Food in Nanxun District

Nanxun has Zhou Shengji wonton, zongzi, sister-in-law's cake, Ding Lianfang Melaleuca cake, stinky tofu, Ding Sheng cake, smoked bean tea, orange cake from a century-old shop "Wild Water chestnut", glutinous rice and cotton candy, ham fried with screws, steamed white water fish and other delicacies. The orange cake and Ding Sheng cake, together with the kohlrabi in Nanxun, are called the "three treasures" in Nanxun.

Orange cake

"Wild water chestnut" orange red cake is a traditional specialty of Nanxun, which has a history of 100 years. "Wild water chestnut" orange-red cake, soft but not sticky, pink in color, mellow in orange flavor and delicious.

Linghu Snowflake jiaozi

Linghu Snow Dumpling is a specialty of linghu town in Nanxun District, which is said to have a history of more than 300 years. People in Hu Ling, who are in a foreign land, never forget to buy a few boxes of specialties from their hometown to take home and eat them as cordially as they do in their hometown. Linghu Snow Dumpling is a traditional tea and food treasure, "white as snow, shaped like jiaozi". Crispy taste, moderate sweetness, toothless and unique flavor, it is one of the traditional famous cakes in Jiangnan. "Snowball" is a visual name. The so-called "snow" is to grind a fried indica rice (which must be used) into powder, and then add soft sugar, which is as sweet as snow.

Smoked bean tea

Smoked bean tea is a traditional local product in South Taihu Lake, and farmers have the custom of making and drinking this kind of tea.

Xiangtoucai

Xiangkohlrabi in Nanxun is usually processed in February and March, and the quality of processing depends on the selection of materials and pickling technology. The preparation method includes sorting, drying in the sun, slicing, pickling and packaging. The main flavor features are yellow and tender color, delicious taste, appropriate saltiness, sweet aftertaste, slight fragrance, crisp and tender head, delicate fiber, and each head is fan-shaped. Suitable for food, it is the top grade of processed vegetables.

Fengfeng

Nanxun people call iron pots (that is, glutinous rice crispy rice) wind. Fengsheng soup with sugar is called Fengsheng soup (called Daidi tea in rural areas). During the Spring Festival, it is popular in rural areas to treat guests with wind soup.

Stinky dried tofu

Generally, there are two ways to eat it: one is to fry dried stinky tofu in oil and mix it with sweet onion sauce, chopped green onion and other seasonings; The other is to put the dried stinky tofu into seasonings such as onion, sauce and Jiang Mo, and stew it in water. Although the stewed dried stinky tofu and sun-dried stinky tofu smell bad, they taste very fragrant and delicious. In the words of Nanxun people, this is "pure Nanxun flavor".

Double intersection surface

Near Sanqing Bridge in the four-star belt, there are more than ten kinds of noodles, such as gravy, beef, boiled chicken, shredded vegetables and cabbage, especially double-sided noodles (also called crispy fried fish noodles). Zhuangyuan Building, Five Blessingg Building and other noodle shops in the town are all on sale.

Embroidered brocade

The shape of Nanxun embroidery brocade is similar to that of ordinary vegetables, except that the stem is slightly thinner, the leaf margin is thin and serrated, and the veins are full of curves. This dish is still green after being fried. Taste this dish, not only the vegetable juice has a fragrance, but also a much softer comfort than ordinary vegetables. Strangely, this dish only grows within ten miles of Fiona Fang in Nanxun, and it is varied, tangible and tasteless beyond ten miles.

Aunt Sara pancakes

Sister-in-law Sara's cake is the traditional name of Nanxun Sara. It is oblate, uniform in thickness, fine in powder, oily and light gray, fragrant in sesame oil, crisp and refreshing. Because of its small size and fine flour, it is crisp, salty, sweet and delicious. Sister-in-law Sara's cakes are made of exquisite materials. First, the white flour is boiled to tender yellow with slow fire, and then the fried and shelled black sesame seeds are ground into hemp slices, and sugar powder is added. Then add the cooked pork suet, a small amount of refined salt, and a proper amount of water, mix them into crispy dough, and press them with a poke.

Dingshenggao

Ding Sheng cake is reddish in color, soft and fragrant, and sweet and waxy in mouth. Mainly put the rice flour into the Ding Sheng cake model, compact it, scrape it flat with a knife, put it in a cage and steam it with strong fire for 20 minutes until the cake surface is cooked, then take it out and turn it over on the chopping board.

Shi Lian Jiang mutton

Also known as braised sauce mutton. Take adult Hu sheep (male is the top grade), slaughter them alive, peel them, cut them into large pieces, and cook them with yellow wine, soy sauce, sugar, red dates, ginger and other condiments. Its characteristics are refined but not oily, crisp but not greasy, fragrant but not smelly, bright red in color and endless in aftertaste. In autumn and winter, braised mutton is fragrant all over the street, which is delicious on the tables of farmers, hotels and hotels.

Zhulaoda zongzi

According to scientific determination, Zhulaoda Zongzi is rich in nutrition, containing protein, fat, 17 vitamins and trace elements. It has always been a traditional food in Huzhou, and it is also a good gift for relatives and friends.