This is a completely natural product made from high-quality wild Mao bamboo shoots from Tianmu Mountain in Anji, Zhejiang. The shoots are sliced or shredded and cooked with meat and vegetables to create a savory dish. Carefully prepared using traditional methods, it is rich in nutrition, high in fiber, a wholesome mountain delicacy, and delicious in flavor. …
“Braised Pork Ribs with Bamboo Shoots” is not only delicious in taste but also has a savory broth. The key ingredient must be horseshoe bamboo shoots—no substitutes such as moso bamboo, pale bamboo, or hemp bamboo shoots are allowed.…
【Breed Type and Origin】It belongs to fast-growing white-feathered broiler chickens. It was bred from White Plymouth Rock (or White Wyandotte). It originated in France. 1 Main Characteristics This breed is robust, gentle in temperament, with moderate early growth rate and good reproductive performance. It has a large body shaped like an ingot, with a broad and deep chest and a plump physique. Its…
【Breed Type and Origin】The Small Yellow Chicken originated in France. It was first introduced to China from France in 1999 and is now widely distributed in Guangdong, Guangxi, Shanghai, Jiangsu, Beijing, and other regions. 1 Main Characteristics The Small Yellow Chicken, commonly known as "Small Yellow," is a specialized broiler breed. It has a small body with a rectangular body shape, a wide and...
【Breed Type and Origin】The Ankang Red is a fast-growing yellow-feathered broiler chicken of four-way crossbreeding. It originates from Israel and is currently the fastest-growing red-feathered broiler in China.
At the foot of the picturesque Yushan Mountain lies the production area of the prized Yushan Osmanthus Chestnuts. Changshu has a long-standing tradition of growing osmanthus trees. Come Mid-Autumn Festival, osmanthus blossoms burst into fragrant bloom around every home and village, filling the air with their sweet scent. Around this time, chestnuts also gradually ripen. Rich in starch, protein, and sugar, Yushan Osmanthus Chestnuts are highly nutritious and can be...
Located at the mouth of the Yangtze River, Hupu Town is famous for its delicious yellow croaker. Every year around the third and fourth lunar months, when flowers are in full bloom and the weather is mild and sunny, fishing boats gather in Hupu Harbor and the town becomes bustling with visitors. Along with the spring arrives the yellow croaker known as “Hundred-Day Yellow,” which is in season. Yellow croaker is a type of seafood. Every spring, fishermen go out to sea to catch…
The tortoise with green hair is an ornamental animal that makes for a unique desk decoration. Especially when kept in a white porcelain bowl filled with clear water, its "hair" appears even more vibrant and lovely, a delightful sight to behold. The tortoise with green hair originates from the shaded areas of mountain streams on Yu Mountain. A poem by Qin Huaihai goes, “A turtle hides in the watery depths, and all its hair turns green.” Among these turtles, those with ivory-colored shells, white heads, and red eyes are considered especially precious. Those who raise them must…
In the Yangtze River estuary area of Changshu, besides being abundant in delicious seafood such as shad, yellow croaker, and hairtail, you can also catch a type of pufferfish that is shaped like a cylinder with small eyes and a plump body. Although this seafood is incredibly delicious—so much so that there’s an old saying “Once you’ve eaten pufferfish, nothing else tastes good”—you must be extremely cautious when eating it and never careless. This fish…
Black Glutinous Duck Blood Rice is a very slender grain, colored a deep shade reminiscent of duck’s blood. Due to its firm texture, it must first be steamed before being cooked into a porridge together with softened white glutinous rice. It is then served with chestnuts, lotus seeds, golden-thread jujubes, candied fruits, and more. The finished dish presents a striking contrast of black and white, accented with colorful specks that make for a beautiful presentation...
The hairy crabs from Yangcheng Lake are considered a specialty of Kunshan, attracting many celebrities who specifically visit Kunshan to enjoy the authentic ones. According to locals, September is the best time to eat female crabs, while October is ideal for male crabs. This is because in September, the female crabs are filled with plump and firm roe, which has an exceptionally...
Also known as Chinese softshell turtle, pond turtle, river turtle, water turtle, flat turtle, or mountain turtle. It is produced in Zhangjiagang, Jiangsu. Its head is slightly triangular, with a long, protruding snout, nostrils located at the front of the snout, small eyes, a long and thick neck, a short tail, and sturdy limbs. The neck, tail, and limbs have strong retractile abilities. The body is oval-shaped, flattened on the back and belly, with a body surface…
“Sock Bottom Crisps” are said to have been replicated by locals in Jinxi based on a Song Dynasty imperial tea snack from the time of Emperor Xiaozong. Shaped like the sole of a sock, their flaky layers are as thin as cicada wings. When you take a bite, they’re fragrant, crisp, and offer a delightful sweet-salty taste. For generations, these crisps have been a beloved traditional tea-time treat across the Jiangnan region. The popularity of “Sock Bottom Crisps” lies in their carefully selected ingredients and meticulous craftsmanship...
Qingtuan are made from glutinous rice flour mixed with vegetable juice, filled with white sugar, red bean paste, and lard. They carry the colors and flavors of spring in both appearance and taste. Suzhou has had a variety of seasonal cakes and pastries all year round throughout history, and that tradition continues to this day.
Kun Stone: Found in Yushan Mountain (also known as Ma’an Mountain) in our city, Kun stones are naturally porous, with colors ranging from snow-white to jade-like yellow. They are crystal-clear, exquisitely perforated, pure and translucent, with no two stones alike in shape, making them wonderfully unique. Known as “exquisite stones” or “exquisitely carved stones,” people from other regions refer to them as “Kunshan white stones.” They have long been regarded as artistic treasures, displayed on desks and cherished as priceless…
Wansan Pig’s Trotter, Wansan Square Pork, Wansan Three-Flavor Balls, Wansan Pig’s Feet, Wansan Chicken Leg, Wansan Wild Duck, along with Wansan Tribute Wine, Wansan Banquet Wine, and Wansan Home Wine, have become representative delicacies of Zhouzhuang. Among them, Wansan Pig’s Trotter stands out uniquely and has been awarded food gold medals multiple times. With the growing fame of Zhouzhuang, these foods have expanded beyond the town and are now enjoyed on dining tables both in China and abroad…
Kunshan Aoyu Sauce Duck, commonly known as Aoyu. Its recipe and cooking techniques originate from the medicinal cuisine of the Qing imperial court. Taihe Aoyu is renowned for its excellent color, aroma, taste, and nutritional value, earning the reputation of “when one household cooks Aoyu, the fragrance fills the street.” The Aoyu delicacies at Zhou Shi Taihe Restaurant blend the two culinary techniques of “Aoyu” and “sauce” into one, resulting in the current Aoyu sauce...
The century-old Aozao Restaurant is located at the southern end of Banshan Bridge on Tinglin Road. Aozao noodles are best known for their red-oil fish-flavored and white-soup braised-duck versions. The red-oil fish-flavored noodles: the fish is always made from black carp, and the noodles are crafted from premium wheat flour into hair-thin noodles—slender, white, tender, bright red, aromatic, and refreshingly delicious. The white-soup braised-duck noodles: use “Kunshan No. 1 Duck” simmered in aged broth…
Braised Oil Chicken was created by Wangsi Tavern in the 26th year of the Guangxu reign during the Qing Dynasty (1900). The tavern’s owner, Wang Si, possessed a secret oil-cooking pot. During the pleasant seasons of spring and autumn, he would take a free-range Sanhuang hen, cook it until half-done, let it cool, and then braise it slowly over a low flame in the oil pot. The resulting chicken is plump and full-bodied, with a golden, shiny color, tender and juicy meat that’s rich and flaky, and an aromatic, mouthwatering oil broth. It has also been included in the “...
Beggar's Chicken, also known as Yellow Mud Roast Chicken. Legend has it that during the late Ming and early Qing dynasties, at the foot of Yushan Mountain in Changshu, a beggar killed a chicken, removed its internal organs, and, having no pot or stove, coated it in mountain mud and roasted it over a fire until cooked. After removing the hardened mud shell, he ate the chicken, which turned out to be extremely delicious. Thus, the dish earned the name "Beggar's Chicken." In the ninth year of the Republic of China (1920), Zhu A'er, a renowned chef at Shanjingyuan Restaurant, selected locally raised “Three-Yellow” (yellow-feathered, yellow-beaked…) hens, along with chicken gizzards, fresh meat, ham, mushrooms, and other fillings. He wrapped the chicken in lotus leaves and improved the mud-coating and cooking techniques. He carefully controlled the heat, and once the chicken was cooked and the shell removed, it retained its original shape. It was then served on a plate drizzled with sesame oil, accompanied by a sweet sesame sauce and chopped scallions for dipping. With its golden crispy skin, fragrant aroma, tender and juicy meat, and delicious stuffing hidden inside, it became famous for its perfect color, aroma, and taste. The dish gained widespread acclaim and was awarded a certificate as a Jiangsu Provincial Commercial Department specialty product in 1983. It was also included in the "Chinese Recipe Collection."