Jinfeng Mutton Jinfeng Town is located along the river. There is abundant pasture on the river beach, and farmers have the habit of raising sheep.

The real estate goat is not big, but the meat is delicious. After braised in braised, the color is bright and the taste is mellow. When cut plainly or stewed, the meat is crispy and fragrant.

Many mutton shops are scattered on the streets, attracting diners from all over.

Mutton is available in restaurants in every town. Mutton is generally available from July every year until the following spring.

The more famous ones include Maomao Mutton Shop in Dian'an Town and Hongcai Mutton Shop in Jinfeng Town.

These mutton restaurants serve mutton as their main dishes, as well as aquatic products from the Yangtze River and seasonal vegetables. They attract diners from far and near and have a prosperous business.

Zhoujiaqiao mutton seems to have been quite famous in the past, especially the Baojia mutton restaurant, which is delicious, and the Yangtze River delicacies are also good. My grandma lives on the bank of the Yangtze River, so you can eat authentic delicacies when you go there!

Tuolu cake is a famous traditional snack in Yangshe and Tangqiao.

This cake has a long history, dating back more than 150 years. It has a unique production process. Two ovens are needed to bake it. The lower one is the bottom oven (flat bottom) and the upper one is the top oven (pointed top, cone-shaped).

When baking, the two ovens are heated at the same time, and the cake is cooked by the heat of the top oven. It has the tendency of the top oven dragging the bottom oven, so it is called drag oven cake.

The tuolu cake uses fine white flour, white sugar, clean suet (processed raw lard), shepherd's purse, sesame, osmanthus, etc. as raw and auxiliary materials.

The taste is oily but not greasy, sweet but not sticky, fragrant and delicious.

It is crispy, sweet, crispy, loose and fragrant, with a plump appearance, golden color and clear crispy layer.

Gaozhuang Dried Tofu Fenghuang Gaozhuang Dried Tofu began in the Xianfeng period of the Qing Dynasty and has a history of more than 100 years. It is exquisitely made, unique and cheap.

At the end of the Qing Dynasty and the beginning of the Republic of China, it had been sold well in Changshu, Jiangyin, Wuxi and other places.

Gaozhuang dried tofu is available in thick and thin types. It is purple in color and has a fine texture. The five-spice seasoning is permeated with the flavor. It is a good product to eat as a snack or as a side dish with wine.

The three fresh anchovies from the Yangtze River are treasures in southern aquatic products. They enter the river to spawn in late spring and early summer every year. The flood season is from "Xiaoman" to "Mangzhong".

"Compendium of Materia Medica" records that shad "are available in early summer but not available in the remaining months, hence the name."

Anchovy has a flat, wide and long body, white as silver in color, and a lot of fat under the scales. It generally weighs about 1 kilogram. The scales are edible, tender and fresh.

In ancient times, it was listed as the emperor's "imperial meal" delicacy. Now it is famous overseas and exported to Hong Kong, Singapore, Japan, the United States and other places.

The shad enter the river offshore and rely on the natural push of the tide to move forward.

The waters of the Yangtze River in Zhangjiagang belong to the estuary section. The anchovy consumes very little body fat when it reaches this area. It is plump and plump, with the freshest meat flavor and rich nutrition.

It is determined that every 100 grams of meat contains 16.9 grams of protein, 16.9 grams of fat, 0.2 grams of carbohydrates, 33 mg of calcium, 216 mg of phosphorus, 2.1 mg of iron, 0.14 mg of riboflavin, 4 mg of niacin, and 22 kcal of calories.

The quality of the anchovies caught in Zhangjiagang is among the best. It is a key production area in Jiangsu Province and a major base for foreign trade exports.

The output was the highest in 1974 and 1977, both exceeding 100,000 kilograms.

Brewed anchovies are a famous local delicacy in Zhangjiagang and are deeply loved by the masses.

The method is to remove the internal organs of fresh anchovies (without removing the scales), wash them, add an appropriate amount of fermented wine and cooked lard, add onions, ginger, ham slices and seasonings, and steam them in a basket for about 15 minutes.

After being released from the cage, the anchovies are fragrant with wine, white in color, tender and delicious.

On April 12, 1975, during the visit of Chairman Kim Il Sung of the Democratic People's Republic of Korea and the State Council to Nanjing, Zhangjiagang (Shazhou) shad was specially sent to Nanjing to entertain state guests.

The scientific name of saury is "swordfish", which is a migratory fish.

Every spring, groups of swordfish swim up the river, forming a fish flood.

There is a farmer's proverb that "the swordfish emerges from the mist in the spring tide", which is the earliest fresh fish in spring.

The swordfish has a long and narrow body shape with thin sides, rather like a sharp knife. It is silvery white in color and has tender meat but many fine hair-like bone spurs.

The meat is delicious, fat but not greasy, and has a slight aroma.

Liu Zai, a famous scholar in the Song Dynasty, once praised it in a poem: "The shoulders are hunched with thunder, the blush is freshly watered, and the ginger, cinnamon and pepper are used to make the fragrance float on the nose when it is not ripe." The saury noodles and saury wontons have unique flavors and are very popular.

Swordfish is one of the main aquatic products in Zhangjiagang and can be caught in the waters of the Yangtze River.

In the early stage, there are many males, with large bodies and a lot of fat; in the later stage, there are mostly females, with small bodies and less fat.

After the "Qingming Festival", the meat of saury becomes old and it is commonly known as "old knife".

Swordfish wonton is a traditional folk snack in Zhangjiagang.

Its preparation method: split the saury into two halves from the tail upward, remove the head, skin and big bones, mash it with the back of a knife, remove the fish bones, add seasonings, mix with leeks or lean pork to make a filling; then use refined white meat.

Add appropriate amount of salt and water to the flour and knead it into a dough, roll it into a very thin dough, and wrap the saury meat filling into wontons.

Boil the wontons in boiling water until they float and serve.

The entrance has an attractive fragrance, the taste is delicate and tender, extremely delicious and has a unique flavor.

Puffer fish was called "fish" in ancient times, and is known as the "three delicacies of the Yangtze River" together with anchovy and saury.

The pufferfish has an oval body, a round head and a small mouth. The back is generally dark brown with patterns, and the abdomen is white with fleshy spines. It has no scales or gallbladder, and has air sacs that can be inflated by inhalation.

They are born in the waters where salt water and fresh water meet, and they go up the river to spawn every spring.

Zhangjiagang catches pufferfish early and has a high yield.

Puffer fish is rich in nutrients, fat, delicious and gamey, which makes it unique.

"Mingdao Magazine" of the Song Dynasty once praised it as "a strange flavor among aquatic animals".

Puffer fish also has the functions of replenishing deficiency, removing dampness, soothing the stomach, and relieving hemorrhoids.

However, the blood, liver, and ovaries are highly toxic, and if cooked improperly, it can easily lead to death from poisoning after eating.

After liberation, the people's government prohibited private trading and all purchases and sales were made by the state.

After processing, puffer fish can be made into frozen fish fillets or canned food, and valuable medicines such as pufferfish and pufferfish acid can also be extracted from the liver and ovaries.