Tongxiang food selection activity has just ended. Hehe

These top ten signature foods are-

Tongxiang mutton

Tongxiang folk, and there is a saying that "mutton in one winter beats a few kilograms of ginseng". This is the main producing area of Hu sheep. Braised mutton with Hu mutton as raw material is a traditional dish in Tongxiang area, especially in Puyuan and Wuzhen. Tongxiang braised mutton is very particular about the selection of materials, and it must be made from the "flower goat" of that year, that is, the young Hu sheep. This kind of mutton is tender with little fat, and its skin is delicate and creamy. Generally, the condiments are radish, soy sauce, yellow wine, red dates, rock sugar, old ginger, etc. It needs to be cooked with strong fire first, and then with slow fire. The heat depends on the flexibility of the burner.

Tongxiang clay pot

Tongxiang clay pot is a kind of delicious food created by Tongxiang people. The food flavor in Jiangsu and Zhejiang provinces has always been light, but Tongxiang clay pot has a different flavor from the local area. In recent years, Tongxiang pot has been loved by more and more people with its unique taste of hemp, spicy, fresh and fragrant. There are many kinds of it, such as old duck pot, black fish pot, local chicken pot and bullfrog pot.

Tongxiang special noodle

Tongxiang special noodle has a resounding name, called "Aneng noodle", which is a unique flavor pasta in Tongxiang. In 1996, Zhuang Guanneng and his wife set up a small noodle stand with a simple shed near Shaojiaqiao in Tongxiang City. Because of the unique taste of the noodles cooked by Master A Neng, more and more guests come here. Nowadays, "A Neng Mian" has gained great fame in Tongxiang and Jiaxing, and many noodle shops have put up the signboard of "A Neng Mian", which seems to be synonymous with good noodles.

Sanzhenzhai Luwei

During the light years of Qing Dynasty, Sanzhenzhai inherited the tradition of Wuzhen food culture and the experience of predecessors, learned from others, and after years of exploration and innovation, it gradually formed its own unique processing technology, manufacturing skills and optimized formula. At that time, when Mao Dun lived in Shanghai, he often bought "Sanzhenzhai" products, either for his own food or as a local product of his hometown as a gift to relatives and friends.

Dongfang Laoxian

On the basis of the famous dish "Fish Bites Sheep", Zhang Jinfa, the food and beverage director of Tongxiang Dongfang Hotel and the China cooking master, has successfully developed a natural green health care dish "Dongfang Laoxian" which is suitable for modern people's tastes after more than 1 years of formula research and repeated improvement experiments. "Dongfang Laoxian" is carefully cooked by Tongxiang local mandarin fish and its secret recipe. It contains a variety of vitamins and trace elements, rich in nutrition and good in color, smell and taste. This dish has won the honorary titles of Zhejiang Famous Cuisine, Jiangnan Best Flavor Cuisine, Chinese Nutrition and Health Care Cuisine, China Famous Cuisine and so on, and won many gold medals in the national freshwater fish cooking competition.

Rich and happy eggs

Happy eggs are a local traditional dish in Tongxiang. They are cooked with earth eggs, cut in half, and the other half is made into a hemisphere with minced meat and stuck on the eggs, which is called "Double Happiness" or "Yuanyang Egg". Rich and happy eggs are combined with traditional practices, with meat and eggs, bright red color and mellow taste. For example, small ingots are stacked in a cone shape, red, green and white are harmoniously matched, and a strong taste of joy overflows into my heart.

Sweet-scented osmanthus sugar fried rice cake

Sweet-scented osmanthus sugar fried rice cake is a very famous cake in Tongxiang area, which is cooked by almost every family. Its materials are easy to get, osmanthus and rice cakes are all household items, and the method is simple. This snack is soft and delicious, and it is simple to make. It is the choice of many people after dinner.

Dingsheng Cake

According to legend, in the late Southern Song Dynasty, wars continued. In order to welcome the soldiers who came back from the war, Wuzhen people made a special snack: the cake was made into plum blossom shape, with exquisite fragrant rice and glutinous rice flour on the outer layer and red bean paste stuffing inside. Because of its crimson color, symbolizing the triumph of war, it was named Dingsheng cake. In ancient times, people in Wuzhen went to take exams, and relatives and friends had to make several cages of sweet and soft cakes to send them off to express their good wishes of "to be no.1".

Sister-in-law Cake

Sister-in-law Cake is a traditional famous food in Wuzhen, Tongxiang, with a history of more than 1 years. The ingredients used in it are similar to crisp candy, but its taste is more delicious than crisp candy, and it has the characteristics of "oily but not greasy, crisp but not scattered, fragrant and waxy, and salty in sweetness". In 212, the skills of making aunt's cakes were included in the fourth batch of intangible cultural heritage list of Zhejiang Province.

Malt cake

Malt cake is made of mixed malt powder of rice flour and wormwood. Its appearance is blue and Huang Liang, and it tastes sweet, soft but not rotten. It is tough in glutinous rice, not sticky to teeth, and has a hint of fragrance of weeds and sesame seeds. It is a good green snack.