65438+ Wanhoof, the darling of carnivores, commonly known as hoof. Known as "Zhouzhuang is a must", this family dinner originated from Shen Wansan, the richest man in the south of the Yangtze River. Now it has become the most delicious specialty of Zhouzhuang tourism. Almost every family sells it, whether it's a restaurant, a private kitchen or a street deli, every family will do it. It is said that more than 1 10,000 hooves enter the tiger's mouth every year! Haha, what is that concept? According to the average price of each 30 yuan, there are more than 30 million yuan of glistening silver for "hoof"-worthy of being the personal chef of Shen Wansan, the richest man in the south of the Yangtze River! It's no wonder that urban carnivores only need to mention the hoofs that are oily, red and full, and the soup inside is fresh and tender, fragrant and fat but not greasy. I can't wait to take a taxi to Zhouzhuang to solve my greed! \x0d\ 2 Apo food can be either tea or vegetable \x0d\ Apo food, also called pickled amaranth. Zhouzhuang people are clever, and not only are they full of tricks, but even the side dishes of home cooking are done with great care: rape is picked, the tender moss of pregnant flowers is removed, washed with clear water, dried in the sun, put into a deep sand jar made in Yixing (Zhouzhuang is called Xiaozunbeng), and then the jar mouth is sealed with Ruo leaves and yellow mud, and turned upside down to prevent air leakage. After a while, the leaves and yellow mud were removed and the mouth was opened. What comes to the nose is a cool and fragrant smell. After tasting it, it is obviously more delicious than potherb and more tender than plum. It can be eaten raw, served with tea, fried and made into soup. Another way to eat is to add sugar, pour sesame oil and stir, which is very refreshing. Nowadays, many people use small bottle containers instead of traditional small containers to pickle amaranth, which not only keeps it delicious, but also is much more convenient to carry. Small dishes are also refreshments, which are exquisite and lovely for personal use or gift:) \x0d\ 3 Crystal shrimp, seafood in early summer \x0d\ In summer and autumn, crystal shrimp in Zhouzhuang is on the market! I often meet women selling baskets in alleys near the water. The bamboo basket is full of fresh shrimps, and the skin is thin and the meat is full and tough. Because I have eaten in a small restaurant, I know it tastes extremely fresh. The asking price is not high, and it's not bad to take home-boiled, sweet and sour, small ones can be used to make shrimp paste, and you can also learn to "sell" it now-like Zhouzhuang people make shrimp residue: rinse it, put it in a bowl, mix a little glutinous rice in the shrimp bowl while it's hot, and then put it for about a week, and the shrimp residue will be ready! Hey hey, another way to eat! It's just that shrimp residue is not only eaten, not to save food. As a material, it is useless to say that it is so delicious that you want to get up in the middle of the night and go to Zhouzhuang! \x0d\ 4 Three treasures of the Yangtze River, water town gifts \x0d\ Zhouzhuang is a famous water town in the south of the Yangtze River, surrounded by lakes and rivers. Because of the clear water quality, it is rich in all kinds of fresh water, the most famous of which is the "three treasures in the river": white clam, whitebait and perch. White clams are fat and delicious, and they are light and refreshing after being cooked and dipped in seasoning. Or take boiled water and stir-fry leeks with clam meat, which is a typical Zhouzhuang dish. Whitebait is white, and elves are very popular with diners. Scrambled eggs with whitebait, steamed eggs, crispy soup and soup are all delicious. As for perch, it can be boiled, stewed and steamed. The practice of Zhouzhuang people may not be as exquisite and rich as that of hotels, but cooking river fish with river water, a fresh word, naturally adds points to the delicacy. \x0d\ 5。 Thinking of perch, yearning of literati \x0d\ This water shield is an aquatic plant. Suzhou and Hangzhou are the most abundant and famous areas. There is mucus in young leaves and stems, and it has a soft and smooth fragrance when entering the throat. It feels like a bud that swallowed a lotus leaf. It's smooth and interesting. It is said that shepherd's purse itself is tasteless, but it can be fried with meat or vegetarian. When the soup is made, it is clear in color and rich in flavor when it is filled. It's really the best of delicious food. In particular, the water shield bass soup is a perfect combination of two kinds of delicious food, and it is a famous banquet dish in Zhouzhuang and even southern Jiangsu. No wonder Hans Zhang, a scholar in Jin Dynasty, resigned and returned to his hometown because he missed the delicious water shield and perch in the north, which led to a story of literati and food that was envied by later generations-gracefully following his long-cherished wish to come to Jiangnan. "Miss the bass"-the original food can also be poetic! \x0d\ 6 Sanweiyuan has absorbed the strengths of many families. \x0d\ Sanweiyuan looks similar to the fish balls that Cantonese people like to eat in Fujian, probably because wheat bran is added to the flour, so the gluten made is very "gluten-rich". Filled with fresh pork, chicken breast, shrimp and onion ginger. After they were cooked in the pot, they floated chubby in the soup bowl with a green leaf beside them ... No wonder Chen Congzhou, a famous ancient architecture expert, immediately wrote an inscription: "Zhouzhuang, Kunshan, Jiangsu, has three flavors, such as buns and wonton, which are delicious in the world." \x0d\ 7 \ Holding the cake makes Wuniang wear less waist \x0d\ probably because she is located in Zeguo, a water town, and needs good posture to get in and out, and in order to give more festive excitement to the folk custom of "Dragon Rising in February", the February 2 steamed "Holding the cake" in Zhouzhuang has been handed down. The matching cake looks similar to the sugar rice cake. It is made of glutinous rice, japonica rice and pine nuts, and then mixed with brown sugar and red dates. The color is slightly yellow and the taste is soft, which is more popular with women. I had hoped to do more farm work after eating in Huangmei season, but after "cutting the rice cake into short strips and frying it in blue oil, it was tender and yellow", but I ended up "holding the wind every year and blaming the five mothers for having less waist." Hey hey, greedy MM never mind, this is a legend! \x0d\ 8 dumplings, clear your eyes \x0d\ Zhouzhuang, like other places in southern Jiangsu, has a long-standing custom of eating dumplings in Tomb-Sweeping Day. It is related to the memorial meson push of the Cold Food Festival since the Zhou Dynasty, but it is not as lively as eating zongzi and rowing dragon boats on the Dragon Boat Festival to commemorate Qu Yuan. According to the old woman, eating more green balls can improve your eyesight, which must be related to the grass juice of green balls. The raw materials of green balls are wormwood and bromegrass juice, which are mashed with glutinous rice flour and then kneaded into balls with bean paste. The raw materials are simple, the production is convenient, and it looks glamorous, so it's no harm to eat while walking. Probably many people like it, and Zhouzhuang's shop has come up with another small idea: after wrapping it in red paper, make a bamboo basket and a clip up and down, tie it with red rope and keep it. Let's go, it's convenient and beautiful-hehe, a look of "unbearable" \x0d\ 9 Begonia cake, from the front to the tip of the tongue \x0d\ I remember eating a plum blossom cake in Suzhou, and the sweet taste and pattern image are still unforgettable. Unexpectedly, in the depths of Zhouzhuang's alley, there is another "affair" with Begonia Cake-a beautiful name, naturally because of their beautiful embryos, a special begonia flower-shaped mold. Comparatively speaking, the Haitang cake in Zhouzhuang looks a little simpler, but it tastes good: the brown surface is sprinkled with caramel, and the seeds and sesame seeds are hidden under it. It tastes sweet while it's hot, and the skin is crisp-haha, look, take a bite and lick, and the begonia flower has blossomed rapidly in my stomach from the front of my eyes to the tip of my tongue:) After eating two bowls in a row, it still can't satisfy my desire. Stinky dried tofu seems to be everywhere, but this one is golden and crisp, and the marinade is delicious and slightly salty, which is just right for people like me who are afraid of being spicy or not. I really won't let it face it!