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Main FeaturesSnacks：Eight Treasure RiceAuntie Wu'sPancakes.Lotus LeafPowderSteamedMeat, Yang Temple Snow Peas, Wang Shop Three-Ingredient Chicken, West Village Eight TreasuresCakeXia XingZongziHong DaRoasted ChickenAuntie Wu's Cakes, Pinhu, Jia Shan Yellow Wine, Li Li, etc.

Xia Xing Zongzi

Introduction

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Historical and Cultural

The history of Xia Xing Zongzi is long and profound.， —— ， ，， ， “ ”· ：“ ， ；，” · ：19 ，Sticky Rice：， ，， ，

Making

： （ ）Leg Meat：Soy Sauce：

Well-made

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Chang'an Banquet Balls

Introduction

，“ ” “ ” ， ，Grass Carp， 3Large Headed Carp，， ，， “ ”

Historical and Cultural

， ， ， ， “ ， ， ， ， ”， ， ， ， ，Unknowingly arrivedPeach， ，， ， ，， ，，The homeowner was very enthusiastic, and quickly rushed to the kitchen to cook, but how could the farmer prepare fresh dishes?，，，，，，，，The homeowner realized that the majestic man in front of him was actually the current emperor, and quickly bowed and thanked him, and three times "Hail the Emperor."From then on, the Chang'an Banquet Balls became famous.

West Village Eight Treasures Cake

Introduction

West Village Eight Treasures Cake is a traditional specialty of the West Village ancient town in Zhejiang Province. It is also a medicine.Cakeswith a long history and well-known.It is a unique and exquisite cake.As early as 1920, the old doctor Zhong Dao Sheng created and produced according to the ancient formula of "Surgical Standard" and his own clinical experience.It was produced and sold in the Zhong Jie Fu Pharmacy until 1956, and after the joint operation, the pastry makers and original recipes were transferred to the West Village Food Factory, and the production increased greatly.

Historical and Cultural

On a day in the sixth year of the Qing Dynasty, Empress Dowager Cixi fell into a disease due to her fondness for oily and sweet food.She refused to eat, had poor digestion, her abdomen and stomach were full, she felt nauseous and vomited, and her stool was loose.The doctors were in a panic.Doctor Li Desheng and other doctors went to treat "Old Grandpa."They thought that his illness was caused by a weak spleen and stomach.After studying, they all agreed that "Old Grandpa" needed to strengthen his spleen and stomach, and prescribed a prescription with eight ingredients that was both food and medicine:Buckwheat.Watermelon seedsOkay.Lotus seedsMung beansTaro.Beans,Wheat.Lotus rootPowder, each two taels, and grind finely, add seven taels of white sugar, and mix with water to make cakes, and name them "Spleen Strengthening Cake."After eating the cake for a few days, "Old Grandpa's" condition improved.Spleen Strengthening CakeThe Spleen Strengthening Cake is made with special selection, special soaking, and a complete set of related techniques.The Spleen Strengthening Cake is made with special selection, special soaking, and a complete set of related techniques.

The Spleen Strengthening Cake is made with special selection, special soaking, and a complete set of related techniques.

The Spleen Strengthening Cake is made with special selection, special soaking, and a complete set of related techniques.Historical and CulturalThe origin of the Spleen Strengthening Cake is a family recipe that has been passed down for generations.The founder of the Spleen Strengthening Cake, Sun Mougou (1921-1991), was a native of Wuxi, and was influenced by his father Sun Xilin's cooking skills from a young age. He started learning cooking at the age of 14, and after learning, because he didn't have money, he had to set up a street stall to sell, and the place where he lived was on the white land along the dock, later he discovered that the cakes made with Spleen Strengthening Cake were very popular, so he devoted himself to developing this product.The Spleen Strengthening Cake is made with special selection, special soaking, and a complete set of related techniques.

The Spleen Strengthening Cake is made with special selection, special soaking, and a complete set of related techniques.Historical and Cultural

The Spleen Strengthening Cake is made with special selection, special soaking, and a complete set of related techniques.

The Spleen Strengthening Cake is made with special selection, special soaking, and a complete set of related techniques.

Historical and CulturalThe Spleen Strengthening Cake is made with special selection, special soaking, and a complete set of related techniques.The Spleen Strengthening Cake is made with special selection, special soaking, and a complete set of related techniques.Re-immerse the pork in the prepared sauce, along with yellow wine, white sugar, and spices;After cooking, drizzle with sesame oil for the final touch.The resulting chicken is made with original broth and repeated cooking, so the chicken's moisture has largely evaporated, making it easy to preserve, with the saying:"Doesn't spoil in June, doesn't freeze in December."Description of Cooking Method

Shrimp

DumplingIntroduction

Shrimp dumplings are a traditional snack from Han nationality in Pinghu City, Zhejiang.

The method is to prepareFlourand mix well, fold into dough, and press into a skin with a thicker center and thinner edges, then add pork and shrimp to seal, and first make small round dumplings, brush with syrup, and sprinkleSesameAfter the dough is ready, fold into dough, and roll into a large round, brush with syrup, and sprinkle sesame.；Then, place the small and large dumplings separately on the stove with a closed door, after placing, open the door and bake for about 2 minutes.Then, use a knife to cut the large round dumpling in half, and place the small dumpling inside to complete.It has characteristics of golden color, fragrant and crispy, and delicious taste.The method is to prepare

Flour

and mix well, fold into dough, and press into a skin with a thicker center and thinner edges, then add pork and shrimp to seal, and first make small round dumplings, brush with syrup, and sprinkle sesame;After the dough is ready, fold into dough, and roll into a large round, brush with syrup, and sprinkle sesame.Then, place the small and large dumplings separately on the stove with a closed door, after placing, open the door and bake for about 2 minutes.Then, use a knife to cut the large round dumpling in half, and place the small dumpling inside to complete.

Double-cooked smelly tofu

Introduction

Double-cooked smelly tofu is a characteristic snack from Jiaxing, Zhejiang.It combines the two most smelly things in the local area, smelly tofuand smelly seaweed stems, add a small amount of oil, sugar, ginger, and other seasonings, then put it in a pot to steam over high heat for about 10 minutes, then sprinkle with scallions and chili to decorate.This dish is smelly but fragrant, and extremely delicious.

Good and bad, fragrant and smelly are relative, just like this smellytofu, after fermentation, not only lost the shape of ice and jade, but also the taste has changed.However, this thing has an uncertain role between fragrant and smelly, fragrant in the smelly, smelly in the fragrant, the more smelly the more fragrant, and the people of Xintang even made this smelly and fragrant dish to perfection.Two-colored stuffingIntroductionTwo-colored stuffing is a traditional specialty of Jiaxing, Zhejiang during the Republic of China.

Use meat to fill

oil

flourand one piece of tofu skin,and five pieces of meat wrapped in tofu skin,and one piece of mushroom, put into a clay pot, addchicken broth, ham,winter gourd,sugar, wine, etc., seal with cotton paper, and steam.The dish can be served with wine and rice.It is said that this dish was popular in Beijing, Zhejiang, in корне family members during the anti-Japanese war.After the war, due to the good business, in the original, built a small shed on the ruins of the old street, temporarily stabilize the business, during this time, developed this kind of food, became a unique business pattern.After the anti-Japanese war, due to the good business, in the original, built a small shed on the ruins of the old street, temporarily stabilize the business, during this time, developed this kind of food, became a unique business pattern.In 1958, after co-operation with the government, the shop moved to the main street of the liberated area, the name of the shop could not be used " " anymore, but the customers in Pinghu still miss the delicious food, and approved to change the name to "Old Pinghu Food", and the shop owner,, continued to manage.Until the reform and opening up, the name was restored, and he continued to manage until the early 1990s.In those days, 's dumpling was sold on the street, cheap and good, and spread through word of mouth, everyone in Pinghu knew it, and many overseas Chinese always thought of it when returning to their hometown.Now, many restaurants and even ordinary families in Pinghu are willing to make and serve dumplings as a snack.

It is also said that if you don't eat dumplings, you haven't really been to Pinghu's.

The method is to preparedumplings, after a long time of making, summarized the unique selection of ingredients, making methods, and a complete set of related techniques.dumplings are produced by a designated factory with high-quality flour, before cooking, wash and soak for several days.dumplings require special seasoning, main ingredients and special craftsmanship, which is a unique legacy.

The seasoning is the key to the taste of dumplings, and it is made with a special method, which is a secret.

dumplings are cooked in a special way, with two sides slightly open, and can withstand boiling for a long time, with a crystal clear appearance, and is scooped into a bowl and mixed with the special seasoning, and the special seasoning is from Pinghu, old sauce, old rose pepper, garlic and chili, and is a special flavor.

The shop has a long table with two people, with a teapot on each table, with Pinghu's specialty "Old Ding Feng" sauce, and another teapot with "Old Ding Feng" rose pepper, and a bowl of chopped garlic.

The dumplings are boiled in a special way, with two sides slightly open, and can withstand boiling for a long time, with a crystal clear appearance, and is scooped into a bowl and mixed with the special seasoning, and the special seasoning is from Pinghu, old sauce, old rose pepper, garlic and chili, and is a special flavor.

Historical and CulturalThe Spleen Strengthening Cake is made with special selection, special soaking, and a complete set of related techniques.The Spleen Strengthening Cake is made with special selection, special soaking, and a complete set of related techniques.

Historical and Cultural

The Spleen Strengthening Cake is made with special selection, special soaking, and a complete set of related techniques.

The Spleen Strengthening Cake is made with special selection, special soaking, and a complete set of related techniques.The Spleen Strengthening Cake is made with special selection, special soaking, and a complete set of related techniques.The Spleen Strengthening Cake is made with special selection, special soaking, and a complete set of related techniques.The Splen Strenghtening Cake is made with special selection, special soaking, and a complete set of related techniques.The Spleen Strengthening Cake is made with special selection, special soaking, and a complete set of related techniques.The Spleen Strengthening Cake is made with special selection, special soaking, and a complete set of related techniques.The Spleen Strengthening Cake is made with special selection, special soaking, and a complete set of related techniques.

The Spleen Strengthening Cake is made with special selection, special soaking, and a complete set of related techniques.

The Spleen Strengthening Cake is made with special selection, special soaking, and a complete set of related techniques.Red Rice50g of cooked rice, 1 cup of brothSalt7.5g, 25g of Shaoxing wine, 1 sheet of dried kombu, 1g of star anise, 25g of vegetable oil, 5g of cornstarch, 5g of chopped green onions.

Cooking method: 1. Roast: Cut the pork ribs into 2cm long, 1.3cm wide rectangular pieces, skewer them on a metal skewer and place them on the fire, roast until the skin is a deep yellow and crispy, then soak them in water, scrape off the hairs and impurities, then wash them with warm water, put them in a pot and cook over low heat until they are 70% cooked, then remove and cool, and make patterns on the skin with a knife, with a depth of meat half, then make two diagonal knife cuts on the meat surface, with a depth of 1/4 of the meat.Cook over low heatuntil 70% cooked, remove and cool, and make patterns on the skin with a knife, with a depth of meat half, then make two diagonal knife cuts on the meat surface, with a depth of 1/4 of the meat.Wash the green leafy vegetables and drain them.2. Steam: Dice half of the cooked rice and filter with a cloth, reserve the broth, mix with cooked rice and Shaoxing wine, and spread on the pork, put in a bowl and steam in a pot, about 2 hours, remove the lid, remove the green onions, ginger, star anise, and largefennel., drain the broth.3. Cook: Put the pot on the fire, addpeanuts.Cook over medium heat, add green leafy vegetables, salt, sugar, and MSG, stir-fry until cooked, then transfer to a plate, and at the same time, place the pork on the green leafy vegetables, then pour the reserved broth back into the pot to thicken, add an appropriate amount of cornstarch to thicken, and pour on the pork to complete.

Noodles

Introduction

Noodles, a very famous snack in Pinghu, with a long history.

"Pinghu Noodles" are produced by designated manufacturers using high-quality rice flour. Before cooking, they are washed and soaked in a large pot for several days.During the production of noodles, the main ingredients and seasonings are all very important, and a soup must be cooked.The soup is the key to the flavor of the noodles. The soup is cooked in a special way, and the basic ingredients are fresh chicken and chicken,pig bones., first boil over high heat, then simmer over low heat, and then alternate between high and low heat. The soup does not contain MSG.The main ingredients in the noodles, such as chicken, intestines, and lungs, are also made by Sun Mougou through years of exploration and cooking.

History and culture

Sun Mougou (1921-1991), the founder of the noodle shop, is from Wuxi. He was influenced by his father's food making skills since he was a child. He started makingpastries.snacks at the age of 14, after learning, he had no money, so he had to carry a small basket and sell on the street. The place where he lived was on the white ground next to the ship dock. Later, he found that the snacks cooked with noodles were very popular, so he focused on developing this product.Noodles are made with special ingredients and special soaking methods, so they can be cooked for several days without becoming sticky or mushy. Because the shop owner's name is Mougou, the noodles sold are also named "Mougou".After the "August 13th" Anti-Japanese War, the Japanese bombed many houses in Pinghu, and Mougou built a small shed on the ruins of the old street, temporarily stabilizing his business. During this time, "Mougou Noodles" expanded its series of signature products, forming a unique business and tasting pattern for noodles, and various people were willing to visit.After the end of the Anti-Japanese War, due to the good business, he bought a shop on the original crossroad, about 100 meters east along the street, and Mougou Noodles officially opened.In 1958, after the public-private partnership, it was moved to the north of the Liberation West Road, and it could not be named "Mougou", but the Pinghu citizens were nostalgic for the delicious noodles, and it was approved to change its name. Sun Mougou managed the shop.It was not until the reform and opening up that the "Mougou Noodles" brand was restored. He continued to run the business until the early 1990s.

In those days, Mougou Noodles were sold in baskets on the street, cheap and delicious, and people passed it on, and everyone in Pinghu knew about it.After opening the shop, most customers were regulars, especially during the farming season, people worked hard and then came to the street to relax, and Mougou Noodles was a great place to enjoy.It can be said that anyone who knows about Mougou Noodles is known in Pinghu, so many overseas Chinese always miss a bowl of authentic hometown Mougou Noodles when they return.Now, many restaurants and ordinary families in Pinghu are willing to make Mougou Noodles as a delicious dish to eat.Some people say: "If you haven't eaten Mougou Noodles, you haven't been to Pinghu's old street."

Method

Mougou Noodles have summarized unique ingredients, recipes and a complete set of related technologies during the long production process.Mougou Noodles are produced by designated manufacturers using high-quality rice flour. Before cooking, they are washed and soaked in a large pot for several days.During the production of Mougou Noodles, the main ingredients and seasonings are all very important, and a soup must be cooked.The soup is the key to the flavor of the noodles. The soup is cooked in a special way, and the basic ingredients are fresh chicken and chicken,pig bones., first boil over high heat, then simmer over low heat, and then alternate between high and low heat. The soup does not contain MSG.The main ingredients in the noodles, such as chicken, intestines, and lungs, are also made by Sun Mougou through years of exploration and cooking.The special way to cook the ingredients is Mougou's secret.The soup is cooked with chicken, intestines, and lungs, all of which are made by Sun Mougou through years of exploration and cooking.The unique and special way to cook the ingredients is Mougou's secret.The soup is cooked with chicken, intestines, and lungs, all of which are made by Sun Mougou through years of exploration and cooking.The soup is cooked with chicken, intestines, and lungs, all of which are made by Sun Mougou through years of exploration and cooking.

The way to cook the noodles is also very characteristic. When you enter the shop, you can see several pots of boiling hot soup in a row, which is arranged in a neat and orderly way, and the two pots on both sides are closely arranged. The noodles are cooked in a constant temperature, with a slight crack on both ends, which is very resistant to cooking, and has a variety of colors and textures.The shop has two-door tables, with two teapots on each table, one with Pinghu's specialty "Old Ding Feng" soy sauce, and the other with "Old Ding Feng" rose vinegar, as well as a bowl of chopped green onions, and a bowl of seasonings.The soup is cooked with chicken, intestines, and lungs, all of which are made by Sun Mougou through years of exploration and cooking.The soup is cooked with chicken, intestines, and lungs, all of which are made by Sun Mougou through years of exploration and cooking.The soup is cooked with chicken, intestines, and lungs, all of which are made by Sun Mougou through years of exploration and cooking.The soup is cooked with chicken, intestines, and lungs, all of which are made by Sun Mougou through years of exploration and cooking.