Sanliu Brined Duck. Brined duck and goose are among the specialties of Yizheng. With a short curing period and no seasonal restrictions on processing, they can be produced all year round. The Sanliu brined goose from Yizheng stands out for its tender and refreshing texture, rich yet not greasy taste, fragrant flavor, and unique culinary style, making it popular among consumers both locally and beyond. Address: Yizheng…
Stewed Pig’s Head from Xincheng Stewed pig’s head is a traditional and well-known dish in Yizheng with a long history. The version from Xincheng is especially favored by consumers for its glossy red color, rich aroma, tender texture, and delicious yet not greasy taste. Address: Dongyuan Restaurant, Xincheng Town, Yizheng City Phone: 0514-8…
Yougang Lobster Yougang Lobster is one of the most renowned brands in Yizheng known for its top-tier lobster cooking techniques. The lobsters are known for being large, bright red, having thin shells, and tender meat. Phone: 0514-83294200 83107200…
Braised duck, also known as braised plate duck, is marinated in premium soy sauce and then slow-cooked in a special roasting oven. It features an oily red hue, crispy skin and meat, and a fragrant aroma. Aunt Zhang's Braised Duck in Yizheng is famous for its braised duck banquet. Address: Aunt Zhang's Braised Duck Banquet Restaurant, Shiwulidun, Yizheng | Phone: 13901447113…
Braised Pig’s Head: The thoroughly scraped and cleaned pig’s head is split down the middle at the back, then the brain and bones are removed. It is soaked in clean water for two hours, boiled in hot water for 20 minutes, then taken out. The eyeballs are scooped out, the ears are cut off, the cheek meat is sliced off, the tip of the snout is trimmed, lymphatic meat is removed, and the tongue membrane is scraped clean. The pig’s head is then boiled twice in clean water over high heat, each time for about…
Chicken Steamed with Bamboo Leaves: The chicken is slaughtered, cleaned, and the head and feet are removed before being cut into chunks. It is then marinated with scallions, ginger, and salt. The bamboo leaves are blanched in hot water and used to wrap the chicken pieces, sealed with shiitake mushrooms on top. The package is then steamed over high heat in a steamer for about 30 minutes before being removed and plated, garnished with a cherry on top. Its characteristic flavors include the fragrant aroma of bamboo leaves and a tender, refreshing taste. …
The Horseshoe Mandarin Fish is made by slicing the middle part of the mandarin fish fillet into large, thin pieces, which are then marinated for flavor. Carrots are cut into long, thin strips and quickly deep-fried. The marinated fish slices are shaped into horseshoe forms, with a carrot strip inserted in the center. These are steamed in a steamer basket for 6 minutes. A hard object is placed inside the fish’s mouth, and both the mouth and tail are steamed together until cooked. The dish is then plated...
Stewed Crab Roe Meatballs Yangzhou people have unwavering preferences when it comes to their local dishes and flavors. Even during the height of Cantonese cuisine’s popularity, Yangzhou locals still enjoyed morning tea—but both the dim sum and the way it was eaten were distinctly Huaiyang-style. As they ate, they’d often remark, “We’ve had morning tea in Yangzhou for ages.” It’s said that Stewed Crab Roe Meatballs have a history of nearly a thousand years…
Three-Dice Buns are a famous snack from Yangzhou, known for their fluffy fermented dough and exquisitely prepared filling. The Qing Dynasty writer Yuan Mei wrote in his book "Suiyuan Shidan" ("Recipes from the Sui Garden"): “The fermented dough of Yangzhou is the best — press it with your hand and it doesn’t rise more than half an inch, but when released, it bounces back high.” The flour used for fermentation is “white as snow,” resulting in soft yet elastic dough that doesn’t stick to the teeth. The Fuchun Teahouse has maintained this traditional fermentation technique. The filling of Yangzhou’s Three-Dice Buns is made from diced chicken, pork, and bamboo shoots, hence the name “Three-Dice.” The chicken dice are selected from old hens, which are both tender and flavorful; the pork dice come from streaky pork belly with a moderate amount of fat. The chicken, pork, and bamboo shoot dices are combined in a 1:2:1 ratio. The chicken dices are large, the pork ones medium-sized, and the bamboo shoot dices small, each distinct in size. The trio is also referred to as the “three delicacies,” blending together deliciously. A few buns in the morning can keep one full until lunch. Legend has it that when the Japanese Emperor once tasted Yangzhou Three-Dice Buns flown in from Yangzhou to Tokyo, he praised them as the finest in the world. Yangzhou’s “Five-Dice Buns” are an innovative twist on the classic Three-Dice Buns, using diced ginseng, chicken, pork, bamboo shoots, and shrimp for the filling. It is said that during one of his tours to Yangzhou, Emperor Qianlong remarked on how imperial breakfasts should embody five principles: “nourishing but not overly supplementing, delicious but not excessively rich, oily but not greasy, crispy but not hard, and tender but not mushy.” Yangzhou’s oiliness is mild and not greasy; winter bamboo shoots are crisp but not tough; and shrimp is tender but not soft. When these five flavors are combined, they deliver nourishment, freshness, aroma, crispness, and tenderness. Reducing the quantity of any ingredient slightly helps to achieve the “five not-excesses.” Chefs then followed Chef Ding’s recipe to prepare a filling from diced ginseng, chicken, pork, bamboo shoots, and shrimp, making the buns. When Qianlong tried them, he asked the name of the buns, to which an attendant replied they were called “Five-Sentence Buns.” Later, locals, realizing the filling contained five types of diced ingredients and that the originating chef’s surname was Ding, started calling them “Five-Dice Buns.”
Yangzhou Egg Dishes Chicken is an important food for humans and has good health benefits. Eggs are also rich in nutrients and are an essential cooking ingredient that can be made into a variety of delicious dishes. For example, sponge cake (egg cake) is a festive gift for birthdays for both men and women, young and old in both Eastern and Western cultures. Commonly eaten in Yangzhou households also include popcorn eggs, fermented eggs, …
Yangzhou jade carvings have a long history and are made from materials such as white jade, jadeite, emerald, agate, coral, turquoise, lapis lazuli, and crystal. They are divided into four main categories: figures, floral designs, birds and beasts, and incense burners/vases.…
Wind-Goose is a local specialty of Yangzhou. "Craving God Wind-Goose" is made using traditional recipes combined with modern food processing techniques. It is vacuum-packed, microwave-sterilized, and ready to eat, featuring high protein, low fat, and a delicious taste that is fragrant, crispy, and tender. In recent years, the Craving God company has developed a series of products based on Wind-Goose, including Wind-Duck, Wind-Chicken, and Wind-Fish...
With a history of over a thousand years, Sanhe, Simi, and Wufu are time-honored pickle workshops, each with a history of more than a century. Legend has it that Yangzhou pickles originated in the Han Dynasty and were widely known as early as the Tang Dynasty. The eminent monk Jianzhen once introduced the pickle-making technique to the eastern countries. The Japanese followed the method and found the taste delightfully refreshing, and they continue to produce them in the traditional way to this day, revering Jianzhen as the founding father. A poem reads: …
Yangzhou, a famous cultural and historical city, is one of China’s important jade production centers. The art of jade carving boasts a long and storied history. For thousands of years, master jade artisans have poured their hearts and souls into their craft, diligently practicing and inheriting as well as developing the fine traditions of Chinese jade artistry. They have created numerous jade treasures in diverse forms, all exquisitely crafted and highly skilled. Ancient texts such as the “Book of Documents? Tribute of Yu” record that …
This wine is mellow and rich, featuring five distinct flavors—sour, sweet, bitter, spicy, and smooth. It is a specialty of Zhenjiang. In 1909, it was exhibited at the international Nanyang Industrial Exposition and the Panama Exposition, where it received an award certificate for excellence and a gold medal. During the Guangxu reign of the Qing Dynasty, it was sold as far as the capital city and was listed as an imperial "tribute." Baihua Tribu…
Putax Garden Grapes – 2015 National Famous, Special, and High-quality New Agricultural Product Putax Garden Grapes is located in the core area of Zaolinwan Ecological Park, a provincial-level modern agricultural science and technology park in Yizheng City, covering an area of over 1,500 mu. The company integrates scientific research, production, marketing, and services, boasting strong technical capabilities. It currently employs over 100 staff members, including more than 10 technical personnel…
Dayi Wind-Goose is a specialty of Dayi Town, Yizheng City, Yangzhou, Jiangsu Province. "Dayi Wind-Goose" boasts excellent color, aroma, and taste, being rich yet not greasy, tender and crispy—delicious enough to have gained popularity in cities such as Yangzhou, Nanjing, southern Jiangsu, Anhui, Shanghai, and Beijing. Dayi Town is one of the ancient market towns in Yizheng City, situated at the junction of four counties (cities) across Jiangsu and Anhui provinces…
Yizheng seaweed is a specialty of Yizheng City, Yangzhou, Jiangsu Province. Yizheng seaweed is purple in color, crisp and tender, with a slight sweetness. It can be stir-fried, boiled, stewed, or braised, offering a delicious flavor. When stir-fried with cured meat, its taste becomes particularly aromatic and reaches its best. The unique soil in the Yizheng area allows this seaweed to grow. Most remarkably, Yizheng seaweed is only produced in certain parts of Yizheng (and also in a few limited areas within the Yangzhou jurisdiction), mainly along the riverbanks in Yizheng City. The same type of plant grown in other soils not only lacks the purple color but also tastes similar to ordinary green vegetables. In its seedling stage, it resembles “rapeseed sprouts.” As winter approaches, its leaves and stems gradually turn purple, and the sprouts flourish. People harvest its stems and tender leaves, with a picking season lasting over two months.
“Clothes from Hangzhou, food from Yangzhou.” The cuisine of Yizheng not only inherits the essence of Huaiyang cuisine, known for its elegance and refined taste, but also features a variety of unique local delicacies, such as the All-Beef Banquet, All-Fish Banquet, All-Goose Banquet, and the wild vegetables from the riverbanks known as the “Eight Delicacies of the Islands.” Additionally, dishes like “Oil Port Lobster” and “Xincheng Pig’s Head Meat” are also widely renowned.
Zhao Gang Wind-Goose Yizheng City’s Zhao Gang Wind-Goose Factory, building on the traditional method of curing salted goose, has absorbed the essence of China’s culinary culture and drawn on the strengths of diverse traditions to create “Dayi Wind-Goose.” This distinctive product boasts excellent color, aroma, and taste, and carries strong local characteristics. It has won widespread popularity and recognition among consumers. Address: Yizheng…