Shagou Sesame Oil is made from high-quality sesame seeds as raw materials. It is produced using traditional methods, with the help of a controllable rotary furnace and a new generation of stone mill clusters, and refined through high-tech filtration equipment. The entire process — from raw material processing to production techniques and hygiene standards — is under comprehensive monitoring, with all indicators meeting national standards. This product boasts a rich aroma and premium quality…
Winter peaches are one of the rare late-maturing varieties among fruits. They are named so because they ripen in winter. These peaches are fragrant, crisp, and sweet, with a hint of rock sugar flavor. They have thin skins, small pits, tender flesh, and the pit easily separates from the flesh. Juicy and delicious, freshly picked winter peaches can be brushed off of snow before eating, offering a refreshing taste that lingers on the palate and leaves a lasting impression. (Xuzhou)…
Osmanthus Hawthorn Cake is a specialty of Xuzhou, made from hawthorn berries, white sugar, and osmanthus jam. According to the Tongshan County Annals of Xuzhou: "Locals grind hawthorn fruits into pulp, mix them with maltose, and call it hawthorn cake." A poem about hawthorn cake in Volume 3 of Xuzhou Historical Materials reads: "Red as cinnabar, clear as crystal; its color resembles coral, its texture even more lustrous. The fragrance of osmanthus mingles with the tartness of the fruit, its taste evoking saliva and leaving cheeks aglow..."
Dongpo Returned Gift Meat is a traditional famous dish from Xuzhou. It is made by first cutting streaky pork ribs into large chunks, blanching and scraping them clean, then placing them in a clay pot. Various seasonings and fresh broth are added, and the mixture is first brought to a boil over high heat before simmering over low heat until tender. The resulting dish boasts a rich, savory, and aromatic flavor that lingers on the palate. It is said that Dongpo Returned Gift Meat was created by Su Dongpo...
Xuzhou Spicy Soup is a distinctive local dish in Xuzhou, commonly found in small street-side eateries around the city. It is a unique snack exclusive to Xuzhou and not available anywhere else. Originally called "Zhi Geng" (pheasant soup), it was created by Peng Zu, China’s first renowned professional chef, and has a history of over 4,000 years. Characteristics of Xuzhou Spicy Soup: delicious, with a refreshing peppery kick…
The Five-Element Vegetable Soup originated in Japan and was invented by Dr. Kazuhiko Tateshi, current director of the Japan Preventive Medical Chemistry Research Institute and a doctor of cytology. Born on June 16, 1934, in Gifu Prefecture, Japan, Dr. Tateshi dedicated his life to researching the secrets of human cells and discovered both the vegetable soup and brown rice tea. Both his father and elder brother died of cancer, and he himself developed...
Sui Ning Yuan Sweet Soy Sauce is a specialty of Suining County, Xuzhou City, Jiangsu Province. This sweet soy sauce is an essential condiment in the kitchens of Suining locals—indispensable for stir-frying, seasoning, stewing, and braising. It boasts a delicious taste and pure color, and is deeply loved by the local people. Yuan Sweet Soy Sauce is a unique product of Suining, with an amber hue, offering a savory-sweet flavor and distinctive taste that qualifies it as a premium condiment. Legend has it that during the...
The Suining White Goat is native to Suining County in Jiangsu Province. It is a breed line under the Huang-Huai White Goat, with Suining County being its primary habitat. The Suining White Goat matures sexually early, comes into heat all year round, and has a high fertility rate. Generally, female kids can conceive at just five months of age. Additionally, its hide quality is excellent, classified as Han Kou Road leather. …
Suining SanShui Pears: Introduced from abroad, these pears have now gained fame both domestically and internationally, becoming a renowned specialty of Suining. Suining is one of the most suitable regions for pear cultivation. Historically, local varieties such as “Suining Green Pear” and “Shuihu Zi” were well-known in the areas along the old course of the Yellow River. The results of the provincial fruit tree variety resource survey conducted in the 1980s showed that…
Ten-Hole Shallow-Water Lotus Root: Also known as white lotus root, it is large, plump, and has a delicate, snow-white texture. Whether served cold in a salad or stir-fried, it remains crisp, refreshing, sweet, and free of fibers. Its rarity comes from having ten holes—unique among all varieties of lotus roots. Among them, the Ten-Hole Shallow-Water Lotus Root from Yaoji is the most famous and is exported to cities such as Nanjing, Shanghai, Tianjin, Shenyang, …
Suining Sausage: A traditional food with distinctive regional characteristics from Suining, renowned across the surrounding areas of Jiangsu, Shandong, Henan, and Anhui. Made with fresh lean pork and more than ten kinds of Chinese herbal medicines using traditional craftsmanship, it boasts a unique flavor and exceptional taste. It is a pure green food, earning the reputation of "Wangji Sausage, the King of Sausages" and winning the "Jiangsu Provincial...
There’s a local saying in Suining: “Wrap salted soybeans in a pancake, and you’ll never have enough for all three meals.” Salted soybeans, also known as spicy beans, are called “lao yan dou” (old salted beans) by the locals. These old salted beans are loved by people of all ages in Suining. In the past, even ordinary families would find their appetite greatly stimulated and feel fully satisfied after just a plate of old salted beans at any meal throughout the year. The making of salted soybeans…
Original Sweet Soy Sauce is a specialty of Suining, characterized by its amber color, savory-sweet taste, and unique flavor. It is a premium condiment. Legend has it that when Emperor Qianlong traveled to the south of the Yangtze River and passed through Xiapi, he tried the sweet soy sauce and repeatedly praised it, bestowing upon it the name “Imperial Sweet Soy Sauce.” The Imperial Sweet Soy Sauce gained popularity among the people and once won the Provincial New Product Development “Golden Bull Award.” It has now evolved into group-based production...
Xiapi Tribute Vegetable, also known as moss stem, is a green food primarily made from the edible stems growing above ground. It has a crisp and tender texture, bright green color, and sweet taste, and was designated as a “tribute vegetable” during the Qing Dynasty under Emperor Qianlong. Currently, in Gupi, Suining County, there is a thousand-acre moss stem cultivation base, yielding about 100 kilograms of dried moss stem per mu annually. The product is highly popular in Hong Kong, Macau, Taiwan, and Singapore. The production method of the tribute vegetable…
Wangji Roast Chicken has been famous in northern Jiangsu since the Kangxi era over 300 years ago. Despite the passage of time, its rich broth flavor remains unchanged and continues to this day. The main ingredient, roast chicken, is made from locally raised free-range chicken, supplemented with more than 20 kinds of precious Chinese medicinal herbs. Based on traditional techniques and combined with modern innovative craftsmanship, it is exquisitely prepared. It offers a subtle sweetness within its aroma, a well-balanced saltiness, an appealing color, delicious taste, and a perfect combination of tenderness and crispiness...
Suining Water Tofu Skin, also known as Spicy Tofu Skin, is a famous dish from Xuzhou, originating in the Song Dynasty and created by local farmers. The production process is meticulous, with ingredients mainly derived from starch extracted from mung beans, sweet potatoes, or potatoes. Suining Water Tofu Skin is primarily served as a cold dish, paired with a small amount of spinach leaves, and complemented by shredded red chili peppers, mashed garlic, vinegar, sesame oil, and other seasonings, offering a unique culinary experience...
Suining tofu is widely renowned and has a long history. It is made using a unique method that has been passed down through generations, including grinding soybeans with a stone mill, filtering the juice with a cloth, boiling it in an iron pot, and coagulating it with brine. It is reported that local chefs can create over 20 kinds of fast food delicacies and soups using tofu as the main ingredient, showcasing distinctive regional flavors. In particular, plain-boiled Suining tofu is especially...
Fengxian asparagus is a specialty of Fengxian County, Xuzhou City, Jiangsu Province. The tender shoots are fine in texture and tender in flesh, with strong palatability. The white asparagus is straight, smooth, and snow-white, while the green asparagus is uniform and vividly green. It is highly nutritious, with nutritional content significantly higher than that of ordinary vegetables, and has medicinal value in helping to prevent cancer, cardiovascular diseases, and other illnesses. It is ranked among the world's top ten famous vegetables. The cultivation of asparagus in Fengxian began in…
Fengxian Yam is a specialty of Fengxian County, Xuzhou City, Jiangsu Province. Known for its large tubers, Fengxian Yam is sold in over 20 major and medium-sized cities across China, holding a domestic market share of up to 60%. It is also exported to Japan and Southeast Asia, accounting for 40% of exports, making it a nationally renowned specialty product. Fengxian is part of the Yellow River alluvial plain, where the soil...
Fengxian White Crisp Pear is a specialty of Fengxian County, Xuzhou City, Jiangsu Province. The pear has a light golden-yellow skin that is smooth with a waxy sheen; its flesh is snow-white like jade, crisp and refreshing, intensely sweet like honey, and boasts a pure flavor. It is also characterized by its thin skin, juicy texture, tender enough to burst with a light touch, instantly crisp upon biting, and leaves no residue when dropped. Fengxian White Crisp Pear is another leading...