Changzhou has what specialties, scenic spots .................. list

Tianning Zen Temple, known as "the first jungle in the southeast"; Red Plum Pavilion, Dongpo wash ink stone pool, the old pavilion of vine flower, Tang Jingchuan tomb, Taiping Heavenly Kingdom protects the king's house ruins, WeiDun village ruins, Qu Qiubai Memorial Museum, Spring and Autumn Drowning City ruins, the Tang Dynasty Tanningsi, the Southern WenBen Pagoda, the Northern Song Dynasty Su Dongpo mooring pavilion, and so on. In recent years, Changzhou has accelerated the development of tourism resources and launched China Dinosaur Park, Liyang Tianmu Lake Tourism Resort, Jintan Maoshan Scenic Area and so on. Specialty "Tianmu Lake" Fish Head in Casserole Tianmu Lake "Fish Head in Casserole" was firstly created in Tianmu Lake Hotel of Jiangsu Province, and after nearly thirty years of careful cooking by Zhu Shuncai, the famous chef of Jiangsu Province, it is now regarded as the best traditional dish of Jiangsu Province, and has become an oddball in China's gourmet world. Cooking Tianmu Lake casserole fish head, choose Tianmu Lake water body in the natural breeding of big chub fish head as raw materials, pure natural Tianmu Lake water as soup base, coupled with the unique cooking technology processed, due to the mountains and waters of Tianmu Lake not only around the mountains green vegetation filtered lake water, and the bottom of the lake for the sandy rather than silt, this unique natural environment created Tianmu Lake water is clear, sweet, untainted, the growth of which the fish are also There is no earthy odor. Therefore, "Tianmu Lake" fish head in casserole is highly praised by food lovers for the excellent quality of its finished product, which is "fresh but not fishy, fat but not greasy". Sesame Sugar Changzhou sesame sugar has a long history and unique flavor. Legend has it that as early as in the Tang Dynasty, local people began to caramelize sugar and sesame to produce a kind of sesame sugar shaped like doughnut, called doughnut sugar. To the end of the Northern Song Dynasty, the smoke of wolves, the Jin soldiers invaded the south. Kang Wang Zhaojiu fled from the capital of Bianliang, Jiangnan, a compromise and seek peace, do not want to recover the lost land in the north. The people were very angry about this. At that time, some people wrote a poem saying: "Beyond the mountains, beyond the green hills, beyond the buildings, when will the West Lake songs and dances stop? Warm wind smoked tourists drunk, straight Hangzhou for Bianzhou!" to vent their dissatisfaction. Changwu area of the people, is another form to express the desire to recover the lost land against the gold. They changed the round ball-shaped hemp ball candy into a cannon like cylinder, sent to the King of Kang, in order to inspire his courage to fight against the gold to restore the country. As for the Kang Wangzhao Gong has not been inspired by and get the courage, do not know, but, Changzhou sesame sugar from this made into a cylindrical shape, continued to this day. Changzhou sesame candies are made with fine materials. Requirements for sesame seeds stained full of skin, the two ends of the seal does not leak filling. Sugar layer up the hole is not stiff, taste sweet and crispy not sticky teeth, color white and bright very uniform, thickness and length of the general Qi, a catty just twenty sticks. It is really a good gift for home travelers and friends and relatives. Crab steamed dumplings were produced in the Daoguang period of the Qing Dynasty, and were firstly created by the Wanhua Tea House along the south side of the Xiaohe Bridge. Ying Gui Tea House was founded in 1911, and it is famous and loved by the public for its good management and quality. The product has the characteristics of "thin and transparent skin, rich marinade, crab aroma, fat but not greasy, rich juice, tender meat filling", supplemented with vinegar, young ginger, better flavor, which is called Changzhou's best. 1985 was rated as the city's high-quality products, and compiled into the "Jiangsu Provincial Snacks Recipe", in 1990, it was selected by the Changzhou Provincial Snacks Recipes. "In 1990, it was listed as one of the ten famous spots by Changzhou Municipal Government. "Evergreen brand" red taro Taro is the tuber of Tennessee plants, rich in reducing sugar, crude starch, calcium, phosphorus, iron and a variety of vitamins and amino acids, of which the iron content is particularly prominent, containing 261 mg per kg (to fresh weight), crude protein content of 2.04%, higher than the content of sweet potatoes, yams, cassava. Jianchang town has a long history of growing taro, which, according to historical records, was designated as tribute as early as the Ming Dynasty. Jianchang due to unique soil and water conditions and traditional planting experience, the production of taro, especially red taro quality is excellent, it is red skin, white meat, flavorful, non-polluting, direct consumption with fragrant, glutinous and other characteristics." Evergreen brand" red taro is today's return to nature, improve the food structure of the green health food. At present, the annual production capacity of 2000 tons, and can be expanded according to market demand. "Zunlong Brand Pearl Sauce Duck "Zunlong Brand" Pearl Sauce Duck is made of high quality fresh duck from Jiangnan water town, with water-soluble pearl powder, wolfberries and other things, made by advanced technology. The meat of this product is tender and not fatty, fragrant and flavorful, containing protein, carbohydrates, various vitamins and calcium, phosphorus, iron and other nutrients. This product is vacuum-packed, sterilized by high temperature after leaving the factory, with a long shelf life, easy to carry, not only on the table, banquet, but also for business trips, travel, the ideal food. This product has won the gold medal of the 95 Beijing International Food and Processing Technology Expo, the 96 Consumer Trustworthy Product, the famous brand product of the Third Agricultural Expo, and the 98 Changzhou Famous Trademark. Money Vegetable The traditional specialty of Changzhou--Wu Cai Vegetable. As its vegetable slices are shaped like money, the plant is green and full of life, so it is customary to call it "Money Vegetable" in order to try to have smooth and lucky seasons, the old Tianning Temple hosted the vegetarian meal hall of the family members, and when it made people eat this kind of "Money Vegetable" during the summer season, he carefully studied and learned how to make this kind of "Money Vegetable", and then he made a good use of it. ", he studied seriously, so that the "money dish" has become his specialty, they and a river across the peach garden village (now peach garden new village lot) of vegetable farmers, there is a no need to sign a contract of "gentleman's agreement" --Every year in the winter months, to provide the temple with several thousand pounds of wu collapsed vegetables, washed and dried by the cook, stored in a large container filled with half of the "seven stone jar" soybean oil, do not let the wu collapsed vegetables "breathable! ", to the next year, the day out, for the incense to the temple to do Buddhism, or feast guests to eat vegetarian fasting, as a rare dish. Imagine, "the lack of" season of the heat of the summer, leafy vegetables and not much, can eat "money dishes", cool and refreshing, so that people naturally associated with the snow Hao Hao winter scene, conscious of the coolness of the sudden birth of the interest doubled, can not be cheerful? From this we can see, Tianning Temple in the year of vegetarian, is how to pay attention to, how elaborate, its painstakingly designed to serve the guests of the business approach, how thoughtful and careful ah! Tianning Temple vegetarian Tianning Temple vegetarian is a historical tradition, from all over the incense to this mountain incense, tourists come to see the tour, every like to eat here, one is to take advantage of the time to do the Buddha's work, feast friends and family, taste the Buddha's fasting, in order to express the feelings of reunion, but also pious wishes of the intention; two to change the taste, or the family **** meal, or family and friends get together, is not lost in a kind of popular fashion. Especially hot summer days, people are tired of meat and grease, and most of the vegetarian fasting soybean products, fresh fruits and vegetables and mushrooms, fungus, hairy vegetables and other rare seaweeds, accompanied by sesame oil cooking, the entrance is light, tasty flavor, coupled with the Buddha's place of purity and solemnity, the environment is elegant, a year patron several times, spice up the life of the fun, to meet the curiosity of the mind, is indeed a thing of pleasure. In order to comply with economic development, improve consumption pattern, promote tourism, enrich the food culture, enhance the temple income-generating self-supporting ability, Tianning Temple in 1988 to restore the opening of the "Ruyi vegetarian restaurant", the site of the temple in the east side of the gate, both the temple building of simple and solemn, but also with the modern decoration of the times of the grandeur of the pavilion, a hold a pillar joint portrayal of the Fascinating: "Jin Bi Yao Lin Palace, Xi Jing Qingzhai, entry as desired; wide leisure in the blessed land, prolong life, to this meal. Union for the people of the famous calligraphers, poets Qian Xiaoshan written title scenarios blend, neatly, monks and laymen **** appreciation, read a relaxed and happy. The dining room in the museum can be divided and separated, and can receive more than a hundred people to eat at the same time. Vegetarian food has a palace vegetarian, folk vegetarian, Buddha vegetarian points, palace vegetarian is the ancient emperor and generals get together when the vegetarian meals; modern folk vegetarian, Buddha vegetarian in many varieties have been among the ranks of famous dishes, most of the chefs here are in Shanghai Jade Buddha Temple and Zhenjiang Jinshan Temple Vegetarian Restaurant training, can cook more than 40 kinds of traditional characteristics of the Buddhist vegetarian and Changzhou local flavor dishes. Vegetarian food with Buddhist colors, such as "Buddha's light", with golden corn as the main symbol of Buddha's light, the plate with turquoise green fresh heart, ochre mushrooms, yellow almonds, a variety of colors, the mouth is soft and fresh, fragrant; there is also "prolonging life", "attracting life", "the", "the", "the", "the", "the", "the", "the" and "the". "Prolonging life", "inviting wealth and treasures", "congratulations on wealth", "abundant harvest" and other dishes to celebrate the auspiciousness and happiness; carefully made Yuanbao, Buddha's hand, Shou Peach, color, aroma and shape are all excellent, which are regarded as exquisite "handicrafts" and loved by Chinese and foreign guests. QINXUE BRAND Jintan Standard Glutinous Rice is white and clean in color, with even and full grains, which is the best among the glutinous rice, listed as the tribute in Ming and Qing Dynasties, and was awarded the gold medal in Panama International Exposition in the 1930s. QINXUE brand water-ground glutinous rice flour is made from Jintan standard glutinous rice and processed by the most advanced modern production technology and equipment. QINXUE brand water-ground glutinous rice flour is suitable for the production of dumplings, Yuanxiao, fried cake and other types of confectionery, and its products have the advantages of crystalline color, taste and aroma, glossy, fine and tough, smooth and silky, and so on. Qinxue brand water-milled glutinous rice flour sells well in Jiangsu, Shanghai, Qinghai, Hebei, Shandong, Beijing and other large and medium-sized cities in more than a dozen provinces. Specialties of Changzhou Dried radish is a traditional specialty of Changzhou, among which, Hongmei brand is one of the most famous dried radish in China. Its products are salty and sweet, with four characteristics: fragrant, sweet, crispy and tender. This dried radish, also called fennel radish, is bought home to be processed. First of all, rinse it with water, firstly to clean it, and secondly to dilute the overly salty flavor. Drain and cut into small dices, pour the pot dry stirring, until the water is controlled out. Then frying pan, onion, ginger, garlic, dry chili pepper stir-fry pan, stir-fry diced radish. In summer, it is a good choice to serve with porridge. You can also watch soccer matches with a cold beer. Take a piece of dried radish and have a sip of wine. People who have been to Changzhou will say, "There is a strange thing in Changzhou, dried radish as a drinking dish." Authentic dried radish in Changzhou is indeed different from dried radish elsewhere. It is made from sweet and tender solid red radish from Xinzha outside the west gate of Changzhou, washed and cut into strips, dried moderately, and then added with the right amount of salt, sugar and a variety of auxiliary materials, and then cured with great care. Due to the excellent selection of materials, the use of unique pickling process, and with the flavor of the chic condiments. Therefore, Changzhou dried radish has a reddish color in yellow, salty but not quam, slightly sweet in salty, crispy and not spicy, very tasty. Moreover, it is inexpensive and convenient to carry. It is not only a small dish for people's meals, but also a pastime food for drinking and after meals. If you buy the authentic Changzhou products, customers will be very happy. Due to the careful selection of materials and fine processing, the pickled dried radish is golden in color, delicious in taste, rich in aroma, and crispy and refreshing. Dried radish is not only colorful, fragrant and tasty, not deteriorating in long time storage, the more aged, the stronger the fragrance, but also inexpensive, and in medicine, there are anti-inflammatory, preventing summer heat, and appetizing and so on. This kind of dried radish is mainly selected with the local production of excellent varieties of "thin-skinned a knife species" and "green head of duck egg species" fresh radish as raw materials, take the wind dehydration processing method. When pickling, first wash the radish with mud, cut it into thick and thin strips, put it on the woven straw mat and expose it to the sun for three to five days, and then pickle it in two times. The first time according to every hundred pounds of white radish plus salt ratio of three pounds, mixing and kneading through, in batches into the jar. When loading the jar, put a layer, step on a layer, layer by layer. After three days, out of the tank again sunshine for two or three days. And then the second pickling, to every hundred pounds of salt one and a half pounds of the ratio, and then mix well kneaded, still batches into the tank, pickling seven days or so, you can install the altar storage or food. Changzhou dried radish is a favorite, not only because it is crisp and sweet, inexpensive and delicious, suitable for all seasons, but also because it is also the ginseng of the farmers in times of poverty. Naturally, radishes were grown in the fields. Summer is the radish harvest season, the field of green radish, red radish, white radish a plucked in the hands of heavy, full of two large baskets, a hundred pounds, the radish tassels cut down (pickles can be pickled), and then the radish and then loaded into the baskets, to the river to wash clean the round radish like a watermelon, cut everything two, and then cut everything two, so that in the dim kerosene lamp light cut a night, spread on a plastic sheet, like a small mountain. The radish is spread out on a plastic sheet like a small mountain. Every other day there must be a hot sun, the cut radish pieces spread in the bamboo basket sun, some people have bamboo curtains, can also be spread on the bamboo curtains sun. After three times in the sun, the radish pieces would shrink into a small boat with two sharp ends and a thick center, like a boat with two horns. Another night, please come out of the vat, after scrubbing the vat, the sunshine radish thick layer spread in the vat, and then sprinkle coarse salt, and then add fried aniseed fennel, fresh cilantro, by the people in the vat vigorously stepped on a few minutes, and then spread a layer of radish, salt, fennel and cilantro. After all of them are salted, the jar is covered with a wooden lid smaller than the mouth of the jar, and a huge yellow stone is pressed onto the lid. After a month, the unique smell of dried radish in Changzhou will permeate the whole old house. The dried radish is red on the outside, white on the inside, fresh and crispy on the inside, and has a unique flavor such as spicy, sweet and salty.

Remember to adopt ah

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