Crayfish, scientifically known as Procambarus clarkii, are also called red swamp crayfish or freshwater crayfish. They belong to the arthropod family and, along with true lobsters, spiny lobsters, crabs, river shrimp, and prawns, are classified under the crustacean group. In China, crayfish are mainly found in the middle and lower reaches of the Yangtze River, including Jiangsu, Hubei, Jiangxi, and Anhui provinces, where they inhabit rivers,...
Hongze Lake Horse Crucian Carp is a premium economic fish, with a silvery-gray body, white back and belly, and irregular black spots on its sides. Nutritional value: Adult fish primarily feed on shrimp and small mollusks, making them extremely high in protein. They are said to improve eyesight and nourish the brain, with delicate, tender flesh and a delicious taste. Cooking methods: After thawing in lukewarm water,…
Hongze water chestnuts are a specialty of Hongze, Huai'an, Jiangsu. In recent years, while consolidating traditional agriculture, Hongze has vigorously developed local specialty agriculture, forming a distinctive agricultural structure with comprehensive competitive advantages. Local farmers cultivate aquatic produce such as water chestnuts and gorgon fruit in pond wetlands to increase their income.…
Hongze oyster mushrooms are a specialty of Hongze in Huai'an, Jiangsu Province. Oyster mushrooms are rich in nutrients, containing 20–23 grams of protein per 100 grams of dried product. They also have a complete range of amino acids and are very high in mineral content, featuring a full variety of amino acids. Experiments have shown that oyster mushrooms have life-extending benefits for humans, surpassing those of both animal and plant-based foods. Nutritional composition...
Hongze Grass Chicken is a specialty of Hongze in Huai'an, Jiangsu Province. The chicken meat is tender, flavorful, and suitable for various cooking methods. It is also nutritious and has health-nourishing benefits. The chicken is not only good for stir-frying and making soup but is also well-suited for cold dishes and salads. Every part of the chicken is edible and offers rich nutritional value...
Pure natural lotus root starch that clears heat and cools blood, enriches blood and promotes tissue regeneration, beautifies and nourishes skin, benefits stomach and spleen, and nourishes blood. No additives. Benefits of lotus root starch: Fresh lotus root tastes sweet, has a neutral nature, can be eaten raw or cooked, and is used to treat thirst due to heat, disperse blood stasis, and promote tissue regeneration. Cooked lotus root is warm in nature and sweet in taste, beneficial for strengthening stomach and spleen, enriching blood, stopping diarrhea, and treating lung heat cough, restlessness and thirst...
“Live Fish Pancakes,” known among fishermen as “Small Fish Pancake Collapse,” is a unique and renowned dish created by fishermen on Hongze Lake through long-term life on the water, drawing from various lake-influenced eating habits. The origins of “Small Fish Pancake Collapse” date back to ancient times and it has long enjoyed a great reputation. Legend has it that in his childhood, the Ming Dynasty’s founding emperor Zhu Yuanzhang, during years of famine and hardship…
Hongze lotus root is a specialty of Hongze in Huai'an, Jiangsu Province. Lotus root, also known simply as “root” or “ou” (藕), belongs to the water lily family. It is slightly sweet and crispy, suitable for both raw consumption and cooking, and is highly valued for its medicinal properties. Virtually every part of the plant — roots, leaves, flowers, stems, and fruits — is considered precious, all of which can be used for nourishment or medicine. Lotus root powder can aid digestion, relieve diarrhea, stimulate appetite, clear heat, nourish the body, and help prevent internal bleeding. It is an excellent liquid food and tonic for women, children, the elderly, and those in weak health. Lotus root is originally from India but was later introduced to China.
Also known as nodular turnip or mustard root tuber. Produced in Huai'an, Jiangsu. First, select turnips weighing over half a pound with neat and attractive shapes as raw materials, then peel off their outer skin. Stack the peeled turnips neatly and cover them with mats. After five to seven days, place them in a vat to “freshen” (soak). During the soaking period, pound them once daily with a wooden mallet. After three to four days, in…
Chrysanthemum greens are one of the traditional specialty vegetables of Jiangsu Province. Also known as "chrysanthemum leaves," they are a perennial herbaceous vegetable that can also be grown as an annual. They are named for their resemblance to wild chrysanthemums. In Jiangsu, chrysanthemum greens have been cultivated and consumed as a vegetable by locals for over 100 years. Legend has it that in the third year of the Tongzhi reign during the Qing Dynasty (1864 AD), when Zeng Guofan led Qing troops in battle against the Taiping Army and the city of Nanjing (then called Tianjing) was under siege with dwindling supplies, residents turned to wild vegetables for sustenance. They discovered that the tender stems and leaves of chrysanthemum greens were fragrant and delicious, and later began cultivating them. The plant grows to a height of 30 to 60 centimeters, with green, smooth stems. Its leaves are ovate with pinnate notches, and its small yellow flowers are inconspicuous. It is cold-resistant, heat-tolerant, highly adaptable, easy to cultivate, and grows quickly. It can be planted in corners, in front of or behind houses. It suffers from few pests or diseases, and even if white spots—indicative of rust disease—appear on the leaves, they do not affect yield. Sprinkling wood ash can help suppress the issue. It also boasts high yields and a long market supply period.
Milk Soup with Crucian Carp; Ingredients: 350g crucian carp, 75g shredded white radish, 40g soaked shiitake mushrooms, 7g shredded ginger, 2g sliced garlic, 5g scallion segments, 4g salt, 50g evaporated milk, 1g monosodium glutamate, 8ml cooking wine, 0.5g ground white pepper, 5g sesame oil, 800g broth. Preparation process: 1. Clean the fresh crucian carp...
Live Fish Pancakes, made from high-quality aquatic products from Hongze Lake and locally grown grains, are famous throughout China. Legend has it that Emperor Taizu of the Ming Dynasty, Zhu Yuanzhang, once tasted the fishermen’s Live Fish Pancakes here and praised them as the best dish in the world. In “Zhuba Live Fish Pancake City” in Hongze County, there are nearly a hundred vendors, serving thousands of guests from all over the country every day...
The making of Qinqiao meatballs has a history spanning thousands of years. They are known for being smooth and tender, elastic in texture, white in color with rich broth, and delicious in taste. A local folk rhyme praises them: “Qinqiao meatballs tossed over the wall, picked up still round and shiny; dropped to the ground they bounce a few times, eaten and found tender and fragrant.” The making of Qinqiao meatballs involves careful ingredient selection, meticulous preparation…
1. Fermented Crab Fermenting crabs is the most economical and long-lasting traditional method devised by lakeside dwellers. It is also an authentic local specialty. To make fermented crabs, the first step is to prepare a basin of broad bean paste during the plum rain season. After the Dog Days, seal the paste jar, and unseal it on the Double Ninth Festival. Dig a small hollow in the paste to allow soy sauce to seep out. …
The "Three Delicacies of Jingu" refer to Elder Chen’s smoked meats, Elder Gao’s shumai, and Elder Tao’s big cake. The first two elders have since passed away, but Elder Tao, the inheritor of the big cake, is still hard at work. The Jingu big cake is white and thin, can be rolled up, and will spring back when released. It can even be lit with a single match, hence it is also called the Magnolia Cake. A simple rice cake has earned such fame simply because it uses meticulously selected ingredients, is crafted with refined skill, and follows time-honored family methods. The production process of the Jingu big cake is as follows:
Cattail shoots are a specialty of Huai'an. These shoots are fragrant, sweet, crisp, and delicious, resembling the taste of tender bamboo shoots. This vegetable is the only local specialty produced within Huai'an city, growing in the Shao Lake and Moon Lake areas. If transplanted to the suburbs or regions such as southern Jiangnan or Guangdong and Guangxi, the underwater part of the cattail leaves resembles a slender jade tube. The white, plump, and tender cattail rhizomes can be placed…
The sesame-seed flatbread mimics Kyoto’s style, crisp-crust’d and fragrant, fresh from the oven. I send it to Envoy Yang, ravenous and craving—does it taste like that of Fuxing? Tang Dynasty · Bai Juyi, “Presenting a Hu Flatbread to Prefect Yang”
Stewed and Shredded Fish Head Stewed and Shredded Fish Head; Ingredients: One silver carp head (preferably weighing about 2.5 kg), 50g cooked lard, 10g salt, 10g MSG, 50g scallions, 25g ginger, 100g cooking wine, 5g wet starch, 500g rich broth. (Flavor profile: Delicious taste) Preparation: 1) Split the silver carp head in half, remove both gills and clean it, then place it in a wok. Add water, cooking wine, 12g ginger, 25g scallions, first bring to a boil over high heat, then simmer over low heat until the bones can be removed. Take out the fish head; then carefully remove the fish bones (taking care to keep the shape intact), and rinse several times in warm water to eliminate the fishy smell;
Braised Fish Roe and Swim Bladders: Actually, in traditional southern Chinese cooking, when preparing a whole braised fish, the fish roe and swim bladders were often served alongside it. During preparation, the gills and all the internal organs would be removed, but the cleaned fish roe and swim bladders were kept. Just like frying fish, before braising, the fish roe and swim bladders are also lightly pan-fried...
Braised Catfish in Soy Sauce: Flavor Profile This dish features a glossy, reddish-brown color with a savory, slightly sweet taste. The flesh is rich but not greasy, and the thickened sauce coats the fish pieces.