What are the specialties in Wuxi? Asking for a recommendation?

Wuxi has the following characteristics:

(1) Wuxi "Meat Bone"

Wuxi's "meat bones" have a history of 100 years. In fact, Wuxi meat bones are not "bones" at all, but lean meat close to ribs and burned with them. The ingredients are fennel, soy sauce and aged wine. When cooking, you must seal the pot with flour and burn it with slow fire until it is fragrant and crisp. Use rock sugar to collect the paste before cooking. Its gravy is sweet and mushy, commonly known as "old juice". When selling meat and bones, pour the old juice on the cooked meat and mix the juice with the meat. Wuxi meat and bones are good in color, smell and taste. It looks red and smells fragrant. Imported oil is not greasy, rotten but not paste, and it is moderately sweet and salty.

Wuxi Meat and Bones is divided into two factions, the southern faction is represented by Sanfengqiao Meat Restaurant, and the northern faction is represented by Lu Gaojian Meat Restaurant. Nanpai padded the pot with a cage and cooked the soup tightly; The northern school cooks with wooden joint soup and collects soup with water chestnut. At present, the famous restaurants that make ribs are Sanfengqiao Meat Restaurant, Lu Guojian Meat Restaurant, Yuxing Meat Restaurant and Laosanzhen Meat Restaurant.

(2) Wuxi oil gluten

The production of Wuxi oil gluten began in the Qing Dynasty (1mid-8th century) and has a history of more than 230 years. At first, the production method is to manually step the screened bran into raw bran (also known as gluten) with salt water, then knead the raw bran into a block and fry it into spherical hollow oil gluten in a boiling oil pan. The name of clear water oil gluten appeared in the late Qing Dynasty (1mid-9th century), and the earliest sign of "clear water oil gluten" was Ma gluten shop in Badou Lane.

Wuxi oil gluten has golden color, smooth surface and crisp taste. It is delicious and contains high vitamins and protein. If stuffed into the pulp and cooked, it will have a unique flavor.

(3) Yixing Lily

Yixing Lily, Lanzhou Lily and Longya Lily are the three major edible lilies in China at present, but Yixing Lily is the best one that can be listed in Compendium of Materia Medica. Yixing Lily contains a variety of alkaloids, starch, protein, fat and other ingredients, which have the functions of nourishing and strengthening, moistening lung and relieving cough, clearing away heat and diuresis, regulating spleen and invigorating stomach, calming the heart and calming the nerves, and can also play some roles of ginseng. Fresh lily, lily powder, canned lily in syrup and lily soup are all very popular.

(4) Myrica rubra

Yixing ceramics has a history of four or five thousand years, among which purple sand pottery is the most distinctive. Its unique shape, exquisite craftsmanship, simple colors and excellent practical functions enjoy a high reputation at home and abroad. There are thousands of varieties of purple sand pottery, such as pots, cups, bottles, pots and so on. Among them, purple sand teapot not only has high artistic value, but also has the unique advantages of not losing flavor when making tea, not changing color when storing tea, and not deteriorating easily in summer. 1984, the bamboo slip purple sand tea set won the gold medal in Leipzig International Expo. In addition to purple sand pottery, there are Yixing celadon, which is known as the "Oriental Emerald", as well as Jun pottery, Jing pottery, painted pottery and arts and crafts pottery.

(5) Huishan clay figurine

The creation and production of Huishan clay figurines began in the Hongwu period of Ming Dynasty (from the middle of14th century to the end of14th century), with a history of more than 500 years. Its development has gone through three stages: playing with goods, holding operas and plaster figurines.

In the initial stage of Huishan clay figurine, there was no professional workshop, only the sideline of local farmers. At this time, the main products are playing with goods (that is, children's toys), including Da Afu, Pi Hu, Xiao Huadong,. The works are simple and rough, full of life interest.

In the late Ming and early Qing Dynasties, Kunqu Opera spread from Kunshan, Taicang, Songjiang and Suzhou to Wuxi. Influenced by drama, Huishan clay sculpture artists created many clay sculptures of Kunqu opera, and Huishan clay figurines entered the period of "holding operas". Artists call this kind of works "fine works" and the previous children's toys "rough goods". At this time, not only professional workshops and artists appeared, but also the artistic level of their works was greatly improved. The artistic technique adopts the main techniques such as "using virtual reality, replacing complexity with simplicity, and expressing feelings with god". There are two or three people in each seat. The content of traditional Chinese opera can be divided into two categories. One is Kunqu Opera, which was composed by Ding in the sixth year of Xianfeng (1856). Secondly, Peking Opera operas were written by Zhou Asheng in Tongzhi four years (1865). Both Ding and Zhou were influenced by the sculpture artist Zhu Gusheng at that time. Their operas are neat and tidy, and their costumes are meticulous and gorgeous.

After 1930, gypsum workers in Tianjin introduced gypsum works to Huishan, and Huishan clay figurines entered the "gypsum statue period" from then on. At this time, the theme of the works has also expanded, and the portraits of the descendants of the century and China's great men account for a large proportion. Therefore, gypsum products become more and more popular.

Huishan clay figurines were exported to all parts of Southeast Asia in their heyday before the Anti-Japanese War, and won prizes at the Greek and Chicago expositions.

After liberation, Wuxi Municipal People's Government strongly supported the production of Huishan clay figurines and established Huishan Clay Sculpture Creation Institute, which sorted out and excavated many excellent artistic heritages. 1958, Huishan clay figurine factory was established. Huishan clay figurine is famous not only at home, but also overseas.

(6) Wuxi peaches

Peaches, together with oil gluten and meat bones, are called the "three musts" in Wuxi famous products. It is characterized by thin skin and soft flesh, rich sweet juice, rich fragrance, less fiber and no insects, which is the treasure of peach.

1930 or so, peaches were introduced from Fenghua, Zhejiang Province to Shangliu Taoyuan in Ding Cun, the lotus pond, and planted in Wuxi.

Peach varieties in Wuxi mainly include Jujube Luolin, Baifeng, Lei Shi Lang, Honghua, Gangshan and Tao Pan. The early Lorraine matured the earliest and was listed in early July. There are varieties such as Zaobaifeng, Xiaoshuhong and Lei Shi Lang before and after Xiaoshuhong. Entering the hot summer is the golden season of peaches, when zhongbaifeng is unstoppable and takes the lead; I have been to the early autumn, which is a world with white flowers blooming late; Gangshan peach is the latest, and it will be listed in the middle and late August.

As far as texture is concerned, safflower and white flower are superior. Carthamus tinctorius has good color and fragrance, thin skin and plenty of water, fine powder color and sweet taste. White flowers are white in flesh and slightly thicker than safflower. They are very big, with spires, averaging 342 each, and the big ones are 672 or even a catty. Both kinds of peaches are on the market in late July. The worst quality is jujube Luolin and Gangshan peach, which are bluish white, hard and slightly sour. Flat peach is flat and round, so it is named flat peach. Its moisture and sweetness are slightly lower than that of safflower and white flower, which has been rare in recent years.

(7) White fish in Taihu Lake

Also known as Taihu Fish White, it is a high-quality economic fish in Taihu Lake area. Its meat is white and tender and delicious. Fishing can be done all year round, and the quality is better in transplanting season. In ancient times, it was known as "white in China" and "the color is as bright as silver, and the crown is delicious". Stewed or fried.

(8) White shrimp in Taihu Lake

Also known as Taihu Lake's beautiful long-legged shrimp, Taihu Lake's famous aquatic products. Its shell is thin, the whole body is transparent, the meat is tender and delicious, and it is rich in protein, calcium, iron, vitamin A and other nutrients. Fresh shrimp can be made into shrimp, and Taihu shrimp won the title of excellent product at the first national aquatic product appraisal meeting; Dried and peeled into shrimp, commonly known as "lake rice"; Bread crumbs and shrimp seeds are the raw materials of delicious shrimp seed soy sauce.

(9) Whitebait in Taihu Lake

Named for its scale-free, glittering and translucent white as silver. There are four kinds of whitebait, whitebait, whitebait and whitebait. Its meat is tender, white and delicious, and it is rich in protein, calcium, iron, phosphorus and other elements. Lotus whitebait, crispy whitebait and scrambled eggs with whitebait are all feast foods. The flood season of whitebait is from mid-May to early June. Hundreds of tons of whitebait are frozen and sold to Japan, Hong Kong, Macao and other places every year.