These top ten signature foods are-
Tongxiang mutton
Tongxiang folk, there is a saying that "a winter mutton is better than 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, 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, Xiaohu Sheep. This kind of mutton is tender and tender, with little fat and delicate and greasy skin. General condiments include radish, soy sauce, yellow wine, red dates, rock sugar, ginger and so on. It needs to be cooked with high fire first, and then with slow fire. The heat depends on the flexibility of the burner.
Tongxiang flavor Bao
Tongxiang Bao is a kind of delicious food created by Tongxiang people. The taste of food in Jiangsu and Zhejiang has always been light, but the taste of Tongxiang Bao is different from that in the local area. In recent years, Tongxiang pot has been loved by more and more people for its unique taste of hemp, spicy, fresh and fragrant. It has many kinds, such as old duck pot, snakehead pot, local chicken pot and bullfrog pot.
Tongxiang special noodles
Tongxiang special noodle has a resounding name, called "Aneng noodle", which is Tongxiang's unique flavor pasta. 1996, Mr. and Mrs. Zhuang set up a small noodle stand with a simple shed near Shaojiaqiao in Tongxiang City. More and more guests come here because of the unique taste of noodles cooked by Master A Neng. Nowadays, "A Neng Mian" is famous in Tongxiang and Jiaxing, and many noodle restaurants have hung the signboard of "A Neng Mian", which seems to be synonymous with good noodles.
Sanzhenzhai pot-stewed
During the light years of Qing Dynasty, Sanzhenzhai inherited the tradition of Wuzhen food culture and the experience of predecessors, and after years of exploration and innovation, it gradually formed its own unique processing technology, production skills and optimized formula. At that time, when Mao Dun lived in Shanghai, he often bought "Sanzhenzhai" products, either for himself or as a gift for relatives and friends as a native product of his hometown.
Dongfang laoxian
On the basis of the famous dish "Fish Bites Sheep", Zhang Jinfa, the catering director of Tongxiang Oriental Hotel and a China culinary master, has successfully developed a pure natural green health-care dish "Dongfang Laoxian" which is suitable for modern people's tastes after 10 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 delicious in color, flavor and taste. This dish has won the honorary titles of Zhejiang Famous Cuisine, Jiangnan Best Flavor Cuisine, China Nutrition and Health Care Cuisine, China Famous Cuisine, and won many gold medals in the national freshwater fish cooking competition.
Rich and happy
Happy egg is a traditional local dish in Tongxiang. It is cooked with earth eggs, cut in half, and the other half is kneaded into a hemisphere with minced meat and stuck on the eggs, which is called "Heshuang Xi" 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 conical shape, red, green and white are harmoniously matched together, and a strong taste of joy overflows into my heart.
Fried rice cake with sweet-scented osmanthus sugar
Sweet-scented osmanthus sugar fried rice cake is a very famous cake in Tongxiang area, which is made by almost every household. Its materials are easy to get. Osmanthus fragrans and rice cakes are household items, and the method is simple. This snack is soft and delicious, and it is easy to make. It is the choice of many people after dinner.
Dingshenggao
According to legend, at the end of the 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, the outer layer was exquisite fragrant rice and glutinous rice flour, and the inside was red bean paste. Because its crimson color symbolizes the victory of the war, it is named Ding Sheng 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 bid them farewell to express their good wishes of "becoming the first".
Sister's cake
Sister-in-law cake is a traditional famous food in Wuzhen, Tongxiang, with a history of 100 years. Its ingredients 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". 20 12 sister-in-law's cake making technique was included in the fourth batch of Zhejiang intangible cultural heritage list.
Malt cake collapse
The malt cake is made of mixed malt powder of rice flour and wormwood. Its appearance is blue, shiny and Huang Liang, and its taste is sweet, soft and not rotten. It is tough in glutinous rice, does not stick to teeth, and has a faint smell of weeds and sesame seeds. This is a good green snack.