Introduce Zhangjiagang specialty food essay

Jinfeng mutton Jinfeng town is located along the river, the river bank is rich in pasture, farmers have the habit of raising sheep. Real estate goat is not big, but the meat is delicious, braised color, taste mellow, white cut or stewed meat crispy flavor. Many goat meat stores are scattered in the streets and roadsides, attracting diners from all directions. All town restaurants have lamb supply, generally in July each year, until the following spring, the supply of lamb. Some of the more famous ones are Maomao Mutton Shop in Dangan Township and Hongcai Mutton Shop in Jinfeng Township. These stores serve lamb as their main dish, along with fresh fish and seasonal vegetables, attracting customers from near and far, and business is booming.

Zhoujiaqiao mutton seems to be quite famous before, especially Baojia Mutton Museum is to do more delicious, Yangtze River fresh is also good, my grandmother's family lives in the Yangtze River, to go to eat authentic delicious!

Dragging stove cake is a famous traditional flavor snack in Yangshe and Tangqiao. The cake has a long history, more than 150 years ago, the production process is unique, baking with two furnaces, below a bottom furnace (flat bottom), above a top furnace (pointed, cone-shaped), baking two furnaces at the same time to heat the kiss, and the heat of the top furnace will be the cake hanging cooked, there is a top furnace drag the bottom of the furnace of the situation, so it is known as towing the furnace cake. Drag stove cake using the best white flour, sugar, net board oil (processed lard), capers, sesame, cinnamon and other raw materials. The taste is oily but not greasy, sweet but not sticky, fragrant and delicious. It combines crispness, sweetness, crunchiness, looseness and fragrance in one, with a full shape, golden color and clear crispy layer.

Gaozhuang dried tofu Phoenix Gaozhuang dried tofu began in the Qing Dynasty during the reign of Xianfeng, has a history of more than 100 years, the production of fine and unique, inexpensive and delicious. At the end of the Qing Dynasty and the beginning of the Republic of China, it was sold well in Changshu, Jiangyin, Wuxi and other places. There are two kinds of dried tofu in Gaozhuang: thick type and thin type, which are reddish-red in color, with fine texture and five-spice spices penetrating into the taste, so it is a good product to be eaten idly or used as a dish for drinking.

The Yangtze River three fresh

Shad for the southern aquatic treasures, late spring and early summer each year into the river spawning, in the "small full" to "Mang" during the period for the peak season. The compendium of materia medica", shad "in early summer, the rest of the month is not, so the name". Yellowtail body flat broad and long, color white as silver, more fat under the scales, generally weighing about 1 kilograms, scales can be eaten, fat and fresh. Ancient times have been listed as the emperor's "imperial meal" delicacies, now famous overseas, exported to Hong Kong, Singapore, Japan, the United States and other places. Yellowtail in the offshore into the river, relying on the tide of natural thrust forward. Zhangjiagang territory of the Yangtze River waters are estuarine section, anchovies to this, the body fat consumption is very small, is rich and plump, meat flavor is the most fresh, rich in nutrients. It is determined that each hundred grams of meat containing 16.9 grams of protein, 16.9 grams of fat, 0.2 grams of carbohydrates, 33 mg of calcium, 216 milligrams of phosphorus, 2.1 milligrams of iron, 0.14 milligrams of riboflavin, 4 milligrams of niacin, calories 22 kilocalories. Zhangjiagang caught anchovy quality ranks first, is the key production areas in Jiangsu Province, is also the main base for foreign trade exports. 1974, 1977, the highest output, are more than 100,000 kilograms. Shad in wine is Zhangjiagang local flavor famous food, loved by the masses. The practice is to remove the fresh anchovies viscera (without scales), cleaned into the appropriate amount of wine and cooked lard, add onions, ginger, ham slices and seasonings, steamed in a cage for about 15 minutes and become. After the cage shad wine fragrance, color and lustre white, tender and tasty. 1975 April 12, the Korean Democratic People's **** and the State of Kim Il Sung, President of the visit to Nanjing during the Zhangjiagang (Shazhou) anchovies sent to Nanjing to entertain the state guests.

Swordfish The scientific name is "crabs", which is a migratory fish. Whenever spring, the fish go up the river in groups, forming a fish flood. It is the earliest seasonal fish in the spring. Knifefish body shape narrow side thin, rather like a sharp knife, silver-white, tender meat, but more hairy bone spines. Meat flavor is delicious, fat but not greasy, and slightly fragrant. Song Dynasty celebrity Liu Zai had a poem praising: "shoulder shrugged at first shocked thunder, blush new water, to ginger, cinnamon and pepper, the end of cooked incense floating nose." Knife fish noodles, knife fish wontons, unique flavor, popular. Swordfish is one of the main aquatic products in Zhangjiagang, the territory of the Yangtze River waters can be caught. In the first period, there are many males of swordfish, with large body and much fat; in the later period, there are mostly females, with small body and little fat. "After the Qingming Festival, the flesh of swordfish becomes old, commonly known as "old knife". Knife Fish Wontons is a traditional folk specialty of Zhangjiagang. Its production method: the swordfish from the tail up into two halves, remove the head, skin, big bones, with the back of the knife will be crushed, remove the fish spines, add condiments, and leeks or lean pork and other mixed and made into a filling; and then choose the fine white flour with the right amount of salt and water kneaded into a noodle, rolled into a very thin skin, will be wrapped in the swordfish meat filling into ravioli. The wontons are cooked in boiling water until they float and are ready to eat. It is fresh and attractive in the mouth, with a delicate and smooth texture, and is deliciously fresh and flavorful.

The puffer fish, known as "mackerel" in ancient times, is known as one of the "three delicacies of the Yangtze River" along with anchovies and swordfish. Puffer fish has an oval body, a round head and small mouth, a black-brown back with a pattern, a white belly with spines, no scales, no gall, and an air sac that sucks in air and expands. It is produced in the waters where salt water and fresh water meet, and spawns along the river in spring every year. Zhangjiagang catches puffer fish early and has a high yield. Puffer fish is rich in nutrients, fat and delicious with wild flavor, which makes it unique. The Song Mingdao Magazine once praised it as "a strange flavor among aquatic animals". Pufferfish also has the effect of tonifying the deficiency and removing dampness, soothing the stomach, but hemorrhoids and other effects. But the blood, liver, ovaries are highly toxic, cooking is not careful, easy to eat poisoning death. After the liberation, the people's government prohibited private trading and the state purchased and sold. Pufferfish after treatment, can be made into frozen fish or canned food, but also from the liver, ovaries can be refined tetrodotoxin, tetrodotoxic acid and other valuable medicines.

Phoenix Water Peach The scenic Phoenix Mountain and the foothills of the Kite Mountain are the main production areas of the famous Phoenix Water Peach. Phoenix peach is the introduction of Wuxi peach in 1952, based on the introduction of Wuxi peach, after a long period of selection and breeding of excellent varieties. The skin color is yellowish, creamy white and slightly reddish, featuring large fruit, tender flesh, sweetness, juiciness and easy peeling of the skin. Phoenix water dense peach has white phoenix, white flowers, yellow skin, small green and other main varieties. Exported to Suzhou, Nanjing, Shanghai and other places.

Luyuan chicken

Chicken as the main ingredient around the famous dishes to count the most famous even if the city of Zhangjiagang Deer Park chicken, it is the city of Zhangjiagang's traditional specialty products, produced in the town of Deer Park and the name, rumor has it that there have been two hundred years of rearing history. Deer Park chicken hair, skin, beak, feet are yellow, neck feathers, tail feathers and wing feathers between sparse black hair. Rooster feet pole tall and strong, proudly standing, the weight of the big up to 4 kg or more, there are "nine catty king" said. The hen is thick and short, heavy and strong, weighing more than 2 kilograms, with an average egg weight of 54 grams and an annual egg production of 140-200 eggs. The chicken meat is tender, fat, fresh and flavorful. Folklore, the Qing Dynasty Tongzhi, Guangxu two emperor's teacher Weng Tongkotewall often Deer Park chicken as a specialty, brought to the capital to gift friends and colleagues, was listed as a tribute, famous north and south of the Yangtze River.

Today, Zhangjiagang City is vigorously developing tourism, Zhangjiagang's beautiful food and culture of the Yangtze River, attracting tourists from China and abroad, travel, tourists in addition to impromptu tasting, beautifully packaged Zhangjiagang Deer Park Chicken has also become the first choice of tourists to go home to friends and relatives of the preferred souvenir products.

Blood glutinous rice, also known as "vomit blood glutinous rice", also known as "red lotus glutinous rice", is a kind of valuable glutinous rice, its rice, the Qing Dynasty as the "imperial rice". The territory of gold village, phoenix, west Zhang area are planted. Qing Dynasty "Chang Zhao He Zhi. Produce Zhi" contained: "blood glutinous, also known as red lotus glutinous, congee. Jin He Yuzhong compiled "Jin village small Zhi" said: "the good of glutinous rice is said to 'drop frost green', said 'red lotus glutinous', Jiangyin people also come to buy, cloud: only production of Jin village for the best."

Lane celery West Zhang Fengxing Village Zhu Jia Lane planted water celery, excellent quality, a long history. According to legend, the Song general Han Shizhong and his wife Liang Hongyu troops stationed in Qing'an, was besieged by the Jin soldiers, the army lack of food, Liang Hongyu led the Department of the search for wild vegetables, to the area of the lane to see a large area of wild celery, taste fragrant, picking food to feed the hungry. Later, people transplanted the wild celery home grown, called "jade celery". Since then, it has been planted for generations and carefully cultivated until now. Varieties have big green species, small green species, red species, hemp chestnut, etc., with young stems (commonly known as white head) long, green petiole, brittle texture, strong flavor, storage time is longer and so on. Whether stir-fried or stir-fried with soybean products, or stir-fried with meat, are delicious, each with its own flavor; if slightly scalded in boiling water, poured with soy sauce, sesame oil and other condiments, mixed with cold dishes, it is crispy, tender, refreshing, can be de-fatigued, soothe the stomach. It is a common dish used in daily life and banquets of families around Suzhou, Tin and Shanghai. In Shanghai, Caojiadu, Suzhou, South Gate and other markets are famous, called "Lane celery".