Kesi is an ancient handicraft art form that was once used to produce imperial dragon robes and ceremonial capes for emperors and their consorts. It is a special type of handwoven fabric made using the “passing the warp and cutting the weft” technique. The fabric uses raw silk as the warp threads and colored dyed silk as the weft threads. At the borders where the pattern meets the plain ground, the surface shows slight variations in height, resembling carved designs—hence it is also…
As early as over 2,000 years ago, the Suzhou region was already engaged in mulberry planting, silkworm breeding, silk reeling, and cotton fluffing. By the Ming and Qing dynasties, Suzhou silk had gained fame overseas, with Suzhou satin, Yun brocade, and Hangluo ranked among the three most renowned fabrics in China's southeast. Silk remains a key traditional product that Suzhou continues to develop to this day.…
According to the *Suzhou Prefecture Records*, during the Daoguang era of the Qing Dynasty, the craft of making Lake Brushes was introduced to Suzhou from Wuxing, Zhejiang. Since then, Lake Brushes have gradually become a specialty of Suzhou. Suzhou Lake Brushes are made with strictly selected materials, feature exquisite craftsmanship, diverse functionalities, and a comprehensive range of types. There are over 300 varieties, categorized into sheep hair, mixed hair, purple hair, wolf hair…
"Zhou Wanxing," located in Gongxiang Lane just south of Xuanmiao Temple, is a century-old shop. The rice puff cakes sold here are soft, fragrant, sweet to the taste, and have a unique flavor. Fresh out of the steamer, the rice puff cakes are as large as a round platter and up to 10 centimeters tall. The most surprising part is that the shop owner doesn’t use a knife to cut the cake—when customers come to buy, the cake is actually sliced with a string. This is because the texture of the cake…
Suzhou's Taihu Lake, especially the East and West Mountains, is abundant in oranges. Shortly after the oranges from the East and West Mountains of Dongting mature each year during the ninth and tenth lunar months, orange cake hits the market. The cake is the color of fresh oranges, shining like gold, with a taste that is sweet yet slightly tangy. When eaten, it fills the mouth with fragrance and stimulates saliva production; it also has the effect of relieving hangovers. …
In Chinese folk tradition, there has long been a custom of “viewing lanterns” during the Lantern Festival on the 15th day of the first lunar month. As early as the Song Dynasty, lantern-making had become an independent craft industry in Suzhou. Popular types of lanterns at the time included the “Thousand-Eye Net” and the “Glass Globe.” Especially in areas like Wuqufang and Gaobridge within the city, shops specializing in lantern-making were clustered together. In the lead-up to the Spring Festival, the lantern market thrived...
Maple Town Big Noodles is a noodle-based dish and a famous local specialty in the Jiangsu region. Maple Town refers to Maple Bridge, the location of the world-renowned Hanshan Temple. Legend has it that during the Taiping Rebellion, two brothers jointly opened a noodle shop in Maple Town. One time, the elder brother lost all the money meant for buying ingredients and seasonings at a gambling house, leaving him without even enough to buy soy sauce...
Shrimp and Water Bamboo…
Red plum blossoms herald spring…
Deep-fried Steamed Buns, also known as tight-fermented steamed buns, are a seasonal delicacy, especially popular before the Lunar New Year, when they are often given as gifts to family and friends. They are referred to as “Prosperity Steamed Buns.” The term “tight-fermented” refers to the fact that minimal yeast is used in making the dough, resulting in a lower degree of expansion and fluffiness after steaming. Therefore, unlike regular steamed buns, which are soft and fluffy, …
Taihu Lake Whitebait…
This dish has been passed down in the Wu region for over a hundred years. In Suzhou, this local delicacy—with its golden, crisp and fragrant bottom, white, fluffy, and adorable body that releases a burst of savory broth with every bite—offers a taste you'll keep coming back for...” — This is from an in-store media introduction at the Lindun Road branch of Silent Uncle's Pan-Fried Buns...
Dwarf Building Wonton is committed to excellence in ingredients and preparation methods. Renowned for its great reputation, authentic quality, and smooth, delicious taste, it is widely known as the “wonton your mom makes.” The shop’s signature wontons, along with its secret recipe pan-fried buns and xiaolongbao, have become beloved staples of authentic cuisine in the Suzhou area. The Three-Delicacy Wonton is one of Dwarf Building’s…
"Tofu pudding" is a distinctive snack from Gusu, serving as an affordable and delicious breakfast option. In October 1985, world-renowned architect and Chinese-American I.M. Pei visited his hometown of Suzhou to meet friends and pay respects at his ancestral shrine. He specifically requested Gusu "tofu pudding" for breakfast. During the meal, Mr. Pei ate with evident delight and laughter. …
Fried meat dumplings are made with cooked white dough and a stir-fried meat filling. The cooked white dough is prepared by kneading glutinous rice flour and fine non-glutinous rice flour, then steaming the mixture. The stir-fried meat filling is made from lean pork with a layer of fat, river shrimp, soaked flat bamboo shoots, soaked daylily buds, and soaked wood ear mushrooms. These dumplings resemble small steamed buns in shape, with a delicious and savory taste that is light and refreshing—making them a beloved summer treat in Suzhou.…
China is the world’s earliest country to raise silkworms and reel silk to weave fabric, with a documented history of silk that spans approximately five thousand years. The ancestors of the Chinese nation not only invented silk, but also advanced its cultivation and utilization, allowing it to shine brilliantly in fashion, economy, art, and culture—eventually making silk garments popular throughout the world. ...
Among Suzhou’s handicrafts, none is as delicate and minuscule as micro-carving. This art form involves using extremely fine triangular carving knives to etch incredibly tiny paintings, calligraphy, figures, or poetry onto bamboo, ivory, or even strands of hair — the smaller the piece, the more precious it is. &nbs…
Stir-Fried Eel in Hot Oil refers to a dish where the cooked eel paste is served at the table with hot oil still sizzling noisily in the plate — a signature specialty dish. In the water towns of the Jiangnan region, eels can be found throughout rivers, streams, ponds, and even field ditches. Among Suzhou dishes using eel as an ingredient, there are many popular ones such as Spiky Eel Cylinder, Sautéed Eel Slices, and Quick-Fried Eel Shreds. What makes Stir-Fried Eel in Hot Oil famous is its “hot oil” element. Live eels are briefly blanched in boiling water, then shredded. The cooking wok is heated with lard until it reaches about 70% heat, then chopped scallions are stir-fried until aromatic, followed by adding the eel shreds and cooking them through. A splash of Shaoxing wine is added for a brief simmer, then the mixture is combined with broth and cooked for about two minutes. Salt, soy sauce, and sugar are added, then the wok is covered and simmered for 10 minutes until the sauce thickens. A thin cornstarch slurry is used to lightly thicken the mixture before plating. When serving, a groove is made in the eel paste on the plate, scallions are placed inside, and decorative triangles are made from julienned ginger, mashed garlic, and minced ham. Meanwhile, in another pan, a spoonful of sesame oil is heated until nearly smoking. Just before serving, the hot oil is quickly poured into the groove on the eel paste, and the dish is immediately brought to the table sprinkled with pepper. This dish requires excellent coordination between the chef and the server — if the oil cools down, the signature sizzling sound will be lost, disappointing the guests.
Thinly Braised Tendon is an essential mid-to-high-end stir-fried dish often served at banquets. There are two types of tendon: fresh and dried. Fresh tendon can be used after soaking in water, while dried tendon requires soaking through three methods—water soaking, oil soaking, and salt soaking—before it can be used. Thinly Braised Tendon is best made with water-soaked tendon. First, ingredients such as diced chicken breast, ham, mushrooms, cooked bamboo shoots, and green peas...
Osmanthus Gorgon Fruit Gorgon fruit has nothing to do with chickens—it’s actually a rare aquatic delicacy grown in the Nantang area near Fengmen in Suzhou, also known as gorgon nut or Euryale ferox. That said, the name does have a chicken connection. The degenerated part of the calyx on the fruit resembles a chicken’s beak, which is why locals have affectionately dubbed it “gorgon fruit” (鸡头米), a fitting and descriptive nickname. Its flesh is...