1. Taihu whitebait.

During the Kangxi period of the Qing Dynasty, Taihu whitebait was listed as a "tribute".

Its shape is like a hosta, tender and transparent, its color is like silver, and it is very delicious.

At the same time, whitebait also has high nutritional value and is rich in protein, iron, riboflavin, calcium and other ingredients.

It can be stir-fried, deep-fried, steamed, or made into soup, each with its own characteristics and endless aftertaste.

2. Zhenze black tofu.

It is said that when Emperor Qianlong was out on a tour to the south of Beijing, Zhenze dried black tofu was among the local specialties presented by the magistrate of Wudong County. After tasting it, Qianlong praised it so much that he gave the store a sign with black and gold letters "Jincheng Dried Tea" and sold the dried black tofu.

Listed as tribute.

To make Zhenze black tofu, you must first select the best soybeans in the Taihu Lake Basin, and then use various seasonings to add flavor. It is black and shiny, extremely fragrant and chewy.

There are production and sales on Pagoda Street in the ancient town of Zhenze, using traditional craft processes and innovating them.

When visiting Wujiang, you must not miss this delicious food.

3. Look at the ice cream.

Pingwang ice cream is not the current cold drink ice cream, but a mint cake that was produced in the mid-Qing Dynasty.

According to records, Qianlong was hungry when he was on his way to the south of the Yangtze River. Xiong Xuepeng, the governor of Zhejiang, ordered people to serve Lan Yuzhai's mint cake as a supplement to the royal meal. After tasting it, Qianlong was delighted and full of praise.

The preparation method is to first soak the white japonica rice in water for several days, grind it into powder, put it together with sugar in a steamer with mint sprinkled on the bottom, and steam it.

4. Oil pier.

Legend has it that when Emperor Qianlong went to the south of the Yangtze River, he passed by Lili Lake and went to worship.

When it was time to eat, there was no food in the temple, so the abbot had to wrap glutinous rice flour with bean paste filling and put it in an oil pan to make a snack.

Unexpectedly, Qianlong's appetite immediately increased after he tasted it. When he saw that the food he ate was round, yellow, and flat, it looked like the Pudun in front of the Bodhisattva incense table in the main hall, so he named it "Youdun".

The oil dumplings are golden in color, crispy on the outside and soft on the inside, and taste delicious.

It is produced in Shengze, Lili and other places, and is one of the representatives of Wujiang specialties.

5. Luzhai moon cake made in Luxu.

Its history can be traced back to the Qianlong period of the Qing Dynasty, when it was founded by shop owner Huang Weiyang and his cousin Xu Shengguan.

According to Wujiang cultural and historical records, Emperor Qianlong visited Luxu during his fifth trip to the south of the Yangtze River. After eating the mooncakes made by Shengluzhai in Luxu, he could not forget them for a long time. Since then, Shengluzhai mooncakes have become a tribute to Beijing.

The ingredients are exquisite and well-made. The skin is multi-layered and crispy, oily but not greasy.

The flavors are also colorful, including mint, rose, salt and pepper, bean paste, etc. They are so delicious that they scream delicious.