Tongxiang cuisine includes preserved mustard tuber, Wuzhen handmade sauce, stinky dried bean curd, Wuzhen Qingtuan, Wuzhen braised mutton and so on.

1. mustard tuber: mustard tuber is one of the important specialty products in Tongxiang city, and it is the processed product of stem mustard tuber, which is rich in protein, vitamin C, sugar, phosphorus, calcium, iron and other substances.

2. Handmade sauce in Wuzhen: China is the country with the earliest origin of soy sauce production, which has a history of more than 2, years, and is naturally fermented and brewed.

3. Stinky dried beancurd: Stinky dried beancurd is found all over the country, but the stinky dried beancurd in Wuzhen has a unique flavor. It is brewed with excellent dried bean curd for more than 2 hours, and no chemical preparation is used, only traditional old bittern is used, so there is no peculiar smell and the fragrance is pure.

4. Youth League in Wuzhen: It is made by kneading tender wormwood and mucro grass into glutinous rice flour, which used to be used by Wuzhen people to pay homage to their ancestors, but now it is more necessary to taste new things, and the function of Youth League as a sacrifice has been gradually weakened. The youth league has been circulated for more than a hundred years and generally has no stuffing. In the past few years, there have been many kinds of green balls with sweet and salty fillings, such as lard rose green balls, black ocean crisp green balls, fresh meat green balls, etc., but the most popular one is still the solid green ball with its natural color, which may best reflect the pure breath of spring.

5. Braised mutton in Wuzhen: The braised mutton in Wuzhen is very particular about the selection of materials. It must be made from the "Huake sheep" of that year, that is, the young Hu sheep. This kind of mutton is tender and fat, and its skin is clean and creamy. It is an indispensable tonic dish in Wuzhen's winter season. There is a folk saying that "one winter mutton is better than a few kilograms of ginseng". The selection of braised mutton in Wuzhen is very particular. 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, and its skin is tender and creamy. The condiments are generally radish, soy sauce, yellow wine, red dates, rock sugar, ginger, etc. It must be cooked with big fire first and then with slow fire. The heat depends on the flexibility of the burner.