The "Yuyi" brand cabbage was recognized by Jiangsu Province as a green food and pollution-free vegetable in 1995. It features a bright, green, flat-round appearance and is highly nutritious. After processing such as refrigeration, dehydration, preservation, and packaging, it can be transported and sold via sea, land, or air both domestically and internationally. The production area enjoys year-round strong sales and consistent supply…
【Ingredients】 Main ingredient: Eel (400g) Seasonings: Garlic (10g), Scallion (10g), Ginger (10g), White spirit (5g), Soy sauce (3g), Granulated sugar (10g), Salt (5g), MSG (4g), Starch (pea starch) (6g), Pepper (3g), Sesame oil…
Geographic Scope: Huai'an Red Pepper originates from Qingpu and is produced in a specific ecological region along China's geographical boundary between north and south. It boasts festive color, moist flesh, moderate size, balanced spiciness, and is rich in vitamin C. With its large size, bright red hue, and mildly spicy flavor, Huai'an Red Pepper has enjoyed strong sales across the national market for many years and is highly favored by consumers. In 20…
Old Hou Rare Birds & Wild Duck is a specialized company producing health food made from rare birds and wild flavors, based on the family recipe of the Hou family that has been passed down for 67 generations. Since its establishment in 1998, the company has developed dozens of products using this family-secret formula, which are divided into three major series: the first is the gift series, the second is the Meizi Leisure series, …
Braised Yellow Catfish with Tofu: [Main ingredients] One carp, grass carp, or silver carp; 500g tofu. [Seasonings] Scallion segments, ginger slices, cooking wine, soy sauce, sugar, monosodium glutamate, chili sauce, water, and shredded scallion greens, as needed. Some vegetable oil. [Method] 1. Clean and cut the fish into 3–4 cm long, 1.6 cm thick pieces…
The large-headed vegetable, also known as knobby vegetable or mustard tuber, is produced in Huai'an, Jiangsu. First, select large-headed vegetables weighing over half a pound with neat and attractive appearances as raw materials, then peel off their outer skins. Stack the skinned vegetables 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…
Shrimp and Cattail Shoots (Red Jade Soldiers): “A bite of crispness recalls the tenderness of cattail shoots; a plateful of freshness brings memories of carp’s fragrance.” Cattail shoots are an aquatic vegetable unique to Chuzhou. They emerge unstained from the mud—plump, fragrant, tender, and pure white. As the poem goes: “How tender are they? Like Huai bamboo shoots and cattail shoots.” According to county annals, during the Southern Song Dynasty, when Han Shizhong and his wife Liang Hongyu were stationed in Chuzhou to resist the Jin invaders...
Also known as Knotted Vegetable or Mustard Root Tuber, this vegetable is produced in Huai'an, Jiangsu. First, select tubers weighing over half a pound with neat and attractive shapes as raw materials, and peel off their outer skins. Stack the skinned tubers neatly and cover them with straw mats. After five to seven days, place them in a vat for "freshening" (soaking). During the soaking period, mash them once daily with a wooden mallet. After three to four...
The southeastern water towns of Huai'an are known for their abundant fish and rice. The vast lakes and wetlands in these areas provide an ideal natural habitat for soft-shelled turtles to thrive and breed. As early as the 1930s, Zhujiao Town had already gained fame for its stewed soft-shelled turtle dishes, boasting a history of fifty to sixty years. The cooking method for Zhujiao's soft-shelled turtle: Select a turtle, preferably one with a bluish-green shell. Boil it…
The Huai'an rivers and ponds are rich in longfish, also known as eel. A banquet featuring longfish dishes is called the "Longfish Banquet." According to the Annals of Huai'an Prefecture: "Huai'an longfish has tender meat and a mild nature. It is commonly known as 'Ceganzhing'." Through the careful development by generations of Huai'an chefs, it has evolved into a traditional and famous dish—the "Longfish Banquet." Skilled chefs can use longfish as the main ingredient...
Wenlou Soup Dumplings are named after Wenlou, an ancient town in Huai'an. Wenlou was built in the eighth year of the Daoguang reign during the Qing Dynasty (1828), located on the east side of the canal in the ancient town of Hexia, facing Quxiang Tower in Xiaohu Lake across the water. Climbing to Wenlou and admiring the lake view brings a sense of tranquility and delight, making it a frequent gathering place for literati and scholars—hence the name “Wenlou” (literally “Literary Tower”).
Soft-Stuffed Eel, also known as “Soft-Stuffed Finless Eel,” is one of the most famous dishes in Huaiyang cuisine. It is the dish that people from Huai’an most enjoy serving to domestic and international guests, as its “tender, delicious, and uniquely flavorful” taste never fails to impress and delight. Culinary benefits: nourishes weakness and builds health, replenishes qi and blood, helps with malnutrition, and aids postpartum recovery…
A famous dish in Huaiyang cuisine, these meatballs are made by braising ingredients such as pork ribs, tender bamboo shoots, Chinese cabbage leaves, Shaoxing wine, shrimp roe, wet starch, and egg whites. Rich in protein and fat, as well as various minerals and vitamins, the Lion’s Head Meatballs are tender, flavorful, and appetizing. Deeply loved by the people of Chuzhou, they are an essential dish at traditional banquets...
The facility vegetable cultivation area in Yan Zhuo Village, Huangma Township, Qingpu District, spans 2,685 mu. The vegetable varieties include chili peppers, green beans, leafy greens, celery, lettuce, and edamame, with the main variety being Huai’an Red Chili. Facility vegetable farming has largely achieved large-scale contiguous planting. As part of the “One Village, One Product” development initiative, cooperatives have been leveraged as leading forces to promote this model. Through…
White Horse Lake has a history of over 7,000 years and naturally nurtures lush aquatic plants and crystal-clear waters, creating ideal conditions for the growth of green shrimp. Historically, green shrimp were not a primary farmed species in the White Horse Lake area, nor were they artificially monocultured or intensively raised, as under natural conditions—whether in open waters, enclosed net areas, polder zones, waterways, or fish ponds—the green shrimp thrived vigorously and could be easily caught using simple shrimp traps. In 1951, following Chairman Mao’s call to “tame the Huai River,” a 174-kilometer-long Subei Irrigation Main Canal was constructed, stretching from the shores of Hongze Lake to the coast of the Yellow Sea, traversing four counties (cities) across the cities of Huai’an and Yancheng. The project commenced in the winter of 1951 and was completed the following spring. Since then, White Horse Lake has been connected to rivers and the sea, enriching its biological resources and further boosting the yield of green shrimp. Starting in 1966, White Horse Lake green shrimp were exported to places like Hong Kong and Japan, becoming a hallmark export product of their time. As prices rose and the shrimp gained recognition, they gradually became a supplementary species for crab and fish farming in the lake area. Even without specialized feeding, they retained their distinctive quality and flavor.
Reed shoots, commonly known as "reed sprouts," are a traditional and distinctive delicacy unique to Huai'an. As they are the stem buds from the base of cattail plants, they are also called reed sprouts or reed bamboo shoots. In *Journey to the West*, they are referred to as "reed root vegetables," while ancient texts call them "reed," "deep reed," or "reed rhizome." Reed is a wild aquatic plant, also known as fragrant reed. The phrase "reed is as tough as silk" refers to mature reeds. The newly grown...
Huai-style dumplings, commonly known as "huntun," are one of the most representative snacks in Huai'an. They can be boiled, served cold mixed with sauce, or deep-fried — collectively referred to as the "three ways to enjoy Huai-style dumplings." The dough wrappers are known for being "as thin as paper, as clear as a mirror — you can see text through them, and they’ll catch fire with a single spark."…
Xuyi scallions are a specialty of Xuyi County, Huai'an. [Nutritional Content] Scallions contain protein, sugars, fats, carbohydrates, carotene, as well as malic acid, phosphoric sugar, vitamin B1, vitamin B2, vitamin C, iron, calcium, magnesium, and volatile compounds. [Medicinal Properties & Efficacy] Traditional Chinese medicine believes that scallions are warm in nature and pungent in flavor, …
Famous Huai'an dishes include Stewed Crab Meat Lion’s Head, Poached Shredded Tofu in Superior Soup, Three-Segment Duck, Crystal Meat, Squirrel-Shaped Mandarin Fish, and Liangxi Crispy Eel. The dishes are delicate and exquisitely presented, with an elegant style. Huai'an cuisine primarily refers to the culinary style of ancient Huai'an (formerly the county-level Huai'an City, now Huai'an District of Huai'an City, referred to as such hereafter), supplemented by the cuisine of present-day Huai'an City (formerly Huaiyin City)...
“Huai'an Cucumber”: High Efficiency Through Cucumber-Mushroom Crop Rotation. The “Huai'an Cucumber” has over 30 years of cultivation history. Known for its high yield, superior quality, and excellent economic returns, it has long been favored by both growers and consumers, and sells well across China. In April 2011, the “Huai'an Cucumber” passed the product evaluation organized by the Jiangsu Provincial Green Food Office...