Sanfengqiao Braised Pork Ribs, commonly known as Wuxi Pork Ribs, have a history of nearly 140 years since their creation and are one of Wuxi’s three most famous local specialties. Originating during the Guangxu era of the Qing Dynasty (around 1875), the dish was first made at Moshengxing Restaurant near the South Gate of Wuxi. To make full use of leftover pork spine and rib bones, the chef added seasonings...
Wuxi enjoys fragrant flowers and bountiful fruits all year round, producing a rich variety of fruits such as peaches, citrus, Kyoho grapes, bayberries, and pears. Among them, Wuxi peaches are renowned both in China and abroad for their bright color, juicy sweetness, rich flavor, and melt-in-your-mouth texture, earning the title “Queen of Fruits.” (Wuxi)…
Wuxi's Beggar's Chicken is no longer popular these days, but pork bones are all the rage. People in Wuxi enjoy food that’s sweet and sour, and the flavor of pork bones is reminiscent of sweet and sour spare ribs. However, the meat on the bones is looser, thicker, and has a more balanced sweet-and-sour taste — even the bones are so tender they can be bitten into. Several years ago, pork bones were made into vacuum-sealed packages, and at the train station, it was common to see people carrying eight or ten boxes onto their trains.
Shrimp roe, also known as shrimp eggs, is processed from the eggs of shrimp. It can be produced in any region where shrimp are harvested, with notable production in areas such as Yingkou, Panshan in Liaoning Province, and Dongtai, Daping, Sheyang, Gaoyou, and Hongze in Jiangsu Province. The peak processing season for shrimp roe is during summer and autumn. Both the roe itself and its derived products can be used as seasonings, offering a rich and savory flavor. …
Pufferfish, along with hairtail and shad, are known as the “Three Delicacies of the Yangtze” and are a famous specialty of Jiangsu Province. There are many varieties of pufferfish, including more than forty types such as the reticulated, dark, and striped varieties. Its flesh is exceptionally tender, delicious, and highly nutritious. It also holds significant medicinal value, as valuable substances such as tetrodotoxin can be extracted from the toxins found in its liver and ovaries...
Luyoufeng Baijiu refers to a locally produced baijiu from Wuxi, crafted by Luyoufeng Sauce Workshop & Distillery. This liquor uses sorghum, wheat, barley, and peas as brewing ingredients, delivering a smooth, sweet, mellow, and clean taste with well-balanced flavors—offering a refreshing alternative in the Jiangsu-Zhejiang region, traditionally known for its huangjiu (yellow wine). The Luyoufeng Sauce Workshop & Distillery was originally established by Lu Xieqing during the Qing Dynasty...
Wuxi Sauce Spare Ribs is a signature dish from Wuxi City, Jiangsu Province. It is a beloved classic of Jiangsu cuisine that suits all ages. With its rich soy-brown color, tender and juicy meat, intense bone aroma, flavorful and thick sauce, and a perfect balance of salty and sweet, it fully captures the essence of traditional Wuxi flavors. Wuxi Sauce Spare Ribs, along with Wuxi Clear Water Wheat Gluten and Huishan Clay Figure "Afuo," are listed as...
Sweet Wine Glutinous Rice Balls have a history of over a hundred years in Wuxi. They are made by mixing high-quality glutinous rice flour with hot water to form a pliable dough, which is then cut into small squares and rolled into tiny balls about the size of cottonseeds using a flat sieve. Separately, sweet wine lees are mashed and mixed with white sugar in a bowl. The cooked rice balls are then served in the bowl along with their soup. These tender, sweet, and fragrant rice balls are a beloved treat among elderly locals...
Plum Blossom Cake is a unique specialty of Wuxi. It is made by mixing premium flour, yeast powder, and water into a batter, which is then poured into preheated plum blossom-shaped molds. Various fillings such as red bean paste, minced pork, vegetable lard, and rose are added, followed by another layer of batter. The molds are then sprinkled with white sugar and shredded red and green melon before being covered with a sizzling hot iron plate and baked until golden. This cake is...
Grown in the suburban areas of Dafu Mountain and Maji Mountain. With nearly a thousand years of cultivation history, the Yangtze River region is the birthplace of bayberries, which were historically referred to as "the finest fruit of the Wu and Yue regions." Dayu Bayberries have thick flesh and small pits, with a sweet and tangy flavor. There are over 10 varieties, including Black Bayberry, White Lychee, and Large Leaf Thin Stem. The fruit not only quenches thirst and stimulates the appetite, but also benefits qi and promotes body fluid production...
Liangxi is an alternative name for Wuxi in Jiangsu Province. A river that flows through the urban area to the west of Wuxi is called the Liangxi River. Legend has it that the river was named after being dredged during the reign of Emperor Wu of the Liang Dynasty in the Southern Dynasties. Others say it was named after Liang Hong, a notable figure from the Eastern Han Dynasty, who once lived here. Wuxi borders a large lake to the south and leans against Huishan Mountain to the west, making it a picturesque city with beautiful scenery.…
"Wuxi Meaty Bones," also known as "Saucy Ribs," is a long-established and famous local flavor dish from Wuxi. The meat is tender and fall-off-the-bone, rich in aroma, fatty yet not greasy, sweet and savory in taste, with a deep purplish-red color and an inviting fragrance. Legend has it that this dish originated in the Song Dynasty, created with the help of the "Living Buddha Ji Gong," who had once been supported by a local cooked-meat shop in Wuxi...
Huishan Crispy Cake, originally named “Heavy Oil Pastry,” is a famous specialty of Wuxi. Legend has it that it was created by monks from Huishan Temple during the late Yuan and early Ming dynasties. Due to its resemblance to the navel of the “Four Heavenly Kings” statues in the temple, the monks dubbed it the “Heavenly King’s Navel,” a name that has endured to this day. Made with pure vegetable oil, refined flour, sesame seeds, nuts, shredded melon, and other ingredients,…
Wuxi wheat gluten balls are very famous. Restaurants use them as an ingredient to create a variety of dishes, and they are also suitable for home meals—great for serving with rice, cooking, or making soup. There’s also a local custom in Wuxi: during festivals when families gather together, a bowl of meat-stuffed wheat gluten balls is always on the table, symbolizing reunion and adding a cheerful atmosphere. Wheat gluten balls have long become a renowned local specialty of Wuxi…
Huishan is a scenic destination in the Jiangnan region, and visitors to the area can find the famous Huishan clay figurines almost everywhere. It is said that clay figurines have been produced here since the Song Dynasty. After the Qing Dynasty, their production and sales reached their peak. Huishan clay figurines are made from the clay found at the foot of Mount Huishan. This type of clay is not only delicate, tough, and malleable,...
Clay Pot Beef Tendon Soup features five-spice soy-braised beef and premium noodles as the main ingredients. First, water and Shaoxing wine are added to the clay pot. Once the water boils, soaked noodles are added and the lid is closed. After boiling for three minutes, seasonings can be added, followed by sprinkling with chopped coriander and thin slices of soy-braised beef, and drizzling with a small amount of lard and sesame oil. The clay pot remains boiling even after being removed from the heat, filling the air with an enticing aroma. …
Select fresh, live large green shrimp, rinse them repeatedly with cold boiled water, trim off their long whiskers, and place them in a bowl or plate before serving at the table. The shrimp remain lively and jumping. At this point, pour premium white liquor over them and mix to stun them. Then prepare seasonings such as minced ginger, mashed garlic, ground pepper, sugar, small-ground sesame oil, rice wine, and soy sauce. Pick up the live shrimp and dip them in the seasonings to eat — the meat is tender and the flavor is fresh, offering a unique taste...
Stuffed gluten meatballs are now a distinctive local dish in Wuxi, commonly prepared during festivals and holidays. Whenever guests visit, a bowl of stuffed gluten meatballs is always served at the table. The preparation method is quite simple—just stuff minced meat into Wuxi-style clear oil gluten balls. When cooking, adding ingredients such as winter bamboo shoots, mushrooms, black fungus...
Spring rolls are a seasonal snack in Wuxi. They are made by mixing high-quality wheat flour with a little water and salt, kneading it, and then pan-frying it into round, thin wrappers. The prepared filling (minced meat, red bean paste, or vegetable lard mixture) is spread onto the wrapper, the two ends are folded over, and the roll is shaped before being deep-fried in oil until golden brown. With their crispy, thin wrappers and tender, flavorful fillings,…
Silver Thread Noodles are one of the signature specialties of Wuxi. They are made using premium wheat flour mixed with eggs, then kneaded and rolled into fine noodles. The broth is prepared by simmering pork bones and chicken. The noodles are snow-white in color, as thin as strings, served in a clear and flavorful broth that is smooth, tender, and delicious—making them a beloved snack for both locals and visitors. …