Wuxi ribs: Wuxi sauce ribs are red and bright in color, crisp and fragrant, moderately sweet and salty, but not greasy. This dish has a history of 100 years and enjoys a high reputation at home and abroad. 1982, the Central News Recording Film Studio filmed the firing and sale of Wuxi sauce ribs.
Myrica rubra: Myrica rubra is produced in Dafu Mountain and Ma Jishan in the suburbs. It has been cultivated for nearly a thousand years.
Jiangnan is the birthplace of Myrica rubra, which was called "wuyue Guo Jia" in ancient times. Myrica rubra is thick and small, sweet and sour, and there are more than ten varieties, such as dark plum, white litchi, big leaf and fine pedicle. Results It has the effects of quenching thirst, stimulating appetite, benefiting qi and promoting fluid production. People in Wuxi also like to eat "red bayberry soaked in wine". Adding a small amount of brown sugar to red bayberry wine can dispel dampness, stop diarrhea, relieve summer heat and keep out the cold.
Yangshan peach: Yangshan peach is one of the famous specialties in Wuxi, which has been cultivated for nearly 70 years. Tangible beauty, bright color, good taste, delicate meat, tough skin and easy peeling, rich juice, rich fragrance, instant in the mouth. There are many varieties of peaches, among which early-maturing "Yulu", middle-maturing "Baifeng" and late-maturing "Baihua" peaches are the best. It is not only good in color, fragrance and taste, but also contains some protein, fat, vitamins and various minerals. It is a specialty of Wuxi and sells well in Hong Kong, Macao and overseas.
Clear water oil gluten: Wuxi oil gluten has a long history, golden color, smooth surface and crisp flavor, and is a major specialty of Wuxi.
Yixing Phyllostachys pubescens: Yixing has Phyllostachys pubescens100000 mu. Bamboo shoots are tender and delicious, with almost no astringency.
Good tea: Good tea strips are tight and curly, with green leaves, white hair, crystal clear, mellow fragrance and unique flavor.
Whitebait in Taihu Lake: more than two inches long, slightly round in length, shaped like a Hosta, seemingly boneless and intestinal, delicate and transparent, silvery white in color, so it is called whitebait. During the Spring and Autumn Period, Taihu Lake was rich in whitebait. In the famous sentence of the Song Dynasty poet "After beginning of spring, whitebait frosted perch", whitebait and perch were listed as treasures among fish. During the Kangxi period of the Qing Dynasty, whitebait was listed as a "tribute". Whitebait was originally a kind of marine fish, and later settled in Taihu Lake to breed, which is a rare specialty of Taihu Lake. Whitebait is tender and nutritious, without scales, thorns and fishy smell. It can cook all kinds of delicacies and is deeply loved by consumers at home and abroad. Whitebait is a traditional foreign trade product in Jiangsu, and Taihu brand frozen whitebait has a long-standing reputation in the country. Japanese people often mix whitebait and herring seeds and sea urchin sauce with condiments to make precious dishes. The color, fragrance, taste and shape of dried whitebait remain unchanged for a long time. Before cooking, soak it in water to make it soft and boneless, and make it into various seasonal dishes, which is not inferior to fresh whitebait. In 1980s, whitebait from Taihu Lake moved south to Dianchi Lake and West Lake, becoming a famous local specialty.
White fish in Taihu Lake: also known as "minnows", named after "head-to-tail up", is one of the carnivorous economic fish, with narrow body, flat side, thin bone scales and silvery light. At present, there is no breeding, mainly relying on natural fishing. White fish, with tender meat and much fat under the scales, looks like shad and is a valuable fish in Taihu Lake. "Wu Junzhi" contains: "White fish out of Taihu Lake wins, the people have to pick it, and when the Sui Dynasty entered Luoyang", white fish was once presented to the court as a tribute. White fish mostly grow in the open waters of Taihu Lake and feed on small fish and shrimp. It is a self-propagating sleeping fish in Taihu Lake, which can be caught all year round, with the highest fishing yield in June and July. "Wu Junzhi" has "Wu people call the awning moldy, and the fifteenth day after the plum blossom is timely. White fish even came out. It was called white at that time. " After liberation, the white fish resources were protected, and fishing was prohibited during the breeding period, which made the white fish flourish.
White shrimp in Taihu Lake: In the Qing Dynasty's Taihu Lake Preparation, it was recorded that "white shrimp in Taihu Lake is the best in the world, and its color is still white when it is ripe". White shrimp is a popular aquatic product with thin shell, tender meat and delicious taste. The "drunken shrimp" made of white shrimp is served on the table, and the shrimp is still skipping in the mouth, which is extremely fresh and delicious. White shrimp has a high meat yield after peeling, and can also be processed into dried shrimp. After peeling, it is "opening the lake". Shrimp can also be used as medicine. Support acne sores, reduce milk, and strengthen intestines. This is a tonic. Oral administration has the function of detoxification and diuresis. Drinking a bowl of shrimp soup after drinking makes you feel comfortable and delicious.
Yangtze river shad:
Jiangyin is famous for its aquatic products, including three delicious foods in the Yangtze River: shad, swordfish and puffer fish. Among the three kinds of fresh fish, shad is the best, and it is called "the king of fish". The shad is fierce, guerrilla warfare is rapid, and the scale front is fast to attack other fish, so it is also called "Hunjianglong". But it's very delicate. Once out of water, it will soon die, so shad is rare. The shad produced in Jiangyin is fresh and tender, rich in fish scale oil and delicious.
Black du wine:
Jiangyin Heidu Liquor is a unique product of southern glutinous rice wine, which is said to have been created by Du Kang. This wine looks like glue ink, with a strong smell and a sweet but not greasy taste. After drinking, it can replenish blood, strengthen spleen, regulate menstruation and promote blood circulation for postpartum pregnant women, and is listed as a famous wine in Jiangnan.
Milk:
Expanded milk is a super tonic, which is used to treat mental deficiency and chronic dysentery. It is extremely precious, and its value can be compared with that of gold. In recent years, due to excessive hunting, it has become increasingly rare. Now it has been listed as one of the precious animals protected by the state.
White fish in Taihu Lake:
Majishan Lake is wide and rich in white fish and shrimp in Taihu Lake. There are 4,300 mu of intensive fish ponds in the dike. The crab in Taihu Lake has a hard shell, well-developed muscles, rich meat flavor and unique flavor.
Yangmei:
Maji Mountain is known as the "Jiangnan Fruit Basket" and is rich in high-quality bayberry. There are hundreds of years of cultivation history, and there are more than ten excellent varieties such as Dianshantang, Tandong, Tanqun and Xue Tao. Ebony in Tanxi and Panlong Bay is especially top grade and is listed as a royal tribute. Now there are more than 2,000 miles of Myrica rubra in the whole mountain, with an annual output of 1 10,000 tons.
Guanfeng good tea:
Majishan tea tree was first planted in Tang Dynasty, and Xiaolingshan ancient tea is the ancestor of Wuxi tea tree. Tanxi wild tea is also quite distinctive. In recent years, the introduction of fine varieties, large-scale cultivation of refined "Guanfeng" fine tea, has become one of the famous teas in China.
Mashan taro:
Taro is also called taro, and it is called squat pit. Maji sweet potato is big and round, waxy and delicious. It has been cultivated for more than 1000 years and has been famous in Suzhou, Wuxi and Changzhou.
Xiaolongbao Wuxi Xiaolongbao, a traditional name in Wuxi, has a history of one hundred years. It uses high-quality flour, fine ingredients, small cage cooking and southern flavor. It has the characteristics of not breaking the skin when picked up, not leaking the bottom when turned over, full of salt water when sucked, and fresh but not greasy. Steamed bread is thin and stuffed, and tastes delicious. In autumn and winter, the cooked crab yellow oil is filled back, which is the famous "crab powder cage", which tastes delicious.
Dried oil bean curd, a traditional snack in Wuxi. Cut the old tofu with a knife to the thickness of 1cm, fry them in an oil pan until golden brown one by one, put them in a bowl, cut them with scissors, and pour in cooked soy sauce, sweet noodle sauce, chopped green onion, Jiang Mo, sugar and other seasonings to serve. This kind of snack has an attractive aroma, crisp outside and tender inside, and is very popular with the public.
Sanxian wonton Sanxian wonton originated from the folk in Dongting Township, Xishan City, and later developed into a traditional famous spot in Wuxi. Wonton is made of fresh meat, Kaiyang and mustard tuber, so it is called "three fresh". Sanxian wonton is the most popular snack in Wuxi with thin skin, rich stuffing and fresh soup as seasoning.
Square cake Square cake is a traditional name in Wuxi. 1943 was transformed from Huzhou Dafang cake by Wang Yuqing, the owner of Liufangzhai in Chong'an Temple. The square cake is made of a special square wooden template, and the cake powder is concave after screening. Add fresh meat, bean paste, lard and other fillings, sieve a layer of cake powder, scrape it flat, cut it into pieces with a knife, and steam it in a cage over high fire. The cake is white and soft, full of stuffing, and has a strong Jiangnan flavor.
Radish cake Radish cake is a Wuxi-style snack. Production method: Wash radish, shred it, marinate it with a little salt, squeeze out water, add chopped green onion and mix well. In addition, flour and cold water are mixed into a paste, and then an oval mold spoon made of white lead skin is used. Coat the bottom layer with powder paste, add shredded radish, coat with batter, fry in oil pan until golden brown, and demould. It tastes delicious.
Fermented cotton balls have a history of one hundred years in Wuxi. It selects the first-class white glutinous rice flour, mixes it with hot water, cuts it into cubes, and makes it into a small circle like cotton seeds with a flat screen. In addition, mash the wine and sugar into a bowl, and put the cooked jiaozi and soup into the bowl. Fermented cottonseed is round and soft, waxy and sweet, and it is a delicious snack for the elderly.
Begonia Cake Begonia Cake was founded in Qing Dynasty, and became famous for its shape of begonia flower, and gradually became one of Wuxi-style snacks. It mixes flour and yeast powder into paste with cold water, brushes a little water and oil in a special mold, injects the batter into fillings such as bean paste, fresh meat and vegetable lard, then covers the surface with the batter, adds diced sugar lard, shredded red and green melons and melon seeds, and puts the iron plate sprinkled with white sugar on a coal stove for baking. Sweet and delicious, especially hot food.
Hanging powder glutinous rice balls, also known as five-color glutinous rice balls, are the traditional names of Di Xin. It selects 70% white peony root and 30% white peony stem, washes them with clear water and immerses them in water, then grinds them into gouache with water, puts them in a cloth bag to remove water with stones, rubs them evenly, and then wraps them with fillings such as fresh meat, vegetable lard, sesame seeds, bean paste, roses and sugar. When eaten, it can be cooked in boiling water, soft, tough and smooth, and the filling is fresh and clean.
Tangtaro Tangtaro is the traditional name of Wuxi. Created on 1858. It selects taro seeds from local first-class taro, peels them, washes them, releases alkali, burns them until they are purplish red, then turns them into slow fire, and adds brown sugar and osmanthus to boil them. It has the characteristics of crisp taro, bright red color, fresh sweet soup and overflowing fragrance, and is a timely snack suitable for all ages.
Magnolia Cake 1850 is made by Wuxi Ji Sun Cake Group Store, which is named after the season when magnolia is in full bloom. This kind of cake is made of glutinous rice flour mixed with boiling water into small pieces and made into cake embryo. Stuffing, such as vegetable lard, bean paste, fresh meat, roses and sesame seeds, is fried in a pan and branded with oil. It is golden yellow, with crisp skin, soft and waxy inner shell, sweet and salty, and attractive flavor.
Shaomai Shaomai is one of the traditional famous spots in Wuxi. Created on 1757. This snack is made of pork leg meat, pork fat, shepherd's purse or tender leaves of green leafy vegetables, and mixed with seasonings to form pork fat stuffing (or stuffing made of glutinous rice and gravy). Add water to the white flour and knead it into a thick-bottomed thin skin, then wrap it with stuffing and steam it. It is delicious and non-sticky.