Flipping through the history of Shengze, one can hardly find anything other than two characters — silk. If we liken the history of Shengze to a river, then what flows through this long river is the culture of silk. It could be said that the history of Shengze is a chronicle of the development of silk.
Dining & Leisure…
Suzhou Cuisine…
During the Western Jin Dynasty, there was a high-ranking official named Zhang Han (courtesy name Jiying), who came from Wujiang. While serving as an official three thousand li away from home, he would think of the perch back in his hometown whenever the autumn wind blew. Yearning so deeply for the taste of his hometown's perch, he actually resigned from his post and returned to Wujiang. This story is evidenced by a verse he wrote: “When autumn winds rise, marking a fine season, the waters of Wujiang teem with plump perch...”
Suzhou embroidery is renowned both in China and abroad for its exquisite patterns, elegant colors, and versatile stitching techniques. It is ranked among the four most famous types of embroidery in China, alongside Cantonese, Hunan, and Sichuan embroidery. Suzhou embroidery can employ a variety of stitching methods to create works on diverse themes, and in particular, the double-sided embroidery developed in recent decades is considered a true gem of embroidery art. …
Sesame oil, also known as sesame seed oil, is made from premium white, plump sesame seeds carefully selected in Pingwang, Wujiang. Through multiple processes including roasting, winnowing, and grinding into paste, the oil is refined to achieve a smooth texture and long-lasting aroma, earning a distinguished reputation across China. Sesame oil can be added to dishes or consumed directly, often referred to as a "cleanser" for the arteries...
The chili oil from Pingwang, Wujiang, is made by grinding premium chili peppers into powder—only the aroma of the chilies is present, not the actual pieces—then blending them with high-quality cooking oil through a special process. The resulting oil is crystal clear with a rich, authentic spiciness. Aside from being used as a seasoning in cooking, during the Korean War, Pingwang chili oil was also transported in large quantities to the frigid Korean battlefield to serve as...
Bighead cabbage is a traditionally cultivated variety in the southwestern part of Qidu Town, Wujiang City, also known as "gēdā cài" (lumpy vegetable), and is one of the variants of mustard greens. As early as the Neolithic Age, vegetables such as mustard greens were already being cultivated. During the Three Kingdoms, Jin, and Northern and Southern Dynasties periods, root-use mustard varieties existed. The practice of pickling fragrant bighead cabbage in Wujiang has a history of over two hundred years. Bighead cabbage is generally processed in February and March...
Pickles served with congee perfectly embody the phrase “plain congee with simple side dishes,” offering a refreshing and delicious taste. Vegetables and fruits from summer and autumn are pickled to make these pickles, which can be enjoyed not only in winter but also through the following spring—making them both convenient and economical. The Pingwang pickles from Wujiang are renowned across China for their high quality and excellent flavor. Compared…
Wujiang’s Eight-Fork is also known as the hometown of salted duck eggs, offering a variety of types such as five-spice cooked salted eggs, red-heart cooked salted eggs, and double-yolk health salted eggs. According to the customs of Wujiang, on the day of “Lixia” (Start of Summer), children are supposed to wear a small net pouch woven from colorful silk threads, containing a salted duck egg, tied around their chest. The word “duck” (鸭) sounds like “suppress” (压), so wearing a salted egg is believed to...
Min Cake, also known as Tou Cake, is a renowned traditional pastry and a specialty of "Bentangzhai" in Minjiawan, Tongli, Suzhou. With a history of over four hundred years, it is made exclusively by the Min family, whose craftsmanship has been passed down through generations—hence the name "Min Cake." Originally, Min Cake was an ordinary homemade snack among rural families in the Jiangnan region, with a history of at least five hundred years. The ingredients and preparation method of Tongli Min Cake are unique...
Shrimp in Cake is a specialty dish from Suzhou. It is made by mixing egg whites evenly, then adding rice flour and shrimp, which are deep-fried in oil. The dish has a vibrant color, a fluffy texture, and a delicious taste. It can also be served separately in a small box, accompanied by tomatoes for an even better flavor. …
Malt Collapse Cake is a traditional Suzhou-style tea snack from Tongli Ancient Town in Suzhou. It’s a rustic delicacy that every skilled rural housewife knows how to make. In the morning, locals in Tongli enjoy it as breakfast. When working in the fields and feeling hungry, it serves as a great snack to stave off hunger. And when it’s time to gather for a cup of “Grandma’s Tea,” this seasonal and delicious Malt Collapse Cake is naturally an essential part of the spread.
With a texture that is “soft yet chewy, firm and fragrant without losing tenderness, salty and savory with a hint of sweetness,” black dried tofu is a famous specialty of Zhenze Town in Wujiang. Visiting Zhenze without trying black dried tofu is like going to Beijing without eating Peking duck or to Yangzhou without tasting lion’s head meatballs. Legend has it that when Emperor Qianlong made his southern inspection tour out of the capital, the magistrate of Wudong presented local...
Wujiang’s “Badige Century Egg” has a history of several hundred years. It is said that during the Taichang era of the Ming Dynasty, there was a small teahouse in Wujiang that was doing brisk business and was very busy serving guests. The owner would dump tea leaves and residue into piles of fireplace ashes. His ducks often laid eggs on these ash heaps, and inevitably, some were missed. One day, while cleaning out the fireplace ashes…
Qidu is famous for its bream. The fish has a laterally compressed or slightly cylindrical body, about three inches in length, with a small mouth and large belly, fine scales, a mottled back, white belly, and tiny spines on its underside that can cause the body to swell up like a ball. Bream is highly nutritious, rich in protein and various trace elements, and is believed to have therapeutic effects such as enhancing virility, soothing the stomach, and warming the middle energizer to nourish the body...
In the East Taihu Lake area, there is a type of fish that only has rice-flake-like flesh, is flat and squashed in shape, and looks exactly like bamboo leaves used for wrapping zongzi (sticky rice dumplings). People call it the “Bamboo-leaf Flatfish.” Why is this fish so oddly shaped? There is a story behind it about a filial son. Legend has it that long ago, by the shores of East Taihu Lake, there lived a mother and her son. The mother grew vegetables while the son gathered firewood. They depended on each other…
I’ve heard countless times about the deliciousness of Miaogang Shuilong Noodle Shop and have even tasted it myself — it truly is authentic old soup noodles. However, I also found a noodle shop on Qidu’s old street that rivals Shuilong. Although the sign says “Wuzhen Noodle Shop,” the owner is actually from Qingyun and has been in Qidu for decades. Perhaps leveraging Wuzhen’s reputation gives the place a bit more prestige...
Zhenze Big Head Vegetable is a specialty of Zhenze Town, Wujiang District, Suzhou City, Jiangsu Province. Zhenze Big Head Vegetable from Wujiang boasts excellent color, delicious taste, well-balanced saltiness with a hint of sweetness, a fragrant aroma, crisp and tender vegetable heads, and fine-textured fibers. It is an excellent side dish for home dining and travel, enjoying a certain reputation in both domestic and international markets. The big head vegetable is also known as...
Fragrant green vegetable is a traditional and rare local vegetable variety from Wujiang, with over 100 years of cultivation history. It boasts tender texture, delicate fragrance, and rich nutrition, making it highly favored by consumers. In 1999, it was included in Jiangsu Province’s Three Updates Project, and in 2002, it was certified as a pollution-free agricultural product…