1, Xinghua fish balls: The fish balls are smooth and full in appearance, yellowish in appearance, white in meat inside, fresh and refreshing to eat, oily but not greasy, and unique in flavor.
2. Chowder: There are shredded chicken, mussels, shredded bamboo shoots, sliced water chestnuts, strips of pork skin and other ingredients. This is a special dish of Xinghua, salty in fresh and sweet in salty, and it is eaten with a small soup porcelain spoon.
3, Xinghua snails: There are many snails in Jiangnan water town, and it is a good time to eat snails before and after Qingming. As the saying goes, a snail in Qingming is worth a goose. It means that the snails before and after the Qingming Festival are the time when the meat is the most plump. After the Qingming Festival, the snails began to breed, and the snail meat began to lose weight.
4, Xinghua lotus root clip: lotus root clip in Weiyang cuisine, it is called "coupling", the lotus root clip out of the pot is golden in color, salty and light to eat, but not greasy, crispy and delicious. Autumn is the season when new lotus roots are on the market, and it is also a good time to taste lotus root clips.
5. Crispy spring rolls: Crispy spring rolls are seasonal delicacies, which are usually listed after the Spring Festival and will not be sold until March of the lunar calendar. The fried spring rolls are crispy outside and fragrant inside. The stuffing we eat has sweet potato powder inside, which is crispy outside and waxy inside, which is very distinctive.