Tianmu Lake "Casserole Fish Head" Tianmu Lake "Casserole Fish Head" was founded in Tianmu Lake Hotel in Jiangsu Province. After nearly 30 years of careful cooking by Zhu Shuncai, a famous chef in Jiangsu Province, it is now known as The best traditional dish in Jiangsu has become a wonder in the Chinese gourmet world. The Tianmu Lake casserole fish head is made from the large silver carp head naturally grown in the water of Tianmu Lake as the raw material, and the pure natural Tianmu Lake water is used as the soup base. It is processed with unique cooking techniques. Because the beautiful Tianmu Lake has not only the green vegetation on the surrounding mountains filtering the lake water, but also the bottom of the lake is sandy rather than silt. This unique natural environment has created the clear, sweet and dust-free Tianmu Lake water. Therefore, the "Tianmu Lake" casserole fish head is highly praised by food lovers for its excellent quality of "fresh but not fishy, ??fat but not greasy". Sesame Candy Changzhou sesame candy has a long history and unique flavor. It is said that as early as the Tang Dynasty, locals began to produce a sesame candy that looks like sesame dough. The Jin army invaded the south in a large scale. King Kang Zhao Gou fled south from the capital Bianliang and settled in the south of the Yangtze River. He insisted on compromising and seeking peace, and did not want to regain the lost territory in the north. At that time, someone wrote a poem saying: "Beyond the Qingshan Tower." Lou, when does the West Lake singing and dancing close? The warm wind makes tourists drunk, and they call Hangzhou Bianzhou! " to vent their dissatisfaction. The people in the Changwu area used another form to express their desire to resist the Jin and regain their lost land. They transformed the spherical sesame dough candy into a cylindrical shape like a firecracker and gave it to King Kang to encourage him to resist the Jin Dynasty. The courage of Jin Fuguo. It is unknown whether King Kang Zhaogou was inspired and gained courage from this. However, Changzhou sesame candy was made into a cylindrical shape and is still used today. The skin is not exposed, the two ends are sealed and the filling is not leaking. The sugar layer is not sticky, the taste is sweet and crispy, the color is bright and uniform, and the thickness is about the same length. One pound is just 20 pieces, and it is really a good gift for family and friends. A great gift. Crab dumplings were created during the Daoguang period of the Qing Dynasty, and were first created by the Wanhua Teahouse on the south bank of the pontoon along the river. It was founded in 1911 and has become famous and popular due to its good management and focus on quality. People love it. The product has the characteristics of "thin and transparent skin, rich marinade, tangy crab aroma, fat but not greasy, rich juice, and fresh and tender meat filling". It is supplemented with balsamic vinegar and young ginger to make the flavor better, which is a must-have in Changzhou. . In 1985, it was rated as the city's high-quality product and included in the "Jiangsu Province Snack Recipe". In 1990, it was listed as one of the top ten famous snacks by the Changzhou Municipal Government. Taro is the tuber of the Araceae plant. It is rich in reducing sugar, crude starch, calcium, phosphorus, iron and a variety of vitamins and amino acids. The iron content is particularly outstanding, containing 261 mg per kilogram (based on fresh weight), and the crude protein content reaches 2.04%, which is higher than The content of sweet potatoes, yams, and cassava. Jianchang Town has a long history of cultivating taro. According to historical records, it was designated as a tribute as early as the Ming Dynasty. Due to the unique soil and water conditions and traditional planting experience, Jianchang produced taro, especially red taro. It is of high quality, with red skin, white flesh, fragrant taste, and no pollution. It has the characteristics of fragrant and glutinous when eaten directly. It is a green health food that returns to nature and improves the food structure. The current annual production volume reaches 2,000. tons, and can expand production according to market demand. "Zunlong Brand" Pearl Sauce Duck uses high-quality fresh duck from Jiangnan Water Town as the main ingredient, and is supplemented with water-soluble pearl powder, wolfberry and other substances. It adopts advanced materials. Made with craftsmanship. The meat is tender and non-greasy, fragrant and delicious. It contains protein, carbohydrates, various vitamins, calcium, phosphorus, iron and other nutrients. This product is vacuum packed and sterilized at high temperature. Factory-made, with a long shelf life and easy to carry, it is not only a good product for dining tables and banquets, but also an ideal food for business trips and tourism. This product has won the gold medal of the 95 Beijing International Food and Processing Technology Expo, the 96 Consumer Trustworthy Product, and the 3rd Agricultural Expo. Famous brand products, famous trademarks of Changzhou City in 1998. Wuta vegetables, a traditional specialty of Changzhou.

Because its vegetable slices are shaped like money, and the plants are green and full of vitality, it is customary to call it "money vegetable" in order to bring good luck and good fortune in all seasons. In the old days, the head of the vegetarian dining hall of Tianning Temple should use People can also eat this kind of "money vegetables" during the hot summer season. He studied hard and made "money vegetables" his specialty. They worked closely with the vegetable farmers in Taoyuan Village (today's Taoyuan Xincun area) across the river. A "gentleman's agreement" that does not require signing a contract - every year in the cold winter months, thousands of kilograms of Wuta vegetables must be provided to the temple. After the cooks wash and dry them, they are stored in a large container filled with soybean oil that is more than half of the "Seven Stone Jar" Here, the Wuta vegetables are not allowed to "breathe", and they are taken out during the Dog Day of the second year to serve as a rare and famous dish when pilgrims and benefactors come to the temple to perform Buddhist rituals or to treat guests to vegetarian meals. Just imagine, in the scorching heat of the "Fu Que" season, there are not many leafy vegetables, but you can eat "money vegetables". It is cool and refreshing, and it naturally reminds people of the winter scene with white snow, feeling cool and interesting. Multiplication, can it not make people happy? From this we can see how particular and meticulous the vegetarian diet of Tianning Temple back then was, and how thoughtful and attentive its painstaking design and management methods of serving guests were! Tianning Temple Vegetarian Food Tianning Temple Vegetarian Restaurant has a historical tradition. Pilgrims from all over the world come here to pay homage to the mountains, and tourists come here to pay their respects. They often like to dine here. First, while doing Buddhist services, they can entertain relatives and friends and taste the delicious food of Buddhism. , to express the joy of gathering, and also to express sincere wishes; secondly, it is a popular fashion to change the taste, or have a family meal, or get together with relatives and friends. Especially in the hot summer days, people are tired of fishy and greasy food. Most vegetarian meals include soy products, fresh vegetables, fruits, mushrooms, fungus, nostoc and other mountain delicacies and seaweed, cooked with sesame oil. It is clean and solemn, with an elegant environment. It is indeed a pleasure to visit several times a year to spice up your life and satisfy your curiosity. In order to comply with economic development, improve the consumption pattern, promote tourism, enrich food culture, and enhance the temple's ability to generate income and support itself, Tianning Temple resumed and opened the "Ruyi Vegetarian Restaurant" in 1988. The temple is located on the east side of the mountain gate. The temple's architecture is simple and solemn, but also has the style of the modern decoration. A couplet holding pillars in the temple depicts people's hearts: "Golden and beautiful Yaolin Palace, practicing quietness and fasting, you will be happy when you enter; you will be in a blessed place with leisure and longevity, come here to have a meal." . The couplet was written by Qian Xiaoshan, a famous calligrapher and poet in the city. The scenes blend together and the contrasts are neat, which is highly appreciated by both monks and laymen. It is refreshing and refreshing to read. The dining room in the hotel can be divided or divided, and can accommodate more than a hundred people dining at the same time. Vegetarian food can be divided into Gongsu, Minsu and Buddha. Gongsu is the vegetarian meal served by ancient emperors and generals when they gathered for banquets. Many varieties of modern Minsu and Buddha have become famous dishes. Most of the chefs here are from Shanghai Jade. Trained at the Buddhist Temple and Zhenjiang Jinshan Temple Vegetarian Restaurant, he can cook more than 40 kinds of traditional Buddhist vegetarian dishes and Changzhou local flavor delicacies. The vegetarian meal here has Buddhist colors such as "Buddha's light shines everywhere". It is mainly made of golden millet seeds, symbolizing the Buddha's light. It is surrounded by green and tender cabbage, ocher mushrooms, and yellow almonds. It is colorful and soft and delicious in the mouth. The fragrance is fragrant; there are also various dishes that wish good luck and happiness, such as "prolonging life", "attracting wealth", "congratulations on getting rich", "abundant grains" and so on; carefully made ingots, bergamots, longevity peaches, beautiful in color, fragrance and shape , regarded as exquisite "handicrafts" and deeply loved by Chinese and foreign guests. Qinxue brand Jintan brand is glutinous white and smooth, with even and full grains. It is the best glutinous rice. It was listed as a tribute in the Ming and Qing Dynasties. It won the gold medal of the Panama International Expo in the 1930s. Qinxue brand water-milled glutinous rice flour is made from Jintan standard glutinous rice flour and is processed using the most advanced modern production technology and equipment. Qinxue brand water-milled glutinous rice flour is suitable for making glutinous rice balls, Yuanxiao, fried cakes and other snacks. Its products have the advantages of crystal clear color, fragrant taste, smooth and tough, soft and smooth. Qinxue brand water-milled glutinous rice flour sells well all over Jiangsu and is exported to large and medium-sized cities in more than a dozen provinces, including Shanghai, Qinghai, Hebei, Shandong, and Beijing. Changzhou's local specialty Dried radish is a traditional local product in Changzhou. Among them, Hongmei brand is one of the most famous dried radish in the country. Its products are salty and sweet, with four characteristics: fragrant, sweet, crisp and tender. This dried radish is also called fennel radish. It needs to be processed when you buy it home. First rinse with water, first to clean it, and secondly to dilute the excessive salty smell. Drain and cut into small cubes, pour into the pot and stir-fry until the water is removed. Then fry the onion, ginger, garlic, and dried chili in the oil pan, and stir-fry the diced radish. It is the first choice to serve with porridge in summer. You can also have a cold beer and watch the football game. Pick up a dried radish and take a sip of wine. People who have been to Changzhou will say: "There is a strange person in Changzhou who uses dried radish as a side dish with wine.

"Authentic Changzhou dried radish is indeed different from dried radish elsewhere. It selects sweet and tender solid carrots produced in Xinzha, Ximenwai, Changzhou as raw materials. It is washed and cut into strips, dried appropriately, and then added with appropriate amounts of salt, sugar and a variety of other ingredients. The auxiliary materials are carefully pickled. Due to the excellent selection of materials, the use of unique pickling techniques, and the unique flavor of seasonings, Changzhou dried radish is yellow in color, salty but not salty, slightly sweet, and fragrant. It is crispy, not spicy, and very delicious. It is not only a side dish for people to eat, but also a snack after dinner. If you buy an authentic Changzhou product, you will definitely enjoy it. The ingredients are carefully selected and processed carefully, so the pickled dried radish is golden in color, delicious, rich in aroma, crisp, tender and refreshing. It is cheap and has anti-inflammatory, heatstroke prevention and appetizing effects in medicine. This kind of dried radish is mainly made from locally produced fine varieties of fresh radish called "Bopi Yidao" and "Blue-headed Duck Egg", and is processed by air-dehydration. . When pickling, first wash the muddy radish, cut it into strips of uniform thickness, put them on the mango mat and expose them to the sun for three to five days, and then pickle them in two batches for each hundred pounds of white radish. Add a ratio of three pounds of salt, mix well, and put it into the tank in batches. When loading the tank, put it in one layer, layer by layer, and then dry it for another two or three days. Marinate once, add salt at a rate of one and a half pounds per 100 pounds, mix well and knead thoroughly, put them into the jar in batches, and marinate for about seven days before storing or eating them. I have a special liking for Changzhou dried radish. Not only because it is crisp and sweet, cheap and good, it is suitable for all seasons, but also because it is the ginseng of farmers in poor times. Summer is the radish harvest season, and the green radish, carrot, and white radish in the field are naturally grown. I picked them up one by one, heavy in my hand, and filled two large baskets, weighing more than a hundred pounds. I cut off the radish tassels (which can be used to make pickles), then put the radishes into the baskets and washed them in the river. Cut the round radish into two pieces like a watermelon, cut it into two pieces again, cut it in half under the dim kerosene light all night, and spread it out on the plastic sheet like a hill. Spread it in a bamboo basket to dry. Some people have bamboo curtains, or they can be spread on the bamboo curtain. After three times of exposure to the sun, the radish pieces will shrink into two-tip and thick-centered pieces, like a boat with two horns. It's one night. Please take out the big vat, clean it, and spread a thick layer of sun-dried radishes in the vat, then sprinkle a lot of coarse salt, add fried star anise, fresh coriander, and mix. People step vigorously in the jar for a few minutes, then spread a layer of radish, sprinkle with salt, fennel and coriander. After all the marinating is done, cover it with a wooden lid smaller than the mouth of the jar, and then press a huge yellow stone on the wooden lid. , after a month, the unique fragrance of Changzhou dried radish filled the whole old house. The crispy and spicy dried radish is red on the outside and white on the inside. It has a unique flavor such as spicy, sweet and salty.