The loquat is an evergreen sub-shrub of the Rosaceae family. Its leaves resemble the shape of a lute, hence the name. Loquat trees remain green even in winter, bloom with five-petaled white flowers in spring, bear fruit in spring, and ripen in early summer. The fruit is covered in fuzz on the outside, with two to three seeds inside the soft, juicy flesh. With a well-balanced sweet and tangy flavor...
"Zongzi, crisp candy, and thousand-layer bean curd rolls." Zhulaoda’s zongzi have a history of nearly 100 years. The varieties include sweet red bean paste zongzi and savory pork zongzi. Among the sweet ones, the rose red bean paste is dark, glossy, sweet, and glutinous; among the savory ones, the premium ham is tender, fresh, and fragrant—truly a perfect combination of color, aroma, and taste. In 1927, it won an award at the West Lake Exposition in Hangzhou...
Feather fan: The Huzhou feather fan is known for its flat, thin feathers, soft texture, gentle breeze, and elegant design. It has gained fame both domestically and internationally for using premium materials and exquisite craftsmanship. Typically made from the wings and tails of wild birds such as wild geese, eagles, cranes, owls, and swans sourced from lakes like Hongze Lake and Poyang Lake, the fan undergoes eleven processes: selecting feathers, cutting them into sections, sorting the sections, sewing the sections, joining tubes, stringing feathers, …
Silk Gauze and Satin: These fabrics are as light as a cicada's wing and as thin as morning mist, with a soft texture and glossy sheen. The gauze can be used as a substitute for paper in painting and calligraphy, while the satin is often employed for mounting artworks. Additionally, these materials are crafted into various decorative and artistic items such as theatrical costumes, table lamps, screens, kites, and silk flowers. Due to their smooth, wrinkle-free, and elegantly classic appearance when used for mounting artwork, they...
Lake sheep are raised in the areas around Taihu Lake and its neighboring regions. Originating from the Mongolian sheep of northern China, they were brought to the Taihu area by northern migrants during the Southern Song Dynasty and have been bred there ever since. Lake sheep are a breed of lamb, characterized by their small size. The meat is rich but not greasy, tender and delicious—perfect for hot pot. Among the more distinctive local dishes are Huzhou-style sliced lamb and sweetened sheep tail. …
"Wild Water Chestnut" Orange Cake is a traditional specialty of Nanxun with a history of over a hundred years. "Wild Water Chestnut" was originally the brand name of a time-honored tea and grocery store on East Main Street in Nanxun. The owner, surnamed Shen and from Suzhou, had great expertise in food production. Operating a workshop behind the shop where he made and sold products fresh, he specialized in traditional delicacies such as Orange Cake, Victory Cake, sesame crunch candy…
A traditional famous snack from Huzhou. In 1905, Wang Shuangxi, a native of Nanjing, opened a shop in Huzhou where he made cakes using rice flour and named them Descendants' Cake. The name carries the meaning of “prosperity and success for generations to come.” Later, the business was managed by Zhang Jian’an. The production method of Descendants' Cake has been improved over time and remains widely popular today, often served as a gift for betrothal, weddings, and birthday celebrations in Huzhou.
Nanxun Shuangjiao Noodles are a specialty snack of the Jiangnan ancient town. At the foot of Tai’an Bridge in Nanxun, the renowned “Jiaotou Noodles” have gained great popularity in recent years. With over ten varieties such as braised sauce, beef, shredded vegetables, and preserved mustard greens, the Shuangjiao Noodles (also known as Crispy Pork & Burst Fish Noodles) stand out as the finest choice. The making of Nanxun Shuangjiao Noodles is distinctive in two ways: first, the raw noodles are of superior quality, having undergone multiple processing steps,...
Victory Cake is a famous snack from Huzhou, featuring a light red color, soft and fragrant texture, and a sweet, glutinous taste. It is made primarily by filling Victory Cake molds with rice flour, pressing it down firmly, leveling the surface with a knife, then steaming it in a steamer basket over high heat for twenty minutes until the surface sets and the cake is cooked. The cake is then removed and turned out onto a chopping board to serve. …
Stewed and braised mutton in sauce from Lian Shi is tender, delicious, and highly nutritious, earning widespread praise over the years. “Go eat mutton in Lian Shi!” has become a trendy catchphrase among out-of-town visitors. With changing dietary habits, mutton is no longer limited to seasonal consumption—the traditional winter season has expanded to year-round enjoyment. The varieties of Lian Shi’s stewed and braised mutton in sauce have also evolved in response to market demand…
Among the Four Treasures of the Study (the finest being Lake Brushes from Shanlian, Hui Ink from Huizhou, Duan Inkstones from Duanxi, and Xuan Paper from Xuancheng), the brush holds the foremost position. The Chinese writing brush is an unparalleled writing tool in the world. Lake Brushes, celebrated as the “finest in the world” for their brush-making craftsmanship and treasured as precious as gold for their purple hair bristles, are hailed as the “king of brushes.” The ancient town of Shanlian, located at the intersection of three major water towns in northern Zhejiang—...
Ji Li Lake Silk, also known as "Ji Li Silk," gets its name from Jili Village in Nanxun Town, where it has been produced since the village was established in the late Yuan Dynasty. Historical records indicate that nine imperial robes woven during the reign of Emperor Kangxi of the Qing Dynasty were specifically made using Ji Li Silk as the warp thread. In 1851, Shanghai merchant Xu Rongcun entered raw silk produced in Jili Village, Nanxun, Huzhou, into the first World's Fair held in London, UK...
Product Name: Ding Lianfang Thousand-Layer Bean Curd Skin Buns Place of Origin: Huzhou City, Zhejiang Province Product Features: Tender meat without greasiness, aromatic and appetizing, soft and delicious, rich in flavor Ingredients: Protein and various amino acids. Health Benefits: Medicinal effects such as moistening lungs and relieving cough, clearing heat and promoting urination, regulating spleen and strengthening stomach…
Liangji Yellow Wine is a specialty of Liangshi Town, Nanxun District, Huzhou City, Zhejiang Province. Made primarily from refined glutinous rice or white rice, with wheat koji as the main saccharifying and fermenting agent, it is brewed through a process that includes steaming, koji addition, saccharification, fermentation, pressing, filtration, sterilization, bottling, storage, and blending. Liangji Yellow Wine contains eight types of sugars and…
Huzhou, as one of the birthplaces of the fine local breed of Taihu Goose in China, has a long history of raising this bird. According to the "Huzhou Prefecture Chronicles" under the section on fowl, geese have been raised here since around 350 BC. The contemporary "Wukang Liu Annals" also mention Taihu Geese being used as nocturnal burglar deterrents. This shows that over 1,600 years ago, the Taihu...
Chenyi Village is a typical Jiangnan fishing village, with over 4,000 acres of fish ponds, and 80% of households engaged in aquaculture. Since 2001, the village has pooled contracted land from households through a shareholding system, and unified planning and construction have been carried out to renovate old fish ponds, establishing an aquaculture park covering more than 4,000 acres. …
The Whole Goose Banquet is a signature feast at Moganshan Grand Hotel, renowned for its exceptional taste. Made from tender, nutritious white goose meat, this banquet features a wide variety of dishes prepared using diverse cooking techniques. With its rich assortment of flavors, premium ingredients, and high nutritional value, it is considered a delicacy as famous as Moganshan itself. …
Made with grass carp belly, paired with three types of shreds—ham, mushrooms, and bamboo shoots—“simmered in a light broth.” The fish pieces are arranged in a fan shape, neat and visually appealing, with a light, tender flavor that offers a distinctive taste of the water towns.…
Huzhou has long been known as the “Home of Silk and Land of Fish and Rice,” and the Hundred Fish Banquet is truly one of China’s culinary masterpieces. Bordered by Lake Taihu and crisscrossed with rivers, Huzhou is one of China’s three major freshwater fish production bases. The city boasts abundant fish resources, accounting for one-tenth of the country’s total freshwater fish output. With its rich supply of fresh fish and a population that loves to eat them, Huzhou’s Hundred Fish Banquet...
The Southern Song Dynasty poet Jiang Kui praised Huzhou as the “Crystal Palace,” and the Yuan Dynasty painter and calligrapher Zhao Mengfu referred to himself as the “Hermit of the Crystal Palace.” The Crystal Palace is rich in treasures, most notably its fish. In the waters near Taihu Lake to the north of the city, there are four prized varieties known as the “Four Treasures”: whitebait, long-tailed anchovy, white shrimp, and sharp-snout bream.