Go straight to Hubin Middle School in the alley, and you will see it.

It's not expensive, but I'm afraid you will be late. There are too many people taking the exam and there is no room.

In addition, the entrance of Hubin Middle School is a famous snack street.

You can eat slowly, but those snacks are not Wuxi specialty snacks.

If you want to eat Wuxi snacks, look down slowly

Wuxi ribs: Wuxi sauce ribs are red in color, crisp and fragrant, moderately sweet and salty, and not fat. This dish has a history of 100 years and enjoys a high reputation at home and abroad. 1982, the Central News Recording Film Studio filmed the firing and sale of Wuxi sauce ribs.

Yangmei: Yangmei is produced in Dafu Mountain and Ma Jishan in the suburbs. It has been cultivated for nearly a thousand years.

Jiangnan is the birthplace of Myrica rubra, which was called "wuyue Guo Jia" in ancient times. Myrica rubra is thick and small, sweet and sour, and there are more than ten varieties such as ebony, white litchi, big leaf and fine pedicle. Results It has the effects of quenching thirst, stimulating appetite, benefiting qi and promoting fluid production. People in Wuxi also like to eat "red bayberry soaked in wine". Soaking bayberry with wine and adding a small amount of brown sugar can eliminate dampness and stop diarrhea, and relieve summer heat and cold.

Yangshan peach: Yangshan peach is one of the famous specialties in Wuxi, which has been cultivated for nearly 70 years. Tangible beauty, bright color, good taste, tender meat, tough and easy to peel, rich juice, rich flavor, instant in the mouth. There are many varieties of peaches, among which early-maturing "Yulu", middle-maturing "Baifeng" and late-maturing "Baihua" peaches are the best. It is not only good in color, fragrance and taste, but also contains some protein, fat, vitamins and various minerals. It is a Wuxi specialty that sells well in Hong Kong, Macao and overseas.

Clear water oil gluten: Wuxi oil gluten has a long history, golden color, smooth surface and crisp flavor, and is a major specialty of Wuxi.

Yixing Phyllostachys pubescens: Yixing has Phyllostachys pubescens100000 mu. Bamboo shoots are tender and delicious, with almost no astringency.

Good tea: Good tea strips are tight and curly, with tender green leaves, white hair, crystal clear, mellow fragrance and unique flavor.

Whitebait in Taihu Lake: more than two inches long, slightly round in length, shaped like a Hosta, seemingly boneless and intestinal, delicate and transparent, silvery white in color, so it is called whitebait. During the Spring and Autumn Period, Taihu Lake was rich in whitebait. In the famous sentence of Song Dynasty poet "After spring, whitebait frost bass", whitebait and bass are listed as treasures among fish. During the Kangxi period of the Qing Dynasty, whitebait was listed as a "tribute". Whitebait was originally a kind of marine fish, and later settled in Taihu Lake to breed, which is a rare specialty of Taihu Lake. Whitebait is tender and nutritious, without scales, thorns and fishy smell. It can cook all kinds of delicious food and is deeply loved by consumers at home and abroad. Whitebait is a traditional foreign trade product in Jiangsu, and Taihu brand frozen whitebait has a long-standing reputation in the country. Japanese people often mix whitebait with herring seeds, sea urchin sauce and condiments to make precious dishes. The color, fragrance, taste and shape of dried whitebait remain unchanged for a long time. Soak it in water before cooking to soften and boneless it, and make it into various seasonal dishes, which is no less than fresh whitebait. In 1980s, whitebait from Taihu Lake moved south to Dianchi Lake and West Lake, becoming a famous local specialty.

White fish in Taihu Lake: also known as "minnows", named after "head-to-tail connection", is one of the carnivorous economic fish, with long and narrow body, flat side, fine bone scales and shining silver light. At present, there is no breeding, mainly relying on natural fishing. White fish, with tender meat and much fat under the scales, looks like shad and is a rare fish in Taihu Lake. "Wu Junzhi" contains: "White fish is better than Taihu Lake, and the people have to pick it. When the Sui Dynasty entered Luoyang," at that time, white fish was presented to the court as a tribute. White fish mostly grow in the open waters of Taihu Lake and feed on small fish and shrimp. It is a self-propagating sleeping fish in Taihu Lake, which can be caught all year round, with the highest fishing yield in June and July. "Wu Junzhi" has "Wu people call the awning moldy, and the fifteenth day after the plum blossom is timely. Whitefish is even out. It was called white at that time. " After liberation, the white fish resources were protected, and fishing was prohibited during the breeding period, making it prosperous.

White shrimp in Taihu Lake: In the Qing Dynasty's Taihu Lake Preparation, it was recorded that "white shrimp in Taihu Lake is the best in the world, and its color is still white when cooked". White shrimp is a popular aquatic product with thin shell, tender meat and delicious taste. The "drunken shrimp" made of white shrimp is put on the table, and the shrimp is still skipping in the mouth, which is extremely fresh and delicious. White shrimp has a high rate of peeling and meat production, and can also be processed into dried shrimp. After peeling, it is "opening the lake". Shrimp can also be used as medicine. Support acne, wean, and strengthen intestines. This is a tonic. Oral administration has the function of detoxifying Tori. Drinking a bowl of shrimp soup after drinking makes you feel comfortable and delicious.

Yangtze river shad:

Jiangyin is famous for its aquatic products, including three delicious foods in the Yangtze River: shad, swordfish and puffer fish. Among the three kinds of fresh fish, shad is the best, and it is called "the king of fish". The shad is fierce, guerrilla warfare is rapid, and the scale front is fast, so it can kill other fish, so it is also called "Hunjianglong". But it's very delicate. Once out of water, it will die soon, so shad is rare. The shad produced in Jiangyin is fresh and tender in meat, rich in oil in scales and delicious in taste.

Black du wine:

Jiangyin Heidu Liquor is a unique product of southern glutinous rice wine, and it is said that it was also created by Du Kang. The wine looks like glue ink, with strong smell and sweet but not greasy taste. After drinking, it can replenish blood and strengthen the spleen, regulate menstruation and promote blood circulation for postpartum pregnant women, and is listed as a famous wine in Jiangnan.

Milk:

Breast enlargement is a super tonic, which is used to treat listlessness and chronic dysentery. The value is extremely high, and its value is comparable to that of gold. In recent years, due to excessive hunting, it has become increasingly rare. Now it has been listed as one of the precious animals protected by the state.

White fish in Taihu Lake:

Majishan Lake is wide, rich in white fish and shrimp in Taihu Lake, and there are 4300 mu of intensive fish ponds in the dike. The crab shell in Taihu Lake is firm, muscular, fragrant and unique in flavor.

Yangmei:

Maji Mountain is known as the "Jiangnan Fruit Basket" and is rich in high-quality bayberry. It has been cultivated for hundreds of years, and there are more than ten excellent varieties such as Dianshantang, Tandong, Tanqun and Xue Tao. Ebony in Tanxi and Panlong Bay is especially top-grade and listed as a royal tribute. Now there are more than 2,000 miles of Myrica rubra in the whole mountain, with an annual output of 1 10,000 tons.

Guanfeng good tea:

Majishan tea tree was first planted in Tang Dynasty, and Xiaolingshan ancient tea is the ancestor of Wuxi tea tree. Tanxi wild tea is also quite distinctive. In recent years, the introduction of fine varieties, large-scale cultivation of refined "Guanfeng" fine tea, has become one of the famous teas in China.

Masataro:

Taro is also called taro, and it is called squatting. Maji sweet potato is big and round, waxy and delicious. Cultivated for more than 1000 years, it has always been famous for Suzhou and Wuxi.

Xiaolongbao Wuxi Xiaolongbao, the traditional name of Wuxi, has a history of one hundred years. It uses fine flour, fine ingredients, small cage cooking and southern taste. It has the characteristics of not breaking the skin when picked, not leaking the bottom when turned over, full of salt water when sucked, fresh but not greasy. Steamed bread has thin skin and many fillings, and it tastes delicious. In autumn and winter, boiled crab yellow oil is the famous "crab powder cage", which tastes delicious.

Dried bean curd Dried bean curd, Wuxi traditional snack. Cut the old tofu into 1cm thick with a knife, fry them in an oil pan until golden brown one by one, put them in a bowl, cut them open with scissors, and pour in cooked soy sauce, sweet noodle sauce, chopped green onion, Jiang Mo, sugar and other seasonings to serve. This kind of snack has attractive aroma, crisp outside and tender inside, and is deeply loved by the public.

Sanxian wonton Sanxian wonton originated from the folk in Dongting Township, Xishan City, and later developed into a traditional famous spot in Wuxi. Wonton is made of fresh meat, Kaiyang and mustard tuber, so it is called "three fresh". Sanxian wonton is the most popular snack in Wuxi, with thin skin and many fillings and fresh soup as seasoning.

Square cake Square cake, the traditional name of Wuxi. 1943 was transformed from Huzhou Dafang cake by Wang Yuqing, the owner of Liufangzhai in Chong'an Temple. The square cake is made of a special square wooden template, and the cake powder is concave after sieving. Add fresh meat, bean paste, lard and other fillings, sieve a layer of cake powder, scrape it flat, cut it into pieces with a knife, and steam it in a cage with high fire. The cake is white and soft, with many fillings and strong flavor in the south of the Yangtze River.

Radish cake Radish cake is a snack with Wuxi flavor. Production method: wash radish, shred, marinate with a little salt, squeeze out water, add chopped green onion and mix well. In addition, flour and cold water are mixed into paste, and then an oval mold spoon made of white lead skin is used. Spread batter on the bottom layer, add shredded radish, spread batter, fry in oil until golden brown, and demould. It tastes delicious.

Fermented cotton balls have a history of one hundred years in Wuxi. It selects first-class white glutinous rice flour, mixes and rubs it with hot water, cuts it into squares, and uses a flat screen to make small circles like cotton seeds. In addition, mash the wine and sugar into a bowl, and put the cooked jiaozi and soup into a bowl. Fermented cottonseed is round and soft, waxy and sweet, and it is a delicious snack for the elderly.

Begonia Cake Begonia Cake, founded in the Qing Dynasty, is famous for its shape of begonia flowers and has gradually become one of Wuxi-style snacks. It is prepared by mixing flour and yeast powder into paste with cold water, brushing a little water and oil in a special mold, injecting the batter into fillings such as bean paste, fresh meat and vegetable lard, then covering the surface with the batter, adding diced sugar lard, shredded red and green melons and melon seeds, covering an iron plate sprinkled with white sugar, and baking on a coal stove. Sweet and delicious, especially hot food.

Hanging powder glutinous rice balls, also known as five-color glutinous rice balls, are the traditional names of Di Xin. It selects 70% white peony and 30% white stalks, washes them with clear water, immerses them in water, grinds them into gouache with water, puts them into a cloth bag, removes water with stones, rubs them evenly, and then wraps them with stuffing such as fresh meat, vegetable oil, sesame seeds, bean paste, roses and sugar. When eating, it can be boiled in boiling water, soft, tough and smooth, and the filling is fresh and clean.

Tangtaro Tangtaro is the traditional name of Wuxi. Created on 1858. It selects taro seeds from local first-class taro, peels them, washes them, releases alkali, burns them until they are purplish red, then simmers them with slow fire, and adds brown sugar and osmanthus flowers to boil them. It has the characteristics of crisp taro, bright red color, fresh and clean soup and overflowing fragrance, and is a seasonal snack suitable for all ages.

Magnolia Cake 1850 is made by Wuxi Ji Sun Cake Group Store, which is named after the season when magnolia is in full bloom. This kind of cake is made of glutinous rice flour and boiled water mixed into small pieces and made into cake embryo. Put vegetable lard, bean paste, fresh meat, roses, sesame seeds and other fillings into a pot and fry them, then brand them with oil. Golden yellow, crisp skin, soft and waxy inner shell, sweet and sour, salty and fresh, and attractive flavor.

Steamed dumplings, steamed dumplings is one of the traditional famous places in Wuxi. Created on 1757. This snack is made of pork leg, pork plate oil, shepherd's purse or tender leaves of green vegetables, and mixed with seasonings to make pig oil stuffing (or stuffing made of glutinous rice and gravy). Knead the white flour with water into a thin skin with a thick bottom layer, then wrap it with stuffing and steam it. It has the characteristics of delicious taste and non-stick teeth.