion ball, glutinous rice eight-treasure duck, grandma's sugar rice cake, soy milk raw fish roll, spring wildfire rice and so on.

(The above picture is from the Internet)