Wuzhen Jiangnan Watertown Carnival."ChinaWuzhen Xiang Shi" is a traditional peasant entertainment festival inWuzhen, Tongxiang, Zhejiang province. It has a history of hundreds of years.The great master of literature, Mr. Mao Dun, called it "the carnival inthe countryside".In two thousand and one, after the redesign of the localtourism department in Wuzhen, it combines the features of the ancient town ofJiangnan Water Township and the local customs and folkways of Wuzhen, andinterspersed the special dishes and local special products and other economicand trade activities, forming the "Xiang Shi" under the new era ofviewing, folklore and economy, and renamed "China Wuzhen Xiang Shi and thecarnival of Jiangnan Water township " The annual Spring Festival Carnivalbegins in early spring, March, and early April. One month, less than half amonth, it is held regularly to show the customs of Wuzhen and provide aplatform for all kinds of business activities. The carnival of Jiangnan WaterTownship in Wuzhen Xiang Shi has unique significance for the study of silkwormculture, water conservancy, transportation, industry and commerce, handicraft,religion and other economic and cultural life in the south of the YangtzeRiver. Meanwhile, as a cultural tourism festival in the new era, it will play apositive role in promoting the development of local tourism and flourishing theeconomy.

Wuzhen white fish is one of the localdelicacies. White fish are wild fish, it grows in no pollution in the rivers,the tender delicious, rare freshwater treasures. The fish near the waters ofWuzhen used to be abundant, but the number has decreased in recent years. Thegeneral white fish fishing water that is dead, but preserved well, its tastethe same.

Chicken in Brown Sauce. Wuzhen localfarmers was selected Chicken in Brown Sauce stocking as raw materials. In theprocess of the whole burning, the raw juice is soaked, three times the soup;then the sauce, the yellow wine, the white sugar and the spices are soaked, andthen a layer of sesame oil is put on the pot after the pot is out. The productis the original soup Chicken in Brown Sauce due to repeated firing, the chickenbody has been basically water evaporation, it is particularly easy to save.

Wuzhen's Braised Lamb selection is veryparticular, must be the year's "flower nest sheep" that young lakesheep as raw material, this mutton meat tender fat less, skin fine and multicream, is the Wuzhen winter can not be less supplement. The best time to tasteWuzhen mutton is after the autumn wind. At that time, all kinds of mutton shopsin Wuzhen's streets and alleys were full of customers.