Wujiang Food Guide Wujiang Snack Guide
Wujiang is a famous land of fish and rice and a water town. It has a history of more than 6,000 years and has been a prosperous place since ancient times. Eating in Wujiang is like living in Wujiang. You can not only feel the warmth of Wu Nong's soft words, but also experience the quiet casualness of moisturizing things. The hospitable Wujiang people will entertain you with their most sincere hearts and the most delicious food. .
Local fish, rice, fruits and vegetables, local delicacies and pastries. Tongli Zhuangyuan Hoof, Tongli Min Cake, Lili Youdun, Shengze Pancake, Winter Festival Dumplings, Zhenze Black Dried Tofu, Malt Pancake, Stinky Dried Tofu in Oil, Pingwang Honey Cucumber, Shengze Panlong Cake, Smoked beans and other pastries are all famous pastries in Wujiang. Wujiang's famous products include whitebait, Taihu crab, Taihu eel, mandarin fish, seabass, barbel, eel, soft-shelled turtle, freshwater shrimp, Shunjie pickled vegetables, etc. Wujiang’s grandma tea, smoked bean tea, etc. are also famous customs in Wujiang.
1． Taihu Hairy Crab
2. Taihu Three Whites (white fish, white shrimp, whitebait)
3. Wujiang "Three-Course Tea"
The Three-Course Tea of ??the Bai ethnic group in Dali, Yunnan is very famous. There is also Three-Course Tea in Wujiang, Jiangsu Province. It is mainly popular in rural areas in the southwest of Wujiang City and has a unique flavor when drunk. The characteristics of Wujiang's three-course tea drinking method can be simply summarized as "sweet first, then salty and then light". The first tea is called rice cake dry tea. It is generally used to entertain distinguished guests, or new guests who come to the door for the first time, or visiting relatives. But this is a tea without tea leaves, just dried rice cakes, sugar and boiling water. It is very convenient to drink, but the preparation of dried rice cakes is quite laborious, which shows the importance of this tea. The production process of dried rice cakes is very particular: "First use a rice shovel to shovel some cooked new glutinous rice on the bottom of the pot, grind the rice vigorously until it forms a thin layer of rice flour skin, and stick it evenly around the bottom of the pot. Wait until the edges of the skin become warped. Open, shovel it out, this is rice cake dry. "This work is very tiring, even in winter, it will make you sweat profusely. In addition, a dedicated person is required to light the fire under the stove, and the instructions of the person holding the shovel must be strictly followed to control the heat. The rice cake dry tea brewed with boiling water is actually just a kind of soaked rice, but it is like white clouds and pear blossoms, filling the room with fragrance, soft but not rotten, sweet and delicious. The second course was smoked bean tea. The main ingredients are smoked beans and tea leaves, supplemented by fried sesame seeds, sun-dried carrot sticks and orange peels, as well as fresh Zhenze black dried tofu, which has a slightly salty taste. This tea is characterized by its multi-color, multi-flavor and rich local flavor. The last course is tea. The locals also modestly call it fresh water tea. Pure tea, tea leaves and boiled water, this is the real tea. Some people say that Wujiang three-course tea: first eat soaked rice, then drink soup, and finally drink tea, which is no different from our ordinary dietary procedures
Wujiang seabass and Taihu water shield
Wujiang seabass< /p>
There was a great minister in the Western Jin Dynasty, Cao Cao, Zhang Han (also known as Jiying), who was a native of Wujiang. He was an official three thousand miles away from home. Whenever the autumn wind blew, he thought of the seabass 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. They often boarded the Chuihong Bridge to taste the perch, drink fine wine, enjoy the autumn colors, and be intoxicated. At Chuihong Pavilion, when poetry flourished, many good poems about perch were left behind. 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." land.
Taihu Water Shield:
Taihu Water Shield is one of Suzhou’s famous specialties. As early as the Song Dynasty, it was listed as a tribute. According to records: Emperor Kangxi of the Qing Dynasty visited Suzhou in the south. There was a man named Zhang Zhihong in Suzhou who presented four jars of water shield and a "water shield poem". Long Yan was overjoyed and made Zhang Zhihong an official. People at the time mocked him as a "water shield official", which shows the charm of water shield. "The leaves are as green as green lotus, the stems are as purple as purple ribbons, the taste is as smooth as milk pastry, and the Qi is as clear as orchid fragrance." This ancient poem gives a very accurate introduction and evaluation of the color, aroma, taste, shape and smooth texture of water shield.
The young leaves and tender stems of water shield contain a kind of gelatinous mucus. When eaten, it has a smooth, smooth, cool and delicious feeling, and has a refreshing fragrance. It tastes excellent, delicious and Unique flavor.
The harvest period of Taihu water shield is mainly between May and October. Fresh water shield can only survive for about one day. Therefore, it must be cured immediately or quick-frozen after harvesting. The processed water shield can be Sales all year round.
Taihu water shield is easy to eat. It can be stir-fried with meat, vegetarian, soup, or stuffed. It is an excellent product for making delicious dishes.
Smoked Bean Tea
In the beautiful and fertile Yangtze River Delta region, especially the shores of Taihu Lake, where rivers intersect and are rich in fish, rice, fruits and pods, farmers smoke and bake beans, making Smoked bean tea.
The preparation of smoked bean tea is mainly based on roasted beans, supplemented by sesame and green tea, and some are also supplemented with other ingredients. First put the fine tea into the tea cup, brew it with 95℃ boiling water, and then add three to forty smoked beans; some also put the tea leaves and smoked beans into the tea cup at the same time, and then brew the boiling water. At this time, the tea leaves and smoked beans are mixed. The beans float and float with the tea soup in the cup, and gradually sink to the bottom of the cup, then you can drink it.
The roasting of smoked beans is done every year after the "autumn equinox" of the lunar calendar and before and after the "cold dew". When the edamame is plump but not old, the green edamame meat is cooked in boiling water in a pot and the beans are removed. After drying, spread it on a wire mesh sieve and bake it over a charcoal fire. Avoid excessive heat and use a slow fire. You must constantly stir the roasted beans in the sieve. Generally, it takes about five hours to smoke and bake, and the water in the green beans will evaporate. Slightly hard, it becomes "smoked beans". At this time, the color is as green as emerald, and if it is hidden in the jar, it will remain intact for several years.
The "smoked bean tea" makes the tea soup green and yellow. The fragrance of the tender tea and the umami flavor of the smoked beans are mixed together. Drinking it is refreshing and appetizing.
Zhenze Dried Black Tofu
Dried black tofu is a famous specialty of Zhenze. It has a history of two to three hundred years and was famous as early as the Qianlong period of the Qing Dynasty. It is said that when Emperor Qianlong went out to visit the south of Beijing, dried black tofu was among the local products presented by the magistrate of Wudong County. Emperor Qianlong tasted it and praised it first, and it became a tribute from then on. A sign with black lacquer and gold characters "Jincheng Dried Tea" was erected in the store. Because dried black tofu can also be used as tea snacks, it is also called dried tea.
It is delicious, moderately sweet and salty; its texture is thin and tough, and it does not crack when broken. It is known as "vegetarian ham"