What are the traditional cuisines in Huzhou?

Huzhou is one of the earliest "rice towns" in the world, so Huzhou has an indissoluble bond with food. Huzhou has always been a paradise for food, with fertile land, humid climate and rich products, especially rich food resources. Huzhou's food culture has a long history. So what are the traditional specialties in Huzhou culture?

Zhangyipin Jiang mutton

Zhang Yipin's sauce mutton was founded by Ningbo native Zhang in Guangxu period (1875- 1908). Named after the store name "Zhang Yipin". This dish is made of Nenhu sheep, stewed with charcoal fire and refined with soy sauce, water sugar, red dates, ginger, pepper and other ingredients. It is characterized by bright red color, thick juice, tender meat, crisp but not rotten, fresh and delicious, and full of color, flavor and taste. For Huzhou's century-old traditional dishes, Sydney chicken legs and egg whites are made into Sydney-like, white as snow, loose outside and waxy inside, which is a banquet dish.

Shrimp and perch roll

With bass and shrimp, ham slices, bamboo shoots, mushrooms and so on. The production process is exquisite and elegant, and the finished product, the original juice and soup, is tender and smooth, delicious and delicious.

Washed sheep tail

Because it is round and rotten and fat like a sheep's tail, it is named. Wrap it in thin oil, wash it with sand and dry glutinous rice flour to make stuffing, then hang the egg paste, fry it yellow, put it in a pot, sprinkle with soft sugar and rose fragments, and the appearance is light yellow. The oil-soluble paintings on the inner film are absorbed by trachoma washing, and the taste is oily and sweet, which is a necessary dish for Huzhou folk banquet.

Fried meat pie

Cut pork leg into bacon paste, mix in chopped eggs, onion, starch cooking wine, etc. Make flat patties and fry them over low heat until brown. Its characteristics are soft outside and tender inside, and it is a necessary dish for linghu town Banquet in Huzhou.

Three or four degrees

Choose grass fish belly stalls, with three kinds of "white boiled" such as ham, mushrooms and bamboo shoots. The fish pieces are fan-shaped, neat and beautiful, light and tender, and have the unique flavor of water towns.

Laoxia

This dish is made of high-grade raw materials such as ham, sea cucumber and mushrooms. The color is gorgeous and pleasing to the eye, and the shrimp meat is fresh and tender. It is not greasy in Qing Xiang, and it is delicious. It is one of the traditional famous dishes in Huzhou.

Shredded eel

Boiled shredded eel is fried in strong oil, with ham, chicken breast, shrimp and other accessories. Known as "spicy and tender garlic", it is a traditional dish in Huzhou.

Hushi shearing sheep

The fat and tender leg meat of Hu sheep is boneless, and it is mixed with ginger, garlic, pepper, red dates, cinnamon, star anise, clove, Shaoxing wine, soy sauce, sugar and refined salt to remove fishy smell. Simmer with fat fire first, and then simmer with low fire for a long time. Finally, simmer with high fire until the soup is thick and the meat is sauce red. After removing the small bones, cut into pieces and put on a plate, and add the original soup, Jiang Mo, minced garlic and minced red pepper respectively. This dish is characterized by rosy color, soft and mellow juice, and it is a good tonic in winter.

Fish roll with scallion oil and walnut

It is a typical flavor dish of Jiangnan water town. Using the method of scattered frying, the shell of the fish roll is crisp and golden in color. The pig fat, chives and peach kernels in the filling are integrated, and the salt and pepper are particularly fragrant.

Changxing abalone

The century-old famous dish "Changxing Monopterus albus" in Luocheng is famous for its excellent color, flavor and taste. According to legend, Emperor Qianlong went to Changxing in the south of the Yangtze River and tasted this dish, which was full of praise and was later listed as a famous court dish. The eel of the same size is shredded and slowly cooked with "five oils" (vegetable oil, meat oil, sesame oil, soy sauce and bad oil) and "three spices" (ginger, green pepper and pepper) and shredded ham. This dish is delicious and has a unique flavor.

Tibetan fish balls

It is made of chopped white fish and lean pork and chopped bamboo shoots, fungus and leek buds. This dish is white and crystal clear, tender and smooth, and delicious. It is a necessary dish for Huzhou folk festive banquet.

Taihu flavor banquet

36,000 hectares of Taihu Lake is rich in fishery resources, including whitebait, white shrimp, silver carp, whitebait, octopus, rhinoceros and hairy crabs, which are called the "three treasures" of Taihu Lake. Fresh vegetables such as lily and yam are planted along the coast of Taihu Lake. There are also Huzhou specialties such as Huyang, Ginkgo, Chestnut and Mume. It has created unique conditions for the "Taihu Lake Flavor Banquet". "Taihu Flavor Banquet" was founded by Taihu Mountain Villa, a scenic spot in Taihu Lake. South Taihu Lake-style banquet takes fresh lakes, delicacies, game and vegetables as raw materials, and adopts modern cooking techniques such as roasting, stewing, frying, roasting, steaming, stewing, frying, salt fire, drunkenness, drawing and cinnamon cream. It has the characteristics of strong regional characteristics, unique flavor, various varieties, fresh mountains and lakes, mellow and delicious taste, light and elegant dishes, extremely high nutritional prices, elegant dining environment, and the integration of lakes and mountains with food.

"All Goose Banquet" in Moganshan

Moganshan is one of the four summer resorts in China, which is famous at home and abroad. Moganshan has beautiful scenery, fresh air and superior natural environment. Local farmers in Moganshan have been stocking a kind of high-quality lean poultry-white goose for generations. White goose has fresh meat, unique flavor and high nutritional value. It is an environment-friendly green food with high protein, low fat and low cholesterol.

Deqing Moganshan Hotel uses high-quality white geese as raw materials and absorbs the essence of China's north-south cooking. The swordsmen are exquisite and changeable. Using this juice soup, we pay attention to nutrition collocation and keep the original flavor of goose. We use various cooking techniques such as steaming, stewing, roasting, stewing and boiling, and the cooking methods are diverse, that is, there are light and tender southern dishes; There are also fresh and salty northern flavors. Rich and colorful, beautiful. Made into hot and cold soup, hot pot and other local flavors, "All Goose Banquet" has become a hibiscus flower in wuyue food culture. Since the establishment of 1999, "All Goose Banquet" has been favored by diners and has become one of the best brand cuisines in Moganshan Hotel.

Changxing "tea banquet"

Changxing is the hometown of purple bamboo shoot tea, and also the place where Cha Sheng Lu Yu wrote the famous book Tea Classic. The "tea banquet" launched by Jinling Hotel in Changxing is the crystallization of the organic combination of Changxing tea culture and cooking food.

The "Tea Banquet" takes Changxing native products as raw materials, including plums, ginkgo and chestnuts, and is the "three treasures" of dried fruits in western Zhejiang. It is made of Changxing lily, wild vegetables, cauliflower, mandarin fish, hairy crabs, prawns with knife forehead, chicken and pigeons. Expanded the extension of "tea banquet". Changxing "Tea Banquet" embodies rich local culture and local specialties, which is different from other banquets. Look at "Tea Banquet", which is exquisitely made and reflects the mutual integration of tea culture and food culture. It can be summarized as: "Tea tree tea is eaten as a meal, and local specialties brew delicious food;" Cao Ruikui juice cooking food, places of interest and allusions into the name of the dish. "Changxing's Tea Banquet not only embodies the history of 1200 years, but also shows the unique ideas and exquisite skills of contemporary famous chefs. It's really a gourmet boutique.

White fish feast

Huzhou is known as the "Silk House, Land of Fish and Rice", and the Hundred Fish Banquet is a must for Chinese cuisine. Huzhou is close to Taihu Lake with dense river networks. It is one of the three major freshwater fish bases in China. Huzhou is rich in fish resources, and the output of freshwater fish accounts for one tenth of the country. Huzhou is rich in fresh fish, and Huzhou people also like to eat fresh fish. The Hundred Fish Banquet takes fish as the main raw material, and uses various knife methods to cook hundreds of dishes by frying, frying, frying, steaming and stewing, hence the name Hundred Fish Banquet. It is characterized by scientific and ingenious application, changeable knife work, multi-purpose white soup and attention to maintaining the flavor of fish; It also takes into account the freshness, lightness, tenderness and smoothness in the south and the freshness, fragrance, salty and spicy in the north. The Hundred Fish Banquet consists of 1 1 vegetables. 1979, chefs such as Wu Shuibao of Huzhou Hotel launched the "Hundred Fish Banquet". By 1997, more than 500 kinds of fish dishes had been created. Authorities in domestic cooking circles call the Hundred Fish Banquet "a must in China cooking", while Japanese friends call it "the best in China cooking".

Bai Yan Sun

Anji has the reputation of "China Bamboo Town", with 900,000 mu of bamboo forest, ranking first in China. Anji Hundred Bamboo Shoots Banquet developed a special dish with unique flavor by taking advantage of bamboo shoots resources in the rural areas. Bamboo shoots are tender, fragrant, clean and crisp, and their nutritional value is known as "the first vegetarian food in the world". Bamboo shoots are sweet and cold in taste, and have the functions of nourishing yin and blood, resolving phlegm and promoting digestion, and removing annoyance and diuresis, which meet the dietary requirements of modern people, such as "three lows and one high" (low sugar, low salt, low fat and high protein) and "one coarse and one green" (crude fiber and green food). Anji Hotel, the pioneer, takes the superior bamboo shoots in the bamboo village as raw materials, and adopts various methods such as stewing, frying, stewing, frying, steaming, cooking, etc. 10, or makes dishes independently; Or with a variety of vegetarian dishes. More than 100 dishes of bamboo shoots, both hot and cold, have been carefully made, and now more than 160 dishes have been presented at Anji bamboo shoot banquet. 1997 During the China Zhuxiang Cultural Festival, Anji's "Hundred Bamboo Shoots Banquet" amazed guests from all over the world and became famous all over the world.