Crispy Eel by the Lake, also known as exploded eel, is made by deep-frying shredded eel twice. It has a dark soy-sauce brown color with a glossy sheen, and a flavor that is sweet with a hint of salt, crispy and pleasant to the taste. Liangxi Crispy Eel has a history of over 100 years in Wuxi and is considered the pearl among the city’s cold appetizer dishes. …
Xishengyuan Wonton Shop is a well-known traditional specialty dim sum restaurant in Wuxi. It offers a variety of dishes including Wuxi soup dumplings and wontons. Wuxi soup dumplings are priced at four yuan per serving, with four pieces per serving; a basket of ten costs ten yuan, totaling ten pieces; you can also buy raw Wuxi soup dumplings to take home, priced at thirty yuan per basket, containing thirty pieces. The dumplings are quite large, with relatively thin wrappers and generous filling…
"Longevity Vegetable," also known as "Braised Shiitake Mushrooms," was originally a famous dish from the imperial court of the Ming Dynasty before spreading to the general public. Shiitake mushrooms are considered top-tier among edible fungi and are often hailed as the "Queen of Mushrooms." They contain over 30 types of enzymes and 18 different amino acids. Of the eight essential amino acids required by the human body, shiitake mushrooms contain seven. Every 100 grams of dried shiitake mushrooms contains 13 grams of protein, along with various other nutrients. As a delicious dish, it has been celebrated since the Warring States period, with records in the "Lüshi Chunqiu" stating, "The most delicious flavors come from the mushrooms of Yue and Lu." By the Ming Dynasty, shiitake had become a renowned "Longevity Vegetable" in the imperial court. Legend has it that when the Ming Dynasty established its capital in Jinling (present-day Nanjing), the region suffered a severe drought. Emperor Taizu Zhu Yuanzhang prayed for rain and led the court in a vegetarian fast for months, leaving him with poor appetite. At this time, his military strategist Liu Bowen returned to Nanjing from Longquan County in Zhejiang and specially prepared a dish called "Braised Shiitake" using the famous shiitake mushrooms from his hometown. He soaked the mushrooms, seasoned them, and served the delicious dish to Zhu Yuanzhang. Before even taking a bite, the emperor was greeted by an enticing aroma. Upon tasting, he found the dish richly fragrant, tender, and exceptionally delicious, repeatedly praising it as an uncommon delicacy. He then asked Liu Bowen, "Why is this dish so flavorful, and where does this ingredient come from?" Liu Bowen explained the unique qualities of Longquan shiitake mushrooms and shared the ancient tale from Qingyuan, Zhejiang, about a girl named Xianggu who survived on shiitake mushrooms during hardship. The legend tells of a girl named Xianggu who fled to the mountains to escape persecution by a greedy landlord. She fainted from hunger but woke up and ate the wild shiitake mushrooms growing there. Not only did she regain her health, but she later lived to be over 100 years old. From then on, Zhu Yuanzhang frequently enjoyed the dish in the palace and even named it the "Longevity Vegetable." During the Qing Dynasty, it was also served as a treasured dish in the imperial kitchen. In the "Manchu-Han Imperial Feast" of the Qianlong era, dishes such as "Mushroom Duck" and "Stir-fried Shiitake" appeared, though their preparation methods and ingredients had evolved, often combining shiitake with bamboo shoots or poultry and meat.
Wuxi is a base for silk weaving in China. In the 1920s and 1930s, Wuxi led the nation in silk reeling production and was renowned both domestically and internationally as the “Silk Capital.” The sericulture industry in Wuxi originated when King Tai of Wu established his capital in Meili during the late Shang Dynasty, and it flourished in rural areas from the Ming and Qing dynasties onward. Modern silk reeling in Wuxi gained fame both at home and abroad. Wuxi silk is elegant and graceful, simple and dignified, luxurious and splendid, with a wide range of fabrics to suit various needs.
Taihu Lake Pearls of Wuxi are artificially cultivated freshwater pearls. They are large in size, high in quality, pure in color, naturally lustrous, crystal clear, perfectly round, and dazzlingly radiant. On the international market, they enjoy the reputation of being "the finest pearls under heaven from Taihu Lake in Wuxi." Empress Dowager Cixi of the Qing Dynasty once praised them, saying, "Neither Eastern pearls nor Southern treasures can compare to the freshwater pearls of Taihu Lake." Pearls are not only premium materials for making high-end…
Shaomai is one of Wuxi's traditional famous snacks. It was first created in 1757. This snack uses pork leg meat, pork lard, shepherd’s purse or tender leaves from green vegetables, mixed with seasonings to make a filling of minced vegetables and pork lard (alternatively, a filling can be made using meat juice mixed with glutinous rice). The wrapper is made from refined wheat flour mixed with water, resulting in a thin edge and a thick base. The filling is then wrapped inside and...
Meigong Cake is a traditional famous snack from Wuxi, created in 1932. It uses refined white flour, cooked lard, and water to make the flaky pastry dough. Various fillings such as fresh meat, red bean paste, date paste, pepper salt, sesame, rose, scallion oil, southern ham, and dried shrimp are individually wrapped into the flaky dough. The bottom is baked with large charcoal pieces, while the top is heated with a white coal stove. …
Begonia Cake, created during the Qing Dynasty, got its name because the cake is shaped like a begonia flower. Over time, it has become one of the signature snacks of Wuxi. The cake is made by mixing flour and yeast powder with cold water into a paste. A small amount of water-oil mixture is brushed inside special molds, then the batter is poured in and filled with sweet red bean paste, fresh meat, or preserved vegetable lard filling. The surface is covered with another layer of batter, topped with sugar-coated lard cubes, shredded red and green melon, and more. A iron plate sprinkled with white sugar is placed on top, and the cake is baked on a coal stove until golden and cooked through. Begonia Cake is sweet, fragrant, and delicious—best enjoyed while hot. (Wuxi)
Scallion pancake is a seasonal snack from Wuxi. It is made with lard, tender cracklings, scallions, salt, and sugar as the filling, wrapped in fermented dough, pressed into a round shape on a round plate, and then pan-fried in a flat-bottomed pan until golden brown. Adding an egg makes it even better. The pancake is large and thin, crispy and fragrant, with a savory-sweet flavor that is especially delicious—it’s a popular seasonal treat in spring...
Braised Fish Head Soup features a large flower carp fish head, cooked slowly in a local specialty purple clay pot over low heat, seasoned with Chinese herbs and other spices. The result is a flavorful, tender, and delicious soup...
Cuisine: Jiangsu cuisine
Wuxi soup dumplings are renowned across Shanghai, Nanjing, and Hangzhou for their thin wrappers and rich filling, making them a traditional Wuxi delicacy with a history of over a hundred years. Made from premium flour and crafted with carefully selected ingredients, they are steamed in small bamboo baskets and feature a southern Chinese flavor. They are known for not breaking when lifted, not leaking when flipped, and releasing a burst of savory juice with every bite — delicious, rich-tasting yet not greasy. The dumplings have tightly fermented, ultra-thin skins, generous fillings, and abundant broth, all contributing to their fresh, tender, and aromatic taste. In autumn and winter, cooked crab roe oil is added to the filling, creating the famous "Crab Roe Soup Dumplings," which are exceptionally tasty. These dumplings can be enjoyed on the spot or given as thoughtful gifts to family and friends.
The Taihu Lake in Wuxi is abundant with large green-shelled shrimp, known for their thick shells and plump meat. In 1920, Jufengyuan Restaurant adapted to the needs of tourists by selecting large, fresh shrimp, extracting the meat, and stir-frying it plainly. This dish was categorized as a high-end stir-fry and was generally served at banquets. Stir-fried Large Shrimp (also known as Stir-fried Large Shrimp Meat) should use two and a half pounds of fresh, clean green-shelled shrimp. The heads are removed...
Yixing ceramics have a history of four to five thousand years, among which purple clay pottery is the most distinctive. With its unique shapes, exquisite craftsmanship, classic colors, and excellent practical functionality, it enjoys a high reputation both in China and abroad. There are thousands of varieties of purple clay pottery, including teapots, cups, bottles, and flowerpots. Among them, purple clay teapots not only possess high artistic value,…
Yixing purple clay pottery originated in the Song Dynasty. By the Yuan Dynasty, the firing techniques of purple clay pottery had gradually matured, and inscriptions and carvings began to appear on the vessels. In the mid-Ming Dynasty, Yixing purple clay teaware became extremely popular and was hailed as the finest among all types of teaware. During the Qing Dynasty, the craftsmanship of Yixing purple clay pottery became even more refined, introducing a new style that incorporated seal carving, calligraphy, and painting as decorative elements...
Yixing has 180,000 mu of moso bamboo forests, yielding several million dan of bamboo shoots every year. Compared to those from Jiangxi and Fujian, Yixing's bamboo shoots are more tender, delicious, and have less astringency. Rich in various nutrients and dietary fiber, they are easy to digest and beneficial for the stomach and intestines. In addition to being eaten fresh, Yixing bamboo shoots can also be dried into sun-dried shoots, made into tube shoots, or canned.…
The waters of Ge Lake are unpolluted and remain lively. The crabs have clean blue shells, are plump, fragrant, and delicious.…
Yixing is China’s renowned Pottery Capital, with a history of ceramic production spanning over 5,000 years. Yixing ceramics have long been celebrated both in China and abroad for their exquisite craftsmanship, rich traditions, diverse shapes, and elegant decorations. The China Yixing Ceramics Museum, hailed as a hall of excellence in ceramic art, houses a collection of more than 8,000 fine ceramic pieces and is one of China’s…
In recent years, Yixing has actively guided farmers to develop diversified operations. By establishing professional associations, setting up demonstration planting bases, cultivating key specialized households, and introducing over 10 high-yield, high-quality new varieties from Japan, the United States, and other countries, the strawberry planting area has been increasing year by year. Both the quality and economic returns have significantly improved, making Yixing a well-known “strawberry town” in southern Jiangsu. Last year, the sales revenue of Yixing strawberries reached 50 million yuan, with an average yield of nearly 2,000 kilograms per mu, and the highest per-mu income exceeding 20,000 yuan. The per capita net income of strawberry growers reached 18,500 yuan, doubling the annual per capita net income of farmers in the city. Farmers in Fufeng Village, Fangqiao Town, who grow greenhouse strawberries, earn an average income of 12,000 yuan per mu. This not only enabled them to achieve prosperity but also led a large number of surrounding farmers to develop strawberry cultivation, forming a specialized strawberry-growing village.
This Qing Dynasty tribute crispy candy is a popular tea-time snack. Made from refined white sugar, shelled sesame seeds, specially prepared maltose, and premium flour, it undergoes over ten meticulous processes including roasting the sand, crushing the ingredients, and layering the flakiness. It boasts fragrant aroma, rich flavor, crisp texture, and a refreshing taste. …