Pushi is known as the hometown of straw mats, boasting a history of straw mat weaving spanning over a thousand years. Alongside “Su Mats” and “Ning Mats,” it is ranked among China’s three most famous mats. During the Qing Dynasty, these mats were presented as tributes for use by the royal family. Since the 1980s, annual production and sales of straw mats have reached tens of millions of units. Though production and sales declined somewhat in the 1990s, the demand for straw mats and other mat grass products has been on the rise in recent years as people increasingly embrace a back-to-nature lifestyle…
"Dayi Marinated Beef" has a long history and enjoys widespread fame. With the guidance and support of the local government, focusing on Dayi Restaurant and some prominent individual businesses, the traditional processing techniques have been refined and developed while preserving the unique characteristics of Dayi Marinated Beef, resulting in a distinctive local specialty product — "Dayi...
Qinyou Dongtang is a traditional specialty product from Gaoyou, Yangzhou, with a history of over 300 years. Originally called crisp candy, it came to be known as Dongtang for two reasons. One says it was named after the Dong surname master who made it, while another claims it was created by Dong Xiaowan, a renowned beauty from the Qinhuai area in the late Ming and early Qing dynasties, hence the name. Made from glutinous rice flour, sesame, white sugar, malt, and other ingredients...
The sparrow breast dish from Yizheng, Jiangsu Province, has been famous in the capital since ancient times and is hailed as a delicacy. During the Qing Dynasty's Qianlong and Jiaqing eras, jar-packed sparrow breasts from Zhenzhou (the ancient name of Yizheng) were sold in markets. Yizheng Sparrow Breast Dish selects its ingredients rigorously, using mainly tender and flavorful sparrow breasts. Here, we introduce several sparrow breast dishes again. Sautéed Sparrow Breast...
“Stir-Fried Eel Tails” is a traditional famous dish from the Yangzhou and Huaiyin regions. It is made with a strip of clean meat from the tail section of an eel, briefly blanched in boiling water, then seasoned with a rich sauce. It is named for its resemblance to a tiger’s tail. Eels are commonly referred to as yellow eels and have long been regarded as a premium fish in China due to their rich nutritional content, which is believed to nourish internal organs and treat deficiencies...
“Yangzhou Boiled Shredded Tofu” is as famous as “Zhenjiang Braised Meat,” and nearly everyone who visits Zhenjiang or Yangzhou makes a point to try this dish. It is said that the origin of this dish is related to Emperor Qianlong of the Qing Dynasty. On one of his visits to Yangzhou, local officials invited many renowned chefs to prepare dishes for him, one of which was called “Nine-Shred Soup.” This dish was made using shredded dried tofu and ham...
“Bream in a Purse,” also known as “Purse Fish,” is one of the famous dishes in the Yangzhou region. Legend has it that during the Qing Dynasty, the great literary figure Cao Xueqin once cooked a dish called “Old Clam Holding a Pearl” at his friend Yu Shudu’s home. It resembled a clam with a pearl hidden inside, tasted exquisite, and won unanimous praise from diners. By the time of Emperor Qianlong, the “Bream in a Purse” (also known as “Pregnant Bream”) made in the Yangzhou region...
Tofu may be an ordinary and unremarkable ingredient, but skilled chefs in Simala can create distinctive dishes with it. First, heat one-third of the vegetable oil in a wok until hot, then add the tofu and mash it in the pan. Add sugar, soy sauce, and minced ginger, and quickly bring the mixture to a boil. Once the tofu starts boiling, add one-third of the starch slurry and continuously stir with a spatula to evenly mix the slurry with the...
Jiangdu has a long history of cultivating flowers and trees, which is said to date back to the Tang Dynasty and flourish in the Qing Dynasty, earning it the reputation of “Hometown of Flowers and Trees.” Zheng Banqiao, one of the “Eight Eccentrics of Yangzhou,” once wrote, “Planting flowers for miles is as good as tilling the fields.” Jiangdu currently has over 20,000 mu of flower production area. The products include seedlings, potted plants, and potted flowers. The main products are peach blossoms, plum blossoms, …
Square Crisps are one of the popular traditional Yangzhou-style pastries with over a hundred years of production history. Initially round and shaped like a toad, they were originally called "Toad Crisps." Later, they were changed to a square shape and renamed Square Crisps, also known as Small Square Crisps. This product uses premium white flour, soft brown sugar, sesame seeds, sesame oil, and other ingredients, along with seasonings such as dried yellow plums and orange cakes. After fermentation, dough blending, …
【Breed Type and Origin】 A dual-purpose breed for both eggs and meat. Distributed in Jiangdu County, Yangzhong County of Jiangsu Province, and Shanghai. 1 Main Characteristics The New Langshan Chicken has a well-proportioned body, an upright head, and an arched back shaped like a “U.” It has a single comb standing upright, with 5 to 8 comb teeth; the comb, wattles, and earlobes are all red; the iris is predominantly yellow,…
Dinggou Dumplings are a specialty snack from Dinggou Town, Jiangdu District, Yangzhou City, Jiangsu Province. The unique feature of Dinggou Dumplings lies in the fact that Jiangdu is a land of fish and rice. The local chefs have masterfully combined fish with dumplings by serving juicy pork dumplings in a rich fish broth, creating an exclusive taste characterized by a thick yet not greasy soup and delicious, flavorful dumplings. Dumplings are a staple food for people in the north...
Xiaojizhao Noodles is a specialty snack from Xiaojizhen, Jiangdu District, Yangzhou City, Jiangsu Province. The Xiaojizhao Noodles of Jiangdu District are known for their vibrant color, enticing aroma, delicious taste, and crispy, refreshing texture. Many people in Jiangdu enjoy noodles for breakfast, and Xiaojizhao Noodles are especially popular. Before making the dish, one must first prepare ingredients such as pork kidneys, pork liver, fresh shrimp, chicken, shredded eel, crab…
Fan Chuan Small Tripe is a specialty dish from Fan Chuan Town, Jiangdu District, Yangzhou City, Jiangsu Province. Commonly known as Pu Bao Rou (Pouch Meat), the main ingredients of Fan Chuan Small Tripe are lean pork and pork fatback, with tofu skin and starch as supplementary ingredients, and seasonings including ginger, scallion, wine, sugar, salt, and spices. It must be simmered in an aged broth with careful control of heat to fully absorb the flavors, resulting in a deliciously aromatic...
During Emperor Qianlong’s third southern tour, one day he arrived in Yangzhou. After joyfully visiting scenic spots such as the Slender West Lake and Pingshan Hall, he heard that there was also a famous ancient site outside the city — the Fish Scale Temple, built during the Ming Dynasty. The temple was renowned for its exquisitely carved beams and painted railings, but what truly amazed people was the main hall, which was entirely constructed from fish scales, spines, and bones...
Riverbank Shad Shad is a renowned aquatic specialty of Jiangdu and has been documented in writing since ancient times. The Republican-era *Supplementary Annals of Jiangdu County* records: “The shad is sleek and flat in shape, resembling the bream but longer in body. It is white in color, with scales like plum petals, and its fat is rich and delicious, with large, long bones... From April onwards, it moves from the sea into freshwater, and can often be found near riverbanks.” For about a month after Grain Rain (Guyu), …
Shaobo Crabs originate from Shaobo Lake. Located west of the Grand Canal, Shaobo Lake covers an area of 147,000 mu, with clear water and abundant aquatic plants, making it rich in crab production. Visually, Shaobo Lake crabs have shells that are green tinged with red, white bellies, and are large and plump. They are both clean and hygienic as well as delicious in flavor, quite different from crabs found in inland ditches and ponds. The…
Jiangdu pufferfish are found along the Yangtze River, which has a shoreline stretching 40.8 kilometers, with pufferfish produced along the riverbanks. According to the *Pharmacopoeia*, pufferfish, anciently known as hou tai, mostly inhabit areas where fresh and saltwater mix. They have small mouths and large bellies, no scales, and will swell up like a ball when touched. They can nourish deficiencies and dispel dampness. The *Compendium of Materia Medica* states: Pufferfish are highly toxic—though delicious, improper preparation can…
- Square Crisps The square crisps of Jiangdu, Huangqiao sesame cakes of Taixing, Qinyou candied dates of Gaoyou, and hemp cakes of Taizhou have long been renowned local delicacies in the suburbs of Yangzhou. The reason the square crisp has become a representative tea snack of Jiangdu lies in its exceptional quality — so enticing that those who haven't tasted it will "dismount upon the aroma," while those who have will "stop their carts to savor the flavor." First and foremost, the ingredients are meticulously selected…
Jade Dumplings, a specialty of Jiangsu, feature thin wrappers and emerald-green filling, with a color reminiscent of jade. Sweet, oily, and tender, they offer a fragrant and mellow taste. This traditional Jiangsu delicacy was first created by Chen Buyun, the founder of Fuchun Teahouse in Yangzhou. "To achieve sweetness, start with salt"—adding salt enhances umami and complements the sweetness while preserving chlorophyll. These dumplings are one of the two iconic snacks of Yangzhou. Specialty preparation:…