There are all kinds of restaurants and restaurants in Wuzhen Scenic Area, which are full of authentic food. The most famous local specialty in Wuzhen is braised mutton, which is crisp, sweet and spicy, especially after the winter solstice.

it's a pleasure, a pleasure and a mood to travel in wuzhen to find snacks. the snacks in wuzhen are neither as sweet as those in southern Jiangsu nor as salty as those in shangbafu, but just balanced, and all kinds of snacks show ingenuity. It also shows the spirit of Wuzhen people. A few special snacks can hook up the gluttons of foreigners, and food is definitely a "fatal temptation" outside the beautiful scenery of Wuzhen.

Braised mutton, white water fish and duck with sauce chicken are three famous dishes in Wuzhen.

Braised mutton

Cold weather is a good time to eat mutton, and people in Wuzhen are all gourmets who eat mutton. Using young Hu sheep as raw materials, with red dates, rock sugar, ginger, etc., the earthen stove and firewood were burned in a cauldron for one night. The meat is tender and fat is less, and the skin is fine, clean and creamy. Mutton is sweet and warm, and it has the effects of benefiting qi and tonifying deficiency, warming the middle and warming the lower, appetizing and strengthening the body. There is a folk saying in Wuzhen that "mutton in one winter is better than a few Jin of ginseng".

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, Young Hu Sheep. This kind of mutton is tender and fat-free, with a clean and creamy skin. Generally, the condiments are radish, soy sauce, yellow wine, red dates, rock sugar, ginger, etc., so it must be cooked with strong fire first and then with slow fire. The heat depends on the flexibility of the burner.

Mutton is sweet and warm, and it can replenish qi and tonify deficiency, warm the middle and lower parts, stimulate appetite and strengthen strength. It contains far more protein than pork, so it can make people look plump and skin moist if eaten frequently. There is a folk saying in Wuzhen that "mutton in one winter is better than a few Jin of ginseng".

Mutton in Wuzhen is cooked in a big pot with earthen stoves and firewood, which usually takes one night. Gourmets have different tastes for mutton, and some like the fat and thin sandwich. Some prefer the fresh and juicy leg essence; Some like the fat and fragrant tail; Some specialize in neck-neck live meat, while others specialize in sheep's hoofs in the water ... They often give up their dreams in the morning to eat a favorite piece of mutton, waiting for a small fire to boil the mutton all night. A glass of wine, a bowl of mutton, or a bowl of mutton noodles with freshly rolled fine noodles, sprinkled with green and yellow garlic leaves Jiang Mo, and you can eat it to your satisfaction.

The best time to taste Wuzhen mutton is after the autumn wind. At that time, all the mutton shops in Wuzhen were full of diners.

white water fish

white water fish is a wild fish, which grows in pollution-free rivers and has tender and delicious meat, and is a rare freshwater treasure. The waters near Wuzhen used to be rich in this fish, but the number has decreased in recent years. Can be braised in brown sauce, chopped pepper, steamed best, fresh and original taste. Reminder: Although this fish is fresh and delicious, it has many fishbones, so you should be careful when eating it.

White water fish is a wild fish. It grows in pollution-free rivers, and its meat is tender and delicious, which is a rare freshwater treasure. The waters near Wuzhen used to be rich in this fish, but the number has decreased in recent years. Generally, white water fish die when caught out of the water, but it is preserved properly and its taste remains unchanged. If you encounter live white water fish, don't miss the opportunity, so that the store can kill and steam it alive and taste its fresh and tender flavor. Of course, it is also a rare delicacy to cook the white water fish in brown sauce and chopped pepper. Some shops even marinate the white water fish with light salt and then steam it, which is also unique.

Reminder: Although this fish is fresh and delicious, it has many fishbones, so you should be careful when eating it.

sauced chicken and sauced duck

Wuzhen sauced chicken uses native female chickens stocked by local farmers in the same year as raw materials. During processing, the whole body is fired, the raw juice is soaked and burned, and the soup is taken out three times; Then add the first-class soy sauce, yellow wine, sugar and spices to soak and burn; After cooking, it has to be coated with a layer of sesame oil before it is finished.

As the finished sauce chicken is repeatedly fired with the original juice and soup, the water in the chicken body has basically evaporated, so it is particularly easy to store, and there is a saying that it is not spoiled in June and not frozen in the twelfth month. The appearance of the sauce is red and shiny, the entrance is crisp and delicious, and the aftertaste is endless. From an outsider's point of view, the production process of sauce chicken is not complicated, but every link of Wuzhen sauce chicken needs to be strictly controlled, and the cooking temperature must be very accurate, which requires a unique cooking method and many years of firing experience.

Sister-in-law cakes

are shaped like chess. Sister-in-law cakes have been produced in Wuzhen for at least hundreds of years. In the "Native Products" of Volume 2 of Qing Wu Town Records, which was originally revised by Dong Shining, a Tongzhi in Wuzhen, and continued by Lu Xuepu, there is a biography: "Fine wheat flour, sugar and sesame seeds are printed into round cakes, with salt and pepper, with sugar. Linjiapu, Guanjiang Garden and Jinji Pastry Shop in Wuzhen are available for sale.

green dumplings

The glutinous rice flour is made of tender wormwood and mucro grass, which used to be used by Wuzhen people to pay homage to their ancestors, but now it is more important to try new ones. The youth league has been circulated for more than a hundred years and generally has no stuffing. It tastes fragrant, waxy and non-sticky. There are many kinds of green balls with sweet and salty fillings, but the most popular one is still the solid green ball with its true color, perhaps it can best reflect the spring. Mingyue Building Address: No.7 Andufang, Xizha.

Drink a cup of Sanjiu Liquor

In Jiangnan, which is rich in rice, it is a rural custom to brew rice wine, while Wuzhen Sanjiu Liquor is the best in Jiangnan. There is a poem saying, "Millennium Wuzhen Millennium Wine." For thousands of years, Sanjiu Liquor did not know that it had left many beautiful stories, nor did it know that its predecessors had written many poems. For thousands of years, Shuicunfu has firmly inherited the fragrance of Sanjiu Liquor, and naturally has the charm of Sanjiu Liquor in peace and tranquility.

"What is Sanjiu Liquor"? "Qing Wu Town Records" said: "It is made of white rice, white flour and white water, so it has a name." Obviously, Sanjiu Liquor is because the three main ingredients: glutinous rice, distiller's yeast and underground water are white. Sanbaijiu is mellow and pure, sweet and delicious, and is suitable for men, women and children. Wuzhen people use it to entertain guests during the Spring Festival. There is a ballad among the people to testify: "The guests won't leave after eating the cat excrement and taro." As a result, Sanjiu Liquor has another name: Du Da Jiu.

According to legend, a dutiful son in Wuzhen was given two zongzi by his employer when he was helping others. He is reluctant to eat and wants to bring it to his mother. He hid zongzi in an old tree hole and pulled a handful of grass to cover the hole. It suddenly rained last night, and the dutiful son left in a hurry and forgot to take the zongzi. When he remembered to take it again, the zongzi had been soaked in the rain and grass juice. The dutiful son couldn't bear to throw away the missing, but he still took the two zongzi home. I didn't expect to peel off the zongzi and spray the fragrance, which tastes better. The mother asked the facts, and the son replied that it was covered with a layer of grass. Originally, it was a wine herb that could ferment rice. Since then, mother and son have used this grass and flour to make cakes and brew sweet white wine. Slowly, this wine-making style spread. At the end of each year, every family in Wuzhen brewed this kind of rice wine.