The cat's ear originated from the imperial food in Qing Dynasty, and it was a pimple shaped like a cat's ear. Cook in boiling water and remove. In addition, shrimp, chicken, scallops, ham, mushrooms, diced bamboo shoots, vegetable leaves, onions, ginger slices and chicken soup are used to make soup, which is put in a bowl with cat ears and drenched with chicken oil. The ingredients are colorful, the cat's ears are white and the soup is delicious. Huzhou wonton is made of pork leg, bamboo shoots, sesame seeds, chopped green onion, white sugar, monosodium glutamate, sesame oil, Shaoxing wine and refined salt. After the wonton is cooked, put it into the meat and bone soup and sprinkle with chopped green onion and shredded egg skin. Thin skin and many fillings make the soup delicious. Fish skin wonton is a traditional snack in coastal fishing areas. Chop pork leg and water chestnut into powder, mix with Shaoxing wine, monosodium glutamate, white sugar, salt and chopped green onion to make stuffing, wrap it in fish skin, steam it in a cage, slightly cook it in boiling water, put the soup into a bowl, and sprinkle with chopped green onion, lard, rice vinegar and monosodium glutamate. Fish skin is transparent, smooth, flower-like, and fresh and refreshing. Thousands of Huzhou steamed buns are made of pure lean meat, kai yang, scallops, etc., and thousands of bean products are made into buns, with high-quality vermicelli. The white soup is clear and delicious. It has a production history of more than 1 years. Nanhu Crab Steamed Bun is made of fresh skin, crab meat, ginger, sandwich pork, egg yolk and sugar, and steamed. The skin of the finished product is thin, smooth and tough, and the meat crab is fragrant and fragrant. Shrimp-fried eel noodles are made of fresh shrimp and stout eel, and noodles are cooked, keeping the characteristics of the knife section, and the "three oils" production process of frying in plain oil, frying in meat oil and pouring in sesame oil is adopted. The eel slices are yellow and crisp, the shrimps are white and delicious, the noodles are smooth and not sticky, and the soup is oily and fragrant. Jiaxing Wufangzhai Zongzi is a fresh meat Zongzi, which is neat in appearance and evenly wrapped. It is divided into four pieces with chopsticks. The pieces are glutinous but not rotten, fat but not greasy, tender, fragrant and fresh, and easy to carry. It has a history of nearly 1 years. Huzhou's eldest zongzi are lard and bean paste zongzi, with delicate and oily bean paste, slender shape, less rice and more stuffing, soft, waxy and sweet, and easy to carry. It has a production history of more than 1 years. Ningbo lard dumpling is made of glutinous rice flour, black sesame, pig's plate oil, sugar and osmanthus. After the dumplings are put into a bowl, add sugar, osmanthus and red and green silk. The soup is clear, bright, reunion and fragrant with osmanthus. Sweet, fragrant, fresh, smooth and waxy. The product was exported to Hong Kong and renamed as "Ma Rong Tang Wan". People in Ningbo had the habit of eating lard dumplings in the early morning of the old year. Wenzhou bean paste dumplings are filled with bean paste, sugar, cooked lard, diced fat, caramel, osmanthus and other raw materials. The dumplings are pure white and tough, and the soup is clear and fragrant, sweet and delicious. The products of Zhengdeda Tangtuan Store are the most famous, with a history of more than 1 years. Maxin Yuanxiao is made of sesame paste, white sugar and maltose, and then it is turned on glutinous rice flour and rolled into a ball. After cooking, the skin is tough, waxy and smooth, and the filling is sweet and oily. Qingming Ai Jiao is a traditional seasonal delicacy in Qingming Festival. Use Artemisia argyi leaves and flour, sugar and hemp chips as stuffing. The color is green and the taste is fragrant. Chongyang chestnut cake is a timely snack when climbing the mountain in the traditional custom of the Double Ninth Festival on the ninth day of the lunar calendar. The cake is diamond-shaped, yellow in color, waxy, chestnut and sweet. According to "Menglianglu", this cake has existed in the Song Dynasty. Xi Shi's tongue is shaped like a tongue, also known as orchid tongue. Use water mill powder skin, wrap it in jujube paste, sugar plate oil, walnut meat, preserved kumquat, sugar fingered citron, green plum, red melon, sugar osmanthus, melon seeds, sugar, etc., put it into a tongue-shaped mold and press it into rows, and the tip of the tongue is red. It can be boiled or fried in soup, and it is rich in flour and glutinous stuffing, sweet and delicious. Melaleuca cake is filled with soybean oil, moss powder, soft sugar, caramel and other raw materials. The flour paste containing white sugar and soybean oil is wrapped with stuffing, rolled flat, folded in three equal parts, repeated several times, and finally rolled into a square cake, dipped in sesame seeds on the front, and baked on the wall of a pottery furnace. Hierarchical, sweet with salty taste, mellow and crisp. Wu Shan shortbread, alias "Rescue", evolved from chestnut shortbread in Shouxian, Anhui. It is made of oil-faced pastry. Golden in color, once crisp and stacked, the top is pointed and the bottom is round, shaped like a golden hill, covered with fine white sugar, crisp but not broken, oily but not greasy, fragrant and sweet, as crisp as the mouth. Wu Shan started the system in the Southern Song Dynasty. West Lake osmanthus lotus root starch is mainly made of famous West Lake lotus root starch produced in Hangzhou, with white sugar, sugar osmanthus, rose petals and other raw materials. Cooked lotus root starch is brown, crystal clear and transparent, with a variety of fragrances and colors of osmanthus and roses, sweet and delicious. Sweet-scented osmanthus fresh chestnut soup is made from West Lake lotus root starch, roasted chestnut slices with sugar, sweet-scented osmanthus, green plum slices and roses sprinkled with sugar. The colors are red, green, yellow and white, the chestnut slices are crisp and tender, the soup is thick, and the flowers are fragrant and sweet, which has been made for thousands of years. According to different fillings, steamed buns are divided into fresh meat buns, shrimp buns and chicken fire buns. Using refined yeast as the skin, the stuffing is not only fresh meat, shrimp, chicken and ham, but also aspic. The skin is thin and smooth, the juice is delicious, delicious and unique. Serve with a small steamer.