To Zhouzhuang, how can you miss these snacks?

Came to Zhouzhuang, where snacks can not help but taste, Zhenfeng Street in the vicinity and the Shen hall there are many characteristics of the snack shop.
austrian stove noodles

Zhouzhuang tongue

Zhouzhuang snacks is very rich, millionaire, lady tea, white silk fish, the most famous cake , Jiangnan characteristics of the Youth League, Socks at the end of crisp, supporting cake and other types of cakes can also be found here, while shopping while looking for tasting.

Austrian stove noodles

One of China's top ten noodles, is one of the traditional pasta snacks in Jiangsu, belonging to the Department of the Soviet Union. To Zhouzhuang travel, do not forget to taste a bowl of "Austrian stove noodles."

Thousands of hoofs

Thousands of hoofs

One of the traditional famous dishes in Jiangsu Province, originating from the Shen family of three in the Ming Dynasty, is a must-have dish for entertaining VIPs. There are pigskin elbows, soy sauce and scallions in the production materials. Belongs to the Soviet Union, fragrant and delicious, sweet and salty, fat and not greasy.

Youth League

Youth League

Tau Tau Wu Nong soft words, turned out the sweet soft glutinous cake group. Youth League is glutinous rice flour mixed with vegetable juice into the white bean paste lard filling, from the color to the taste has a spring smell.

Zhen Feng socks at the end of crisp

Zhen Feng socks at the end of crisp

Huang Cancan crisp bottom of the stockings, looks like a sock-like bottom, thin as onion skin; smell aroma intoxicants, appetite; eat crisp fragrance, sweet salty.

Fuanqiao sesame seed cake

Fuanqiao sesame seed cake

Oil paper packaging, red paper cover, tied with grass rope rich fried biscuits with a thick southern taste. Skilled master on-site production, just pan fried cake taste, cheek toothpaste.

Set the cake

Set the cake

With glutinous rice flour, brown sugar, red beans, sesame made of the decisive cake, eat fragrant waxy, sweet and not greasy. Its color is crimson.

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