Product Name: Xieqiao Pickled Mustard Greens Place of Origin: Xieqiao, Jiaxing, Zhejiang Province Product Features: Crisp and tender in texture, bright in color, moderately salty and spicy, delicious and refreshing. Ingredients: Water, protein, fat, carbohydrates, crude fiber, ash, calcium, phosphorus, iron. Benefits: Clears the heart and stimulates the appetite...
Product Name: Yan Guan Wang Cai Place of Origin: Yan Guan, Haining Product Category: Pickled Vegetable Product Characteristics: The Wang Cai vegetable is small in size, a naturally pollution-free green vegetable. After pickling, it has a crisp and tender texture, a vibrant yellow-brown color, and a delicious aroma, making it very tasty. Product Season: Sown in October of the current year,…
Tongxiang Hu Sheep is a specialty of Tongxiang in Jiaxing, Zhejiang Province. The breed has a long history of being raised in the area, with its ancestors being the Mongolian sheep from northern China. Records trace their presence back to the Song Dynasty. According to the Jiatai Wuxing Annals, during the Song Dynasty, “the area around Jiaxing was abundant in Wuyang (local sheep).” During the Ming and Qing dynasties, raising Tongxiang Hu Sheep became an important sideline for local farmers. In the late Ming and early Qing periods, the agricultural text Nong…
Tongxiang pickled mustard greens are a specialty of Tongxiang City, Jiaxing, Zhejiang Province. They are known for their unique flavor—fresh, fragrant, tender, and crisp. The product sells well across China and is also exported to Hong Kong, Macau, Southeast Asia, and Western European countries. The origin of pickled mustard greens is Sichuan. Since 1931, when people like Gu Jinshan from Gujiaqiao in Nari, Tongxiang, introduced them from Sichuan and began cultivation...
Wuzhen Sanbai Liquor is a specialty of Wuzhen Town, Tongxiang City, Jiaxing, Zhejiang Province. Renowned for its rich aroma, mellow taste, smooth mouthfeel, refreshing aftertaste, and lingering fragrance, Wuzhen Sanbai Liquor has been immensely popular in the Jiangnan region for centuries. Once listed as an imperial tribute, it is hailed as the fine liquor of the people of Wuzhen. In the old days, Wuzhen...
Made from free-range local hens raised by farmers in the same year. The whole chicken is simmered in its own juice, with the broth extracted three times; then braised with premium soy sauce, rice wine, sugar, and spices. After cooking, a layer of sesame oil is brushed on top. It has a glossy soy-red appearance, a crisp, tender, and delicious taste with a lingering aftertaste. Vacuum-packed, portable versions are now available.…
Stinky tofu can be found all over China, but the version in Wuzhen has a unique flavor. It is made by soaking high-quality tofu for over twenty hours, using no chemical additives—only traditional aged brine for fermentation. As a result, it has no off-putting smells and boasts a pure, delicious aroma. The traditional aged brine is not easy to come by; some shops have been using theirs for years, adding vegetable stems to it annually…
The Whitebait Fish of Wuzhen is one of the local delicacies. This wild fish lives in unpolluted rivers and is known for its tender flesh and delicious taste, making it a rare and prized freshwater species. The waters around Wuzhen used to be abundant with this fish, but in recent years their numbers have declined. Typically, whitebait fish die shortly after being caught, but if preserved properly, their flavor remains unchanged. If you happen to come across a live whitebait fish, don’t miss the opportunity—ask the restaurant to steam it alive to fully enjoy its fresh and tender original taste.
The mushroom industry is one of the leading sectors in Yaozhuang Town, Zhejiang Province, contributing to agricultural growth and increased income for farmers. The "Jinxue" brand mushrooms produced in Yaozhuang are tender and delicious in taste. Not only are they an excellent seasoning, but they also rank among the most nutritious of all vegetables, earning the reputation of being high in protein, low in fat, and a "healthy food." In addition to their culinary uses, mushrooms also have medicinal properties. The…
The people of Xitang have long enjoyed drinking yellow wine, and as a result, there have been many large and small yellow wine workshops throughout Xitang’s history. With its mild nature, richly mellow flavor, and unique taste, yellow wine has become a beloved choice for modern people to bond emotionally and give as gifts to family and friends. …
Malt cake is a traditional seasonal delicacy with a thousand-year history in Xitang. Dingji Malt Cake is made from glutinous rice flour, black sesame, red beans, walnuts, white sugar, along with the traditional Chinese medicinal herbs hogfennel and malt, all crafted using time-honored techniques. It has a soft texture, not sticky or greasy, making it an excellent gift for friends or a thoughtful present for the elderly. …
A local delicacy in Jiaxing, old duck noodles are truly exceptional. The bowl comes with an entire duck gizzard, along with duck meat, duck intestines, duck blood, and duck liver — more than enough for two people to share. In addition to the duck noodles, there’s also red-braised duck rice, which tastes just as good as Cantonese-style char siu rice. …
Xi'tang, known as a “land of fish and rice,” boasts exceptionally abundant aquatic resources, with fish ponds scattered across its fields and waterways. Among them, Fenhu Lake is the most renowned. The White Thread Fish raised here is prized for its tender, delicious meat and rich nutritional value. When tasted, its flesh is succulent and fresh, with a deep, mellow flavor. It holds a special place in the culinary heritage of Xi'tang. …
Also known as Wufangzhai Zongzi. A traditional specialty of Jiaxing. It was first created in 1939 by the "Wufangzhai" shop opened by Feng Changnian. There are now many varieties, but it is particularly famous for its fresh meat zongzi. The glutinous rice is first rinsed and mixed with high-quality soy sauce; the fresh meat is cut into chunks, then seasoned with salt, monosodium glutamate, sugar, and other spices and kneaded evenly; the cleaned zongzi leaves are used as the outer wrapping to wrap the glut…
On September 30, 2009, the fourth session of the Intergovernmental Committee of UNESCO's Convention for the Safeguarding of the Intangible Cultural Heritage reviewed and approved the joint nomination by Zhejiang Province (Hangzhou, Jiaxing, Huzhou, and the China National Silk Museum), Jiangsu Province (Suzhou), and Sichuan Province for “The Art of Chinese Sericulture and Silk Weaving” to be inscribed on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity...
Product Name: “Snow White” Angora Rabbit Place of Origin: Jiaxing, Zhejiang Province Product Features: As white as snow with soft luster. The fur surface has floating hairs, fluffy like mist, very beautiful. Product Composition: Protein, fat, minerals, vitamins, crude fiber, water, carbohydrates. …
Haining Jar Pork is a specialty of Haining City, Jiaxing, Zhejiang Province. With a color resembling amber, it melts in the mouth, rich and smooth, neither greasy nor oily, and is truly extraordinary. It is not Dongpo Pork, but rather the "mother" of Dongpo Pork. Cooking meat in a jar is a unique spectacle in Haining. During festivals and celebrations when locals entertain family and friends…
Haining’s “Chang’an Banquet Ball” is a renowned and delicious dish from Haining. One of the main ingredients of the Banquet Ball is fish—either silver carp, grass carp, or bighead carp—with the best results achieved using silver carp weighing over 3 pounds, known for their tender and lively texture. The other key ingredient is meat, which must be fatty and carefully selected. The Banquet Ball comes in two varieties—“Luotang Banquet Ball” and “Cimao Banquet Ball”…
Steamed Egg with Flower Carp is a distinctive local dish from Jiaxing, Zhejiang. Also known as pond carp, flower carp is considered a premium variety of wild fish and is rarely found in markets. Its flesh is exceptionally tender, soft yet firm, with a deliciously rich broth that stimulates the appetite. In Xitang, locals prepare flower carp in various ways—stir-fried, seasoned with salt and pepper, or made into soups—but the simplest and most flavorful dish is steamed egg with flower carp...
"Heshi Lanterns" are a unique flower of folk art in Haining, originating from the Qin Dynasty and flourishing during the Tang and Song dynasties. The associated "Lantern Festivals" and "Lantern Exhibitions" have been passed down through generations since the Southern Song Dynasty, becoming a widespread custom. "Street upon street linked by lantern shadows, front gates bathed in shared moonlight." The traditional Lantern Festival in Heshi Town, Haining, has long been famed for the exquisite needlework of its lanterns...