Nanxiang steamed buns can be tasted, and the rest are delicious food from all over the country.

Hangzhou:

Traditional dishes in Hangzhou:

"West Lake Vinegar Fish" is the most famous dish in Hangzhou. Nowadays, the most famous vinegar fish in West Lake is the century-old shop "Louwailou" at the southern foot of Gushan Mountain. West Lake vinegar fish, also known as "uncle and sister-in-law handed down treasures", is said to have been cooked by sister-in-law for brother-in-law in ancient times. To choose grass carp with moderate posture, it is best to blanch it with clear water first to master the heat. Serve with sweet and sour sauce. The dish is bright red in color, fresh and tender in meat, sweet and sour, and slightly crab-flavored.

Secondly, the "Hangzhou Sauced Duck" is made from the fat duck that was raised in that year, first pickled and then carefully made with sauce. Its meat color is purplish red, fragrant and oily, with endless aftertaste. It's delicious with table wine. The duck is salted first, then sauced. It is a famous dish with traditional flavor in Hangzhou. It is reddish in color, fragrant and oily, salty and fresh.

Then there is the "dry fried bell", which is made of high-quality tofu skin wrapped in minced tenderloin, cut into inches and fried. If wrapped in bamboo shoots, mushrooms and mashed potatoes, it will become a vegetarian's favorite "vegetarian clock"

Dongpo Meat is a traditional dish in Hangzhou, which is stewed with thin-skinned tender meat and famous wine. The color is bright red, the juice is mellow, the shape is crisp but not broken, and it is fragrant and waxy, but not greasy.

The following are Hangzhou's special snacks: Cat's Ear (a kind of pastry, each as big as a finger sleeve, which is the chef's most exquisite skill), chicken crisp, Daoxiao Noodles, scallion juniper, hangzhou dishes durian crisp and Wu Shan crisp. You can try Zhiweiguan chain store. There is a branch near West Lake in Wu Shan Square.

Shaoxing:

Old wine, stinky tofu, Shaoxing fermented bean curd, duck meat, sweet cake and dried plum vegetables are all very popular with local people. in addition

Dishes made with soy sauce are also famous, such as sauced ducks, sauced geese and pickles. There is fennel, which is closely linked with Kong Yiji, a character written by Lu Xun, and has long been known as local snacks.

Ningbo:

Seafood is the most local specialty, so you can have a seafood dinner.

Special snack Wuzhen: smoked bean tea

Smoked bean tea, also known as baked bean tea, is the main raw material of bean tea. Processing and production of smoked beans: First of all, choose good tender edamame, which must be late autumn soybean, especially fragrant cowpea. Boil the fresh late beans in light salt water until they are half cooked, take them out and drain them, then put them in an iron sieve and bake them on a charcoal fire. Must be charcoal fire, not firewood or coal fire, otherwise it will be polluted by fireworks and gas. ...

Wuzhen mutton

Tongxiang is the main producing area of Hu sheep. Braised mutton with Hu mutton as raw material is a traditional dish in this area, especially in Puyuan and Wuzhen.

Sanzhenzhai sauced

Sanzhenzhai sauced chicken is made from the native chicken raised by local farmers that year. When processing, it is fired as a whole, soaked in raw juice and taken out of the pot for three times; Then adding first-class soy sauce, yellow wine, sugar and spices to soak and burn; After cooking, you have to apply a layer of sesame oil to finish it. The sauce chicken cooked in this way is bright red in sauce color, crisp and delicious at the entrance, with endless aftertaste.

Sanbaijiu

What is Sanjiu Liquor? It is clearly written in Qing Wu Town Records: "It is made of white rice, white flour and white water, so it has a name."

Sister's cake

Sister-in-law's cakes are fragrant, crisp and waxy at the entrance, moderately sweet in salt, not greasy or scanty, full of pastoral flavor, but not rough. Sister-in-law cakes have been produced in Wuzhen for at least a hundred years.

Suzhou:

The ballad sings: "There are many famous snacks in Gusu, which are sweet, soft and crisp." Fried steamed bread with crab shell yellow and Tiger Claw twisted stick ... "

Instant fresh meat moon cake

Few southerners don't eat moon cakes with Su Like flavor. They look golden and shiny, taste crunchy, and taste sweet and salty. Sweet stuffing includes pine nuts, walnuts, roses and red beans. Salty fillings include ham, shrimp and leeks. Among them, fresh meat moon cakes are probably the most memorable. In front of the stalls of time-honored brands, you can see the queues waiting for the sale of moon cakes all the year round, and the Mid-Autumn Festival is in short supply.

Tasting method: The most important thing is that the skin is thin and the stuffing is big, and the crisp layer is clear and tidy.

Feng Zhen da wan noodles

Few bowls of noodles can bring delicious wine to diners like Fengzhen noodles, because in addition to the common meat bones and eel bones, distiller's grains and screws are added to the soup. The topping is a piece of braised pork, but it is also different from ordinary braised pork. It's white and complicated. You can't put soy sauce in the stew. You can only season it with salt. Therefore, braised pork is delicious and delicious, and it melts at the entrance; The noodle soup is fresh and smooth, and the wine is mellow.

Tasting method: only provided between the long summer and early autumn. Old Suzhou people always say that when you eat a bowl of white flour in hot summer, you will feel the wind under your arm.

Hongbaitang aozao noodles

Fried fish noodles in red oil, stewed duck noodles in white soup, and people who have tasted the noodles in Aozao will never forget the unique flavor of the noodles in clear soup. Pan Xiaomin, the national catering master of Program Mansion, went to Kunshan Aozao Noodle Hall to study more than ten years ago, so that authentic Aozao Noodle was settled in Suzhou, and the formula and taste were constantly improved. The soup is more refined and has a stronger taste. Besides fried fish and braised duck, braised pork and wild shrimp were added as ingredients.

Chicken head rice soup

Suzhou people are very particular about eating "ginseng in water" chicken head rice. First, eating chicken head rice from Nantang is of the best quality; The second is to buy a small amount and eat it all at once, which is fresh with the taste of water; Third, we must eat it in the Mid-Autumn Festival. Once you miss it, you will have to wait for the listing next year.

Crab shell yellow

The shape and color of crab shells are yellow. Suzhou people love tea. In the old teahouse, one of the two kinds of refreshments with the highest ordering rate is crab shell yellow. In the era of material scarcity, the occasional crab shell yellow is also an initial heart, and the feeling of leaving fragrance on teeth and cheeks is destined to become a beautiful eternity. In the popular traditional tea, the crispy soles of socks with salt and pepper flavor are also one of them. Shortcake, exquisite workmanship, layers as thin as cicada's wings, really see kung fu.

Fish spring rolls

The branding of Suzhou spring rolls is a must. The cook shook the dough with a pot in one hand and lifted it into a clean sheet. Spring rolls are as thin as paper, round as a mirror, transparent and soft. Fish-flavored spring rolls, as the name implies, are filled with perch meat and supplemented with shrimp. They are rich in fish flavor and have distinctive local characteristics of "land of fish and rice".

Oil-fermented

"pot" is a popular cooking term in Jiangsu, Zhejiang and Shanghai, also known as immersion frying; Tight fermentation means less fermentation, firm after steaming, crisp outside and loose inside after scalding. Suzhou people prefer to call it "Xinglong steamed bread", which means prosperity. It is precisely because of this beautiful moral that listing in winter, as a gift between relatives and friends during the Spring Festival, is often in short supply.

Small wonton

Wonton is the most common spot in Jiangnan. Almost transparent skin as thin as crepe, with a little pink meat in the middle. In the most common white porcelain soup bowl. Sprinkle some green chopped green onion and garlic leaves, yellow shredded chicken skin, or a little seaweed and shrimp skin in the broth. The soup is delicious and I want more.

Recommended restaurant: wonton restaurant next to Fenghuang Street Market.

How to taste: the taste of small wonton soup is very important. Bone soup cooked for a long time is so fresh that your eyebrows are about to fall off. The flavor of Jiangnan is all in this small bowl of wonton.

Appraisal: 3 yuan/copy.

Sugar porridge

The childhood nursery rhyme of "selling sugar porridge" is deeply rooted in people's hearts, and the softness and sweetness of sugar porridge are equally unforgettable. Suzhou's sugar porridge is quite famous. First, put the brown sugar glutinous rice porridge into a bowl, and sprinkle a layer of red bean paste on the surface, which has the beauty of red clouds and snow. Mix well when eating. Spicy, sweet, fragrant and waxy.

How to taste: In the most traditional Suzhou sugar porridge, red bean paste is made of broad beans and brown sugar water, not red beans.

Appraisal: 3 yuan/copy.

Nine niang cake

As soon as the Spring Festival passed, sweet and sour fragrance began to float in the street. Nine niang cake, a Soviet-style food in spring, is only sold for one season. It looks like a small moon cake and is filled with bean paste and sesame seeds. Especially the rose stuffing, the white and red flesh seems to penetrate into the skin. Take a bite while it's hot. It is fragrant, sweet and sour, crisp and tender, with soft skin, sweet stuffing and waxy taste. It has the feeling that the cake is not intoxicating.