What are the famous snacks and delicious food in Xitang?

"June Red" is a household name in Xitang, which refers to the river crab produced in the midsummer of June. The crab of "June Red" is only as big as an egg. The crab meat is tender, the crab fat is dripping with oil, and the shell is thin. Steaming in clear water will turn deep red, hence the name. In Hangjiahu area, there is also a saying that "no matter how poor you are, don't forget June Red", which is a praise for the June crab. June red meat is tender and full. Generally speaking, it is cooked and dipped in balsamic vinegar and soy sauce, Jiang Mo. You can also split June red with a knife and coat the crab with flour to make a "noodle crab", but it is rare to taste delicious.

Sole fish

Xitang water network is interlaced, and its source comes from Taihu Lake. Excellent water quality provides a good environment for the growth of wild pomfret. Thrush fish live in groups along the river bank, hence the name. It's about an inch and a half long, flat and small, and will never grow up. The cooking methods of wild pomfret include braising, steaming and making soup. Among them, the most distinctive is salted pomfret. The method is to wash pomfret, drain the water, then put it in the oil that has been boiled to 70% maturity, fry it until golden brown, fry it again, and drain the oil.

Steamed white silk fish

Xitang is a "land of plenty" with abundant aquatic resources, and fish ponds are scattered around buildings, among which Hu Fen is the most famous. Cultured white snakehead occupies a place in Xitang food spectrum because of its delicious meat and rich nutrition. White silk fish likes to eat, and small fish and shrimp swim fast, which is known as "white stripes in the waves". But the white silk fish died out of the water, so the market price is expensive. The cooking of steamed white silk fish pays great attention to raw materials, delicate methods and keeping the original flavor of the fish. Add a little salt to marinate the fish for more than two hours, take it out, wash it, put it in tender tofu, add seasoning until it is 5 minutes cooked, add cooking wine, and steam it for 5-6 minutes.

Xiang you shan Hu

The taste of eels varies with different cooking methods. Tender and crisp when fried raw, moist and full when braised in brown sauce, soft and tender when cooked, and crisp and crisp when fried. There are many recipes in Song Health Department in Ming Dynasty, Diaoding Collection and Suiyuan Food List in Qing Dynasty. Xitang's "You Xiang eel paste" is made of heavy oil and fried quickly, which is soft, tender and fragrant.

Sauced snail

Snail is a common dish in Jiangnan water town. The Xitang River is criss-crossed. Where there is water, there must be snails. Snails are generally eaten around Tomb-Sweeping Day, and it is said that eating Malantou can improve eyesight as well. Snails in Xitang are small, with thin shells and thick meat. Stir-fry onion and shredded pepper, spray with wine and sugar, then pour with red soy sauce and star anise. This soup is undercooked and sticky. Most of them are delicious and have a strong flavor. Friends, drinking rice wine and eating snails in the evening breeze, is really a great pleasure.

Steamed eggs with cauliflower fish:

Cauliflower fish is also called pond carp. It is the top grade of fish, and it is a wild species, which is rare in the market. This fish is extremely fresh and tender, loose but not scattered, and the soup is delicious and appetizing. Xitang people make cauliflower fish by stir-frying, salt and pepper, stew and other methods. The simplest and most delicious thing is steamed eggs with cauliflower fish, which not only has the delicious taste of fish, but also keeps the eggs delicate and tender.

Wonton old duck soup:

Wonton old duck pot. A local dish in Xitang. It is said that it was invented by local kiln workers. Because of the long working hours, the labor intensity is greater than that of kiln workers. The old duck is stewed in a kiln. Duck meat alone is not enough to eat, so a kiln worker added wonton to the pot, which not only satisfied the hunger, but also supplemented the nutrition. Kill two birds with one stone, the wonton old duck pot spread among the kiln workers. Later, this dish appeared on the table of Xitang people. Compared with before, the cooking of wonton old duck pot is much more important. First, ducks should choose local grass ducks, preferably old ducks that have already finished eating. Secondly, in terms of ingredients, each family also has its own preferences. Some put water bamboo, green peppers and mushrooms, and some put black fungus, bacon and bamboo shoots to see personal tastes.

Steamed double odor:

Good and bad, fragrant and smelly are compared, just like this stinky tofu. After corruption, it not only loses its clean appearance, but also changes its taste qualitatively. But the role of this thing between smell and fragrance is extremely uncertain. Smell it, smell it. The more smelly, the more fragrant. The Xitang people cooked this smelly and fragrant dish perfectly. "Steamed double stink" is to combine stinky tofu and stinky seaweed stalks, add a small amount of seasonings such as oil, sugar and ginger slices, and then steam them on a big fire. 10 minutes later, sprinkle with chopped green onion and decorate with shredded pepper. This dish tastes smelly and fragrant, and it is extremely delicious.

Send a dragon's hoof:

According to legend, there was a rich man named Jia in Xitang in Ming Dynasty, who had been married for a long time and had no children. Later, a man instructed to do good deeds and build roads and bridges so that everyone could stop by the bridge when building the bridge. The rich businessman also gave birth to a child that year, so the bridge was named "Songzi Laifeng Bridge". After the renovation, sit in Xitang, a thousand-year-old town, facing south. The rich businessman held a grand banquet when celebrating his son's birthday. There was a main course at the banquet, namely hoof. Everyone named it "Send Dragon Feet" to celebrate. Since then, this dish has been used as the main course of family reunion all over Fiona Fang, which means early birth and auspicious reunion. Send a dragon's hoof High-quality pork leg meat, with dozens of ancestral condiments, is cooked, steamed, simmered and simmered repeatedly. The meat is crisp, tender and boneless, fat but not greasy, and delicious.

Steamed pork with lotus leaf powder:

Steamed pork with lotus leaf powder is a traditional dish in ancient town, with various flavors. It is made of appropriate pork belly, spiced fried rice noodles, bean curd skin and fresh lotus leaves, with seasonings such as clove, star anise, soy sauce and sweet noodle sauce. This dish has a unique flavor, crisp and waxy meat, fragrant but not greasy. It can be used as a snack and wine, and can give full play to the pharmacological effects of lotus leaf in relieving summer heat, removing blood stasis and stopping bleeding.

The first side of the world:

Noodles are the staple food of northerners, and the method is generally simple and pure. For southerners, especially Jiangsu and Zhejiang people, noodles are usually snacks for a change, so they pay special attention to the collocation of accessories and often add a lot of things. Sliced belly, shredded eel, beef, etc. , made of a variety of fabrics, full of flavor and rich nutrition. Xitang people are notoriously particular about making noodles. It takes two pots to make noodles at the same time.

System, one pot is used for cooking noodles and one pot is used for frying accessories. The auxiliary materials commonly used by Xitang people are fish fillets, shredded eel and homemade fried fish. Put the cooked noodles in another pot. Fish fillets and shredded pork are boiled in water for 2-3 minutes. After the noodles are cooked, the soup is delicious and the noodles somersault.

Braised heart in oil

This is almost a common dish in Xitang people's homes. Whenever golden rape blossoms fill the fields, farmers in almost every household begin to pickle cabbage. Every time I feel bad appetite, I will feel much better by stewing a bowl of Chinese cabbage. Ingredients: sauerkraut, oil, sugar, chopped green onion, red pepper, etc. Production method: Rinse pickled cabbage with clear water, add oil and sugar, steam for 10 minute, and serve. Sprinkle chopped green onion and minced red pepper to make a delicious appetizing stew.

Water tofu, also known as tofu flower:

It is a snack and can also be used as an appetizer. After the milk tofu is cooked, put it in a big wooden bucket. If the customer needs it, the boss immediately scoops a few spoonfuls, puts them in a bowl after a little heating, and sprinkles chopped green onion and mustard tuber. It tastes delicious, tender and fragrant, which makes people feel heartache. Moreover, the nutritional value of bean products is very high, and regular consumption is of great benefit to the body.

Sweet zongzi

There are many flavors, including fresh meat, bean paste, lard, red beans and so on. Although there are zongzi in many places, Xitang Zongzi has become a traditional tourist product in the town because of its good rice, sufficient material and tight binding.

Butyl malt cake collapsed:

Malt cake collapse, that is, long summer cake collapse, is a characteristic seasonal snack of Xitang Millennium custom. Butyl malt cake is made of glutinous rice flour, black sesame, red bean, walnut kernel, white sugar and Chinese herbal medicines such as fennel and malt by traditional techniques. Butyl malt cake: soft to the touch, non-sticky and non-pasty, with strong fox algae aroma, which can attract appetite, help digestion, reduce blood fat and prolong life. It is a good gift for friends to respect the elderly.

Hall:

Cicada wrapped in meat, white water fish, sauce-fried screws, and the main room is on Yanyulou Road. It's better to eat during the day, but I always feel too dark at night, so I don't eat.

Pickled heart:

Sauerkraut heart is also a famous specialty of Xitang. In ancient times, people loved it very much, but due to the limitations of the conditions at that time, the fresh cabbage heart would go bad if it was kept for a long time. The clever ancients sprinkled a handful of salt on the inexhaustible cabbage heart to prolong its preservation time. This is the embryonic form of pickled cabbage heart. Later, after continuous improvement, the taste of pickled cabbage heart is getting better and better, and it has become a special dish in Xitang flavor menu.

The Qiantang people we ate chose the place near the river on the first floor. The environment is good, the food is not expensive, and the quantity is sufficient. The cicada is wrapped in meat, the screws are fried with soy sauce, and the Corbicula fluminea is added with a side skin fish soup. It was delicious, and we were full.

The land under Yongning Bridge really seldom eats small wonton, which is not as delicious as the legend. He only eats wonton skin, not meat. It is said that a small bowl actually costs 2 yuan, and business is good. They are all tourists here.

Gordon Euryale cake in the forest, this is good. I brought back a big box, which was ruined by my mother. I only ate two pieces. It's just that the location of the store is relatively biased.

Money's bean curd brain, the old lady is very nice, bean curd brain is delicious, 1.5 yuan.