What's delicious in Zhenze? Raise it a little higher.

Dried beancurd is a specialty of Zhenze Town, which was famous in Wuzhong as early as the Qing Dynasty. Can be traced back to the history of more than 300 years ago. According to legend, when Qianlong emperor Aisin Gioro Hung Li went down to the south of the Yangtze River, Wujiang magistrate of a county presented dried black beans, which Li Hong appreciated after tasting. Since then, it has become a palace snack, and its value has doubled. The owner of the black bean curd workshop is proud of it. He specially made a signboard with black paint and gold, wrote the words "Give away dry tea" and hung it in the store to attract customers. Qing Daoguang's "Zhen Ze Zhen Zhi Pin" records: "Dry tea is delicious with beans."

The production technology of Zhenze black dried bean curd has a long history, high value and distinctive local characteristics. Dried beans are delicious, moderately sweet and salty, delicate in texture, flexible and chewy, so they are also called "vegetarian ham". In addition, cutting into cubes (fine particles) becomes the seasoning of smoked bean tea. 20 10, the production technology of Zhenze black dried bean curd was recorded in the third batch of Wujiang municipal intangible cultural heritage list project.

Second: baozi stuffed with juicy pork

Steamed buns are famous snacks in Shanghai, Changzhou, Wuxi, Jiangxi, Hangzhou, Nanjing and Wuhu, which originated in Nanxiang, Shanghai. Changzhou is delicious, Wuxi is sweet. The founder of steamed stuffed bun is Huang Mingxian, who is the owner of a dim sum shop called Rihuaxuan. Later, his son opened a branch in the Old Town God Temple in Yuyuan Garden. When making steamed dumplings, there are four important steps, namely skin freezing, stuffing, onion ginger juice and stuffing. Remember to mix the stuffing in one direction. The ratio of fat meat to lean meat is 3: 7.

Third: jiaozi with prickly hair.

Mao jiaozi is also called jiaozi the Hedgehog. It is a kind of jiaozi wrapped in glutinous rice flour and covered with a layer of japonica rice. It tastes delicious, waxy, salty and full of meat. The smell of meat combined with the smell of glutinous rice has an unspeakable childhood memory. I believe that few people can eat it now! Friends who want to eat can buy it in Zhenze Zhangjia.

Fourth: salt onion lard cake

Salted onion lard cake is salty and fresh. The main auxiliary materials are glutinous rice flour, fine japonica rice flour, pork plate oil, refined salt, leek and soybean oil. White and green set each other off, and the entrance is fragrant with onion, which is salty and fat.

Fifth: Tofu pudding

Tofu pudding, also known as tofu or bean jelly, is a Chinese dessert solidified from soybean milk. However, tofu is more tender than tofu, and it is usually eaten in sugar water. In the north of China, tofu is called tofu, but the tofu in the north is mostly salty and spicy, which is solidified with brine.

The biggest feature of tofu brain is the tenderness of tofu, so it is called the brain in tofu, so you should master the skills of brine. It is required to simmer slowly and not overflow, so that tofu is pasty, not bitter or astringent. When hooking brine, use a quick fire as soon as the pot is boiled. The brine should be cooked with fresh mutton slices and mushroom soup, and the cooking temperature should be controlled well, so as to keep the brine fresh.

A bowl of tofu pudding with some pot stickers is delicious.

Sixth: fried dumplings

Fried dumpling is a snack similar to frying. Pork stuffing is common, and its shape is generally the same as that of jiaozi, but its cooking technique is slightly changed. But the materials and frying techniques are very particular.

Pot stickers should be delicious, and the frying skills are very particular. Use a pan, lightly apply a layer of oil, and arrange the pot stickers neatly, one by one. When frying, sprinkle some water evenly, preferably a kettle with a small mouth, so that it can be sprinkled on the gap of the pot stickers and make it penetrate into the bottom of the pot. Cover the pot and fry for two or three minutes, then sprinkle with water. Bake for another two or three minutes, and then sprinkle water. At this point, you can get a little oil. You can eat it in about 5 minutes. When you take it out with a shovel, it is best to connect five or six pieces together, the bottom is golden yellow, and the periphery and upper part are slightly soft and steaming. When eating, the skin is crisp and cotton, the stuffing is rotten and crisp, the aroma is tangy and the aftertaste is endless.

Seventh place: Osmanthus Jelly.

Osmanthus Jelly has a history of more than 300 years. According to legend, the sweet-scented osmanthus in Gui Hu was picked by Yang Shengan, the top scholar, from the Moon Palace. At the end of the Ming Dynasty, there was a vendor named Liu Jixiang in Xindu. He got inspiration from the place where top scholar Yang Sheng studied osmanthus. He collected fresh osmanthus, squeezed out bitter water, soaked it in molasses, mixed it with steamed rice flour, glutinous rice flour, edible oil and sugar, and sold it in boxes, named Osmanthus Jelly. Once Osmanthus Jelly was sold, people rushed to buy it. Through inheritance and continuous improvement of quality, Osmanthus Jelly has become a famous major.

Eight: small wonton

During the Spring and Autumn Period and the Warring States Period, after the downfall of the State of Wu, he stayed away from the ruling and opposition parties and went boating in five lakes. One day, I lived in a family named Tong, and the host served me a light and delicious food with thick soup. Shi tasted it and was full of praise. When asked what it was, Fan Li thought that the war was still going on and things were in chaos. Hearing this, he replied: "Chaos!" The host smiled and said, "Here you are, Wonton. Eat wonton, not disorderly, add wisdom to welcome good luck! " Since then, this kind of food has spread among the people in the name of "wonton".

General 12 wonton skin (50g), 50g sandwich wrapped into small wonton. After the wonton is put into the pot, the water rolls, the wonton floats, and the square diamond faces up twice. At this time, the wonton will be cooked. Small wonton soup is very important, usually bone soup (chicken soup is the best), and it is made with salt, monosodium glutamate and chicken essence to make the best taste.

Nine: omelet

13 years, Xu Shaocheng came to Suzhou in the south of the Yangtze River. Because he is from Shandong, Xu Shaocheng likes pasta since he was a child. When I came to Suzhou, I found Shandong pancakes all over the street, and my heart was mixed. The good news is that Shandong pancakes have been accepted by Suzhou people, but the worry is that so many people make pancakes. How can he survive in this strange city of Suzhou? Xu Shaocheng studied hard at home and found inspiration from eggs. Rich nutrition in eggs is integrated into Shandong pancakes, and JOE omelet is also made by ourselves. As a result, Xu Shi omelet became popular in Suzhou streets and became a snack suitable for all ages.

Every place has its own characteristics, such as the egg cake in Zhenze, the eggs are tender, smooth and delicious, and the cake is elastic, especially the homemade sauce.