Shaobo water chestnuts, along with the red water chestnuts of Taihu Lake and the wind water chestnuts of Jiaxing, are ranked among the three most famous water chestnuts in Jiangsu and Zhejiang. Shaobo water chestnuts have four corners: the upper and lower corners are slightly longer, sharp, and upward-curving, while the left and right corners curl inward, resembling goat horns. As a result, they are commonly known as "goat horn greens." Compared to other types of water chestnuts, Shaobo water chestnuts have thinner shells. Freshly harvested ones are light green, turning orange after boiling...
Yangzhou is one of China's important bases for jade carving. Ancient texts such as the "Book of Documents - Tribute of Yu" mention "tribute of fine jade from Yangzhou." In 1977, more than 60 clan burial sites from the late Neolithic period were discovered at the tail end of Shugang in Yangzhou, yielding artifacts such as stone axes, adzes, jade bi discs, and jade cong tubes, indicating that as early as 4,000 years ago,...
A Yangzhou-style snack made with dough wrappers filled with bamboo shoot and pork mixture, then deep-fried. They are golden in color, crispy on the outside and tender on the inside, with a delicious flavor. Ingredients: (for 100 pieces) 500g flour, 3 eggs, 500g lean pork shreds, 25g sugar, 500g winter bamboo shoots, 75g light soy sauce, 25g Shaoxing wine, 125g wet starch…
The "Huichuan Pancake" has undergone continuous improvements, with an increasing variety of fillings such as date paste, mixed nuts, dried vegetables, ham, sausage, and meat floss. It has been renamed Yangzhou Pancake and has become one of the beloved local snacks of Yangzhou. Slowly pour 250 grams of water at 100°C while mixing the flour and water, then knead into dough, and continue...
This dish originates from Shaobo. The ingredients required are not complicated: 1.75 kg of fish, preferably a Chinese high-fin banded shark, known for its firm texture and delicious taste, one egg white, 0.25 kg of dry cornstarch, 0.2 kg of white sugar, 1.5 kg of vegetable oil for deep-frying, along with other seasonings such as soy sauce, vinegar, minced ginger, and wet starch. The ingredients must meet the “...
In the Tang and Song dynasties, the brewing industry in Baoying was already thriving, with folk distilleries and taverns scattered all over the place. By the late Ming and early Qing dynasties, “Qiao Family Baijiu” rose to prominence, leading the brewing industry along the Li-Xia River for decades and becoming a tribute to the imperial court. In 1934, its “Chen Gua Wine,” made using traditional techniques and aged melon as an auxiliary ingredient, won a gold medal at the Panama International Exposition…
Anfeng Buye is said to have originated in the Han Dynasty. By the mid-Ming Dynasty, the Pang family in Anfeng had built the largest processing workshop in the area. The craft of making Buye was kept as a family secret, passed down only among the direct descendants of the Pang family. It wasn’t until the Qing Dynasty that the technique began to spread gradually, as Pang daughters took the skill to their husbands’ families through marriage. In 1898, Liang Jukui, a military scholar from Anfeng, was named the last military licentiate in Chinese history and the only one during the Qing Dynasty. It is said that he presented Anfeng Buye to Empress Dowager Cixi, who loved it upon tasting and subsequently listed it as an imperial tribute. Made from high-quality soybeans and using the area’s unique water source—Anfeng’s groundwater is rich in strontium, which is believed to enhance physical health and delay aging—the production of Anfeng Buye involves many steps including soaking, grinding, stirring the soy milk, boiling, coagulating, pouring the sheets, pressing, and peeling. Among these, the coagulation process is the most critical and directly affects the quality of the final product. Anfeng Buye uses pure salt brine for coagulation, requiring precise control over heat and technique. The resulting Buye is as thin as paper, soft as silk, and remarkably tough. It can be served in a variety of ways—cold mixed, stir-fried, braised, or boiled—each method bringing out unique flavors. Many dishes made with Anfeng Buye have become renowned local specialties, admired by outsiders. The craft of making Anfeng Buye has been a closely guarded family secret for generations. Its unique technique, combined with the region’s special water, means the product can only be produced locally and cannot be replicated elsewhere, making it truly one of a kind. With its distinctive thinness and toughness, Anfeng Buye stands out among similar products and holds an important place in the Huaiyang cuisine.
The straw and willow weaving craft of Guangyang Lake is made from thatch, wheat straw, and willow twigs. It originated in the late Qing Dynasty and is recorded in the town chronicles. Initially, it was mainly for self-use, prioritizing practicality over aesthetics. Historically, Guangyang Lake has been a corn-growing region, and the byproducts of grain—thatch and wheat straw—along with abundant willow resources...
Fan Shui Vegetarian Chicken originates from Fanshui Town, Baoying County, Yangzhou City. Legend has it that Fan Shui Vegetarian Chicken dates back to the Song Dynasty. A chef surnamed Li created various dishes from bean curd sheets, one of which was vegetarian chicken, then known as “vegetarian sausage.” By the late Qing Dynasty, Chef Zhu Zheng from Fanshui, building upon the original vegetarian sausage, added a variety of natural plant spices. After numerous...
Cao Dian Town boasts a long history, rich cultural heritage, and has been a prosperous and bustling hub since ancient times, attracting merchants from all over. The area is abundant in produce such as rice, wheat, coarse grains, fish, shrimp, crabs, turtles, vegetables, fruits, and more. It has been home to prestigious cuisines such as the refined Beijing-Suzhou dishes and Huaiyang specialties, with offerings like Yangzhou baked wheat cakes, Wenlou soup dumplings, and a variety of tea pastries all vying for market presence—its culinary culture runs deep. The “Small Flour Dumplings” of Cao Dian originated in the late Qing Dynasty. Legend has it…
The Whole Lotus Root Banquet is a unique category within the Huaiyang cuisine system. It originated in the Qing Dynasty, was established during the Republic of China, and flourished in the mid-1980s. Using lotus roots as the main ingredient, this banquet features over a hundred exquisite dishes with flavors that are fragrant, sweet, salty, sour, and spicy—created through various cooking techniques such as deep-frying, velveting, sautéing, stir-frying, simmering, stewing, braising, pan-frying, pressing, boiling, steaming, roasting, smoking, quick-blanching, hot-potting, tossing, and marinating…
Candied Hammered Lotus Root is the top dish among Baoying’s ten most famous local cuisines and was once included in the imperial menu of the Qing Dynasty. Made primarily from lotus root, glutinous rice, candied fruit, and white lotus, with additional seasonings such as green plums, orange cakes, and honey, it undergoes over ten intricate cooking steps including braising, pounding, frying, and steaming. The dish boasts a rich reddish-brown hue, with a sweet, tender, and crispy texture. It is savory yet not bland, and rich without being greasy. It is believed to have health benefits...
Jinghe Large Cake boasts a pure flavor and a long history. Legend has it that the young white dragon prince of the Dragon King of the East Sea once encountered trouble in the Jinghe area. A kind-hearted local resident from Jinghe would deliver his homemade large cakes to the prince daily to stave off his hunger. Upon hearing of this, the Dragon King was overjoyed and ordered the dredging and improvement of the Jinghe River, bringing disaster relief and blessings to the people there. The “White Dragon Brand” Jinghe Large Cake thus got its name...
Bao Ying is renowned as the "Hometown of Chinese Lotus Root" and the "Hometown of Chinese Arrowhead." Bao Ying arrowhead became an imperial tribute as early as the Tang Dynasty and was listed as an important local product during the Qing Dynasty. In order to fully utilize the abundant arrowhead resources, enhance the product image of Bao Ying arrowhead, promote the growth and strengthening of the industry, and apply for the status of a "National Geographical Indication Product"...
Baoying lotus root, also known as Baoying water lily root, is a specialty of Baoying County in Jiangsu Province and a nationally recognized geographical indication product of China. The product boasts bright color, smooth skin, white flesh, large size, high yield, and excellent quality. A variety of dishes made from it are also very famous; it was an imperial tribute during the Ming Dynasty, included in the “China Famous Dishes Collection,” and featured among the “national dishes” served at state banquets…
Yangzhou velvet flowers: Also known as court flowers, velvet flowers entered the imperial palace as early as the Tang Dynasty. Yangzhou is one of the birthplaces of China's velvet flower craft. The flowers are vibrant and richly colored yet never gaudy, earning them the reputation of being the "unpretentious beauty" among handicrafts. There have been four generations of Yangzhou velvet flower products: The first generation was used purely as decoration, worn only by women and children on their heads or chests during festivals...
Loofah sponge is a natural economic crop. Its products not only serve as cleaning tools and beauty aids but also offer natural health benefits. Long-term use can enhance blood circulation and boost metabolism. This product aligns with the global trend of shifting from conventional health products to natural ones. It is cost-effective, high-quality, and versatile...
Pearl Light Rice is produced from a new variety of japonica rice grown in a specially designated green food production base that is pollution-free and environmentally friendly. It has been awarded the National Green Food Label, and its processing technology is protected by a national patent. The rice is fresh in quality, with uniform grains that are crystal-clear and jade-like. It requires no rinsing before cooking, stores easily, and after cooking, it boasts an invitingly rich aroma and a moist, smooth texture...
Ducks raised in the Gaoyou area of Jiangsu are large in size, have tight feathers, can dive deep, and are strong foragers. They are typically free-range in watery regions, feeding mostly on fish and shrimp. The eggs they produce have fine-textured whites and rich, creamy yolks, averaging around 105 grams each—about 30 grams heavier than ordinary duck eggs. Every year before the Qingming Festival, locals begin curing the duck eggs...
Gaoyou Duck is one of China’s three most famous duck breeds, renowned both domestically and internationally for its high production of double-yolk eggs. After refined processing, Gaoyou duck eggs boast a delicious taste and unique flavor, characterized by six distinctive qualities: loose texture, sandy feel, oily richness, fine quality, freshness, and tenderness. Highly nutritious, they make for an excellent delicacy at the table and a premium gift for family and friends. To expand the duck industry economy, Gaoyou has successively established...