Founded in the fourth year of Guangxu in the Qing Dynasty (in 1878), Dinglianfang has a history of 140 years. It mainly produces and sells more than 20 series of products, including Qianzhang(a kind of dried pieces of bean curd) steamed buns, fans, pot-stewed fowl, zongzi, condiments, leisure food, etC., involving food production and processing, catering service industry. Among them, Dinglianfang's Qianzhang(a kind of dried pieces of bean curd) steamed buns, as the cultural card of Huzhou City, has a national invention patent for its 3 cm square triangular prism, which is known as "a good taste for a hundred years"

Founded in the early Republic of China, "Zhoushengjl" has a history of about 100 years. It mainly deals in all kinds of special wonton, special pot- stewed fowl, snacks and other products. Among them, the big wonton with fresh meat filling has the characteristics of thin and smooth skin, full flling, white and delicate, juicy entrance, long and fresh aftertaste. Marinated chicken claw is known as "the first claw in Jiangnan" for its delicious taste, bright red color, fresh and tender meat, smooth but not greasy.

Zhengmaozhai was originally located in Nanxun, a famous historical and cultural town in China, known as the national charming town and Jiangnan ancient town. Founded in 1855 by Liu Yong, the owner of Xiaolianzhuang, Nanxun's richest man, it is located in Xiaolianzhuang, Nanxun, Huzhou, with the name of Zhengmaozhai. It has won the national, provincial and municipal fair quality food award for many times. In 1993, it was awarded "China time honored brand" by the Ministry of internal trade of the People's Republic of China. From 2000 to 2008, it has been rated as the favorite time-honored brand for many times. In 2010, it was awarded "Zhejiang time honored brand" by Zhejiang Provincial Department of Commerce. In 2012, it was determined as intangible cultural heritage of Zhejiang Province.

In 1979, it was named after more than 500 banquet dishes made by Wu Shuibao, Zhou Shunlin, Chen Wenxue, Yang Xinlong, Wu jingen, Zhu Weizu and a group of special chefs of Huzhou hotel in Zhejiang Province, who used a variety of knives and cooking methods. This was made from fish and aquatic products. It absorbs the essence of Sichuan, Guangdong, Beijing, Anhui and other major cuisines, and uses knife and various cooking methods to form a unique fish dish strain, which has attracted many local dishes. The raw materials are fresh, the knife work is fine and changeable, and the original soup of this juice is used to keep the fish flavor. Moreover, it pays attention to the combination of shape and nutrition. It has the south flavor of light, tender and smooth, and the north flavor of fresh, salty and spicy. There are not only crispy, soft and tender products suitable for the elderly and children, but also excellent products with chewy and endless aftertaste that young people like.