Chrysanthemum greens, also known as "chrysanthemum leaves," is one of the traditional specialty vegetables of Jiangsu Province. It is a perennial herbaceous vegetable with a fleshy root system that can also be grown as an annual. It gets its name from its resemblance to wild chrysanthemum. In Jiangsu, chrysanthemum greens have been cultivated and consumed as a vegetable by locals for over 100 years. Legend has it that in the third year of the Tongzhi reign during the Qing Dynasty (…
Wolfberry sprouts “Nanjing people love to eat greens.” In the Nanjing area, eight distinctive wild vegetables — including sweet wormwood, chrysanthemum greens, Malan greens, shepherd’s purse, water chestnut shoots, purslane, wolfberry sprouts, and Chinese toon shoots — are immensely popular and are collectively known as the “Eight Treasures of Wild Greens in Jinling.”…
A specialty of Jiangsu—Nanjing Lanterns, also known as "flower lanterns," are a cultural product of China’s traditional agricultural era, combining both practical use and artistic features. Specialty Culture: The origin of flower lanterns dates back to Emperor Wu of Han, who set up an altar in the imperial palace on the 15th day of the first lunar month to worship Taiyi, the most revered deity of the time. As the ceremony lasted all night, lanterns had to be lit throughout the night to provide illumination. This marked the beginning of lighting lanterns during the Lantern Festival...
Stir-fried Artemisia selengensis with dried tofu. Stir-fried Artemisia selengensis with dried tofu. Salted duck is still an indispensable dish when Nanjing locals entertain guests, but they often sheepishly add that the ducks these days are getting fatter and fatter. Visitors to Nanjing come specifically to try stir-fried Artemisia selengensis with dried tofu, and locals proudly claim that “only Nanjing has Artemisia selengensis.” In truth, Artemisia selengensis is grown in many places, but none treat this vegetable with the same finesse as Nanjing does.
Nanjing Bell When it comes to the Nanjing Bell, many locals in Nanjing find it unfamiliar, but it is indeed one of the city's specialty products that represents the character of ancient Jinling, just like the Rain Flower Stones and Yun Brocade. The Nanjing Bell, also known as the "Local Bell," "Suzhou Bell," or "Screen Clock," was one of the first types of locally produced clocks in Nanjing, adapted from Western clocks during the late Ming and early Qing dynasties...
Nanjing Plum Blossom Cake originated in Suzhou. Legend has it that when Emperor Qianlong visited the south of the Yangtze River, he was drawn to the plum blossom-like shape and enticing color of the cake, so he tried some. The taste was sweet without being greasy, with a perfect balance of softness and crispness—superior even to the imperial pastries. He highly praised it, and thus it has been passed down to this day. In Nanjing, the recipe for Plum Blossom Cake has further evolved by adding small rice dumplings, green and red candied fruits, and pine nuts, making...
Among the many specialty products of Nanjing, the one that best embodies the image of Nanjing as the ancient capital of the Six Dynasties is a magical and majestic stone carving—the Exorcising Spirit. The Exorcising Spirit is an ancient mythical beast used to guard tombs. Resembling a qilin but without horns, it has wings on both sides and boasts muscular yet sturdy features. The Exorcising Spirit stone carvings from the Southern Dynasties are the most famous, and many of Nanjing’s Exorcising Spirits are remnants from that period. As a symbol of Nanjing, it stands for strength, fierceness, disaster prevention, and evil expulsion. Nanjing residents also hold the Exorcising Spirit in high regard—especially jade-carved tailless Exorcising Spirits, which are seen as symbols of wealth protection. Many households or cars in Nanjing have an Exorcising Spirit placed to ward off disasters and evil.
Spiced beans, also known as "Scholar's Beans," got their name during the Ming and Qing dynasties when students taking the imperial exams at the Jiangnan Examination Hall in southern China liked to bring them along. These beans are made from fava beans, and to this day, a children’s rhyme still circulates in Nanjing: “Spiced beans, truly fragrant, fragrant inside the city and even more outside…” Currently, the place in Nanjing that preserves the authentic taste of spiced beans is…
Qiaolin Salted Duck has a long history. Whether in terms of the variety of duck dishes or the craftsmanship involved in making them, it has remained popular and renowned far and wide for many years. The excellence of the duck-making technique lies first and foremost in the meticulous selection of ingredients. From ingredient selection to preparation and maturation, there are traditional methods and standards: “The duck must be plump, cured with stir-fried salt, soaked in clear brine, dried thoroughly, and pressed adequately.” This achieves the result of: “...
Ingredients: 2 slightly bloomed white lotus flowers, red bean paste filling, sesame seeds. Features: Bright color, fragrant and delicious taste, known for its blood-purifying, stasis-resolving, stomach-benefiting, and calming effects…
[Mahuang Cake, Jade Belt Cake]: Huyusheng on Nanzhong Street in Qiaolin is a long-established store selling dried goods from across China. The shop has a back area (a food workshop) where it produces a variety of food items, among which Mahuang Cake and Jade Belt Cake are the most famous. These cakes are made using premium black sesame to create the large Mahuang Cake and walnut kernels for the large Jade Belt Cake. Not only are these foods sweet and delicious,…
[White Festival Sugar]: A type of maltose candy, locally known as White Festival Sugar in Qiaolin. It is a specialty product of the Qiaolin area. Made from rice and malt, it is produced through steaming, boiling, and simmering, and is a traditional food of Qiaolin. Production begins after the Frost’s Descent solar term each year and continues until the Spring Festival. It is an essential sweet treat for the New Year among the people of Qiaolin. In addition to being consumed at home, …
[Fried Dried Tofu]: On Xiheyan and Xihuo Lane, there were Hu Family Tofu Shop and Chen Family Tofu Shop. For generations, besides selling tofu, they also sold fried dried tofu. Hu Xiangui from Hu Family Shop (nicknamed Hu Lao Wu) would soak the pressed tofu slices in brine, then sun-dry them before frying them in oil. The result was a honeycomb-like texture…
[Pickled Lettuce]: Anyone who has been to Qiaolin knows that there is a “Lou Ruiji Pickle Shop” on South Street, where all kinds of pickled vegetables are preserved in the pickle yard, each with its own unique flavor. Among the pickles, the standout is the tender lettuce pickled in spring, made with sweet soy sauce. After pickling, these lettuces retain their original color — tender, fresh, and crisp. People enjoy them as a side dish...
[Soup Dumplings]: Qiaolin Soup Dumplings are widely renowned. They feature an ultra-thin skin, generous filling, delicious taste, and overflow with rich juices. When eating them, first suck out the savory broth, then savor the dumpling itself. The selection of ingredients for these dumplings is extremely meticulous—first, pig skin (pork rind) is simmered until it becomes a paste-like consistency, then fresh meat is finely minced and mixed with seasonings to form the filling. The dumplings are carefully wrapped and placed in small bamboo steamers, then steamed over high heat…
[Shredded Pork Noodles]: Master Ma Jiahe from Qiaolin learned his exceptional cooking skills from a renowned chef in his youth. His specialty is noodles served with shredded pork. The noodles are perfectly cooked, the pork tender, and they're enhanced with dried shrimp and crab roe, creating layers of umami. The secret to his culinary excellence lies in the ingredients and precise heat control. Everyone who visits Qiaolin loves to have a bowl of these noodles...
[Red-Ripened Festival]: “Ripened” refers to red-braised pork large and small intestines. This is a unique delicacy at the Qiaolin “Sihaichu” tavern. Managed by three generations of the same family, this dish has remained popular over the years and has become a renowned local specialty in Qiaolin. Ripened intestines are made by cleaning the pork intestines, adding a variety of seasonings, and then slowly braising them over low heat until they are thoroughly cooked…
[Stewed Donkey Meat]: In the evening, a long table is set up at the bridgehead of Shiqi, with a large chopping board on the table and a basin of stewed donkey meat nearby, emitting an inviting aroma. This is the five-spice donkey meat personally made by Master Hou Hong from North Street (also known as Hong Baozi), which is both delicious and aromatic. As the saying goes: “Dragon meat in heaven, donkey meat on earth”…
[Beef jerky]: The goose, duck, beef, and mutton operated by Wang Changxing Halal Old Shop all have ethnic flavors, especially the braised beef jerky, which is even more distinctive. It is made with carefully selected ingredients and features unique knife work, showcasing appealing color, aroma, taste, and shape, and has won high praise from diners.…
[Salted Goose]: Qiaolin Salted Goose is meticulously prepared using the unique technique of "smoking first, then brining, and finally oiling." Once ready, the salted goose has a light yellow hue, richly fatty skin, tender meat, and an aromatic flavor. Especially famous is the salted goose from Wang Yexing, a century-old shop, known for being fragrant, crispy, and tender—truly a crowd favorite. It’s described as: “white skin, red meat, bones…”