Today in Mianbu Village, Liujizhen, over 10,000 acres of subsided land have been reclaimed through management efforts, resulting in the development of more than 8,000 acres of fresh seasonal orchards and vegetable gardens, as well as 2,500 acres of fish ponds. There are 260 aquaculture businesses, with the larger ones numbering around two to three dozen—all practicing integrated fish farming. This aquaculture industry has driven the growth of tourism and the catering business. The shimmering expanse of large-scale fish…
The Shatang chive sprouts from Tongshan are “pale yellow in color, with leaves resembling golden strips and stems like white jade.” Renowned far and wide for their fresh, delicious flavor and fragrant taste, they are considered a premium variety among all types of chive sprouts. The leaves are strap-shaped, flat, and uniformly bright golden yellow, measuring 25–30 cm in length, about two-thirds of the total length. The first and second harvests of chive sprouts...
Lianyungang’s Donghai County is known as China’s “Hometown of Crystals.” The crystals here are predominantly white, but also come in smoky, tea, yellow, pink, and purple hues. There are also “hair crystals” with hair-like inclusions, “plant crystals” resembling vegetation, and “water-bearing crystals” containing water droplets.
Golden-inlaid Jade Bamboo is a rare and precious variety of bamboo. Its uniqueness lies in the pale yellow culms, each marked with a naturally formed, light green groove at the nodes where branches and leaves sprout — these grooves are staggered along the length of the stalk. At first glance, it looks as if golden rods are inlaid with pieces of jade, giving it an elegant and charming appearance. Hence, it is referred to as “Golden-inlaid Green-jade Bamboo” in the ancient records of Haizhou. On Mount Yuntai…
Lianyungang Pueraria Powder is made by local mountain dwellers who gather wild pueraria roots from Mount Yuntai, clean and crush them, then rub and stir them in water to separate and settle the starch. The mixture is left to dry. The pueraria powder from Mount Yuntai is white and delicate, with golden specks. When mixed with warm water and prepared with boiling water, it becomes thick and semi-transparent, making one’s mouth water at the sight. Lianyungang Pueraria Powder contains…
Crab Residue Sauce is made from small sea crabs, typically miscellaneous small varieties, and serves as an excellent side dish or condiment on the dining table. The preparation method involves washing the small crabs, mashing them, then adding an appropriate amount of salt and wine, placing them in a jar, sealing, and allowing to ferment. It can be eaten directly or cooked into a soup with chopped scallions, oil, and salt, and then seasoned with chili. This way, you get the flavor of crab…
Donghai in Lianyungang is a major production area for crystals in China, yielding over 500 tons annually—accounting for half of the national output—and is known as the “Crystal Capital.” The largest crystal in China, weighing 4.36 tons, was mined here. Donghai is home to more than 300 crystal processing enterprises, earning the nickname “Crystal Products Street.” As a result, Lianyungang...
Introduction to the recipe of Chili Bean Paste. Chili Bean Paste is also a dish with distinct Xuzhou characteristics. However, unlike Braised Pork in Crispy Skin, this dish is very homely—simple to prepare, using inexpensive and easily available ingredients. Almost every household in Xuzhou knows how to make it and eats it frequently, especially in this season. Ingredients: streaky pork, radish, dried tofu, peanuts, green peas, chili…
“Gao Huang Lamb Soup” is hailed as the No. 1 lamb soup in northern Jiangsu. The broth is white and milky, fresh, clean, and delicious, with no fishy or muttony smell, not sticky or greasy, making it truly unique. The preparation of Gao Huang Lamb Soup pays meticulous attention to the selection of lamb and spices, with an emphasis on fine cooking techniques. The lamb used is from goats aged over three years, currently required to weigh at least 60 pounds of lean meat in the market...
The Lüliang Eight Bowls have a long history, and their widespread popularity is largely due to the significant influence of Chuan1 Academy in the region. In the 14th year of the Jiajing reign during the Ming Dynasty, Zhang Tang, an assistant minister of the Lüliang Flood Works Office under the Ministry of Works in Xuzhou, built an academy on Fengguan Mountain. Inspired by the phrase “The Master standing by a river said, ‘It passes on just like this, never ceasing day or night!’” from the Analects, he named the academy “Chuan1 Academy.” Over successive dynasties...
Kingji Burnt Chicken has been famous in northern Jiangsu since the Kangxi era over 300 years ago. Despite the vicissitudes of time, its broth flavor remains unchanged and has been preserved to this day. The main ingredient, the burnt chicken, is made from local free-range chicken, supplemented with more than 20 kinds of precious Chinese herbs. Based on traditional techniques and combined with modern innovative processes, it is meticulously prepared. It offers a fragrant taste with a hint of sweetness, well-balanced saltiness, appealing color, delicious flavor, and a perfect combination of tenderness and crispness…
Xuzhou Bashizi Braised Pork is one of China’s renowned local snacks and a highly distinctive dish from Xuzhou. Located at the junction of Jiangsu, Shandong, Henan, and Anhui provinces—known as the crossroads of five provinces—Xuzhou blends the flavors of Sichuan, Shandong, Cantonese, Hunan, and Huaiyang cuisines, creating a uniquely harmonious culinary atmosphere. It is a famous land of cooking and also the hometown of Peng Zu, the forefather of Chinese cuisine...
The Whole Lamb Feast is a specialty of our Heqiao Town. Although other regions also serve whole lamb dishes, our preparation method differs greatly from theirs. Moreover, it is highly nutritious and has a uniquely delicious taste. (1) "Freshness": All the lamb served in our town comes from live sheep that are slaughtered on the spot, and all live sheep undergo strict quarantine. Therefore, in terms of ingredients...
In the late Yuan and early Ming dynasties, Xuzhou, a hub connecting five provinces, flourished. With the rise of Buddhism and numerous temples, vegetarian restaurants run by monks began to appear on the streets. The Buddhist vegetarian dishes prepared in these restaurants used only plant-based ingredients and were crafted with great finesse, forming a distinctive Buddhist flavor that differed greatly from both official and folk culinary styles. Notable among them were the Heaven Blossom Banquet, Chrysanthemum Banquet, and the Eight-Vegetable Feast...
In the Haizhou Bay fishing grounds, there lives a soft-bodied creature that resembles both a mantis and a shrimp, commonly known as "Shrimp Granny" (虾婆婆). The Shrimp Granny is large and meaty, with females generally considered the best. Identifying a female is simple—just look for a white, block-style Chinese character "王" (king) on the underside of its neck. When boiled in saltwater, it is as renowned as salted shrimp. People also often clean the Shrimp Granny and…
Wang Shuyou Dripping Vinegar was created by Qing Dynasty vinegar master Wang Shuyou and first produced in the 14th year of Emperor Kangxi’s reign (1675). This vinegar boasts a rich, mellow aroma and a uniquely delightful flavor. Upon its debut, it quickly gained widespread fame, and for over 300 years, its excellent reputation has endured.
The Sea Fairy Flower, originally known as the Ribbon Flower, grows in the cloud-covered hills of Yuntai Mountain. With its slender branches, it bursts into clusters of bell-shaped blooms from late spring to early summer. The flowers start out white, gradually shifting to pink and then deep purplish-rose, creating a vibrant, multicolored spectacle along each stem — resembling an embroidered silk ribbon. It was thus named during the Song Dynasty. The imperial scholar Wang Yu admired its grace immensely. He strongly disagreed with those who compiled floral guides proclaiming crabapple blossoms as “the celestial flower among all blooms”...
Mountain Horseweed, scientifically known as "Gypsophila oldhamiana" and also called "Pink Baby's Breath," grows on pale green, round stems adorned with fleshy, lanceolate, oblong leaves that resemble field horseweed. Since it thrives in the mountains, it is commonly known as "Mountain Horseweed." In Lianyungang, the stems and leaves of Mountain Horseweed are delicious, and it has long been a part of local culinary traditions. From around Qingming Festival to early summer each year, the stems…
Red crabs are abundant in the waters off Lianyungang. Every spring marks their breeding season. During this time, the crabs are plump and meaty — some pairs weighing just one jin (about 500g), others a full jin or more per crab. Both the "oil" (the seminal fluid of male crabs) and the "yellow" (the roe of female crabs) are at their richest, making it the best time to enjoy red crabs. Eating red crabs is a unique delight — a plate of bright red, hefty crabs served alongside...
The Wintergreen Peach of Huaguoshan (also known as winter peach) mostly grows in mountainous areas at an altitude of around 500 meters. The winter peach tree is no different from ordinary peach trees, except that its flowering period is about half a month later, and the fruit is "slow to bear," not ripening until early winter. The winter peach is similar in size to a yellow peach, round with a green skin, containing less moisture, and has a fresh, sweet yet slightly sour taste with a fragrant aroma. It is easy to preserve—just place the ripe fruit in a jar filled with corn paste and seal it. When taken out during the Spring Festival, the fruit remains as vibrant in color as ever, and tastes sweet and sour, truly deserving the name "immortal peach."