Gaogou Liquor (Jinshiyuan) The famous patriotic poet of the Southern Song Dynasty, Lu You, was particularly fond of the fine liquors of Gaogou. He once left the verse “Heaven bestows the masterful brewer, earth bestows the famed spring; Gaogou’s fine liquor, truly lives up to its reputation” at the Tianquan Brewery in Gaogou. When the Tang Dynasty poet Wei Yingwu passed through Gaogou Town on his way to visit Huaguo Mountain, he was drawn by the aroma of Gaogou Liquor, drank heartily, and wrote the memorable line “In March the jars are opened, fragrance fills the town; the sweet dew, slightly cloudy, rivals the finest nectar.”
Gaogou Bundled Hoof is a traditional, premium specialty product from Gaogou, dating back to the Daoguang era of the Qing Dynasty. It is made using lean pork from the leg, blended with over twenty premium seasonings, then bundled in small pig intestine casing. Through unique processes such as soaking in aged broth, high-temperature steaming, and vacuum high-pressure sterilization, it boasts a rich soy-red color, intense umami flavor, balanced sweet-and-salty taste, tender yet not greasy meat, and a mouthwatering aftertaste...
When it comes to liquor from Lianshui, probably not many people would think of anything in particular, but mention Gaogou liquor, and anyone who enjoys baijiu is likely to know one name—Gaogou Distillery (yes, two of the three most famous local products of Lianshui come from Gaogou Town). The ancient town of Gaogou is located on the northwestern border of Lianshui, bordered by the Changhuai River to the south and leaning against the Liutang River to the north. It boasts thriving commerce and industry…
Features: Rectangular pieces, dark reddish-brown in color, tender and flavorful, with meat easily separating from the bone when prodded with chopsticks. The broth is clear, with golden duck fat floating on the surface. Each diner is served one bowl of steamed duck dumplings. Ingredients: One live duck (about 2000g), 25g rock sugar, 25g soy sauce, 30g Shaoxing wine, 5g star anise, 10g…
Winter Melon Four Delicacies; Ingredients: one tender winter melon (about 2000g), 50g soft-shell turtle meat, 25g cooked ham, 50g cooked chicken breast, 75g winter melon balls, 15g soaked dried mushrooms, 25g vegetable hearts, 25g cooked sponge cake, 50g deboned fish meat, 25g scallions, 20g ginger, 6g salt, 30g Shaoxing wine…
Dingzhuang Grand Dish, a specialty of Huaiyin, was once said to be an imperial tribute and has long been famed as Hua Tuo’s Golden Needle. Commonly known as daylily or golden needle vegetable, it belongs to the Liliaceae family and is a perennial herbaceous plant. In ancient times, it was referred to as the “daylily flower,” and has been cultivated in China for over two thousand years. According to elders, long ago, an epidemic broke out in the regions of Sanzhuang and Dingszu…
Huaiyin City in Jiangsu Province, especially counties such as Shuyang and Guanyun, are major soybean-producing areas with a wide variety of soybean dishes, among which making tofu is the most common. Every Spring Festival, every household makes several batches of tofu, and tofu dishes are indispensable on the dining table every day, continuing to be eaten through January and February. There are also many ways to cook tofu. First, the method differs from that in the city. In the countryside, tofu is made by soaking soybeans until they swell, then grinding them with a millstone. Every two turns of the millstone, six or seven soaked soybeans are poured into the hole, ground very finely. The millstone always rotates clockwise, ensuring the fiber structure of the soy milk is uniform. In the city, tofu is made by using machines to crush the soybeans into powder, then soaking the powder in a vat to turn it into slurry, which is filtered. The fiber structure of the soy milk is largely destroyed, resulting in soft but flavorless tofu. Second, the coagulation process differs. In the countryside, salt brine is first collected and then dripped to make salt coagulant. After boiling the soy milk, it is stirred with a spoon while the coagulant is added. Once the soy milk reaches a tofu curd state, it is poured into a prepared basket lined with cloth. The cloth is then tied tightly, a lid is placed on top, and something is pressed on it. Gradually, the whey drains out, and the tofu becomes both firm and tender, with the fiber structure forming tiny, invisible pores. In the city, the soy milk slurry is steamed open with steam, then coagulated with gypsum, forcibly pressed, and quickly drained. Although the tofu is soft, it is coarse. Additionally, in the city, the layer of rich oil skin on top of the boiled soy milk is skimmed off and dried into tofu skin, which is also one of the reasons affecting the taste of the tofu. Third, the cooking heat differs. When making tofu dishes in the countryside, especially pan-fried tofu, iron pots and firewood are used. The strong flame quickly firms up the outer layer of the tofu, forming a shiny yellow crust, preventing the moisture inside from escaping. This results in fragrant and tender tofu. In city households, tofu dishes are often cooked with aluminum pots and coal stoves, where the heat is weaker, making it difficult for the tofu’s outer layer to set and causing excessive moisture loss. Pan-fried tofu turns into boiled tofu, and despite the use of many seasonings, the inherent aroma of the tofu is completely lost, making it unappetizing. Fourth, the type of oil used differs. In the countryside, dishes made with tofu are mostly fried in soybean oil or peanut oil, whereas in the city, lard is commonly used. Lard is rendered from pork fat, and people tend to develop an aversion to eating pork fat, which is also one of the reasons it affects the taste. (Huaiyin)
White Soup Blackfish refers to blackfish in milk soup and is one of the traditional famous dishes of Huai'an, Jiangsu. The main ingredient of White Soup Blackfish is blackfish, a common freshwater fish favored by locals in Huai'an. Blackfish is fierce and carnivorous — when other fish see it, they “retreat three miles,” hence it is often nicknamed “General” by the people. There is also a legend that blackfish is a general of the Dragon Palace, which is why it is called “General”…
Use two jin of glutinous corn, wash it clean, and put it in a basin with water. Grind it immediately using a small water mill. Scoop about 15 corn grains at a time with a spoon, along with a small amount of water, and pour them into the mill hole. Pour quickly—every time the millstone makes a full rotation, pour again. Grind the corn into a skinless paste, letting it drip into the mill bucket. Then use a sieve to strain out the skins. Collect the corn paste and...
For a meal serving a family of five or six, use two pounds of corn placed in a slow-cooking pot. Add water to just cover the corn, then place the pot over the residual heat from cooking rice. Let it sit surrounded by the warmth for about three to four hours until the corn is fully soaked. The heat causes the corn to absorb ample moisture and become plump. Then grind it into a paste using a water mill. When grinding, scoop about ten corn grains at a time with a spoon, spacing them out...
1. Fermented Crab Fermenting crabs in sauce is the most economical and long-lasting traditional method devised by lakeside communities. It’s also an authentic local specialty. To make fermented crab, first prepare a batch of broad bean paste during the plum rain season. After the Dog Days (the hottest period of summer), seal the fermentation jar, and then open it on the Double Ninth Festival. Dig a shallow hollow in the sauce to allow soy sauce to seep out. Place cleaned crabs…
Whitebait is commonly known as flour paste fish or noodle fish; however, its other name, “sliced leftover fish,” is little known. It earned this name because of its slender shape resembling sliced raw fish. When eating whitebait, freshness is key. Freshly caught whitebait, rinsed clean, are briefly blanched in boiling water, then a few eggs are stirred in. A few pinches of oil-fried chopped scallions are sprinkled on top, followed by a few drops of cooking wine. The mix of green, white, and yellow creates…
Cattail shoots, also known as "deep cattail," "white cattail," or commonly referred to as grass sprouts, are the tender stems of the cattail plant. Those from the "Tianfei Palace" in the southwestern part of the ancient city of Huai'an are considered the most plump and delicious. Growing out of the mud yet pure white as jade, tender, fragrant, and juicy, they are hailed as the "finest bamboo shoots under heaven." Cattail shoots are abundant in spring and summer, with their peak season being late spring to early summer. …
【Lianshui Qianzhang】 Mainly produced in the areas of Nanji, Xiji, and Huangying in Lianshui County. Since the Western Han Dynasty, when Liu An, the King of Huainan, invented tofu, the method of making qianzhang has spread to northern Jiangsu. Lianshui Qianzhang is made from locally grown soybeans (Huaidou No. 1). Huaidou No. 1 was developed by the Huaiyin Agricultural Science Research Institute in the Xuhuai Region of Jiangsu Province...
The wharf lamb soup is a specialty of Matou Town in Huaiyin District, the hometown of Han Xin, the great ancient Chinese military strategist and tactician. This lamb soup is renowned for its perfectly balanced broth and meat—thick, tender, flavorful, and unforgettable—with a long history and fame both in China and abroad. As early as the Ming Dynasty, it was served as a tribute to the imperial court, gracing the tables of royal banquets, alongside Beijing’s hot pot lamb, Xinjiang’s roasted lamb, and Xi'an’s pita bread soaked in lamb soup. Together, they are hailed as the “Four Delicacies of Lamb.” The "Xiangge'er" brand wharf lamb soup follows an ancient and unique traditional recipe while incorporating the latest modern food technology. It is specially prepared under the guidance of Suo Kaibing, the seventh-generation authentic heir and master chef of wharf lamb soup, with halal slaughtering performed by an Islamic imam. The product is then vacuum-packed, undergoes high-temperature sterilization, and is meticulously refined. Made with premium ingredients, a distinctive formula, and exquisite craftsmanship, it boasts a delicious taste, nourishes both yin and yang, and is suitable for all seasons. It makes a wonderful choice for home dining, travel, or as a gift. Ingredients: premium lamb, galangal, oil, salt, five-spice. Standard code: Q/320821xew01--1997 Approval number: 320821388 Shelf life: six months Address: Matou Town, Huaiyin City, Jiangsu Province Postal code: 223345 Phone: 0517-4267018 (Huaiyin)
Beiwuji Township in Huaiyin District, northern Jiangsu, is renowned for its peanut production. The area’s unique neutral sandy loam soil gives its peanuts thin shells, plump kernels, attractive color, fragrant taste, and high oil content, making them highly popular among consumers. Fried peanuts are a distinctive traditional processing industry here. According to local chronicles, “the production technique of Beiwuji fried peanuts…”
This product is made from healthy squabs about 30 days old, delicately prepared with a variety of precious Chinese herbs and seasonings. It features a traditional yet modern flavor profile that is aromatic, tender, soft, and sweet. Using advanced modern equipment, the squabs are vacuum-sealed in aluminum foil and sterilized under high temperature and pressure. With just the right level of saltiness, they are ready to eat straight out of the bag and suitable for all ages, making them perfect for…
The Tianquan brand crystal vermicelli from Zhaoji Town is made from high-quality, pollution-free sweet potato starch sourced from the shores of Hongze Lake. It is fine, soft, snow-white, highly nutritious, resistant to overcooking, and has a smooth texture, making it highly favored by consumers. It has successively won titles such as “Huaiyin Famous Agricultural Product” and “Jiangsu Province Famous Agricultural Product.” (Huai…)
Located in Lingqiao Township, situated in the “southwestern lowland” of Huaiyin District, Lingqiao Rice benefits from its geographical advantages of being far from urban areas, having fertile soil, and being pollution-free. By selecting premium rice varieties and employing the dry-seedling nursery technique for cultivation and processing, Lingqiao Rice has gained popularity in the market for its superior quality and is deeply loved by consumers…
Huaiyin Sweet Potato Vermicelli is a specialty of Huaiyin, Huai'an, Jiangsu Province. The vermicelli is made from high-quality pure sweet potato starch sourced from Hongze Lake, refined through a 50-year traditional process. Utilizing the most advanced technology, it is produced in a fully sealed environment under dynamic computer control, containing no additives. It boasts a natural and pure taste, rich nutrition, and does not break down even after prolonged cooking...