Jin'an Private Home Cuisine

On a weekend alone, I strolled around the ancient town and found a small B&B restaurant to have a meal. The environment was simple and we sat by the river. We had flying cakes with snail meat, wild vegetables from the farmer, pickled pork with pork in a pot, and a few side dishes. It was simple but delicious.

It is unknown whether the private dishes here have any special secret recipes, but one thing is certain: the blending of the soup must have taken a long time, and the soup and seasonings added in this way make it taste particularly delicious.

In order to eat at this restaurant, I lined up outside very early. They open at five o'clock and there are only a few tables in total, so it is best to go early, otherwise you will have to wait for a long time. I recommend their sugar-coated rice cakes, lamb pot and pickled duck.

Stir-fried lotus root, asparagus, and water chestnuts together are light and refreshing; the whitefish is delicious; and the stinky tofu is tasty, crispy but not oily—it's all very good.

There aren't many places to eat in Wuzhen, so I used navigation to find this restaurant. It had an antique feel and seemed quite popular; you had to make a reservation. The food was alright, traditional local cuisine, I guess. I didn't quite like the taste; it was on the sweeter side, and the price was a bit high.