Fuyu Traditional Vinegar is primarily made from the northeast specialty red sorghum, along with five types of grains including millet, rice, glutinous millet, and wheat. It is meticulously brewed using a combination of traditional craftsmanship and modern science. Each production process is monitored for quality, and after sterilization and sedimentation, the vinegar attains its distinctive color, aroma, and flavor. Its physicochemical and hygiene indicators...
Dongxin Braised Old Goose, Fangshan Dog Meat, Phoenix Goose, Chahua Lamb, Danyang Rice Cracker, Jindonghai Pickles, Lulang Tea Tofu, Hushu Food's Yan Salted Duck and Products, Chicken and Dough Ball Stew, Braised Spotted Duck, Farmhouse Egg Dumplings, Farmhouse Braised Pork, Country-Style Old Tofu…
Nanjing gold foil boasts a long history, dating back as early as the Southern Dynasties. The areas around Longtan Town in the eastern suburbs and Huayuan Township in Jiangning County are hubs for the production and distribution of Nanjing gold foil and gold thread. The manufacturing process of gold foil is unique—hand-hammered—which makes it a distinctive traditional craft in China. It is primarily used for decorative gilding on architecture, artifacts, Buddhist statues, as well as in the formulation of precious traditional Chinese medicines...
Nanjing Brocade is a traditional jacquard silk textile craft from Nanjing. It uses exquisite materials, features fine weaving, and boasts elegant and richly colored patterns that are as magnificent as colorful clouds in the sky — hence the name “brocade.” It stands alongside Suzhou’s Song Brocade and Sichuan’s Shu Brocade as one of China’s three most famous brocades. The history of Nanjing Brocade production can be traced back to as early as the Three Kingdoms period…
As a unique aquatic vegetable from Nanjing’s polder region—Fragrant Lotus Root—it is famed for being tender, sweet, fragrant, and crisp. Back in the Ming Dynasty, it was even made into the tribute dish “Pounded Lotus Root” and sent to Beijing. Therefore, it holds a significant place in the history of local agricultural produce in Nanjing. Dashi Teahouse derives its name from it. …
Balizhou Artemisia selengensis is a specialty of Balizhou Subdistrict, Qixia District, Nanjing City, Jiangsu Province. Nowadays, Balizhou has earned the reputation of being the "Hometown of Artemisia selengensis in China." Covering an area of over 380 square kilometers, Qixia District has a population of less than 400,000, yet its perennial vegetable cultivation area is quite substantial, reaching more than 80,000 mu. Among Qixia’s vegetable industry, Balizhou Artemisia selengensis is the most renowned...
Most visitors to Nanjing’s Confucius Temple area will definitely try the local Qinhuai snacks—affordable, delicious, and unforgettable once tasted. Among the many options, Yonghe Garden Restaurant in the Confucius Temple is a well-established eatery that serves both snacks and banquets.
"Stewed Vegetable Core" is a historic and famous dish from Nanjing, Jiangsu Province. In the renowned Wanzhu Garden in Nanjing, there is a type of leafy green vegetable called "Aijiao Huang" (named for its short stature, plump leaves, white stems, and yellow hearts). Wanzhu Garden is located near Fenghuangtai in the western part of Nanjing. Fenghuangtai was an ancient scenic overlook. The Tang Dynasty poet Li Bai once visited this place and left behind…
Stinky tofu is a square piece of tofu just a few centimeters across. It is fermented in Nanjing’s unique climate, growing long, dark green fuzzy mold, but the most unbearable part is the smell it emits. From my research, the odor produced by spoiled protein is truly one of a kind—just think of stinky eggs. If you’ve seen *The Silence of the Lambs*, you must have a vivid impression of the scent of decomposing animal proteins. Tofu is a plant-based protein, but unfortunately, it’s not exempt from this fate. In Beijing, even the notoriously smelly fermented tofu from Wang Zhihe is sealed inside an airtight glass jar. Those who love it can only hide it in a corner to enjoy alone, or share it among a few family members at home. But fried stinky tofu is a whole different story. Walk through the bustling streets of Nanjing, and even in a small alley just a few dozen meters away from Xinjiekou, the city center, you’ll see well-dressed young men and women, kindly elderly folks, and innocent children gathered around a sizzling wok, holding freshly fried pieces of the delicacy and dipping them in special sauce as they eat heartily. The smell can be detected within a radius of nearly a mile. It’s an aroma that’s definitely distinct from that of roasted lamb. According to local sanitation workers, the scale of this snack industry directly impacts the otherwise fresh air quality of Nanjing. (Nanjing)
It seems that using duck blood in vermicelli soup is unique to Nanjing. As far as I know, there are two best places to try it: one on Zhenghong Street (a well-known shopping street in Nanjing), and the other in a small alley behind the Gulou Telecom Bureau. Both shops are very small, with a large pot set up right at the entrance where duck offal soup is kept boiling continuously. The prepared vermicelli is briefly blanched in the soup...
Jinling folding fans come in various types such as bamboo folding fans, silk palace fans, and bone fans. They are exquisitely crafted, lightweight, and elegant, serving both as practical summer essentials and artistic collectibles. The “Jinling Artistic Grand Fan” is especially popular. (Nanjing)…
Velvet is a traditional silk handicraft from Nanjing, divided into two types: pure silk and silk-cotton blend. The patterns are categorized into raised (positive carving) and recessed (negative carving) designs. It is characterized by its firm texture, dense and soft pile, muted colors, and clear distinction between pattern and background. Products include table runners, among others. Velvet flowers are another traditional handicraft of Nanjing. They are made by dyeing silk threads into velvet and then shaping them using steel wire hooks.…
Nanjing duck gizzard is one of the city’s famous local specialties, enjoying popularity both in China and abroad. It is as well-known as Nanjing salted duck and has a history of over two hundred years. The duck gizzard is flat and round in shape, with firm and compact meat that is easy to carry. Its texture is chewy and resilient, offering a long-lasting flavor without any greasiness, making it a beloved delicacy for all ages. Dried duck gizzard is a cherished gift among Nanjing locals when visiting friends and family…
Taishi Cake, also known as Taishi Bing, is a product of the regions of Su and Ning. It has a history of at least 2,000 years. Ingredients: Dough: 10 kg of special flour, 3 kg of cooked lard, 1 kg of maltose Shortcrust: 5.5 kg of special flour, 2.75 kg of cooked lard Filling: 8…
Stinky tofu in Nanjing comes in two types: one is a pale, tender tofu, and the other is a tile-gray dried tofu. The tender stinky tofu is deep-fried in oil until golden brown, then taken out of the pan. When served, it is topped with chili sauce, sesame paste, garlic juice, cilantro, scallions, and minced ginger. It has a crispy outside and a soft, tender inside, with a rich and flavorful taste. The gray stinky tofu...
【Cuisine】Jiangsu Cuisine 【Flavor】Salty and savory 【Ingredients】Poultry 【Features】The soup is clear and delicious, with rich and tender juice, offering a unique taste. 【Ingredients】200g duck blood, 50g chicken intestines, 50g chicken gizzard, seasonings, and an appropriate amount of broth. 【Preparation Process】 1. First, put the whole chicken, scallions, and ginger into a pot to boil…
A traditional specialty of Nanjing, also known as “Manlao Fen Yun,” it is grown in the lush areas of Zhongshan Mountain in the eastern suburbs of Nanjing. It has a clean white skin, plump flesh, sweet and delicate flavor, and can be stored for a long time. …
Zhougang Rosewood uses authentic imported Myanmar padauk wood and employs traditional Chinese lacquer production techniques. The designs are exquisite and the craftsmanship meticulous. A wide range of mid- to high-end rosewood furniture and various handicrafts feature hand-carved patterns of figures, flowers and birds, landscapes, and gardens that are vividly lifelike and presented in a thousand different forms. …
Gold foil crafts The history of gold foil in Jiangning dates back over 1,700 years and is a traditional Chinese production technique. One gram of gold can be hammered into gold foil that covers an area of 0.47 square meters. It is mainly used in architecture, clothing, crafts, the gilding of Buddha statues, and the formulation of valuable traditional Chinese patent medicines. The Chinese archway in Philadelphia, USA, the...
Dried Shredded Tofu with Dried Shrimps The city of Nanjing has a unique method of preparing dried shredded tofu. These delicate yet firm, dry yet not crumbly shreds are all specially made by local tofu shops—cut finely, fragrant with sesame oil, and seasoned with high-quality soy sauce. Originally, Nanjing’s dried tofu dishes came in several varieties, such as those served in vegetarian broth or cooked with meat in meat fat. After the Republican era, new varieties continued to emerge. At mosques, you could find dishes like duck with dried tofu shreds...