Wuxi, commonly known as "Xi", was formerly named Liangxi and Jinwei, and is known as the "Pearl of Lake Tai".

Wuxi is the cradle of national and township industries in China, and the birthplace of the "Suzhou Model".

FeaturesSnacksIncluding: WuxiBoneDumplingsSteamed bunsVegetable bunsNoodlesRice cakesPastries...RadishesCrispsBunsIncluding: Wine-fermented rice balls, and sticky rice cakesRice balls...TaroLotus puffsSteamed bunsJiangyin catfish, Gu Shan steamed bunsCamellia flower...Rice porridgeIncluding: "Wuxi Bone" and high mountain pork.

Peony cake

Introduction

Peony cake is a local snack in Nanjing, Suzhou, and Wuxi.Similar to lotus flower cake.Peony cake is made with high-qualityflour, yeast, and water to form a batter, which is then poured into preheated peony-shaped molds and filled with bean paste, fresh meat, and vegetables.Vegetable oiland other fillings, such as roses, before being poured again and sprinkled withwhite sugarand red and green vegetable strips. The mixture is then baked in a hot iron pan until cooked.The cake is golden yellow in color, shaped like a peony, and soft and delicious, making it suitable for people of all ages.History and CultureThe peony cake originated in the Ming Dynasty and became one of the most famous local snack foods in the Jiangnan region during the Qing Dynasty.

Legend has it that Emperor Qianlong saw the cake while traveling to the south during the Qing Dynasty, and was impressed by its peony shape and appealing color. He tried it and found that it was sweet and not greasy, soft and chewy, and had a lingering flavor, surpassing the imperial cuisine, and exclaimed with satisfaction.

Because of its peony shape, it was named "Peony Cake" and has been passed down to the present day.MakingIngredients and recipes

Taking 100 peony cakes as an example, the recipe is: high-quality

flour 4 kilograms, bean paste 3.5 kilograms, white sugar 150 grams, vegetable oil 500 grams, red and green strips 75 grams, food alkali 15 grams, vegetable oil 25 grams.

Making method1. Take 2 kilograms of flour and put it in a bucket, add the same amount of warm water, and stir with a long-handled iron spoon until evenly mixed, and let it stand for 5-6 hours. Then add 2 kilograms of flour and 3 kilograms of warm water, and stir vigorously until the dough is even.Dissolve the food alkali in water and pour it into the bucket, and mix well.

Pour it into a copper pot for use.

Meanwhile, pour the vegetable oil into a container and add 50 grams of water to make a water-oil mixture.2. Place the mold and iron lid on the stove and bake over mediumheat. Use a brush to dip in water and coat the holes of the mold, then take a copper pot to pour the dough into the holes one by one (only fill half of the hole), then lift the mold and slowly rotate it, so that the dough evenly adheres to the hole wall, then place it on the stove, insert a bamboo stick into the hole to scrape the dough to the four sides of the hole.

Next, add 35 grams of bean paste, 5 grams of vegetable oil, and 15 grams of white sugar evenly to each hole. Then fill the holes with dough, and sprinkle with about 15 grams of red and green strips. Cover with a lid and bake for 2 minutes. Open the lid and evenly sprinkle 15 grams of white sugar, then cover with the iron lid and bake for 3 minutes to cook.Open the lid and use a metal spoon to separate the peony cake from the mold, and pick it up to arrange on a plate.Radish crispsIntroductionSeasonal snacks in Changsha.

Small snacks.

Originally a tea point made in tea houses.

The outer part is crispy and the inner part is soft and flavorful, with distinct layers, and has the unique aroma of radishes.History and CultureIn the early 20th century, the quality of two tea houses, "Dahua" and "Fuzhi Spring", was the best. Later, small food stalls also sold them.In the 1950s, the "Old Point Master" Chen Kai's creations were the most famous, and in the 1980s, his disciples, the first-grade point master Xie Gong, were promoted.In 1986, Xie Gong's team visited Rwanda and specially made radish crisps.

The President was very satisfied after tasting, saying, "I have eaten many famous points in the country, but the radish crisps from China are the most delicious."

MakingIngredients: 300 grams of water-soaked flour, 200 grams of oil dough,radishes750 grams, cooked”

ham

100 grams, gold hook 50 grams, freshpork100 grams.MSG, salt, green onion,spring onion.soy saucesesame oilpepperand appropriate amount of vegetable oil 1000 grams (actual consumption 100 grams).Making: Radish is washed, peeled, and sliced. Then marinate it with salt, and squeeze out the water.Fresh pork is washed, chopped, and marinated with gold hook and fresh pork.The prepared ingredients are mixed with radish strips and then seasoned with MSG, soy sauce, sesame oil, and pepper.The mixed ingredients are divided into several portions.20 grams of water-soaked dough and 20 grams of oil dough are first flattened, then wrapped with oil dough, flattened again, and then rolled into a long strip with a rolling pin. Then roll it into a cylinder and then roll it into a round shape.Then place it in a radish filling and first shape it into a ball, and then press it into a round shape.Fry in boiling oil until golden brown.Peanut cakesIntroductionPeanut cakes, also known as honey cakes, are round and shaped like peanuts, so they are called peanut cakes. The recipe and making method of peanut cakes were learned by the local skilled chef, Bang, from the imperial cook, and then passed down to the public.

Main ingredients and making methods: high-quality

flour 4.8 kg, white sugar 2050 grams, honey 75 grams, food alkali 10 grams, vegetable oil 1950 grams.

Making: 1. Mix flour with water, add shredded yeast, 350 grams of white sugar, 350 grams of vegetable oil, and 500 grams of water. Knead it thoroughly and add 5 grams of food alkali and 25 grams of water and mix thoroughly.2. Pour the mixture into a copper pot for use.Meanwhile, pour the vegetable oil into a container and add 50 grams of water to make a water-oil mixture.2. Place the mold and iron lid on the stove and bake over mediumheat. Use a brush to dip in water and coat the holes of the mold, then take a copper pot to pour the dough into the holes one by one (only fill half of the hole), then lift the mold and slowly rotate it, so that the dough evenly adheres to the hole wall, then place it on the stove, insert a bamboo stick into the hole to scrape the dough to the four sides of the hole.Next, add 35 grams of bean paste, 5 grams of vegetable oil, and 15 grams of white sugar evenly to each hole. Then fill the holes with dough, and sprinkle with about 15 grams of red and green strips. Cover with a lid and bake for 2 minutes. Open the lid and evenly sprinkle 15 grams of white sugar, then cover with the iron lid and bake for 3 minutes to cook.Open the lid and use a metal spoon to separate the peanut cakes from the mold, and pick it up to arrange on a plate.Taro cakes

Introduction

Taro cakes, also known as honey cakes, are round and shaped like taro, so they are called taro cakes. The recipe and making method of taro cakes were learned by the local skilled chef, Bang, from the imperial cook, and then passednYou can find the exact translation in the translation documents.

Ingredients: 1. Flour, yeast, 350g sugar, 350g vegetable oil, 500ml boiling water, 5g baking soda, and 25g hot water.2. Dissolve 5g baking soda and 25g water, then add to the dough, followed by 3kg flour, 1.6kg sugar, and 1.6kg vegetable oil. Mix and knead into a dough.Divide into 200 portions of 15 grams each, shape into flat, thin, and moderately thick round patties, and coat with 31 grams of sugar and oil paste. Seal and knead to form a pastry dough about 6.7 cm in diameter.Then, imprint a horseshoe shape on the pastry, and after diluting 75 grams of honey with hot water, brush the pastry.Place a small amount of water on the baking sheet and put the pastry into the oven, bake for 4 minutes, and remove the water after baking. Sprinkle 50 grams of white sugar into the pot and steam for about 3 minutes.Wait until the sugar smoke dissipates and the heat subsides, and then remove the pot. The pastry is ready.

Sugar and Taro

Brief introduction

Sugar and Taro, a traditional Wuxi delicacy, uses the seeds of locally grown, high-quality taro, which are peeled, washed, and soaked in alkaline water. After boiling the taro seeds to turn a deep purple-red, they are then simmered in red sugar and fragrant star anise.It has characteristics such as tender and soft taro, vibrant red color, sweet and fresh taste, and rich aroma, making it a popular snack for both adults and children.

Historical and Cultural Background

Emperor Liu Shou, the founder of the Eastern Han Dynasty, was driven out of the imperial palace by Wang Mang. He supposedly fled to a village on an island in Lake Tai.When I heard the story of Golden Taro from the local people, I was delighted!I have countless treasures in my palace. I have never seen Golden Taro. If I can find it, it would be a priceless treasure!One day, he took a group of people to the mountain to find Golden Taro.

The mountains of Ma Ji Mountain are steep, and the forests of Fangzhang Peak are lush and green.Standing at the foot of the mountain, I see the white clouds shrouding the mountaintop.Standing on the mountaintop, I see a vast expanse of Lake Tai.Liu Shou and his soldiers searched the mountain all day long, but they found nothing. Their stomachs were rumbling with hunger, so they used knives to dig up some taro.They washed the taro in a clear spring, and the outer skin was golden yellow, while the flesh was as white as jade. It was tender and crispy to eat, which was quite delicious.These soldiers and generals were used to eating fish and meat.Sea CucumberI had never tasted the flavor of this wild vegetable before, and I found it increasingly delicious. Liu Shou exclaimed: "It's so delicious when it's raw, and it will be even more delicious when cooked."The taro from Ma Ji Mountain is delicious whether raw or cooked.From then on, it was only cooked that people preferred to eat.

Every year during the Mid-Autumn Festival, people from all over the four towns and eight towns will "cook sugar taro" to celebrate and congratulate. This custom has been passed down to this day.

Lotus Paste Cake

Brief Introduction

Lotus Paste Cake, created during the Qing Dynasty, is named after its shape resembling a lotus flower. It has gradually become one of the famous local snacks in Wuxi.Similar to the local plum blossom cake, it is another historical flower-shaped pastry. It is sweet and delicious, and is especially delicious when hot.

Mix flour and yeast powder with cold water to form a paste, brush a small amount of water and oil on the special mold, pour in the flour paste and mix with bean paste, fresh meat, vegetable oil, etc., then cover with flour paste and add sugar, andSesame seedsetc., and place on an iron plate on a charcoal stove to bake.Lotus Paste Cake is sweet and delicious, and is especially delicious when hot.

How to make

1. Soak 50g of alkaline powder in 50g of cold water.In 25gPeanutoil, add 50g of water and mix.

Lotus Paste Cake

Lotus Paste Cake

2. Prepare 750g of red bean, 750g of white sugar, 50g of peanut oil.Red BeanPaste

3. Cut 80 pieces of 80g peanut oil, add 100g of sugar, and make sugar peanut pieces.

4. Pour flour into a mixing bowl, mix with cold water, add old yeast, and add an appropriate amount of alkaline water to stir well until the flour paste is free of acidity and does not turn yellow.

5. Place the lotus paste cake mold tools on a preheated stove, brush a small amount of water and oil, pour in half of the flour paste into the mold, and then pour in the remaining flour paste to cover the bean paste, and finally add a piece of sugar peanut pieces on top, and sprinkle someCucumberthread, bake for about 5 minutes.On the other iron plate, sprinkle some white sugar, and take the cake out of the mold, stick it to the iron plate, flip it over, and place it on the stove. Wait for the white sugar on the iron plate to caramelize, then flip it over, and you will have a finished product.

Hilltop Oil Pastry

Brief Introduction

Hilltop Oil Pastry, also known as "Oil Paste Cake", is a famous local delicacy in Wuxi.It is said to have been created by monks from the Temple of Hilltop during the late Yuan and early Ming dynasties. It is named after the "four golden Buddhas" in the temple, which are similar to the belly button of the pastry. The monks named it "Four Golden Buddhas" and it has been passed down to this day.

Hilltop Oil Pastry uses pure vegetable oil, refined flour,Sesame seedsand fruit seeds, as well as ingredients such as melon and vegetables, which are baked to create.It has neat shape, golden color, soft and fragrant, with a slightly sweet and salty taste, and has a unique style. It has been popular for hundreds of years.

How to make

Ingredients:

Pastry: 45 kg of refined flour, 15 kg of white sugar, 18 kg of vegetable oil, 0.4 kg of baking soda.Filling: 5 kg of refined flour, 3 kg of white sugar, 3 kg of vegetable oil.PeanutNut, 1 kg of red and green melon, 2 kg of bean curd, 1 kg of dried plum, 1 kg of star anise, 0.5 kg of salt.

Flour: 10 kg of sesame seeds.

1. Select materials: Choose fresh ingredients according to the specified ingredients and proportions. White sugar must be sifted through a 20-mesh sieve. The ingredients should be peeled and cut into small pieces.

2. Prepare ingredients: Prepare ingredients according to the specified ingredients and proportions.

3. Making the dough: Add about 4 kg of warm water (reduce if the temperature is high, increase if the temperature is low) to the dough and knead evenly. Then add the flour and mix and knead into a dough.

4. Shredding: Shred the filling evenly.

3. Knead the dough: Mix the flour, sugar, and baking soda together. Add water and knead into a soft dough.

4. First proofing: Cover the dough with a damp cloth and let it proof for 1 hour.

5. Second proofing: Knead the dough again and let it proof for 1 hour.

6. Shape the dough into small balls.

7. Make the filling: Mix the refined flour, white sugar, and vegetable oil together. Add the red and green melon, bean curd, dried plum, and star anise.

8. Wrap the filling into the dough balls.9. Steam the pastries: Place the pastries in a steaming basket and steam for 20 minutes.10. Cool and slice: After steaming, remove the pastries from the steaming basket and let them cool completely. Slice into desired shapes.

11. Cooling and packaging: After baking, let it cool naturally to room temperature, then package it.

Wuxi braised pork knuckle

Introduction

Wuxi braised pork knuckle, also known as "braised pork ribs," is a famous local dish in Wuxi with a long history.It is tender and flavorful, with a rich taste, not greasy, and has a sweet and salty flavor. The color is purple and red, and the aroma is tempting.

History and culture

It is said that this dish originated in the Song Dynasty, created by a local meat shop in Wuxi, with the help of "Jing Gong," a respected monk. "Wuxi braised pork knuckle" became famous from this, and it has been passed down through the ages.In the Qing Dynasty, "Mo Xing Sheng" in the south gate of Wuxi also sold braised pork ribs, which were also very famous.Later, the meat shop run by the Yu Xin family near the San Feng Bridge, hired a skilled meat cook, and improved the ingredients, seasoning, and operation based on the experience of other stores. They specialized in using the tender pork from Wuxi, along with puresoy saucemade from high-quality aged wine, sugar, and other ingredients. They cooked the pork and pork knuckles together, making the sauce more rich and flavorful.The braised pork knuckles made in this way are not only delicious and flavorful,and crispybut also have a rich aroma and a unique taste.In the late Qing Dynasty, the braised pork knuckles in San Feng Bridge were also known as "Wuxi clear oil"and "Wuxi noodles", along with "hui shan noodles" (a type of noodle), were among the three famous dishes of Wuxi, which were popular both at home and abroad.MethodIngredients

Pork belly

750g, appropriate amount of salt, appropriate amount of soy sauce,

gingerappropriate amount,star aniseappropriate amount, cinnamonappropriate amount, appropriate amount of cinnamon, appropriate amount of wine, appropriate amount of sugar and flowers, appropriate amount of white sugar, appropriate amount of green onion, appropriate amount of red yeast rice powder, appropriate amount of vegetable oil.Steps

1. Cut the pork belly into pieces, mix with salt and tender meat powder, and marinate for 12 hours.

2. Add water to the marinated pork belly and boil it over high heat. After boiling, drain the water.

2, braised pork ribs, add water, bring to a boil over high heat, remove and wash.

Remove the soup from the pot, add a little oil and sugar, and sauté the ribs until browned.

Add,,,,,, and cover with a lid. Use high heat to boil, then add soy sauce and a little red yeast rice powder. Cook over medium heat until the sauce thickens.

Dragon and Phoenix Leg

Introduction

The Dragon and Phoenix Leg is a famous dish from Jiangsu Province, belonging toJiangsu cuisinetype.It originated from roasted meat and lion head, and was already a banquet dish in the Qing Dynasty, and was popular in both north and south.It has a beautiful shape, brown-yellow color, and is tender and juicy, with a fragrant and salty flavor.However, the cooking methods and eating methods of Longtang Dragon and Phoenix Leg are different.In Longtang, people traditionally use chopsticks, plates, and spoons to eat Dragon and Phoenix Leg, similar to Western eating habits, with hands holding and chewing slowly.This is because Dragon and Phoenix Leg is actually "lion head" with a handle (made from pig ribs), which can be held in the hand for eating, giving it a unique flavor.

The main ingredients of Dragon and Phoenix Leg are chicken strips andshrimp.There is a large bridge on the south side of Wuxi, and there is also a nun's temple on the side of the bridge.Divide the mixed chicken strips and shrimp into a net pot, and shape them intochicken legshape, and fry in 70% hot oil until cooked.This dish has a yellow color, is tender outside and inside, and has a fresh and juicy taste.

Method

Ingredients 450g chicken strips, 100g shrimp.150g pork oil, 10g chicken bones.Eggs50g, 10g white sugar, 7.5g spicy soy sauce, 7.5g salt, 20g Shaoxing wine, 2g MSG, 20g chopped green onions, 3g black pepper, 20g cornstarch, 1250g peanut oil (actual consumption 150g).

Process Place the chicken strips and shrimp in a bowl, add eggs, white sugar, spicy soy sauce,saltand Shaoxing wine, and mix well.Wash the pork net pot clean, cut it into 10cm square pieces, place the chicken strips and shrimp on the pork net pot, and arrange the chicken bones at one end to shape the chicken leg.Mix eggs with dry cornstarch.Heat the oil to 70% (about 175°C), then dip the Dragon and Phoenix Leg pieces one by one in cornstarch, then coat with egg slurry, and fry in breadcrumbs. Fry in hot oil until golden yellow, then move the oil to a low heat for 1 minute to cook, and scoop out with a slotted spoon. Arrange neatly in a plate.

Silver thread noodles

Introduction

Silver thread noodles are a traditionalChinese foodfrom Jiangsu Province (Changzhou, Wuxi) and Shanghai, and are a popular snack. They were created in 1912 by the famous restaurant Changzhou Wei Xiang, and have a history of over 100 years.The ingredients are carefully selected, and the production process is strictly controlled, resulting in noodles that are fine like silver, white, soft, chewy, and have good elasticity.The method is to directly add eggs to the flour, then use a fine-toothed noodle cutter to roll outnoodleswhich are named because of their white and silver color and fine texture.

Method

5kg white flour

750g egg

40g alkaline powder

500g (approximately 75g) rice flour75g chopped green onions

white pepper

75g50g MSG

7.5kg chicken broth (salty)

375g cooked pork lard

1. Place the flour in a kneading trough, create a hollow in the middle, dissolve 500g of alkaline powder in water, then add the egg and mix, knead into a snowy appearance, and after 15 minutes, knead again until even, then use a machine to roll out (double layer 2 times, single layer 3 times), and sprinkle dry rice flour on the single layer when rolling, to prevent sticking.

Then use a fine-toothed noodle cutter (with 30 teeth of 33cm) to roll out 50cm long silver thread noodles.2. Divide the 50g MSG, cooked pork lard, and chopped green onions evenly into 50 bowls. Place the noodles in a pot with boiling water (15kg), and cook the noodles in two batches. Then place 150g of chicken broth in each bowl, and add black pepper.

The nun thought of frying the wheat flour, as it could be used again.

So, the nun fried the wheat flour into small balls, and added it to the vegetarian dishes.

The result was amazing. The clear oil noodles became a popular dish in the nun's house.

After that, the nun's cooking method was spread to other nun's houses, temples, and villages.Vegetarian dishes with clear oil noodles, fried noodles, meat ball noodles, and soup noodles became popular.The nun's house was always full of customers.This story spread throughout the city of Wuxi, and other nun's houses and restaurants also learned this method.The clear oil noodle restaurants in Wuxi flourished.

The clear oil noodles, meat ball noodles, fried noodles, and soup noodles became the daily food of the people.Many traditional dishes in Wuxi were created by the chefs in the restaurants.

Method

Wheat flour is washed with water (add appropriate amount of water and a little salt, mix and form dough, then rub with water repeatedly), and the finished product is clear oil noodles.If you roll the clear oil noodles into small balls and fry them in hot oil, they will quickly expand and become golden brown.The nun's temple is near Hui Shan, with a quiet environment. During the birthdays of the Buddha, many elderly women in Wuxi come to the nun's temple to pray and sit for the night. Some people also pray to the seven Buddhas in the nun's temple and stay for six or seven days.There is a nun in the nun's temple who cooks. Her vegetarian dishes are quite famous.As the saying goes, "If you don't have any flower arrangements, the tofu will be just tofu," her vegetarian dishes are not ordinary, and she will make special dishes with a good taste.The nun uses fresh wheat gluten as the main ingredient for vegetarian dishes. When cooked, steamed, or made into soup, the elderly women who pray to the Buddha are very satisfied.When wealthy families have vegetarian meals, the nun uses fresh wheat gluten to prepare a variety of dishes.Wheat glutenThe head nun cooks vegetarian dishes, and often uses raw wheat gluten as the main ingredient. Whether braised, stir-fried, or cooked in soup, the elderly women who eat them are very satisfied.Winter gourdWinter bamboo shootsand fragrant mushrooms, all cooked into a variety of dishes that make the vegetarian meal very enjoyable.There are always people coming to pray to the Buddha, and many people come to eat vegetarian meals. This is because the nun always makes fresh wheat gluten.Once, when a group of elderly women from a neighboring village came to the nun's temple to pray and sit, they were all delayed.Several tables of vegetarian dishes needed fresh wheat gluten, but the nun had already prepared it in the morning. She was very worried.Fresh wheat gluten is stale if not eaten the next day.The nun first added salt to the fresh wheat gluten, and then she was still worried that the bowl of wheat gluten would spoil.She thought of a way to fry the fresh wheat gluten in oil, so that it could be used for cooking vegetarian dishes the next day.She put the fresh wheat gluten in a pot and fried it in oil. The golden and translucent balls quickly formed in the oil, and the nun scooped them out with a spoon to taste.She was very happy, and she invited the other nuns to try. Everyone agreed that it was delicious, and they called it "oil gluten".The nun thought of a new idea: fresh wheat gluten could be a main ingredient in vegetarian dishes!So, in the nun's temple, fresh wheat gluten became a popular dish.From then on, the nun's temple had fresh wheat gluten, fried wheat gluten, wheat gluten noodles, wheat gluten soup, and all kinds of vegetarian dishes.The tables of vegetarian dishes were always full.The news spread, and many other temples and monasteries also learned to make this dish.Soon, many shops selling fresh wheat gluten appeared in Wuxi.Fresh wheat gluten became a household staple. Wheat gluten fried meat, wheat gluten noodles, and wheat gluten stir-fried vegetables became daily meals.As for the restaurants and food stalls, the chefs also came up with many other traditional dishes from Wuxi.MethodWheat flour, after washing (add appropriate amount of water, a little salt, stir and make dough, and then wash repeatedly with water), the resulting product is water gluten.If you knead the water gluten into small balls and fry it in hot oil, it will quickly expand and turn golden, and then you can eat it. This is a characteristic dish from Wuxi called "clear oil gluten".The news spread, and temples and monasteries also started making this dish. Oil-based wheat gluten added new colors to vegetarian dishes.Soon, oil-based wheat gluten shops began to open in Wuxi.Oil-based wheat gluten entered thousands of households, along with meat-filled wheat gluten and wheat gluten.Stir-fried meat with wheat gluten.Wheat gluten, stir-fried with vegetables, became a daily meal.As for restaurants and eateries, the chefs were even more creative, each showcasing their own skills, and creating many traditional Wuxi dishes.

Method

Wheat flour is washed with water (add wheat flour, a small amount of salt, and water, stir until it forms a dough, then repeatedly wash with water), the resulting product is wheat gluten.If you knead the wheat gluten into small balls and fry them in hot oil, they will quickly expand and become larger. When fried until golden brown, remove and you will have a very distinctive Wuxi oil-based wheat gluten.