Taihu White Shrimp is a famous product of Lake Taihu, commonly known as "crystal shrimp." Its shell is extremely thin, entirely transparent, and crystal-clear like jade. The meat is tender, flavorful, and highly nutritious. It can be used to prepare over a hundred dishes. The famous "drunken shrimp" is still jumping on the plate when served, and when eaten, it feels extraordinarily tender and delicious beyond compare. It enjoys a great reputation both in China and abroad. The white shrimp has a thin shell and is transparent when alive...
Braised Eel in "Crossing-the-Bridge" Style is a dish made from the aquatic product of Jiangyin—yellow eel. It has been one of the famous local dishes of Jiangyin through the dynasties, boasting a history of two to three hundred years. This dish was originally created by the family chef of Cai Shu, the magistrate of Jiangyin during the Qianlong reign of the Qing Dynasty, and was later refined, enhanced, and perfected by chefs over generations. Its origin is rooted in the following story...
Gusshan Sesame Cakes, as the name suggests, are sesame cakes produced in Gusshan Town, Jiangyin. Since they are first made every spring and their filling uses shepherd’s purse, which is also a spring plant, Gusshan Sesame Cakes are also known as Spring Cakes. The ingredients and preparation methods of Gusshan Sesame Cakes are largely similar to those of Tuo Lu Cakes. Both have flaky crusts. Their fillings are made with shepherd’s purse, …
In Jiangyin, there have traditionally been two types of round dumplings: one made by steaming or stir-frying dried glutinous rice flour and then rolling it in dry powder before shaping by hand, and the other made by sifting wet rice flour. The type made from sifted wet rice flour is commonly known as water-risen round dumplings. Compared to those shaped from dried flour, these are much easier to make and have a softer, stickier texture. Water-risen...
The Yangtze River Paddlefish, also known as "Daoji" (刀鲚) or "Maoji" (毛鲚), has fine, silvery-white scales that shimmer like silver, typically growing to around 30 centimeters in length. Females are larger than males, and their bodies are long, narrow, and flat, resembling a knife. According to the Cihai (辞海, a Chinese encyclopedia), "In spring and summer, they gather in schools and swim upstream to spawn either in the upper reaches of rivers or at river mouths, creating fishing seasons. After spawning, they return to the sea." The lower reaches of the Yangtze River from Nanjing...
Dili Biscuit, originally called Tilu Biscuit (提炉饼), earned its name because it was traditionally baked using a tilu (a type of portable stove). Later, due to the complicated process and low yield of using the tilu, the method was changed to pan-frying with a flat-bottomed pan, and thus the name was also changed to Dili Biscuit. Dili Biscuit is a famous traditional snack in Jiangyin with a history of over a hundred years. The biscuit...
Stewed eel is another classic dish from Jiangyin’s historic culinary repertoire, made with yellow eel as the main ingredient. Once cooked, the dish is crispy, tender, sweet, and savory — its unique flavor profile perfectly suits the tastes of the people of Jiangyin. It is also highly nutritious, which has made it a beloved local delicacy through the ages. The cooking method for stewed eel is as follows: Select two thick...
Jiangyin Black Du Wine is a unique variety among southern glutinous rice wines, and legend has it that it was also created by Du Kang. The wine appears pitch-black like ink, emits a rich aroma, tastes sweet without being cloying, and is known to nourish blood and strengthen the spleen after consumption. It has long been used as a tonic wine for regulating menstruation and enriching blood in postpartum women, and is ranked among the famous wines of the Jiangnan region. (Jiangyin) Black Du Wine is also known as Jiangyin Black Wine, and is said to have been created by the “Wine Sage” Du Kang…
Ma Tisi is a traditional specialty pastry from Jiangyin. It originated in the late Qing Dynasty as an imitation of a similarly named pastry from Zhenjiang, later refined in texture. The product uses premium flour and red beans as the main ingredients, with nuts added as supplementary materials, and is made by fermenting glutinous rice. It gets its name from its shape — thick around the edges and thin in the middle, resembling a horseshoe. Its characteristics include being flaky, fluffy, and soft, with excellent color, aroma...
Osmanthus Sugar Porridge is a traditional famous snack in Wuxi. Its preparation method is as follows: Wash glutinous rice thoroughly, add red dates and peas along with cold water, then boil over high heat. Once the glutinous rice grains begin to bloom, add sweet osmanthus and white sugar; continue cooking until the porridge reaches a thick consistency. The porridge is thick but not mushy, featuring white rice studded with red dates, an appealing color, the fragrance of osmanthus, and a deliciously sweet taste, making it very…
Jiangyin Black Du Wine is a unique variety among southern glutinous rice wines, traditionally believed to have been created by Du Kang. The wine appears pitch-black like ink, emits a richly aromatic fragrance, tastes sweet without being cloying, and is known to nourish blood and strengthen the spleen after consumption. It has long been used as a tonic for women to regulate menstruation and invigorate blood circulation postpartum, and is ranked among the renowned wines of the Jiangnan region. (Jiangyin)…
【Main Production Areas and Distribution】 The central production area is around Taihu Lake, mainly distributed in Binhu District, Huishan District, Xishan District of Wuxi City, Yixing City, Wujin District of Changzhou City, Wuzhong District and Wujiang City of Suzhou City, among others. 【Formation History】 The Taihu Lake basin had the habit of raising poultry and consuming their meat and eggs as early as the Zhou Dynasty. The Taihu Lake basin...
Taihu Mao Hong – National Famous, Special, and High-quality New Agricultural Product of the Year 2015…
The Tang Dynasty scholar Lu Chun once said: “Among all flavors from the four directions, the crab should be honored as the first.” The “crab” here refers to the crab itself. In the water towns of the Jiangnan region, there is a popular saying for selecting crabs: “In September, choose females with round bellies; in October, choose males with pointed bellies.” Crabs grow large and meaty. In the ninth lunar month, the female crabs (with round abdomens) have firm and plump roe (ovaries); in the tenth lunar month, the male crabs (with pointed abdomens) are full of rich crab fat (testes)...
“Knife fish wontons” are tricky to make mainly because of the fish bones. Some people “pound” the bones with a stick, others chop the fish into pieces and then “filter” out the bones, while most cook the fish until half-done and then “pinch” out the bones. No matter the method, the goal is to remove all the bones. The fish paste is then mixed with chopped leeks to make the filling—no MSG is added, resulting in an authentic, tender, and delicious taste. According to locals in Jiangyin...
The Chinese longsnout catfish is a premium fish species found in the Yangtze River. It is scaleless and boneless, with tender, richly flavored meat that boasts excellent texture and high nutritional value—qualities that have won it widespread popularity among consumers. Especially renowned is the "fish maw" made from its swim bladder, which enjoys fame far and wide. Since 1998, the agricultural department of Yangzhong City has been collecting wild parent fish from the Yangtze River to conduct research on artificial breeding and farming techniques, and…
In recent years, a popular local snack has been making its way through the streets and alleys of Zhenjiang — duck blood vermicelli soup. With its delicious and aromatic flavor, affordable price, and great value, it has won the hearts of people of all ages. The preparation of this soup is simple and convenient: the vermicelli is placed in a small bamboo basket, blanched in boiling duck blood broth until cooked, then the vermicelli and hot broth are ladled into a bowl...
Ingredients: Farmed pufferfish, diced lean pork belly, freshwater mussel, fresh sliced bamboo shoots, shrimp roe, scallion bundle, ginger slices, Shaoxing wine, soy sauce, soft brown sugar, salt, lard, refined broth. Preparation: Remove the pufferfish’s eyes, internal organs, and gills completely. Rinse the blood thoroughly until the water runs clear. Heat a wok over high heat, add oil, scallion bundle, and ginger slices to stir-fry until fragrant,...
Shad has silvery-white scales layered with fat, so they are not removed during cooking. There are two common ways to prepare it: steaming or braising, but steaming is preferred. The dish looks appealing, with tender and richly flavored meat that is succulent yet not greasy. Dipping it in a mixture of ginger and vinegar enhances the flavor even more. Shad is known for its delicate texture, rich fat content, delicious taste, and high nutritional value—it is one of the “Three Delicacies of the Yangtze.”…
Hairtail noodles are a specialty snack from Jiangyin City, Wuxi, Jiangsu Province. Jiangyin’s hairtail noodles are snow-white and delicate, remaining firm even after prolonged cooking. They are both chewy and incredibly delicious. When served with shredded ham, egg crepes, and a sprinkle of minced garlic leaves, they stimulate the appetite before you even take a bite—truly a culinary marvel. There's a local Jiangyin saying: “Even if the noodle broth splashes into your eyes, you’d rather take a slap than let go…”…