Huyu Bayberries are a specialty of Huyu Town, Yixing, Wuxi, Jiangsu Province. The town has over 12,000 mu of bayberry orchards, with more than 8,000 mu currently in production, yielding approximately 8,000 tons annually — making it the largest bayberry-producing area in southern Jiangsu. In recent years, with the continuous development of the bayberry industry, the town has formed multiple bayberry-specialized villages led by Dong...
Heqiao Dried Tofu is a specialty of Heqiao Town, Yixing City, Wuxi, Jiangsu Province. With a long history, Heqiao Dried Tofu is known for being salty without being astringent, sweet without being cloying, and fragrant without being overwhelming. When chewed slowly, it offers a rich aroma, sweetness, and a savory taste that seems endless. It is one of Yixing’s long-renowned specialties, with a history said to span over 130 years...
Gaocheng Sow Pork is a specialty dish from Gaocheng Town, Yixing City, Wuxi, Jiangsu Province. The pork from sows in Gaocheng, Yixing, boasts vibrant color, rich meat aroma, delicious taste, and a uniquely crunchy skin — making it a popular dish to enjoy with alcohol as well as an excellent gift for family and friends. The tradition of braised sow (female pig) pork from Gaocheng has a long history. It originated from the Chen family in Taoyuan Village, Gaocheng Town, Yixing City, and has been around for over…
Yixing has nearly 10,000 hectares of crab farming area, and there are many farms with yields exceeding 100 kilograms per mu. In towns such as Guanlin, Gaocheng, and Xinjian in the city, crab farming has become an important source of income for local farmers to achieve prosperity. It is understood that products with geographical indication certification trademarks generally sell at higher average prices than similar products, yielding significant economic benefits. “…
Yangxian Snow Sprout tea is a renowned specialty from the Yangxian Scenic Area in the southern part of Yixing, Jiangsu Province. Yixing City is located at the southernmost tip of Jiangsu, bordering Taihu Lake to the east, neighboring Changxing in Zhejiang and Guangde in Anhui to the south, connecting to Liyang to the west, and adjacent to Wujin to the north. With convenient transportation and a well-developed economy, it is the main production site of China’s purple clay teapots. The Ding Shan ceramics are world-renowned, and historically…
Shushan Pottery is a renowned specialty of Wuxi, Jiangsu. Yixing is famous both in China and abroad for its pottery and purple clay ware. The Dingshu Town in Yixing is known as the “Pottery Capital of China,” with a history of pottery-making that dates back 5,000 years. The so-called “Five Golden Flowers”—purple clay ware, celadon, Jun-style pottery, painted pottery, and fine pottery—are celebrated both domestically and internationally. Overseas, celadon is referred to as the “Sapphire of the East,”…
Bamboo shoots have long been regarded as a "delicacy among vegetables" in China. Nutritionally, many used to believe that although bamboo shoots are delicious, they lack nutritional value, with some even claiming that "eating a meal of bamboo shoots burns off three days' worth of fat." This belief is inaccurate. In fact, bamboo shoots are rich in protein, amino acids, fats, carbohydrates...
Legend: Maudgalyayana’s mother suffered in the realm of hungry ghosts in the eighteenth level of hell. After Maudgalyayana attained enlightenment through cultivation, he went through great lengths to gain permission to visit his mother in hell. However, every time he prepared food for her, it was snatched away by the hungry ghosts and jailers along the way. Desperate to provide his starving mother with a full meal, Maudgalyayana tried everything he could think of but to no avail, often wandering the mountains in frustration…
Made with Dapu’s specialty “Fragrant Stalk Taro,” fresh lotus root, osmanthus honey, and a touch of red rice blood glutinous rice. It’s truly a seasonal delicacy. It’s said that in the 1960s, when Chairman Liu Shaoqi inspected the Jiangnan region, Yixing specially sent Fragrant Stalk Taro and Fragrant Stalk Glutinous Rice, which received high praise. …
The clear soup tofu pudding at Yixing’s South Gate is served from a shoulder pole, with bowls and utensils that date back to the Ming Dynasty. Hot tofu pudding is drizzled with hot soy sauce, sprinkled with dried shrimp and minced garlic, and eaten right on the street—truly unforgettable.…
Following the explosive popularity of Wuxi Yangshan peaches in both domestic and international markets, strings of deep purple, emerald green Wuxi-grown grapes have also made their “sweet” debut this late summer to early autumn season along the shores of Taihu Lake. With over 20,000 acres cultivated, these plump, honey-sweet yet pleasantly tangy grapes have won widespread acclaim in the market. Local agricultural experts believe that...
Square Cake is a famous snack from Wuxi. In 1943, Wang Yuqing, a chef from "Liufangzhai" at Chong'an Temple, adapted it from Huzhou's large square cake. The cake is made using a specially designed square wooden mold. Cake flour is sifted into the mold to form indentations, into which various fillings such as fresh meat, red bean paste, and vegetable lard are placed. Another layer of cake flour is then sifted on top, leveled, …
Wuxi Xiao Long Buns are a traditional and famous snack from Wuxi with a history of over a hundred years. Made from high-quality flour and carefully selected ingredients, they are steamed in small bamboo baskets and feature a southern Chinese flavor. These buns are known for their thin, resilient skins that don’t break when picked up, bottoms that don’t leak when flipped, and rich, flavorful juices that burst into your mouth with one sip. They are juicy, tender, and delicious without being greasy. In autumn and winter, the filling…
Also known as the Taihu sharp-snout bream, it is a high-quality economic fish from the Taihu Lake region. Its flesh is white, tender, and delicious. It can be caught all year round, but the quality is best during the rice planting season. In ancient times, it was called “Shili Bai” and praised for being “as silvery as jade and the most delicious of its time.” The best way to prepare it is by stewing it lightly, though it can also be pan-fried. (Wuxi) Taihu Whitefish…
Produced in the Mashan area and along the shores of Taihu Lake. Renowned for its high yield, excellent quality, soft and glutinous texture, delicate taste, and sweet flavor. Mashan taro is rich in vitamins and minerals, and offers medicinal benefits such as clearing heat, resolving phlegm, reducing swelling and pain, and promoting bowel movements. During the Mid-Autumn Festival, when families gather and friends visit, enjoying osmanthus-sugar taro is a...
Fried tofu slices are a traditional snack from Wuxi. Firm tofu is cut into 1-cm thick slices, fried individually in oil until golden brown, then placed in a bowl and torn into pieces using scissors. The pieces are then topped with cooked soy sauce, sweet bean paste, minced scallions, minced ginger, sugar, and other seasonings before serving. This snack is aromatic, crispy on the outside and tender on the inside, and is very popular among locals. (Wuxi)…
Taihu Lake in Wuxi boasts vast waters and abundant aquatic resources. The lake’s “Taihu silverfish, Taihu white shrimp, and Meiqi fish (anchovy)” are known as the Three Treasures of Taihu Lake. Particularly popular among domestic and international visitors is the Taihu silverfish — sleek, scaleless, crystal-clear, and as white as silver (Wuxi)…
The shredded radish pancake is a popular snack from Wuxi. To make it, wash and shred the radish, then lightly salt it to slightly pickle before squeezing out the excess moisture. Mix in minced scallions. Separately, mix flour with cold water to form a paste-like batter. Using an oval-shaped mold made of tinplate, spread a layer of batter at the bottom, add the shredded radish, cover with more batter, and then fry it in oil…
“Wuxi Braised Liver in Sauce” has a long history and a rich, enduring flavor. It is commonly enjoyed as a festive dish in the Wuxi region. Ingredients: 5 kg of fresh pig small intestines and pig liver, spice packet (star anise, cinnamon, cloves) 40 g, ginger 40 g, sugar 125 g, soy sauce 400 g, yellow wine 150 g, saltpeter water, …
During the Hongwu era of the Ming Dynasty, ten thousand jin (approximately 5 metric tons) of whitebait were presented as an annual tribute, hence whitebait is also known as tribute fish. The flesh of Taihu whitebait is tender, delicious, and rich in nutrients. Its soft bones and roe contain high levels of calcium. A small portion of the whitebait produced in Taihu Lake is supplied to the market, while most is dried and sold elsewhere, or processed into grilled whitebait, surimi, and canned products. Taihu Lake produces...