Marinated Braised Meat

Marinated Braised Meat

　　Marinated Braised Meat

　　　Braised meat is also a specialty of the ancient town. The meat is wrapped in lotus leaves and simmered for a long time in a homemade marinade. The greasiness is significantly reduced. Although it looks dark and rustic, it has a fragrant, savory taste that’s typical of farmhouse cuisine.

　　Duck necks, duck wings, duck gizzards, and various soy products all bubble away in big and small pots. Each one is coated with a rich, glossy soy sauce sheen. Though you may need to take a closer look at first to discern the main ingredient, the wide variety is enough to tempt even picky eaters into buying a stick or two. Many shops along the old street sell them.

　　Stuffed snails and stuffed clams are also tempting dishes from the same vendor. They’re not hard to make: the snails and clams are first blanched in boiling water, their meat extracted and mashed together with pork, seasoned, then stuffed back into the shells and cooked. When eaten, they offer a double burst of flavor — both seafood and meat.