Product name: beggar chicken product origin: Changshu product features: rich in fat, crisp and tender chicken, delicious. Product technology: Changshu beggar chicken uses local specialty-Luyuan Sanhuang chicken as raw material. This chicken is tender and the best one is about1700g. The specific production method is as follows: after the live chicken is slaughtered, it is pickled with vegetable oil, cooking wine, refined salt and onion ginger; Add seasonings such as ham slices, mushrooms, shrimp skin, winter bamboo shoots, onions, ginger, wine, etc. to the chicken; Then the chicken body is wrapped tightly with pig net oil, wrapped with lotus leaves and tied tightly with thin straw rope to form a pillow shape; Finally, cover the whole chicken with sticky yellow mud on the fire.

That's it.

Wangzhuang watermelon

"Wangzhuang Watermelon" is a traditional agricultural product in Shang Hu Town, which is famous for its "thin skin, juicy, sweet and crisp taste". As early as 1950s and 1960s, Wangzhuang Watermelon enjoyed a high reputation in East China such as Shanghai, Suzhou and Nanjing. At that time, only varieties such as Huadong No.6 and Jiefanggua were planted. Driven by the great adjustment of agricultural industrial structure in 1998, watermelons in Wangzhuang developed rapidly, building bases, creating brands and increasing benefits.

Shenxiang grapes

1985 grape planting was carried out in Shenxiang area, Qigan Village, Dongbang Town. After more than 20 years of development, it has gradually expanded from the initial 5 households 10 mu to the current 7 19 mu, including 520 mu of grapes in rich season, and the varieties have developed from a single giant peak to giant rose, fragrant moon, summer black, yellow honey, Fujiminori and so on. In June 2006, with the help of the government and relevant departments, Shenxiang Grape Professional Cooperative in Dongbang Town, Changshu City was established to expand the development of grape industry and form brand advantages.

red bayberry

Baoyan Yangmei is a specialty of Yushan Town, Changshu City, Suzhou City, Jiangsu Province. Baoyan Myrica rubra juice is rich, moderately sweet and sour, sweet in flavor, rich in sugar and ascorbic acid, and has high nutritional value. Fruit is not only fresh food, but also one of the main raw materials in fruit processing industry. Myrica rubra, also known as Long Qing and Cinnabar, is named after its shape like water poplar and taste like plum, belonging to Myrtaceae.

Baoyan Bay in Yushan faces the back lake, which is a good place to produce bayberry. According to historical records, the history of planting Myrica rubra in Baoyan Bay at the southern foot of Yushan Mountain can be traced back to more than 900 years ago.

Datang grapes

Changshu Tangzhifenglian Fruit Garden covers an area of 280 mu and has been engaged in the production of fresh grapes since 2004. Its brand name is "Tang Jie" and its owner is a woman named "Tang Yazhen". In 2006, "Tang Jie" vineyard has entered the initial production period, with an initial production area of 65,438 mu and more than 80,000 kilograms of fresh grapes, achieving sales income of more than 400,000 yuan. In 2007, the harvested area of grapes reached 200 mu, the output of table grapes was 350,000 kg, and the sales income was more than 6,543,800 yuan. Introduction and self-propagation are a major feature of "Tang Jie" vineyards. Introduce excellent grape varieties to meet the market demand, and the self-propagation of grapes is to reduce the development cost and investment ... [Details]

Guo Zhuang fried chicken

Pan-fried diced chicken is a famous dish of Wang Si Hotel in Changshu at the beginning of this century. Wang Si Restaurant was founded in Guangxu period of Qing Dynasty (1887), which was a small restaurant owned by local villager Wang Sikai. It is characterized by "oil chicken and white wine, mountain fragrant wild cover". This dish is made from local "san huang" hens by a unique cooking method. It has the characteristics of golden and shiny color, plump skin and rich aroma. This dish should be cooked in large quantities. ..... [Details]

Changshu beggar chicken

Call flower chicken, also known as yellow mud stewed chicken. According to legend, there was a beggar at the foot of Yushan Mountain in the late Ming and early Qing Dynasties. After slaughtering the chicken and taking out its internal organs, because there was no cooker, he spread mud on the mountain, cooked it in the fire, removed the mud shell and ate it, which was very delicious. "beggar chicken" got its name from this. In the ninth year of the Republic of China, Zhu 'er, a famous chef in Mountain View Garden, chose "three yellow" hens (yellow feathers, yellow mouths and yellow feet), added chicken gizzards, fresh meat, ham and mushrooms as fillers, wrapped them with lotus leaves, and improved the production techniques such as mud coating, paying attention to the heat, stewing and shelling. Without losing the original shape, he put them in a pot and poured sesame sweet sauce and sesame oil. Because the skin is golden, the aroma is overflowing, the meat is tender, the ingredients in the belly are palatable, the color and smell are good, and the sounds are all ...

Fried chicken

Pan-fried chicken was created by Wang Si Restaurant in the 26th year of Guangxu reign (1900). Wang Sijia, the shopkeeper, has a secret frying pan. Every spring and autumn, he takes three yellow hens and cooks them half-cooked. After cooling, he put them in the oil pan and stewed them with low fire. Fat chicken is plump, golden and bright in color, tender and crisp in meat, and oily and fragrant.

Hupu yellow croaker

Hupu Town, located at the mouth of the Yangtze River, is rich in delicious yellow croaker. Every year in March and April of the lunar calendar, flowers bloom and the weather is beautiful. There are many fishing boats in Hupu Port, and people come and go, which is very lively. Yellow croaker, known as "Hundred Days Yellow", enters the market with spring. Yellow croaker is a kind of seafood. Every spring, fishermen go fishing in the sea, scatter the live fish in the net into the cabin and pickle them with salt, so they are also called salted yellow croaker. People bought this kind of fish, and when they got home, they removed the scales, opened the belly, washed it and dried it in the sun. It can be preserved for a long time and eaten as a home-cooked dish.

No snail

Snails are ostracods and can be used as food. All the snails in the world have been found, but only the snails in the pool in front of Xingfu Temple in Changshu are natural, which is a miracle. In the Ming Dynasty Gong's "Song Window Fast Wall", he said: "A Zen master went out to see his disciples boil snails and smashed them. The Zen master put snails into the stream with a curse, and all the snails came back to life. So far, there are no snails in the stream. " It can be seen that this snail existed hundreds of years ago and formed a wonderful legend circulating among the people. Why this pool is the only place where this innocent snail exists, its mystery needs further study and discussion by biologists.

Duck blood glutinous

Duck blood glutinous rice is very slender rice, and its color is like duck blood. Because the quality of rice is hard, it must be steamed in the pot first, then cooked with soft white glutinous rice, accompanied by chestnuts, lotus seeds, golden dates, preserved fruits and so on. The black and white duck blood glutinous rice on the table is dotted with colorful spots, which is very beautiful, while the porridge is sticky, fragrant and sweet, and very delicious. ? ..... [Details]

Boneless swordfish ball

Swordfish tastes delicious, but it is tender and chewy, which makes it inconvenient to eat. The swordfish produced in Fushan Port of Changshu is fat and fat. 1920, Zheng Xiaoliu, an old chef of Changshu Mountain View Garden, created a method to make bone swordfish garden, which was convenient to eat and kept the original flavor of swordfish. The fish garden is small and spherical, white in color, floating on the noodle soup, clear in color, delicious and fragrant. Fish balls are tender, like tofu, and melt in the mouth. Once this dish was reformed, it was very popular among the masses.

"Ten Li Jade Mountain is green, osmanthus wine goes to Beijing", which is a folk song circulating in the society since the 1950s. Changshu's osmanthus wine is really famous all over the country. Even in Chairman Mao's poems, there is a saying that "WU GANG holds out osmanthus wine".

Oenanthe meinanensis

Celery is also called water celery because it likes to grow in rivers and lakes. Meili Town has a famous celery professional village-Meinan Village. As early as the early 1970s, farmers here planted celery and then exported it to Suzhou and other surrounding areas. After the reform and opening up, villagers in Meinan returned to their old jobs, and more and more people planted cress, and the planting area became larger and larger. In 2005, the planting area of celery in the village reached more than 200 mu, and now it has expanded to more than 300 mu. 40% farmers in the village mainly grow celery. According to statistics, under normal circumstances, the income per mu of celery land can reach 1 ten thousand yuan.

Tang Zhi JIU Niang bing

Changshu Tang Zhi mash is a seasonal food in spring, with local winter wheat and mash as the main raw materials. Fermented wine, when used as medicine, can promote blood circulation, dredge menstruation, dissipate stagnation and reduce swelling. Tang Zhi fermented cake can be divided into meat and vegetarian, and its varieties mainly include rose, bean paste and mint. Fermented cake is more suitable for hot food, which is characterized by sweet, fat, soft and tough, bright color, bright taste and rich wine fragrance.

Osmanthus fragrans chestnuts

At the foot of the beautiful Yushan Mountain, Yushan is rich in precious osmanthus chestnuts. Changshu has the habit of planting osmanthus trees. Every Mid-Autumn Festival, osmanthus flowers bloom in front of the house and behind the house, and the villages are fragrant. At this time, chestnuts are gradually maturing. Sweet-scented osmanthus chestnuts are rich in starch, protein and sugar, and have high nutritional value. They can be eaten raw or cooked. Raw food is sweet and crisp, cooked food is sweet and delicate, and it is full of Gui Xiang. If made into chestnut soup, it will be a sweet and refreshing dish; If you use it to roast chicken, the chicken will be rotten and crisp, and the taste will be bone-deep. This is a famous dish for all ages.

globefish

At the mouth of the Yangtze River in Changshu, there are not only delicious seafood such as shad, yellow croaker and saury, but also a puffer fish with small eyes and fat eyes. Although this kind of seafood is delicious,

In ancient times, there was a saying that "eating puffer fish is tasteless", but when eating it, you must be careful and not careless. Because this fish is highly toxic in its stomach, it has poison in its spine, fin tail, liver and other places. As the saying goes, there is a circle of "desperate dolphins" eating the river. Therefore, before eating, you must ask an experienced chef to clean the viscera of the fish belly, then fry it in oil, then add seasoning and cook it repeatedly, and then cook it until the meat is rotten and crisp before eating.

Shad is a traditional aquatic food unique to the Yangtze River estuary in southern Jiangsu. Whether it is steamed or braised, it is delicious. The origin of this rare fish is limited to the rivers in Yucheng area, and the fishing season is short, so it can only be seen around the Dragon Boat Festival. Therefore, it is a rare commodity with a hundred times value. It is said that this shad is a fairy in the Yaochi of the Queen Mother of the West. Later, because of its beauty, it was sent to the East China Sea and turned into a fish. It was accepted as a servant by Prince dragon three. One May, Prince dragon three took the fish to Poyang Lake for a blind date, passed Fushan Port and rushed to Zhang Tianshi's wedding. Shi Tian won the wedding. After the operation at noon, he was rescued by a girl and fled back to the East China Sea.

Lotus seed blood glutinous rice

Blood glutinous rice is a specialty of Changshu, and its rice grains are as red as blood. Lotus seed blood glutinous rice is made of sweet-scented osmanthus and candied dates, lined with white sugar lotus plumule. Glutinous rice is purple, lotus plumule is white, and the entrance is fat and sweet, which has the effect of enriching blood.

Pan Xiang pancake

Ingredients: refined white flour1500g.

Accessories: 300 grams of cooked lard, 500 grams of diced sugar lard, 450 grams of soft sugar, 250 grams of sesame, maltose and alkali.

Making:

1) Add 600g of flour into 300g of cooked lard to make dry pastry; Mix the remaining 900g flour into fermented dough. After the dough is cooked, add alkali and mix evenly, and divide into 60 parts.

2) Roll 60 pills into skin, and put 15g ghee into each pill. Roll it into strips after closing.

3) Mix sugar lard and white sugar into stuffing, put them in the middle of strip-shaped dough pieces respectively, fold them tightly from the outer net, and then knead them into strips about 25 cm by hand to make coil-shaped pancake embryos.

4) Brush maltose on the surface of the cake embryo and sprinkle sesame seeds.

5) Bake them in a cake oven or oven until they are golden yellow, and then take them out of the oven to eat.