Fresh, live large green shrimp are repeatedly rinsed with cold boiled water, their long whiskers are trimmed, and they are then placed in a bowl or plate and served at the table. The shrimp are still lively and jumping. At this point, premium white liquor is poured over them and mixed to stun them. Separately, seasonings such as minced ginger, mashed garlic, ground pepper, white sugar, small-grind sesame oil, yellow wine, and soy sauce are prepared. Diners pick up the live shrimp and dip them in the seasonings. The meat is tender and the flavor is fresh, offering a unique taste…
The main ingredients of Dragon and Phoenix Legs are shredded chicken and shrimp. The mixed shredded chicken and shrimp are evenly spread on pork caul fat, wrapped into the shape of chicken legs, then deep-fried in oil heated to 70% temperature until cooked. This dish has a golden color, a crispy exterior and tender interior. 【Features】: Beautifully shaped, with a brownish-yellow hue, crispy outside and tender inside, and a savory, salty flavor. 【Ingredients】: …
Take three packages (pieces) of small box tofu, cut each package into four pieces, place them in a colander to drain the water, then gently slide them into a wok of oil heated to 70–80% hot. Deep-fry until all sides are golden brown, then remove. Next, hollow out the center of the tofu, place the mixed minced meat filling inside the hollowed-out section, and embed the shrimp on top of the meat filling. Fry them again in the wok, then remove and place them in the pot. Add mushrooms, bamboo slices, and seasonings, and simmer over low heat. When ready to serve, add some starch slurry and sesame oil, arrange neatly on a plate, and sprinkle with some green peas. The red and green contrast with the black and white, creating an attractive appearance with a fragrant aroma. Each piece of tofu resembles a rectangular mirror box, with the outer skin soft and wrinkled, golden yellow, topped with golden-white shrimp and tender white filling inside. Created in 1943 by Yingbinlou Restaurant, this dish is now best prepared at China Hotel.
Shaomai is one of Wuxi’s traditional famous snacks. It was first created in 1757. This snack is made with diced pork leg, pork lard, shepherd’s purse or tender leaves of green vegetables, mixed with seasonings to form a filling of minced vegetables and pork fat with lard (an alternative filling can be made by mixing meat broth with glutinous rice). The dough is prepared by kneading refined wheat flour with water to make wrappers that are thin at the edges and thick at the base. The filling is then wrapped inside and...
Produced in Wuxi, Jiangsu Province. The reason Wuxi honey peaches are considered top-quality among peach varieties is twofold. First, the favorable geographical conditions. Wuxi is located south of the Yangtze River and borders Taihu Lake. With its mild climate and abundant rainfall, the area provides ample water during the fruit’s growth and swelling phase—ideal conditions that contribute to tender flesh and juicy texture. Second, great emphasis is placed on variety selection and breeding. The superior “Er Bai” strain…
Huquan Yellow Wine is a specialty of Huishan District in Wuxi City, Jiangsu Province. The wine has an amber color that is crystal clear and lustrous. When the wine coats the entire tongue, one can appreciate its harmonious quality, smooth and mellow taste, refreshing coolness, and unique flavor. Wuxi rice is of high quality and was designated as imperial rice during the Ming Dynasty, with a special "Wuxi Granary" built exclusively for its storage...
The most famous snack in Huishan is undoubtedly the crispy pastry, which has a unique and amusing name: "Diamond Navel." Made from premium white flour mixed with soybean oil, stuffed with a savory salt and pepper filling, and sprinkled with sesame seeds, it is characterized as vegetarian, fragrant, rich, flaky, and moderately sweet. The "Candied Roast Slices" are made by mixing maltose with high-quality white flour, …
Tube sausage (also known as nested sausage) is made from fatty, oil-rich sections of pig intestines, also referred to as small intestines. It uses large intestines from well-fed pigs, which are soaked in hot water, then removed and seasoned with a little salt and alum. The sticky mucus on both sides of the intestines is repeatedly rinsed and cleaned. One end of the intestine is secured with a bamboo stick and folded inward to create a double or triple layer — essentially forming a "tube sausage" inside the intestine. The prepared sausages are then cut into one…
Fermented Tofu Sauce Pork was created in 1906 by Wuxi Jufengyuan, boasting a history of nearly a hundred years. As a local specialty of Wuxi, it has been deeply loved by the public. This dish has been recognized multiple times as a regional delicacy at both city and provincial levels, and was officially elevated to the status of a Chinese Famous Dish in 1999. Features: rich but not greasy, tender and flavorful. Sweet with a hint of saltiness, and a bright red color.…
Dongbeitang Town in Xishan District is widely known as a "cattle town," with a history of over 150 years in dairy cow farming and high social recognition. To date, the town has a total of 2,533 dairy cows, raised by 352 households, including 226 specialized cattle farmers who raise 2,216 cows, accounting for...
Taihu Boat Dumplings are a famous specialty of Jiangsu Province, renowned for being made from glutinous rice. They are made by wrapping various fillings in cooked glutinous rice flour, shaping them into different forms, and then steaming them. The fillings come in a variety of styles—meat or vegetable, salty or sweet. Taihu Boat Dumplings originated no later than the Ming Dynasty and were named for being served as snacks on pleasure boats on Lake Taihu. Over time, master chefs continuously refined the recipe, introducing intricate designs inspired by flowers, fruits, fish, insects, birds...
Crispy Silver Fish is a specialty dish from Wuxi, Jiangsu Province. The silver fish is a product of Taihu Lake, known for its tender, boneless flesh and delicious taste. This dish is made by coating whole silver fish in a seasoned batter and slowly deep-frying them in oil heated to 60% of its maximum temperature. The result is a crispy outer layer with tender, succulent fish inside. Silver fish is a high-protein, low-fat food, making it suitable even for those with high blood lipid levels. In traditional Chinese medicine, it is believed to have a sweet flavor and neutral nature, benefiting the spleen and stomach. It also nourishes the lungs and helps with water metabolism, making it useful for treating conditions such as weak spleen and stomach, lung deficiency cough, and general debility.
Created in 1850 by Sunji Pastry Shop in Wuxi, this cake gets its name from the season when magnolia flowers are in bloom. It is made by mixing glutinous rice flour with boiling water to form small pieces, which are then shaped into cake bases and filled with savory lard mix, red bean paste, minced pork, rose, sesame, and other fillings. The cakes are pan-fried until golden brown, featuring a crispy crust, soft and glutinous interior, and a delicious balance of sweet and savory flavors...
Tofu pudding is a traditional snack in Wuxi. It is made in a large-mouthed jar and sold while being kept warm, resulting in a tender and hot texture. When served, it is topped with cooked soy sauce, chopped scallions, seaweed, dried shrimp, minced pickled mustard tuber, sugar, and sesame oil, making it a beloved snack enjoyed by both young and old in Wuxi. (Wuxi)…
Creamy Crucian Carp was originally a famous dish served on boats in Wuxi during the early Republic of China. The preparation involves gutting, scaling, and cleaning a live crucian carp, then pan-frying it until golden brown on both sides. Next, chicken broth and cold water are added to the pan, and the mixture is brought to a boil, resulting in a milky white soup. The dish has a rich flavor without being greasy, and the fish meat is tender and delicious. (Wuxi)…
The production of Wuxi gluten balls began during the Qianlong era of the Qing Dynasty (mid-18th century) and has a history of over 230 years. The original method involved mixing sifted wheat bran with saltwater and pounding it by foot into raw gluten (also called wheat gluten). The raw gluten was then shaped into lumps and deep-fried in boiling oil to form spherical, hollow gluten balls. The term “clear-water gluten ball” emerged in the late Qing Dynasty (mid-19th century), and the first shop to hang out a sign bearing the name “Clear-Water Gluten Ball” was Ma Chengmao’s Gluten Shop on Batou Lane in Wuxi. Wuxi gluten balls are golden in color, smooth on the surface, fragrant, crispy, and delicious to eat. They are rich in vitamins and protein. When stuffed with meat filling and cooked, they take on a uniquely delightful flavor. (Wuxi)
The history of Wuxi "Meat Bones" spans over 100 years. In fact, Wuxi Meat Bones aren't really "bones" at all — they are made by braising premium meat near the rib bones along with the ribs themselves. The seasonings include fennel, soy sauce, and aged wine. During cooking, the rim of the pot must be sealed with flour, and the dish is simmered over low heat until it becomes fragrant, tender, and falling-off-the-bone. Before serving, rock sugar is added to thicken the sauce. …
They are “Chinese Mitten Crabs,” one of China’s renowned freshwater crab species. Renowned for their tender, succulent meat and rich, aromatic roe, they are truly a delicacy. Late autumn is the prime season for these large crabs, and there’s a saying: “September for female crabs (with round abdomens), October for male crabs (with pointed abdomens).” In the Wuxi area, besides steaming or boiling, crabs are also enjoyed as drunken crabs, pan-fried crabs, stir-fried crab roe, crab meat…
Some locals refer to Wuxi soup dumplings as "xiaolong mantou" and summarize their characteristics as “can be lifted without breaking the skin, can be flipped without spilling the juice, a single sip fills the mouth with savory broth, delicious yet not greasy.” The making of Wuxi soup dumplings is quite unique—the dough is not fermented, and the filling contains juicy broth. Once steamed, the wrappers are thin but intact, chewy…
Taihu Stone refers to stones sourced from Lake Taihu in Jiangsu, characterized by numerous cavities and wrinkled textures. These stones are often used to create artificial rockeries and embellish cultural landscapes such as gardens and courtyards. As an ancient saying goes: “Layered and towering, a heap of jade in solemn green. Peaks rise like immortal palms side by side, clefts part as sword gates swing wide.” It draws us into the timeless artistic realm crafted by these renowned stones. Taihu Stone is one of China’s four most famous...