The small fish are fried to a perfect crisp without being burnt—crispy, delicious, not greasy, refreshingly light, and full of flavor.…
The roots of moso bamboo are long and large, with a dense and tough texture that resembles human facial features. The natural bamboo root hairs and the nodes at the upper end of the root provide carvers with a creative canvas. Bamboo root-carved portraits radiate a magical glow, showcasing the innate beauty of the material and exuding a fresh, rustic charm of bamboo. …
Dried Qing fish is a specialty of the Linghu area in Huzhou. These fish typically live in the Tiaoxi River. Their flesh is tender, they have few bones, and their flavor is delicious, making them highly nutritious. They are low in fat and cholesterol, high in protein, and easy to digest. In the Huzhou area, many local fishermen dry the fish in their own courtyards as a way to…
Washed Sand Lamb Tail gets its name from its round shape and soft, fatty texture resembling a lamb’s tail. It is made by wrapping a filling of washed sand (sweetened bean paste) mixed with dry glutinous rice flour in thin slices of high-quality leaf lard, coating it with egg batter, deep-frying until golden, and serving it topped with powdered sugar and rose petals. The exterior has a light yellow color, while the inside features melted leaf lard absorbed into the sweet bean paste, resulting in a rich, aromatic flavor. It is a staple dish at traditional banquets in Huzhou...
Hidden-Heart Fish Balls are made by mincing eel or freshwater fish, mixing the paste with sweet potato starch (flour), then wrapping it around fillings such as pork or shrimp to form ball-shaped snacks. They are one of the distinctive local delicacies of Huzhou. The fillings vary widely—pork, shrimp, or bamboo shoots can be used, each offering a unique flavor. According to local Huzhou culinary customs, “Hidden-Heart Fish Balls”…
Traditional-style Shrimp In Huzhou, crisscrossed by fields and covered with dense waterways, fish and shrimp are abundant. Locals often extract shrimp meat directly from live river shrimp and stir-fry them raw into a dish — a method passed down through generations, hence the name “Traditional-style Shrimp.” However, this cooking technique involves coating the shrimp in batter, quickly frying them in hot oil, and serving them with premium accompaniments such as ham, sea cucumber, and shiitake mushrooms. This gives the dish a vibrant and appetizing color, with the shrimp being soft in texture...
The Taihu Flavor Banquet Within the vast expanse of the 36,000-square-kilometer Taihu Lake lies an abundance of aquatic resources, including what are known as the “Three Treasures of Taihu”: whitebait, white shrimp, and longjaw mudsucker, along with whitefish, black carp, blunt-snout bream, and hairy crabs. There are also fresh vegetables grown along the lakeshore, such as lily bulbs and yam, as well as local specialties from Huzhou including Hu sheep, ginkgo nuts, chestnuts, and dark plums, among other mountain delicacies. All these ingredients provide the ideal conditions for creating the “Taihu Flavor Banquet.” The Taihu Flavor Banquet was first introduced by Taihu Mountain Villa in the Taihu Lake Tourism Resort. Featuring freshwater delicacies, mountain rarities, game meats, and organic vegetables, it is crafted using a variety of modern cooking techniques—such as braising, stewing, frying, pan-frying, roasting, steaming, simmering, stir-frying, quick-frying, salt-baking, wine-infusing, sugar-pulling, and osmanthus glazing—to create an exquisite southern Taihu-style banquet. This banquet is distinguished by its strong regional character, unique flavors, diverse dishes, a rich selection of mountain rarities and lake delicacies, authentic and delicious taste, elegant and light presentation, high nutritional value, refined dining ambiance, and the harmonious integration of scenic lake and mountain views with gourmet cuisine.
Pressed mutton is a specialty of Huzhou. The version from Shuanglin is made using a plain-boiled method with added seasonings. It looks somewhat similar to the crystal lamb of Tianjin’s Zui Bailv, but the taste is entirely different. There is a mutton shop in town called “Dai Changsheng,” which has been in business for over a hundred years and is considered the largest mutton shop in the area. The recipe has been passed down through generations...
The walnut cake is renowned both domestically and internationally, celebrated across the north and south for its “rich aroma and non-sticky texture,” ranking among the very best of traditional foods across China. In 1927, the “Zhenyuantong” walnut cake won the highest gold award at the West Lake Expo, earning the title “A Unique Delicacy of the South”! …
Salted and Peppered Peach Slices: Made from carefully selected premium black sesame seeds, walnut kernels, glutinous rice flour, white sugar, and salted pepper using traditional handcrafted methods. These slices feature an attractive color, thin texture, rich and aromatic flavor, a sweet yet salty taste, and a crisp, refreshing mouthfeel. A rare and renowned local delicacy—you’ll find yourself coming back for more ! …
Zhenyuan Tong’s Rose Crisp Sugar is renowned both at home and abroad, and celebrated across the nation, for its uniquely “rich aroma and non-sticky texture when eaten.” Among traditional sweets from all over China, it stands out as one of the very best. This is thanks to the expert guidance of highly skilled master confectioners and the rigorous attention to detail at every stage of production. As a result, the crisp sugar boasts “meticulously selected ingredients and a generous use of sesame,” making it a much-loved treat across the Jiangnan region. In its pursuit of new processing methods and the creation of a signature product, the shop has put great effort into developing unique varieties. By drawing on the strengths of other regional sesame crisp sugars, refining their craftsmanship, adjusting recipes, and improving techniques, they have accentuated the “color and aroma” of sesame and rose. The outcome is a distinctive and truly exceptional Rose Crisp Sugar. In 1927, Zhenyuan Tong’s Rose Crisp Sugar won the highest gold award at the West Lake Exposition, earning the title “A Unique Delicacy of Jiangnan”!
Beef toffee is hailed as “a unique specialty of Huzhou” and is a well-known local product that enjoys a high reputation both at home and abroad. It first appeared in Zhejiang during the Qing Dynasty's Qianlong and Jiaqing reigns but was lost over time due to frequent wars. The technicians and confectionery experts at Zhenyuantong were determined to revive this long-lost beef toffee. They delved into the traditional candy-making techniques...
During the Xianfeng era of the Qing Dynasty (1851–1861), Shen Zhenyuan from Linghu, Guian County, opened a tea snack workshop named Zhenyuan, which was later relocated to Huzhou. The crispy candy produced by Zhenyuantong comes in a variety of flavors, including rose crispy candy, sesame crispy candy, pepper-salt crispy candy, red bean paste crispy candy, and lard crispy candy. Known for its rich aroma and non-sticky texture, it ranks among the top traditional snacks of Huzhou…
Braised Pork with Red Fermented Tofu features vibrant colors, tender pork infused with rich fermented tofu aroma, soft glutinous rice, bright green vegetables, and a luscious reddish hue that makes it truly unique. The pork belly is first scraped clean, washed, then cut into 2-cm cubes. After a brief blanching in boiling water and a rinse, it is combined with scallion bundles, ginger pieces, cooking wine, soy sauce, sugar, and red fermented tofu brine in a pot. Add 200 grams of water, then simmer over low heat for about half an hour...
Product Name: Hickory Nuts | Product Origin: Daxi Mountain, Huzhou | Product Characteristics: Crisp, sweet taste, aromatic, highly nutritious, and easy to preserve. | Product Composition: Rich in protein, fats, vitamins, and other nutrients. | Product Benefits: Extremely nutritious and easily absorbed by the body…
Product Name: Yellow Sandalwood Product Origin: Anji, Huzhou Product Season: Ripe in June, with the best taste in July and August. Product Features: Sweet taste, juicy, fine and crisp flesh. Product Composition: Contains sugar, malic acid, citric acid, thiamine, riboflavin, anti-scorbutic...
Anji Long Melon is also known as Bottle Gourd, Anji Dibu, or Night-Blooming Gourd. In 1987, it was approved by the provincial crop variety committee and included in the "National Register of Excellent Local Crop Varieties." It is suitable for cultivation in coastal regions south of the Yangtze River in China and is also an important variety for protected cultivation in the north. After years of purification, rejuvenation, and selection by agricultural experts in our county…
Zaoyuan bamboo shoots are delicious and highly nutritious, primarily composed of five main components: protein, fat, carbohydrates, water, mineral elements, and vitamins. According to analysis by relevant institutions, every 100 grams of fresh shoots contains 3.26 grams of crude protein and 0.2 grams of fat, making them a high-protein, low-fat food. The proteins in Zaoyuan bamboo shoots consist of 17 types of amino acids, totaling 195 milligrams, among which the essential amino acids for humans—including histidine, leucine, phenylalanine, lysine, and others—amount to 637 milligrams. The quality of the protein in Zaoyuan bamboo shoots is also relatively high. Calculated by chemical score, the methionine content in these shoots is the highest among various types of bamboo shoots, reaching 40% of that found in eggs. Zaoyuan bamboo shoots have a tender and crisp taste, making them one of the most beloved traditional dishes among the Chinese people. They can be stir-fried, braised, stewed, boiled, used in cold dishes, as soup stock, or cooked with other ingredients to enhance the flavor—hence the saying “no banquet is complete without bamboo shoots.” Zaoyuan bamboo shoots are cool in nature, believed to clear heat and remove ailments. Eating them is said to help prevent colon cancer and aid in weight loss. Currently, the cultivated area of Zaoyuan bamboo in Anji County has expanded to 20,000 mu, with 2,500 mu utilizing winter mulching technology to bring forward shoot production, yielding an annual output of up to 7,000 tons and a production value of 60 million yuan. These shoots are mainly sold to major cities such as Shanghai, Jiangsu, and Nanjing. (Anji)
Jian'anfu Bamboo Shoots Food Factory is located on Xiajie Street, Baofu Town, Anji, covering an area of 4,800 square meters. It mainly produces boiled bamboo shoots, clear juice bamboo shoots, and flavored bamboo shoots, with an annual output of 800 tons. The clear juice bamboo shoots produced are milky white, crispy, tender, and thick-fleshed. The boiled bamboo shoots have tender flesh, uniform shape, good color, and clear broth. …
Product Name: Anji White Tea Slices; Also Known As: Yurui Tea; Product Features: Named for its creamy texture and jade-like smoothness. The leaves are slender and delicate, resembling phoenix feathers, with a frosty jade color that is glossy and lustrous. The aroma is fresh, rich, and uniquely fragrant with a hint of licorice. The liquor is pale yellow, clear, and bright. The leaves unfurl naturally, appearing jade-white with emerald-green veins in the center…