Shuixiang special food

Water town specialties: bow zongzi, Ding Sheng cake, sister-in-law cake, cat's ear and plum blossom cake.

1, bow zongzi

The zongzi in Wuzhen looks thinner than that in Jiaxing, and its head is inclined and flat, just like a boat, hence its name. Bowing zongzi also means colorful zongzi. A large piece of fat pork belly, pickled with yellow wine, soy sauce and white sugar, wrapped in zongzi, smells fragrant. The most classic zongzi in Wuzhen is Dongpo meat. In addition, there are milk, ham and old duck. You can eat it at ordinary times.

2. Ding Sheng cake

Ding Sheng cake is a special snack in Zhejiang, which started in Song Dynasty. It is said that it is a kind of cake specially made by ordinary people to encourage soldiers to go out to war. In addition, Wuzhen has been proud of reading since ancient times. In ancient times, relatives and friends had to make Ding Sheng cakes to see them off. The outer layer is exquisite fragrant rice and glutinous rice flour, wrapped with red bean paste, a little sugar and osmanthus. Ding Sheng cake is crimson, soft and fragrant, sweet and waxy at the entrance, which also symbolizes.

3. Auntie's cake

The origin of this cake is interesting. In ancient times, there was a sister-in-law named Fang who was dissatisfied with the cake-making skills at home, so she tampered with her ingredients and added a handful of salt. She wanted to see her sister-in-law's jokes, but it turned out to be a very popular snack, named after her sister-in-law, and spread widely.

4. Cat ears

White flour is used to make a delicate face flap in the shape of a cat's ear, and then it is cooked with diced chicken, ham slices, scallops, mushrooms and bamboo shoots. After being put into a bowl, the soup is bright in color and delicious.

5. Plum blossom cake

Plum blossom cake is a famous cake in Jiangnan. It looks like plum blossoms. Pour the batter into a plum blossom mold, then add red bean paste, fresh meat, roses, small round seeds, green red fruits, pine nuts, jam, etc. as fillings, then pour the batter, sprinkle with white sugar and shredded red and green melons, and bake on the mold.