"Tianmu Lake" Casserole Fish Head

Tianmu Lake "Casserole Fish Head" was founded in Tianmu Lake Hotel in Jiangsu Province. It has been carefully crafted by Zhu Shuncai, a super famous chef in Jiangsu Province, for nearly thirty years. Cooked, it is now known as the best traditional dish in Jiangsu and has become a wonder in the world of Chinese food. 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

It 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 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 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 uses high-quality fresh duck from Jiangnan Water Town as the main ingredient, and is supplemented with water-soluble pearl powder, wolfberry, etc. Objects are 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.

Qiancai

Changzhou’s traditional specialty - Wuta cabbage.

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 Food has a historical tradition. Pilgrims from all over the world come here to pay their respects to the mountains, and tourists come here to pay their respects. They often like to dine here. Firstly, On the occasion of doing Buddhist services, it is a popular fashion to invite relatives and friends to a banquet and taste Buddhist food to show the joy of gathering and to express sincere wishes. Secondly, it is a popular fashion to change the taste, have a family meal, or get together with relatives and friends. Especially in the hot summer days, people are tired of meaty and greasy food, so most of the vegetarian dishes are soy products, fresh vegetables, fruits and 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. On the east side of the mountain gate, there is both the simplicity and solemnity of the temple architecture and the contemporary style of modern decoration. A couplet holding pillars in the museum is fascinating: "Jinbi Yaolin Palace, practicing quietness and fasting, entering happily; relaxing and enjoying the blessed land, To prolong your life, come here for extra meals.” 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 standard glutinous rice is white and smooth, with even and full grains. It is the best among 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 Exposition. award. 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 products

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, firstly 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 thing in Changzhou. Dried radish is used as a snack with wine." Authentic Changzhou dried radish is indeed different from dried radish elsewhere. It uses sweet and tender solid carrots produced in Xinzha, Ximenwai, Changzhou as raw materials. It is washed and cut into strips, dried appropriately, then added with an appropriate amount of salt, sugar and various auxiliary ingredients, and carefully marinated. Due to the excellent selection of ingredients, a unique pickling process is used, and it is paired with unique seasonings. Therefore, Changzhou dried radish is yellow in color with red inside, salty but not salty, salty but slightly sweet, crispy but not spicy, and very delicious. Moreover, it is cheap, good quality and easy to carry. It is not only a side dish for people to eat, but also a snack for drinking and after dinner. If you buy authentic Changzhou products, customers will definitely be in for a treat. Due to the careful selection of materials and fine processing, the pickled dried radish is golden in color, delicious, rich in aroma, crisp, tender and refreshing. Dried radish not only has good color, aroma and taste, but also does not deteriorate after being stored for a long time. The older it is, the richer the aroma, and it is high-quality and cheap. It also has anti-inflammatory, heatstroke prevention and appetizing effects in medicine. This kind of dried radish mainly uses fresh radish from the local excellent varieties "Bopi Yidaozhong" and "Blue-headed Duck Egg" as raw materials, and adopts wind-dehydrated processing methods. When pickling, first wash the muddy radish, cut it into strips of even thickness, put it on the mango mat and expose it to the sun for three to five days, and then pickle it in two steps. For the first time, add three kilograms of salt to every one hundred kilograms of white radish, mix well and knead thoroughly, and put it into the jar in batches. When installing the tank, place one layer, step on one layer, and make sure it is firm layer by layer. After three days, take it out of the tank and dry it for another two or three days. Then pickle for the second time, add salt at a rate of one and a half pounds per 100 pounds, mix well and knead thoroughly, put it into the jar in batches, marinate for about seven days, and then put it in the jar for storage or consumption. I have a special liking for Changzhou dried radish, not only because it is crisp and sweet, cheap and good-quality, suitable for all seasons, but also because it is also the ginseng of farmers in poverty era. The radish is naturally grown in the private plot. Summer is the radish harvest season. The green radish, red radish, and white radish in the fields are pulled out one by one. They are heavy in the hands. Two large baskets are filled with more than 100 kilograms. The radish tassels can be cut off (can be pickled). Pickles), then put the radishes into the basket, wash them in the river, cut the round radishes into two like cutting watermelons, and then cut them into two again, cut them like this all night under the dim kerosene light, spread them out on a plastic sheet, Like a hill. The next day there will be noxious and scorching sun, so spread the cut radish pieces in a bamboo basket to dry in the sun. Some people have bamboo curtains, so you can also spread them on the bamboo curtains to dry them. After being exposed to the sun for three times, the radish pieces shrunk into a shape with two ends thick in the middle, like a boat with two horns. It's another night. Please get out of the big vat. After cleaning the vat, spread a thick layer of sun-dried radishes in the vat, then sprinkle a large amount of coarse salt, add fried star anise and fresh coriander. Someone steps on the jar vigorously for a few minutes, then spreads a layer of radishes, sprinkles with salt, fennel and coriander. After everything is pickled, 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 will permeate the entire old house. Crispy spicy dried radish is red on the outside, white on the inside, fresh and crispy, and has a unique flavor of spicy, sweet and salty.