At the first arrival, it was just the setting sun, and the afterglow waved through the ancient rivers and flowing water, over the high and low houses and the long stone road. The mottled brick wall and the long alleys of the granite pavilion are scattered with the faint fireworks of the ancient town. There is no such a noisy commercial atmosphere in the six ancient Jiangnan towns, the lonely alleys, occasional pedestrians passing by, leaving the memories of the hustle and bustle in the time of the ancient town, I seem to see the first "lilac" and that A clove-like girl, but it is autumn. But the autumn and winter of Anchang ancient town is the most delicious time of the year. The smell of ancient times and the smell of fireworks are just like the rows, rows and columns of every corner of the ancient town. The taste of bacon and sauce. Especially in the south, I can't resist this dazzling temptation. The bacon sausages and ham wax pigeons, the sauce chicken sauce, the duck sauce, the pig's head sauce and the dried fish are like the real version of the essay "The Name of the Newspaper". This is not only the homesickness of Lu Xun, but also mine. The most indispensable thing to make soy sauce is soy sauce. There is still an old soy sauce workshop in Guzhen. You can go in and experience the process of making soy sauce. Renchang soy sauce is one of the most famous specialties in the area. Rows of neatly placed sauce tanks with soy sauce, inheriting the ancient sauce of more than 3,000 years. Jiangnan old dreams are not only the bacon sauces that are full of rivers, but when you walk in the small bridges of Anchangs various styles, the ships boss under the bridge wears a felt hat and shakes the awning boat. The swaying through the bridge hole, the taste of the "early morning" suddenly spread.