When it comes to specialties, there are a few that I can't help but mention.
Hundred years of specialties - Taicang meat floss
According to "Taicang State Journal": "meat floss system created in Ni De, to pigs, chickens, fish, shrimp for the meat. De died, his wife followed
the, excellent flavor, can be stored for a long time, near and far to buy, others to follow the example of the Fou and also.
Ni De, word Hongshun, originally from Changshu Zhitang, good at cooking, Qing Guangxu ten years (1884) moved to Taicang. Because
of his cooking skills first-class, often by the big families in Taicang invited to the spoon. Its masterpiece is burning five spices stewed meat, sweet but not greasy,
melt in the mouth, so much favored by diners.
Legend has it that one time, Taicang scholar Lu Zeng sample home banquet guests, please Ni De to the main spoon. Ni was distracted for a moment and burned the five-spice stewed pork
over the top. Ni De saw the soup burned dry, fat and thin separation, not block. Because of the banquet urgent wait for the food, Ni De had a bright idea, so
sex will be the meat in the pot of bone peeling, and then repeatedly kneaded and fried, which will be wrong on the wrong try, and even created a kind of yellow, fluffy
fluffy, fluffy brand new food. Guests so the dish is unheard of, unheard of, and unique flavor, are asking for the name of the dish, Ni De
In a hurry, out of turn, said: "This is the meat pine".
Since the creation of meat floss, popular, endless customers, Ni De then in the Qing dynasty Guangxu twelve years (1886) in Taicang Zhaozhong
Shrine next to the opening of Ni Hongshun meat floss store. After the Empress Dowager Cixi and Emperor Guangxu praised the meat pine, Taicang meat pine became an official gift
items, famous in all directions. Since then, Taicang meat pine in the country won a variety of gold medals, gold cups dozens of, become Taicang famous local specialties
Taicang meat pine because it is easy to digest, low cholesterol, and sweet with salty, salty with fresh, eat the mouth fluffy and soft, sheer and not
greasy, long aftertaste, so young and old alike. Not only has it become one of the regular cold dishes at banquets, but it has also become a good product for traveling and leisure.
And because of the development of fish pine, chicken pine, shrimp pine and other varieties. And both soft packaging, boxed, canned, as well as high-grade
gifts, so Taicang meat pine has become a festive season, visiting friends and relatives gifts.
One of the four famous garlic - Taicang white garlic
Taicang white garlic and Shanghai Jiading white garlic, Shandong Cangshan white garlic, Xinjiang white garlic, and known as China's four white garlic.
Taicang white garlic was first planted in the Qing Dynasty. It is characterized by fat and sturdy garlic, garlic cloves large and well-proportioned, white color, taste pungent
, especially spicy and heavy and become the most of the white garlic.
Taicang white garlic is Venetian garlic, is a boutique garlic, contains a moderate amount of vitamin C, phosphorus, iron and rich in calcium
, as well as sugar and protein, not only is the family essential condiments, there are a variety of medical effects. Li Shizhen's "Compendium of Materia Medica
thinks that white garlic can promote gastrointestinal secretion, help digestion, and sweating diuretic, with bactericidal and disinfectant effects, can be used
to prevent and treat influenza, encephalitis B and other diseases. Going out, food can also prevent diarrhea. According to the scientific research department
Research found that white garlic also has cancer prevention and treatment of cancerous substances efficacy.
The best of the fresh - Taicang bad oil
Yuan Mei in the Qing Dynasty, "with the garden recipes" cloud: "bad oil out of Taicang, the more aged the better". The Taicang Prefecture Records said that the oil is "superior in color and taste
, which is not found in other areas".
Cao oil creator for the Qing dynasty in the Qianlong period of Li Wujiang. He opened a number of workshops and stores in Taicang City to run the soy sauce industry
, and he was fond of studying food seasonings. Once he used the wine paddle with a variety of spices into the cylinder sealing, a few months later, open the cylinder to open, found
This liquid condiment has a sauce color, bad aroma, fresh and beautiful characteristics of the family and gifts to friends to try, the unanimous reflection of the taste
Excellent, so Li Wujiang and then choose the spices with the improvement of the creation of a fishy in addition to the smell, freshness and aroma, open
Stomach to increase the food!
According to records, the bad oil by the old Yi Cheng secret recipe for manufacturing, each time the material is also infiltrated into the appropriate bad oil base, that is, bad oil feet.
Some
people say that the mystery of the bad oil, in its base, which is the essence of the long-term accumulation of more than a hundred years, without which there is no old Yicheng
bad oil.
Taicang bad oil in 1816 officially brewed for sale, and gradually spread the name of the four sides, become an official gift. Because the Empress Dowager Cixi love to eat bad oil, often
sent to Taicang procurement, so Taicang old Yicheng bad oil store had hung in the "into the presentation of bad oil" gold sign.
Taicang bad oil in 1914, 1921, 1925 held in Jiangsu Province, one, two, three local products exhibition,
are awarded medals and certificates, in 1916 to participate in the Panama International Race was awarded the Super Prize and a gold medal.
For more than a hundred years, Taicang Cao oil has been gaining fame, selling well at home and abroad, and loved by gourmets.
--Shuangfeng Chicken
Taicang's Shuangfeng Chicken is a famous local traditional food. This famous dish comes from the historical and cultural town
Shuangfeng with a history of 1600 years. From the local records can be seen: according to legend, in the Jin Xianhe six years (331 years), the monk Zhi Daolin for building a temple digging, got the stone turtle
two, and then turned into two phoenixes fluttering away and the name of Shuangfeng, used today.
Shuangfeng Ancient Town has always been "popular Confucianism, people know the etiquette" and known, Ming and Qing Dynasties, many gardens and temples, literati,
often love to Shuangfeng trekking and sightseeing, elegant set of drinks. According to legend, during the reign of Hongzhi, Tang Pak Fu, who was known as "the first scholar in Jiangnan", and Zhu Zhishan, a great calligrapher, came to Shuangfeng to visit Zhou Yu'an, the master of Basho, who was a famous local scholar, and Zhou, in order to fulfill the landlord's friendship, ordered his family to cook Shuangfeng chicken with an ancestral recipe to treat the guests. Tang Bohu and Zhu Zhishan are famous gourmet, taste extremely difficult, general
food is difficult to get their praise, did not expect the two tasted Shuangfeng chicken, was tender and fresh crispy meat, fragrant
the marinade, not hard not rotten mouth, not thick not light taste conquered, an appetite, praise. After eating, according to
Really feel the teeth aftertaste, aftertaste, because of the impression left on the double phoenix is too good, Tang Pak Fu then pen poems, which
Ten scenes of scenery like Jiankang, rich in produce outside the name of the sentence. However, as the Jiangnan food a great double Phoenix chicken 500 years
To just as a small town food, traditional cooked food, and did not pass out, but fortunately, this burned chicken ancestral recipe,
Traditional craftsmanship because of the generations and rely on the passed down. According to the memories of local elders, in the early years of Shuangfeng, large families and even ordinary farmers
have a multi-generational chicken pot, whenever the winter months, New Year's festivals, then live to kill their own chickens, bleed to
hair, clean the viscera, first boiled to half-cooked, a little bit cooled down, and then put into the pot of the old broth, and then put in the fennel
spices, peppercorns, and other condiments according to the secret recipe, simmering in a mild fire, and then put into the pot of the old soup.
The chicken is then put into the old soup pot, and then put in fennel, pepper and other condiments according to the secret recipe, and then simmered in a gentle fire, and then when the pot is uncovered, the chicken is shiny, plump, and fragrant, which makes people mouth-watering.
Shuangfeng local villagers due to simplicity, lack of business acumen, never thought to develop, promote, resulting in this traditional
famous food, day in and day out, year in and year out, 500 years is still silent in the countryside, only a few local villagers to enjoy its delicious, but
pity. After the eighties, the spring breeze of reform and opening up finally woke up the ancient town of Shuangfeng, the local people began to recognize
Shuangfeng chicken is a traditional product that can be developed, and the prospects are promising, so the collection of folk formulas, many ways to understand the traditional
processes, repeated comparisons, the best of the best, established a set of the best formula, and then, the introduction of advanced technology, registered trademarks! "
Spring Phoenix", the ancient land of the two phoenixes, in the early nineties and flew out of a "spring phoenix".