Snails are shell-bearing creatures that can be served as food. All snails in the world have butts, yet the snails in the pond in front of Xingfu Temple in Changshu are naturally butt-less—a truly curious phenomenon. The Ming dynasty’s Gong Liben wrote in *Pine Window Essays*: “When Master Poshan returned from outside and saw his disciples cooking snails, he smashed all their butts off. The master then held the snails, chanted a spell, and placed them in the stream. The snails came back to life, and to this day…”
The water town of Kunshan boasts three treasures: Kun Stone, Qionghua Flower, and Twin Lotus Flowers. Kun Stone ranks as the first treasure (and is also one of China’s Four Famous Stones). Along with Lingbi Stone, Taihu Stone, and Ying Stone, it is honored as one of the “China’s Four Famous Stones,” and together with Taihu Stone and Yuhua Stone, it is known as one of the “Jiangsu Three Famous Stones,” holding an important place among rare stones. Due to…
The twin lotus flowers are among the scenic wonders known as "Fine Spots of Jade Mountain" as referred to by Gu Aying (also known as Dehui), a poet from the late Yuan Dynasty. Originally located at Dongting in Zhengyi Town, they are also called the "Dongting Lotus." Legend has it that they were planted by Gu Aying himself, and came in varieties such as "Twin Sepals Side by Side," "Four Directions Worshiping Guanyin," and "Nine-Grade Lotus Throne." Some flower heads clustered as many as 13 blooms, with the...
Suzhou silk undoubtedly embodies the exquisite, elegant, simple, and graceful characteristics of Suzhou-style craftsmanship. It has branched off from traditional Suzhou techniques to establish its own unique identity, transitioning from manual production to modern large-scale manufacturing. Known for its high quality and large output, Suzhou silk has become a leading force in China's silk exports and holds a prominent position in Suzhou's tourism product sales...
Taihu Pearls are freshwater pearls known for their bright luster, perfectly round and full shape, delicate smoothness, elegant form and color, high hardness, substantial weight, good elasticity, and high rate of premium quality. They serve not only as exquisite ornaments but also as valuable medicinal ingredients. These pearls have heat-clearing and detoxifying properties, a cool nature, and sweet taste, and are believed to subdue yang energy. They can calm the mind, relieve coughs and reduce phlegm, improve vision…
Also known as golden-claw crabs. Produced in Kunshan, Jiangsu Province. Their shells remain mud-free, earning them the nickname "crabs from clear waters." They are large and plump, with greenish shells, white bellies, golden claws, and yellow fur. The meat is rich and creamy, and their ten limbs are strong enough to swiftly crawl on glass surfaces. When the crisp autumn breeze blows and chrysanthemums are in full bloom, it’s peak season for golden-claw crabs. In the lunar calendar, female crabs in September and male crabs in October…
Suzhou Tanci is a form of storytelling art characterized by an alternating mix of narration and singing, performed in the Suzhou dialect. It falls under the category of "minor storytelling" and originated and gained popularity in the Wu-speaking regions centered around Suzhou, including southeastern Jiangsu, northern Zhejiang, and Shanghai. It emerged around the late Ming and early Qing dynasties. As it belongs to the same storytelling profession as Suzhou Pinghua (Suzhou Narrative), the two once shared a common guild...
Xu Hailin, 50 years old this year, was born in Taiping Subdistrict, Xiangcheng District, Suzhou, a place close to Yangcheng Lake where every household used to own a boat. Since childhood, Xu has had a deep affection for boats. His grandfather and father were both shipwrights, and in his early years, he also apprenticed under a master and became a well-known carpenter in the area. In 1998, while watching TV…
1. Suzhou-style Brick Carving — The Finishing Touch in Suzhou’s Ancient Architecture Suzhou-style brick carving is one of the typical representatives of brick carving art in southern China. It was relatively simple and unadorned during the Ming Dynasty, but saw significant development and refinement during the Qing Dynasty, especially after the Kangxi and Qianlong eras, forming its own delicate and elegant decorative style, earning it the title "Exquisite Beauty of the South." It is worth mentioning that the inscribed plaques on Suzhou’s brick-carved gateways are often calligraphed by renowned figures, where exquisite handwriting and elegant brick carvings complement each other, adding a strong scholarly aura to Suzhou’s brick carvings. Suzhou once had over two hundred brick-carved gateways from the Ming and Qing dynasties, but unfortunately, most were lost to the ravages of time. With modern people’s renewed aesthetic appreciation for ancient art, gateway brick carvings have regained popularity, and many contemporary buildings and residences now also favor adorning their gateways with brick carvings.
“The Imperial Kiln of the Yuan Family, where artistry spans generations long, harmony is sought in all, warding off evil and inviting fortune.” This folk song passed down in the Suzhou area speaks of cricket basins. 1. Lengjia Cricket Lumu Basins. The making and use of cricket basins began in the Southern Song Dynasty, flourishing in the Yuan and Ming Dynasties. Emperor Xuande of the Ming Dynasty, Zhu Zhanji, was fond of cricket fighting and decreed that the Suzhou prefect should send tributes of them. As a result...
The main varieties of sesame crisp candy include rose white sesame crisp candy, pepper-salt black sesame crisp candy, rose lard sesame crisp candy, and pepper-salt lard sesame crisp candy. It is a representative variety among Suzhou-style pastries made from cooked flour, wrapped in crumbs and folded. Its characteristics include a thin crust, abundant crumbs, a fine and dense crumb pattern, a clear distinction between filling and crumbs, a pure sweet taste, and a light, crispy, and refreshing mouthfeel. It is a famous specialty of Suzhou. It can be served as a tea…
Braised Tofu Jerky is a beloved delicacy, renowned for its appealing color, rich aroma, and delicious taste. It stands out as one of the most celebrated traditional specialties among Suzhou’s many local products. Legend has it that Braised Tofu Jerky has a history of over 80 years, with its origins traced back to the current manufacturer of “Jinjin Brand” Braised Tofu Jerky — Suzhou Food Factory. The predecessor of Suzhou Food Factory was the “Old Jinjin Beef Workshop,” from which the “Jinjin Brand” Braised Tofu Jerky gets its name. The “Jinjin Brand” product is made from carefully selected high-quality ingredients and premium additives, using both traditional techniques and advanced production methods. Rich in savory braising sauce, it boasts a sweet and tender texture, a well-balanced softness, and a unique flavor that combines the characteristics of Suzhou-style braised meats and Suzhou preserved fruits. It makes an ideal gift for family and friends or a travel souvenir. The product has won multiple accolades, including the National Golden Dragon Award for Outstanding New Products, the Gold Award at China’s First Food Expo, and was honored as a Jiangsu Provincial Quality Food Product for two consecutive years. Other offerings from Suzhou Food Factory include Rose-Flavored Fermented Tofu, Zao-Style Fermented Tofu, Aromatic Vinegar, and Vegetarian Ham — all of which are exported to Hong Kong, Southeast Asia, as well as domestic markets such as Beijing, Guangzhou, and Shanghai, earning high praise from customers at home and abroad. (Suzhou)
When it comes to Weitang Town in Xiangcheng District, many people may only know it as a major pearl-producing area, but few realize that over 98% of the professionally crafted bows made here are exported abroad, capturing nearly 80% of the global market and breaking the monopoly previously held by South Korea and Germany in this industry. 1. Skilled Hands Spark a Bow-Making Journey The bow is a crucial component of the violin…
Also known as Hu Bing, Hu Ma, or Bo Lu. Produced in Suzhou, Jiangsu. It uses ingredients such as honey-infused rose petals, sugar-cured lard cubes, maltose, sesame seeds, black dates, pine nuts, powdered sugar, vegetable oil, and eggs, which undergo strict semi-processing. The rose petals are cleaned, pickled in plum brine (a byproduct of green plum curing), filtered…
Also known as Wild Goose Arrival Red. Produced in Suzhou, Jiangsu. They have thin shells, tender flesh, are juicy and sweet. Eaten raw, they can clear summer heat, purge internal heat, relieve vexation, and soothe the mind; cooked, they stimulate the appetite, strengthen the spleen, boost qi, and promote urination.…
Suzhou Five-Color Glutinous Rice Balls are made at Suzhou Wumen Rice Noodle Shop, using a mix of glutinous and non-glutinous rice flour, filled with five different stuffings: fresh pork, rose-flavored lard, red bean paste, sesame, and osmanthus-flavored lard. These rice balls offer both sweet and savory flavors, representing the beloved culinary style of the Jiangnan region. The Five-Color Glutinous Rice Balls are arguably the most visually appealing, featuring pink, green, golden, milky white, and brown hues…
A specialty of Jiangsu—Suzhou Five-Spice Braised Pork features a rectangular shape, with a sauce-red skin that is even and shiny, lean meat slightly red, fat marbling white and translucent. It boasts a rich aroma, tender texture, a savory-sweet flavor that melts in the mouth, and is deliciously savory. Specialty production: Meat 100 kg, soy sauce 3 kg, Shaoxing wine 3 kg…
Water Shield Soup with Blanched Fish Slices is a specialty dish from Suzhou. Water shield, also known as water mulberry, belongs to the Nymphaeaceae family and is a perennial aquatic herbaceous plant. It is in season during spring and autumn and is abundantly produced in Taihu Lake, Jiangsu Province. The tender stems and leaves of the water shield are edible and are believed to have various health benefits, such as clearing heat, promoting urination, reducing swelling, and detoxifying. The "fish slices" refer to thin slices made from blanched fish, specifically the ricefield eel fish — also known as the tiger-head shark — which has a short, stout body rarely exceeding ten centimeters in length, with a large head, round body, and slightly flat tail. Its flesh is delicate and tender. In Suzhou, it is considered a spring delicacy known as “caihua ricefield eel.”
Mother's Sauce Whole Duck was created by master chefs from Xinju Restaurant and has a history of over seventy years. (Mother's Sauce, also known as "summer fermented autumn soy sauce," is rich, mellow, and delicious—one of the finest varieties of soy sauce.) The whole duck used is the Taihu soft-feather duck. For preparation, a live, cleaned duck is slaughtered, its feet are cut off, and the tail fat is removed. It is then cooked with pig trotters, pork fat, Shaoxing wine, Mother’s Sauce, refined salt, and soft brown sugar...
Known as the "Number One Dish Under Heaven," Suzhou's "Crispy Rice Soup" is said to have an intriguing origin story. During the Qing Dynasty, Emperor Kangxi once went incognito on an outing. As he wandered into a plum blossom grove, he was so captivated by the scenery that he lost track of time. Eventually, he became separated from his attendants. Hungry and with no other options, he sought food at the door of a local villager’s home. Unaware that she was hosting the emperor, the woman initially intended to turn him away. However...