Speaking of specialties, there are several things I have to mention in my impression.
A century-old specialty-Taicang meat floss
According to "Taicang County Records", "The method of making meat floss was created in Niede, with pork, chicken, fish and shrimp as its meat. When a man dies, his wife inherits him.
Excellent taste, can be preserved for a long time, can be purchased far and near, and is also effective for others. "
Ni's name is Hongshun, and her ancestral home is Tang Zhi, Changshu. She is good at cooking. Moved to Taicang in the 10th year of Guangxu reign (1884). because
Its cooking is first-class, and it is often invited by large families in Taicang. One of his unique skills is to burn spiced braised pork, which is sweet but not greasy.
It melts in the mouth, so it is greatly favored by diners.
According to legend, once Lu, the champion of Taicang, gave a banquet to entertain guests and invited Ned to take the main spoon. Ni paused, but still stewed the braised pork.
Overburning. Ned saw that the soup was dry, fat and thin, not a lump. Because there was a banquet waiting to be served, Ned had a brainwave and asked for it.
Sex removes the bones and skins from the meat in the pot, and then repeatedly rubs and fries it. This is a wrong attempt, actually creating a kind of Huang Cancan and fluffy hair.
Soft and fluffy new food. So the guests are all unheard of dishes, and they all ask about the name of the dish, yours.
He used his quick wits and blurted out, "This is meat floss." .
After the floss was made by itself, it was very popular and there were many diners. So Ned became loyal in Taicang in the 12th year of Guangxu (1886).
Ni's meat floss shop is next to the shrine. Later, Empress Dowager Cixi and Emperor Guangxu praised the meat floss, and Taicang meat floss became an official ceremony.
The article is famous all over the world. Since then, Taicang meat floss has won various gold medals and dozens of gold cups in China, becoming a famous local product of Taicang.
Taicang pork floss is easy to digest, low in cholesterol, salty in sweetness and fresh in saltiness, and it tastes crisp and soft.
Greasy, with a long aftertaste, suitable for all ages. Not only has it become one of the regular cold dishes at banquets, but it has also become a good product for tourism and leisure.
Because of the development of fish floss, chicken floss and shrimp floss. And there are both soft packages, boxes, cans and high-end ones.
Gift packaging, so Taicang floss becomes a good gift for people to visit relatives and friends on holidays.
One of the Four Famous Garlic —— Taicang White Garlic
Taicang White Garlic is as famous as Shanghai Jiading White Garlic, Shandong Cangshan White Garlic and Xinjiang White Garlic, and is known as the four largest white garlic in China.
Taicang white garlic was planted in Qing Dynasty. It is characterized by fat garlic, large and symmetrical garlic cloves, white color and spicy taste.
, especially spicy and thick, became the whitest garlic.
Taicang white garlic is Venice garlic, which is a fine product of garlic. It contains proper amount of vitamin C, phosphorus, iron and rich calcium.
Sugar and protein are not only essential condiments for families, but also have many medical functions. Li Shizhen's compendium of materia medica
It is considered that white garlic can promote gastrointestinal secretion, help digestion, sweat and diuresis, and has sterilization and disinfection effects, so it can be used.
Prevent and treat diseases such as influenza and Japanese encephalitis. Going out and eating can also prevent diarrhea. According to the research of scientific research department
It is found that white garlic also has the function of preventing and treating cancer.
The Best Fresh Food-Taicang Waste Oil
Yuan Mei's "Garden Recipe" in Qing Dynasty said: "Bad oil comes out of Taicang, the older the better". "Taicang County Records" called bad oil "color and taste"
They all won. He has nothing in the city. "
Friends of Grass was written by Li Wujiang during the Qianlong period of Qing Dynasty. He opened a number of workshops and shops operating the soy sauce industry in Taicang City.
She likes to study food seasonings. Once he sealed it in a jar with a wine paddle filled with various spices. A few months later, he opened the jar and found.
This liquid condiment has the characteristics of sauce color, bad smell and delicious taste. After the family tried it out, it was given to relatives and friends, which consistently reflected the taste.
Excellent, so Li Wujiang chose spices to improve it, so he created a product that can remove fishy smell, improve freshness, enhance fragrance and open the lid.
Bad oil-a new seasoning to increase the stomach.
According to records, waste oil is made by Laoyicheng's secret recipe. After each feeding, it also seeps into the proper waste oil base, that is, waste oil foot. have
People say that the secret of bad oil lies in its foundation, which is the essence accumulated for more than 100 years. Without it, there is no sincerity.
Inferior oil
Taicang waste oil was officially brewed and sold in 18 16, and gradually became famous and became an official ceremony. Because empress dowager cixi loves to eat bad oil, she often
Send someone to Taicang to purchase, so the old Yicheng bad oil mill in Taicang has a golden signboard of "giving bad oil".
At the first, second and third native products exhibitions in Jiangsu Province held in 19 14, 192 1 and 1925,
They all won medals and certificates, and won the super prize and a gold medal at the Panama International Games in 19 16.
Over the past century, Taicang grass oil has enjoyed a growing reputation, selling well at home and abroad and being deeply loved by gourmets.
-Double chicken.
Taicang Shuangji is a famous local traditional food. This famous dish comes from a famous historical and cultural town with a history of 1600 years.
Shuangfeng According to local records, it is said that in the sixth year of Jin Xianhe (33 1), the monk Zhi Daolin got a stone turtle for building a temple and digging the ground.
Second, it was later transformed into two phoenixes, which won the name of Shuangfeng and are still in use today.
Shuangfeng ancient town is famous for "winning the hearts of the people and Confucianism, and people know etiquette". During the Ming and Qing Dynasties, there were many gardens and temples,
I often like to go sightseeing in Shuangfeng and have an elegant glass of wine. According to legend, during the Hongzhi period of the Ming Dynasty, Tang Bo was known as "the first romantic talent in the south of the Yangtze River"
Tiger and Zhu Zhishan, a great calligrapher, came to Shuangfeng to visit Zhou Yuan, a local celebrity and master of octagonal opera. Zhou Wei did his best as a landlord and built a special home.
People entertain guests with double-phoenix chickens cooked by ancestral secret recipes. Tang Bohu and Zhu Zhishan are both famous gourmets, and their tastes are extremely keen and average.
These foods are hard to get their praise. Unexpectedly, after they tasted Shuangfeng chicken, they were deeply impressed by its tender meat and fragrant smell.
I was conquered by the gravy, with a mouth that was neither hard nor rotten, nor a strong nor light taste. I was impressed by my appetite and was full of praise. Eat, rely on
However, I feel that my teeth have left a lingering fragrance with endless aftertaste. Because I left a good impression on the twin peaks, Tang Bohu wrote a poem, among which
There is a saying that "ten scenes are like health, rich in products and famous all over the world." However, Shuangfeng Chicken has a history of 500 years as a unique food in the south of the Yangtze River.
As a famous traditional cooked food in a small town, it has not spread, but fortunately, this ancestral secret recipe of stewed chicken,
Traditional crafts are passed down from generation to generation. According to local old people's memories, in the early years, big families in Shuangfeng and even ordinary farmers.
Almost every family in the family has a wok handed down from generation to generation. Whenever it comes to the twelfth lunar month in winter and the Chinese New Year holiday, self-raised chickens are killed and bled alive.
Hair, after cleaning the internal organs, is boiled to half-cooked, slightly cooled, put into a stew pot with old stock, and then add fennel according to the secret recipe.
A variety of spices, such as incense and pepper, are stewed with slow fire. When the pot is boiled, the meat of chicken skin is shiny, rich and fat, and the aroma is tempting and mouth-watering.
Because the local villagers in Shuangfeng are simple and lack of business awareness, they never thought about development and promotion, which led to this tradition.
Famous food, day after day, year after year, has been silent in the countryside for 500 years, enjoying its delicious food only for a few local villagers.
Unfortunately. After 1980s, the spring breeze of reform and opening-up finally awakened the ancient Shuangfeng town, and local people of insight began to get to know each other.
Shuangfeng chicken is a traditional product that can be developed and has a good prospect, so collect folk recipes and learn more about tradition.
Technology, repeated comparison, the best choice, established a set of best formula, and then introduced advanced technology and registered the trademark. "
"Spring Phoenix", the ancient land of double phoenix, flew out another "Spring Phoenix" in the early 1990s.