Hundred Flowers Wine is a famous specialty liquor from Zhenjiang, known for its complex flavors that include sour, sweet, bitter, and spicy notes. It is brewed using glutinous rice, finely crafted wheat-based koji, and nearly a hundred varieties of wildflowers. The wine has a deep yellow hue, a fragrant aroma, and a richly aromatic taste. With a relatively high sugar content and low alcohol level, it helps to invigorate blood circulation, nourish vitality, warm the stomach, and ward off cold. It is considered a tonic particularly suited for the elderly. …
The screen panel is made of high-quality white marble and is finely crafted. First, the stone is sliced and polished into various shaped jade pieces, then painted with different patterns, and finally mounted on an exquisitely crafted wooden frame. The panels often feature landscapes, figures of ladies, and motifs of flowers, birds, insects, and fish. The designs are elegant, classic, simple, and natural. When used to decorate halls, they lend an air of refinement and luxury...
Zhenjiang produces a wide variety of machine-embroidered items, featuring designs of graceful ladies, picturesque landscapes, lifelike birds and beasts, and colorful exotic flowers and plants. The style is elegant and tasteful. Exquisitely crafted hats, capes, and cushion covers, with their innovative designs and fine workmanship, are popular both at home and abroad.…
Dingzhuang Grapes are one of the famous specialties of Jurong, produced in Dingzhuang Village, Maoshan Town, Jurong City. With their rich sweetness, fresh flavor, and absence of astringency or sourness, these grapes are the pride of Dingzhuang and were once served at a banquet in Beijing. Dingzhuang Grapes come from a revolutionary base area, a national 4A-level scenic spot, and a Taoist sacred land—Maoshan Town, Jurong City, Jiangsu Province, nestled at the foot of...
Kites — Danyang kites enjoy a certain reputation in the Jiangnan region. Originating from the Spring and Autumn and Warring States periods, they have been popular in China and around the world for over two thousand years. In recent years, their ornamental and artistic value has gained increasing recognition worldwide. Mr. Li Suolin, a senior primary school teacher, not only makes colorful kites himself but also…
“Southern New Feng wine, Eastern Hill maidens’ song.” This famous line was penned by the Tang Dynasty poet Li Bai during his travels in the south of China. The so-called “New Feng wine” is the ancient name for what is known today as Danyang Yellow Rice Wine. A type of rice wine, Danyang Yellow Rice Wine has long been celebrated for its fame, rivaling that of Shaoxing Wine from Zhejiang. For thousands of years, its reputation has remained undimmed. It boasts a bright, clear luster, a richly fragrant aroma...
“Deep-fried stinky tofu” is a signature delicacy of Danyang with a long history. Once you try it, you’ll often find it hard to resist. The tofu is made by pressing bean curd, then soaking it in brine from fermented amaranth stems to create stinky tofu. After deep-frying, it turns a golden yellow, crispy on the outside and soft on the inside, with a unique aroma. It is scooped out and served on a plate, typically eaten with a dash of chili powder and a dip in vinegar. Though its name may not sound appealing…
Barley porridge is actually a local specialty, almost indispensable at the breakfast table of every household. The preparation of this barley porridge is quite particular. Barley flour is made by grinding either barley or naked barley. When making the porridge, take a bowl of water and mix in two small spoonfuls of barley flour until smooth. Once the plain white porridge comes to a boil, stir it continuously with a spoon while slowly pouring in the mixture. Then use a knife…
This wine has been famous throughout history. According to records, before the Northern Wei Emperor Xiaowen launched his southern campaign, he bid farewell to General Liu Zao, agreeing to entertain the people with "Qu’e’s wine" upon their victorious reunion. Qu’e is present-day Danyang, hence Danyang Fenggang Wine was historically known as “Qu’e Wine.” It is made from high-quality local glutinous rice—large, even, white, sticky, and aromatic in flavor. The production requires the use of sweet-tasting Yuru Spring water, rich in various mineral salts, along with a specially prepared brewing starter. Through low-temperature saccharification and fermentation, when the sugar level peaks, over 50-proof Xiaoqu rice wine is added, after which the vat is immediately and tightly sealed. After a certain period of fermentation, 60% of the refined liquid is extracted, then pressed. These two components are blended in proportion, bottled, and tightly sealed for storage for 2–3 years before completion. The wine is dark red and bright in color, with a rich aroma and delicious, fresh taste. It has an alcohol content of 40% and a sugar content of over 28%, with a total acidity of 0.3%.
Produced in Danyang, Jiangsu. It is a full-silk woven fabric, using an 8-harness satin weave as the base with warp pile for patterning. The finished product features a satin ground with raised pile that resembles relief carving and offers elasticity. It evolved from the famous Yuan Dynasty "zhang mian li" sheared pile fabric. Its production process is complex and entirely handmade. The pile warp uses a four-warp binding method…
Zhenjiang Small Stone-Ground Sesame Oil has long been famous both at home and abroad for its crystal-clear transparency, purity, and vibrant color. This product is made from carefully selected ingredients with an emphasis on traditional craftsmanship. It is produced using a traditional stone mill and undergoes multiple processes including impurity removal, washing, steaming and roasting, grinding into paste, sedimentation, and filtration. The resulting sesame oil has consistently ranked at the top in various quality evaluations. In March 1985…
By Qianshui The dumplings arrived, neatly placed in small steamer baskets, demurely emitting wisps of steam. They looked somewhat flat and limp, as if they’d dozed off in the steamer and hadn’t quite woken up yet. Their posture was certainly not dainty—nothing like a beauty napping in spring—but they did exude a kind of lazy charm, like a plump auntie fanning herself with a palm-leaf fan in the dog days of summer, lounging in a bamboo recliner under the shade of a tree for an afternoon nap.
After the Double Ninth Festival, walking through the streets and alleys of Zhenjiang, one can easily catch the rich, mouthwatering aroma wafting through the air. Those familiar with it know that this is the scent of Dongxiang lamb. Every autumn and winter, eating lamb and drinking lamb soup becomes a popular culinary trend among locals. Star-rated restaurants and roadside stalls alike roll out their own versions of Dongxiang lamb feasts: braised lamb, stir-fried lamb offal, lamb soup served with Jingjiang doughnuts... attracting countless diners to indulge in some “lamby” goodness. Dongxiang lamb is a signature local delicacy of Zhenjiang, mainly produced in the towns of Dalu, Yaoqiao, and the Daguang area of Dantu District in Zhenjiang. This region lies to the east of Zhenjiang, hence known as the “Eastern Township.” The most renowned place for cooking Dongxiang lamb is Ruli, now part of Yaoqiao Town. This small market town, originally named Zhujiawei, is said to have been bestowed its current name by Emperor Qianlong himself—and the reason behind Qianlong’s naming honor stems directly from Dongxiang lamb.
One year, Emperor Yang of Sui traveled with his imperial concubines by dragon boat from Yangzhou City, heading to Hangzhou via the Grand Canal. As the dragon boat approached Xinfeng, the concubine suddenly experienced a sore back and waist, unable to straighten up. It was likely that she had caught a chill while stepping out of the cabin to admire the view of the Yangtze River as the boat crossed the river. Emperor Yang asked his accompanying ministers if there were any towns ahead...
Baoyan has many local specialties, and fragrant dried tofu is one of the traditional ones. It is a traditional product of Baoyan Wanyuan Sauce Garden, known for being affordable yet high-quality. There are both square and round varieties, dark in color with a yellowish tint, glossy in appearance, tough in texture, with moderate saltiness and a delicious aroma. It is an excellent choice for direct consumption or as an ingredient in cooking. The production of Baoyan Fragrant Dried Tofu is meticulous, with the main ingredients...
Baihua Wine is a famous liquor from Zhenjiang, known for its sweet, fragrant taste, rich body, and high nutritional value. When used to braise pork, it creates an exceptionally flavorful dish. This dish uses pork belly from the center rib, which is first roasted and then simmered in a clay pot with Baihua Wine. The wine permeates the meat, giving it a golden color, tender texture, and richly aromatic taste, along with great nutritional benefits.…
Catfish is tender, fatty, fragrant, and boneless. Creamy White Sauce Catfish is cooked without soy sauce and paired with fresh spring bamboo shoots. It is first brought to a boil over high heat, then simmered over low heat. The resulting sauce is rich and thick, milky white in color, with tender, succulent fish meat that tastes delicious. Catfish caught between March and April are particularly plump and flavorful. …
Many people know that Zhenjiang has “Three Oddities”: vinegar that never goes bad, pork trotters served as a side dish, and noodles cooked with a pot lid in the pot. Pot cover noodles are one of these three oddities. As for pot cover noodles, the people of Zhenjiang…
“Zhenjiang Preserved Meat,” also known as “Crystal Preserved Meat” or “Crystal Preserved Pig’s Trotter,” is a famous and renowned dish from Zhenjiang. It is said that over three hundred years ago, there was a small tavern run by a husband and wife on Jiuhai Street in Zhenjiang. One day, the owner bought four pig trotters planning to eat them in a few days. Worried they might spoil, he decided to preserve them with salt. But what he never expected was that his wife…
Origin: Zhenjiang, Jiangsu Province, China. Process: Wash and dry thin-skinned, tender white radishes, then cut them vertically into halves. Layer them in a jar, sprinkling salt evenly—less at the bottom, more at the top. Once the jar is full, cover it with a bamboo mat and wooden stick, then press down with stones. For the next 2–3 days, turn the contents of the jar twice daily. Twenty pounds of fresh radishes yield a certain amount of salted radish...