Dried black beans are a specialty of Zhenze Town, which was famous in Wuzhong as early as the Qing Dynasty. It has a history of more than 300 years. According to legend, when Qianlong emperor Aisin Gioro Hung Li went down to the south of the Yangtze River, Wujiang magistrate of a county presented black dried bean curd, which was appreciated by Li Hong after tasting it. Since then, it has become a palace snack, and its value has doubled. The owner of the black bean curd workshop is proud of this. He specially made a signboard in black paint and gold, and wrote the words "Give away dry tea" and hung it in the store to attract customers. Qing Daoguang's "Zhenze Town Records and Products" records: "Dry tea, with beans as it, is very delicious."

The production technology of Zhenze black dried bean curd has a long history, high value and distinctive local characteristics. Dried black tofu is fresh and fragrant, moderately sweet and salty, delicate in texture, tough and soft, elastic and chewy, so it is also called "vegetarian ham". In addition, cutting into cubes (fine particles) becomes the seasoning of smoked bean tea. In 20 10, the production technology of Zhenze dried black beans was recorded in the third batch of Wujiang municipal intangible cultural heritage list projects.

The second type: soup packets

Steamed buns are famous snacks in Shanghai, Changzhou, Wuxi, Jiangxi, Hangzhou, Nanjing and Wuhu, which originated in Nanxiang, Shanghai. Changzhou is delicious, Wuxi is sweet. The original founder of steamed bread is Huang Mingxian, who is the owner of a dim sum shop called Rihuaxuan. Later, his son opened a branch in the Old Town God Temple in Yuyuan Garden. There are four important steps in making steamed dumplings, namely, skin jelly, stuffing, onion and ginger juice and stuffing. Remember to stir the filling in one direction. The ratio of fat meat to lean meat is 3: 7.

The third kind: jiaozi with prickly hair.

Mao jiaozi is also called jiaozi the Hedgehog. It is a kind of jiaozi wrapped with glutinous rice flour and covered with a layer of japonica rice. It tastes fragrant and waxy, salty and fleshy. The smell of meat combined with the smell of glutinous rice has an unspeakable childhood memory. I believe that few people can eat it now! Friends who want to eat can buy it in Zhenze Zhangjia.

Fourth: Salted onion and lard cake

Salted onion lard cake is salty and fresh. The main raw and auxiliary materials are glutinous rice flour, fine japonica rice flour, pork plate oil, refined salt, chives and soybean oil. White and green set each other off, and the entrance is fragrant with onion, salty and fat.

The fifth kind: tofu pudding

Tofu pudding, also known as tofu or bean jelly, is a Chinese dessert solidified from soybean milk. However, tofu is more tender than tofu and is usually eaten with sugar water. In the north of China, tofu is called tofu, but most of the tofu in the north is salty and spicy, and it is solidified with bittern.

The biggest feature of tofu brain is the tenderness of tofu, so it is called the brain in tofu, so you should master the skills of marinating. It needs to be simmered, not spilled, so that tofu is mushy, not bitter or astringent. When you blend salt water, use a quick fire as soon as the pot is boiled. Fresh mutton slices and mushroom soup should be used in the cooking of brine, and the cooking temperature should be controlled to keep the brine fresh.

A bowl of tofu pudding with some pot stickers is delicious.

Sixth: fried dumplings

Fried dumplings are a snack similar to frying. Pork stuffing is common. Its shape is basically the same as that of jiaozi, but its cooking technology has changed slightly. But the materials used and the frying process are very particular.

Pot stickers should be delicious, and the frying skills are very particular. In a pan, lightly apply a layer of oil and arrange the pot stickers one by one. When frying, sprinkle some water evenly, preferably in a kettle with a small mouth, so that it can be sprinkled on the gap of the pot sticker and make it penetrate into the bottom of the pot. Cover the pot and fry for two or three minutes, then sprinkle water again. Bake for another two or three minutes, and then sprinkle water again. At this point, you can get a little oil. You can eat it in about 5 minutes. When you take it out with a shovel, it is best to connect five or six pieces together. The bottom is golden yellow, and the periphery and upper part are slightly soft and steaming. When eating, the skin is crisp and cotton, the stuffing is rotten and crisp, the aroma is tangy and the aftertaste is endless.

Seventh: Osmanthus Jelly.

Osmanthus Jelly has a history of more than 300 years. According to legend, the sweet-scented osmanthus in Gui Hu was picked by Yang Shengan, the top scholar, from the Moon Palace. At the end of the Ming Dynasty, there was a vendor named Liu Jixiang in Xindu. He got inspiration from the study of osmanthus by Yang Sheng, the top scholar. He collected fresh osmanthus, squeezed out bitter water, soaked it in molasses, mixed it with steamed rice flour, glutinous rice flour, edible oil and sugar, sold it in a box, and named it Osmanthus Jelly. Once Osmanthus Jelly was sold, people rushed to buy it. Through inheritance and continuous improvement of quality, Osmanthus Jelly has become a famous major.

Eight: small wonton

During the Spring and Autumn Period and the Warring States Period, after the death of Wu, he stayed away from the ruling and opposition parties and went boating in five lakes. One day, I lived in a family named Tong, and the host treated me to a light and delicious dish with a strong soup. The stone tasted it and praised it. When asked what this is, Fan Li thinks that the war is still going on and the situation is chaotic. When he heard this, he replied, "Chaos!" The host smiled and said, "Here you are, Wonton. Eating wonton is not chaotic, adding wisdom to welcome good luck! " Since then, this kind of food has spread among the people under the name of "Wonton".

General 12 wonton skin (50g), 50g sandwich wrapped into a small wonton. After the wonton is put into the pot, the water rolls and the wonton floats, and the four corners of the diamond face up twice. At this time, the wonton is cooked. The soup of wonton is very important, usually bone soup (chicken soup is the best), and salt, monosodium glutamate and chicken essence are used to adjust the best taste.

Nine: omelet

13 years, Xu Shaocheng came to Suzhou in the south of the Yangtze River. Because he is from Shandong, Xu Shaocheng likes pasta since he was a child. When I came to Suzhou, I found Shandong pancakes all over the street, and my heart was mixed. The good news is that Shandong pancakes have been accepted by Suzhou people, but the worry is that there are too many people making pancakes. How does he survive in Suzhou, a strange city? Xu Shaocheng studied hard at home and found inspiration from eggs. The rich nutrition in eggs is integrated into Shandong pancakes, and JOE omelet is also made by ourselves. Subsequently, Xujia Egg Roll became popular in Suzhou Street and became a snack suitable for all ages.

Every place has its own characteristics, such as the egg cake in Zhenze, the fresh and delicious eggs and the gluten of the cake skin, especially the homemade sauce inside.