Wujiang Bass
There was a great minister in the Western Jin Dynasty, Dong Cao, Zhang Han (also known as Jiying), a native of Wujiang. He was an official in a place three thousand miles away from home. Whenever the autumn wind blew, He thought of the sea bass in his hometown. In order to taste the sea bass in his hometown, he abandoned his official position and returned to his hometown of Wujiang. This incident is evidenced by a poem written by him: "At the autumnal equinox, when the scenery is beautiful, the Wujiang River is full of fat fish. I haven't returned home after three thousand miles. I hate that it is so rare and I look up to the sky with sadness." This incident has been passed down as a good story by later generations.
Perch feeds on fish, shrimp, etc. It is large in size, up to 0.6 meters long, with small black spots on its back and dorsal fin. It lives offshore and spawns in the estuary where saltwater and freshwater meet in early spring. It grows quickly. Swim into the Tamsui River in autumn. Bass is a natural meat, so it should be eaten with the meat cut into pieces. Its delicious taste and firm meat are popular all over the world. In Songling Town, Wujiang City, there is a large river about 20 miles long that diverts water from Taihu Lake through the Grand Canal to the Yangtze River and into the East China Sea. It is called Wusongjiang River (Songjiang for short) and is world-famous for its abundance of sea bass.
There is a Chuihong Bridge on the "Wusong River" with a Chuihong Pavilion built on the bridge deck. Literati from the Song Dynasty and subsequent generations came to Wujiang to admire the perch and often boarded the Chuihong Bridge to taste the perch. Drinking fine wine, admiring the autumn colors, and being intoxicated in the Chuihong Pavilion. When poetry flourished, he left behind many beautiful poems about fishing. For example, the great writer Su Dongpo recited: "Ji Ying is really a fairy in the water, and he is a wise man even if he is a perch." The great calligrapher Minangong (Mi Fu) wrote in a poem: "The jade breaks through the perch, the frost breaks through the tangerine, and the autumn rainbow fills the southeast." Thanks to their praise, Wujiang Bass became famous. Chen Yaozuo, the prime minister who was a direct bachelor of Longtuge in the Northern Song Dynasty, praised Wujiang as the hometown of Perch in his poem "The boat is tied to the shore and can't bear to go, the autumn wind sets the sun in Perch Township." Di
Tongli Min Cake
Min Cake, also known as Tou Cake, is a specialty of Tongli Town, Wujiang, Suzhou. Min cake was originally a common snack made by farmers in the south of the Yangtze River, with a history of at least 500 years. Tongli Min Cake has unique ingredients and production methods. It is dark green in color, bright and clean, has a delicate fragrance, and is sweet but not greasy when chewed. It's been more than half a month since I bought it, and the flavor is still the same. When making it, first beat the mincao (scientific name: ramie, also known as Tianqing Dibaicao) with lime into juice, then knead it with glutinous rice flour to make a skin, and add bean paste, peach kernels, pine nuts, sugar lard cubes as the filling core. Made into moon cake shape and steamed. Mincao is sweet, cold and non-toxic. It contains coffee tannic acid, carotene, protein, sugar and other ingredients. It has medicinal values ??such as heat-clearing, detoxifying, anti-inflammatory, hemostasis and tocolysis.
Smoked Bean Tea
Although this tea originated in the countryside, it has certainly reached the level of elegance. Smoked beans are processed from edamame. First, select green edamame beans with full grains, boil them in boiling water and dry them, place them on a wire mesh, and slowly smoke them over a charcoal fire. Avoid strong fire when baking and smoking, and stir the edamame from time to time to evaporate the water. At this time, the green edamame is as green as emerald in color, and has a fragrant and soft taste. Finally, the prepared smoked beans are placed in a lime pot to collect the moisture in the dried beans, making the dried beans hard and crisp, so that they can be used as smoked bean tea all year round.
Wujiang fragrant kohlrabi
Rutabaga, also known as mustard, is one of the varieties of mustard. As early as the Neolithic Age, my country has a history of growing mustard and other vegetables. Wujiang fragrant kohlrabi is made from fresh kohlrabi and has a history of more than 200 years. Its main production areas are in the towns of Zhenze and Qidu in the southwest of Wujiang.
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