The top ten famous foods in Yixing include Gaocheng Pork Pork, Yixing Hairy Crabs, Hufu Wontons, Black Rice, Clear Soup Tofu Flowers, Dushang Watermelon, Heqiao Town Dried Tofu, Yangxiang Scallion Pancakes, Wild Goose Mushrooms, Cold Malantou, etc.

1. Gaocheng braised pig mother-in-law (sow) meat has a long history.

It originated from the Chen family in Taoyuan Village, Gaocheng Town, Yixing City, and has a history of more than 130 years.

Our ancestors made a living by farming and lived a difficult life. Many farmers raised pig mothers and gave birth to piglets for sale to supplement their livelihood.

After each sow gave birth to about 10 litters of piglets, she lost fat and no longer became pregnant. The sow had to be abandoned because its meat was fishy and unpalatable.

A farmer surnamed Chen in Taoyuan Village felt it was a pity to abandon it, so he tried a variety of seasonings and cooked it into delicious pork belly.

2. Yixing hairy crabs The crab breeding area in Yixing is nearly 10,000 hectares, and there are many farmers with an output of over 100 kilograms per mu.

In the city's Guanlin, Gaocheng and Xinjian towns, crab farming has become an important source of income for local farmers to become rich.

It is understood that the average selling price of products that have obtained geographical indication certification marks is higher than similar products, and the economic benefits are significant.

"Yixing Hairy Crab" has been recognized as a national geographical indication certification trademark. For Yixing crab farmers, it is a good opportunity for transformation and development, high production and increased income.

3. The Hufu Small Wontons are highly recommended. The soup is bone soup, cooked by the boss. The small wontons are also hand-wrapped. They are not the kind that can be pinched and pinched on the street. They are mini wontons.

This bowl is a medium bowl without coriander, so it may not look very good in the photo, but it is really delicious.

Don't put chili sauce in the wontons, just sprinkle some pepper. The chili sauce will cover up the original flavor of the soup.

4. Black rice. The leaves of Nanzhu, which are used to make black rice among Yixing folk, mainly grow in the hilly and mountainous areas of southern Yixing. The rice used to make black rice is generally mainly glutinous rice, with some japonica rice mixed in. It is particularly fragrant and delicious after cooking.

The custom of eating black rice in Yixing has a long history and has been passed down from generation to generation.

Yixing black rice is a local specialty delicacy in Yixing. It is also a unique folk culture created by Yixing people. It has distinctive local characteristics and has a great influence in the surrounding areas of Yixing.

5. Tofu pudding in clear soup. The tofu pudding in clear soup at Yixing Nanmen looks like a carrying burden. The utensils in the bowl are still from the Ming Dynasty. Hot tofu pudding is poured with hot soy sauce, dried shrimps and garlic flowers are sprinkled. Eating it while standing on the street is unforgettable to this day.

In fact, there are many ways to eat "Tofu Pudding". You can suck it with a straw, eat it in a big bowl, or you can pick up a spoon and taste it carefully.

If you can drink a steaming bowl of "Tofu Pudding" in winter, it would be a great joy in the world.

6. Dushang Watermelon Bailidu District on the west bank of Taihu Lake is the main producing area of ??Yixing watermelon. The late-ripening watermelon abundant here is called "Dushang Watermelon".

After the beginning of autumn, when other varieties of watermelon have been released from the market, Dushang watermelons are on the market in large quantities to meet the needs of urban and rural people.

Shanghai Yimin Food Factory has long signed contracts with some supply and marketing cooperatives in Du District, Yixing, to use Du watermelons to make canned watermelons and sell them overseas.

Dushang watermelon has always tasted good. Compared with watermelons produced outside the country and elsewhere locally, Dushang watermelon is superior in terms of texture and sandiness.

7. Heqiao Town Dried Tofu Heqiao Town is a famous historical and cultural town in the south of the Yangtze River with a history of more than 1,500 years. It has been a prosperous commercial port since ancient times where "Qianba small boats gathered and merchants from all directions passed by". It enjoys the reputation of "Little Wuxi".

Selected soybeans are ground into dried flower bags and then displayed in cattail bags. After several complicated processes, they are soaked for more than a month before being sold.

The pieces of dried tofu are as big as silver dollars, salty and sweet, chewy but not stiff.

It was once listed as a "tribute" in the Qing Dynasty.

8. Yangxiang Scallion Pancakes From Yixing city to the suburbs, walking along the Youfang River, you will see the big archway of "Jiuhou's Hometown", and Yangxiang Old Street will appear in front of you.

Look at these onions, they are green and green, and each one is full of energy.

In the old man's memory, scallion pancakes are wrapped in lotus leaves or oil paper.

After eating the scallion pancake, the tempting aroma still lingers on the lotus leaves or oiled paper.

Yangxiang scallion pancake is moon-shaped, yellow in color, crispy, full of green onion aroma, moderately sweet and salty, oily but not greasy, and very refreshing.

9. Wild goose mushroom, wild goose mushroom, the most delicious food in the world.

Su Dongpo got to know the wild goose mushroom in Yixing, and once he tried it, he became hopelessly addicted. Su Dongpo was a gourmet and an explorer. We can imagine the shock and joy of a generation of people who first met the wild goose mushroom.

The taste of wild goose mushroom obviously crosses the boundary between meat and vegetable. There are many ways to cook wild goose mushroom, including stir-frying or boiling. The traditional method of Yixing mountain people is to boil it with good soy sauce.

After boiling, the wild goose mushroom is black and red in color and extremely delicious. It can be eaten directly with meals or as a side dish.

10. Cold Malantou In the fields in spring, Malantou is everywhere.

It grows protrudingly among the weeds. The leaves are oval and dark green in color. The stems are two to three inches long and the reddish Malan head is the best.

Yixing people's love for Malantou exceeds that of other wild vegetables. Its unique taste is unforgettable after one bite. The mouthful of fragrance and the feeling of light up make you feel like spring is swirling in your mouth.