Tianning Zen Temple, known as "the first jungle in the southeast"; Hongmei Pavilion, Dongpo Inkstone Washing Pool, Tenghua Old Hall, Tang Jingchuan Tomb, Taiping Heavenly Kingdom Protector's Mansion Site, Weidun Village Site, Qu Qiubai Memorial Hall, Spring and Autumn Period Yancheng ruins, Tianning Temple in the Tang Dynasty, Wenbi Pagoda in the Southern Dynasty, Su Dongpo Boating Pavilion in the Northern Song Dynasty, etc. In recent years, Changzhou has accelerated the development of tourism resources and launched the Chinese Dinosaur Park, Liyang Tianmu Lake Tourist Resort, Jintan Maoshan Scenic Area, etc. The specialty "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 super famous chef in Jiangsu Province, it is now known as the best traditional name in Jiangsu. The dish has become a wonder in the world of Chinese cuisine. Cooking Tianmu Lake Casserole Fish Head uses large silver carp heads naturally grown in Tianmu Lake water as raw materials, pure natural Tianmu Lake water as soup base, and is processed with unique cooking techniques. Due to the beautiful scenery of Tianmu Lake, Not only does the green vegetation on the surrounding mountains filter the lake water, but the bottom of the lake is sandy rather than silt. This unique natural environment makes the water of Tianmu Lake clear, sweet and spotless, so the fish growing in it have no earthy smell. Therefore, "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, local people began to use maltose and sesame to produce a kind of sesame candy that looks like sesame balls, called sesame balls. By the end of the Northern Song Dynasty, war smoke was everywhere, and the Jin soldiers invaded the south on a large scale. Kang Wang Zhao Gou fled south from Bianliang, the capital, and settled south of the Yangtze River. He blindly compromised and sued for peace, not wanting to regain the lost territory in the north. The people were very angry about this. At that time, someone once wrote a poem saying: "Beyond the mountains, there are towers outside the mountains, when will the singing and dancing in the West Lake stop? The warm wind makes the tourists drunk, and they call Hangzhou Bianzhou!" to vent their dissatisfaction. The people in the Changwu area took 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 inspire his courage to fight against the Jin Dynasty and restore the country. It is unknown whether King Kang Zhaogou was inspired and gained courage from it. However, Changzhou sesame candy was made into a cylindrical shape and continues to this day. Changzhou sesame candy has carefully selected ingredients and exquisite production. It is required that the sesame seeds are fully covered without exposing the skin, and both ends are sealed so that the filling does not leak out. The sugar layer is porous but not stiff, the taste is sweet and crispy and does not stick to the teeth, the color is bright and uniform, the thickness is about the same length, and a pound is exactly 20 sticks. It is indeed a good gift for home travel and as a gift to relatives and friends. Xiaolongbao with crab was created during the Daoguang period of the Qing Dynasty, and was first created by Wanhua Teahouse on the south side of the floating bridge along the river. Yinggui Tea House was founded in 1911. Due to its sound management and focus on quality, it has become famous and deeply loved by the public. The product has the characteristics of "thin and transparent skin, rich marinade, fragrant crab aroma, fat but not greasy, rich juice, fresh and tender meat filling". Supplemented with balsamic vinegar and young ginger, the flavor is better, and it is a unique product 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. "Evergreen Brand" Red Taro Taro is the tuber of an 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), 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 growing taro. According to historical records, it was designated as a tribute as early as the Ming Dynasty. Due to the unique water and soil conditions and traditional planting experience in Jianchang, the taro produced in Jianchang is of excellent quality, especially the red taro. It has red skin, white flesh, fragrant taste, no pollution, and has the characteristics of fragrant and glutinous when eaten directly. "Evergreen Brand" red taro is a green health food that returns to nature and improves the food structure. The current annual production capacity reaches 2,000 tons, and production can be expanded according to market demand. "Zunlong Brand" Pearl Sauce Duck "Zunlong Brand" Pearl Sauce Duck is made from high-quality fresh duck from Jiangnan water towns as the main ingredient, along with water-soluble pearl powder, wolfberry and other substances, and is made using advanced technology. The meat of this product is tender and not greasy, has a fragrant and delicious taste, and contains protein, carbohydrates, various vitamins, calcium, phosphorus, iron and other nutrients. This product is vacuum packed and leaves the factory after high-temperature sterilization. It has a long shelf life and is 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 won the Gold Medal of the 95 Beijing International Food and Processing Technology Expo, the 96 Consumer Trustworthy Product, the Famous Brand Product of the 3rd Agricultural Expo, and the Changzhou Famous Trademark of 1998. Money dish is a traditional specialty of Changzhou - Wuta dish.

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 is glutinous in color, white and smooth, with even and plump grains. It is the best among the glutinous rice. It was listed as a tribute in the Ming and Qing Dynasties. In the 1930s, it won the Gold Medal of the Panama International Expo. 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. They are washed and cut into strips, dried appropriately, and then added with appropriate amounts of salt, sugar and a variety of other ingredients. The auxiliary ingredients are carefully pickled. Due to the excellent selection of ingredients, 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 Yi Dao Zhong" and "Blue-headed Duck Egg Zhong", 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. 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 kilograms. 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, then spread a thick layer of sun-dried radishes in the vat, then sprinkle a large amount of coarse salt, add fried star anise, fresh coriander, and mix. The person steps vigorously in the jar for a few minutes, then spreads a layer of radish, sprinkles salt, fennel and coriander. After all is marinated, 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.

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