What are the cuisines in Huzhou?

1, Shuangdu Snow Lotus Root: Huzhou has a long history and was planted as early as the Tang Dynasty. Mainly produced in suburban Dojo, Longxi, Yang Nan, Baique and other towns, especially Dojo. Lake lotus root skin is jade-like, crisp and juicy, fresh and sweet, which is a good product in lotus root, so it is also called snow lotus.

2. Taihu Lily: Lily produced along the coast of Taihu Lake in Huzhou is famous for its fleshy, slightly bitter taste and endless aftertaste. Lily is rich in protein, sugar, minerals and vitamins, and is a traditional tonic.

3. Linghu white lentils: also known as sheep eye beans, are rich in nutrients and contain a lot of vitamins and minerals. They are not only nourishing treasures, but also can be used as cool drinks in summer and can be used as medicine to treat diseases. Linghu white lentils have already been exported overseas.

4. Practicing white chrysanthemum: It has been cultivated for more than 400 years and is a traditional specialty of Huzhou. Chrysanthemum morifolium petals are as white as jade, and the core is as yellow as gold, which has high medicinal value and has the function of prolonging life. Compatriots in Hong Kong, Macao and the south especially like to use white chrysanthemums as a cool drink to cool off the summer, which are sold at home and abroad.

5, Changxing Ginkgo: Ginkgo tree, also known as Ginkgo, has a very long life span of up to a thousand years, and the fruit is called Ginkgo. Changxing is known as the hometown of ginkgo because it is rich in ginkgo. Changxing Ginkgo biloba is as white as silver, with delicate texture and rich nutrition, which has the functions of delaying aging and lubricating skin.