Found among the vast reeds of Changdang Lake in Liyang. The meat of this sparrow is delicate and tender, offering a taste that evokes the subtle charm of the water town. Especially when enjoyed on a boat moored at night on Changdang Lake, savoring the yellow sparrow gives one a feeling of floating in a dreamlike state (Liyang)…
“Mashed Fresh,” officially called “Mashed Fresh Snails,” is made from snail meat and minced leeks, with a small amount of “stinky water” added. It is cooked into a paste-like consistency using flour mixed with water. The dish is fragrant, delicious, and can be eaten as either a side or a main meal—suitable for all ages. The origin of this dish is somewhat legendary. In Zhuce Town, Liyang, there is a place called Meilong Town, where there is a restaurant named “Fengxianju”…
This dish is made by taking a live silver carp from Tianmu Lake, scaling and gutting it, then chopping off the head. The fish head is simmered for several hours over a low flame in Tianmu Lake water with the right blend of seasonings. The resulting broth is as white as milk and incredibly flavorful, while the flesh is snow-white with a pinkish hue, tender beyond compare. It’s praised for being richly fresh without any fishy smell and succulent without being greasy, earning recognition from numerous food connoisseurs both in China and abroad...
The hilly and mountainous regions of Liyang are abundant in chestnuts, which have been designated as a dried fruit production base in Jiangsu Province. The chestnuts produced here are known for their large size and suitability for cooking, earning them the name "big chestnuts" among the culinary industry. Liyang chestnuts are prized for their attractive appearance, uniform size, large kernels, thin shells, white flesh with bright yellow skin, and their crisp, tender texture and rich aroma...
Liyang water celery is of premium quality. People enjoy its tender white stems and leaves, which can be stir-fried with meat or served in fresh vegetarian dishes. Among these, cold mixed celery and stir-fried celery stand out with their perfect combination of color, aroma, taste, and presentation, making them popular seasonal dishes in winter and spring. They are hailed as a unique delicacy among Jiangnan cuisine. …
In the mountainous areas south of Liyang, there are tens of thousands of acres of bamboo forests, making it a major production base for winter and spring bamboo shoots. Once the bamboo husks are peeled off, what remains is tender, white bamboo shoot flesh. Cut into chunks, strips, slices, or shreds, they can be cooked alone or combined with meats and other seasonings to make popular dishes. If the spring bamboo shoots are boiled and then dried for storage, they make a great dish for the summer and autumn seasons...
The Liyang goose meat product series uses locally raised farm geese as raw materials. Building on traditional techniques and utilizing the latest meat processing technologies, the products are meticulously crafted using scientific methods. The goose meat product line includes three main categories—wind-dried goose, soy sauce goose, and brine goose—with over 20 varieties. This product series preserves the four essential qualities of traditional flavored goose: color, aroma, taste…
Produced in Jintan, Jiangsu. It is also known as Zhu Wine because Emperor Taizu of the Ming Dynasty, Zhu Yuanzhang, once stayed at Wolong Mountain in Jintan, tasted the wine, named it himself, and listed it as an imperial tribute. The wine is mainly made from high-quality glutinous rice produced around Tao Lake—rice that is white, glossy, sticky in texture, and richly fragrant. The production process involves washing, steaming, and rinsing the rice, then adding sweet wine yeast as a saccharifying agent...
Paper-cutting is a traditional art form with distinctive local characteristics that has been passed down in the Jintan area. It has a history of over a hundred years. During the Ming and Qing dynasties, to ward off evil spirits and pray for good fortune, local residents would hang door decorations, festive papers, floral designs, as well as patterns of babies, longevity deities, and Zhong Kui, along with window ornaments featuring flowers, birds, insects, and fish during holidays and celebrations…
Sheep eat a hundred kinds of grasses, and their entire body is a treasure — it can invigorate yang energy, nourish essence and blood, making it an excellent tonic food. The "Zhoucheng Brand" lamb hotpot is made from locally sourced high-quality mountain lamb, using a scientific and traditional recipe to create a product with delicious meat and a unique flavor. The Zhoucheng Brand lamb hotpot has good health benefits for the stomach...
Taro is the tuber of plants in the Araceae family, rich in reducing sugars, crude starch, calcium, phosphorus, iron, as well as various vitamins and amino acids. Among these, its iron content is particularly outstanding, reaching 261 milligrams per kilogram (based on fresh weight), and its crude protein content is 2.04%, higher than that of sweet potatoes, yams, and cassava. Jianchang Town grows...
Main ingredients: Black plums, lemon, orange Seasonings: Sugar, honey Method: 1、 Wash the black plums, cut them open and remove the pits. Wash the lemon and orange and juice them; 2、 Combine the black plums, lemon juice, and orange juice in a microwave-safe dish. Microwave for 10 minutes, then take out and add sugar and honey…
Ingredients 200g lean pork 25g shrimp, 25g soaked dried bamboo shoots 250g water chestnuts Method Mince the pork, mix with seasonings, diced shrimp, diced mushrooms, water, and egg to form a filling. Rinse and dry the wheat gluten balls, cut each one open, stuff with the meat filling to form a purse shape, coat with egg yolk paste, then…
Ingredients: 150g fresh squid Method: Remove the membrane from the fresh squid, discard the head, internal organs, and clean thoroughly. Remove the horny inner shell, then make crisscross cuts inside the body and slice. Blanch in clear broth until flavored, then remove. Sauté with scallions and ginger, stir-fry the squid rolls briefly, season well, thicken with a light cornstarch slurry, and serve. …
According to research, Changzhou Fermented Glutinous Rice Braised Pork has a history of over 100 years. It is a home-style dish from southern Jiangsu, often served to family and friends during winter and the Spring Festival. In the past, ordinary families in Changzhou, who were not well-off, would prepare this dish as a meat course that could be steamed repeatedly to enhance its flavor. In rural areas of Changzhou, it was customary before the Spring Festival to…
Founded in April 1996 in Changzhou, Jiangsu, "Grandma's Dumplings" has, over the past decade, infused traditional dumplings—rooted in nearly two thousand years of culture—with modern elements and standardized quality, pioneering a new trend in Chinese fast food. To date, Grandma's Dumplings has opened over 30 chain stores in more than 100 cities including Nanjing, Shanghai, and Beijing...
The gold-medal dish "Braised Pot Goose" from Changzhou’s renowned local specialties and dim sum collection embodies the essence of folk cooking techniques—refined to preserve only the finest elements, creating a unique flavor of its own. The version served at Caigenxiang Restaurant uses 100-day-old geese raised free-range in Anjiashè. Through a distinctive cooking process, the dish delivers tender, melt-in-your-mouth meat with rich, aromatic flavors, a broth as thick and creamy as milk, and a deep, mellow richness. …
Changzhou Silver Thread Noodles are a specialty of Changzhou with a history of over 30 years. They are made with carefully selected ingredients and strict production processes, featuring noodles as fine as silk, white as silver, soft and smooth yet resilient, and resistant to sticking when cooked. They are one of the varieties included in the "Chinese Snacks Collection." Ingredient formula: 5 kg premium wheat flour, 750 g egg whites, food-grade alkali…
Main ingredient: Lamb Side ingredients: Pickled mustard greens, glass noodles Seasonings: Soy sauce, cilantro, scallions, ginger, cooking wine, salt, chicken bouillon, pepper, sesame oil, cooking oil Method: 1、Slice the lamb and marinate it in soy sauce for a while. 2、Soak the glass noodles in warm water, slice the pickled mustard greens, and also slice the cilantro, …
Facing the Yangtze River, the Little Yellow Mountain in Menghe Town, Xinbei District, Changzhou City, has, over millions of years of exposure to river winds and water erosion, developed uniquely shaped slab stones through natural weathering. These stones embody the grandeur, elegance, wonder, and peril of mountain rocks. They are hard in texture and sharply angular, with veins that are not only straight and strong but also delicate, fine, translucent, porous, wrinkled, and slender—truly appearing as if cleaved by the hands of nature. Hence, they are called “axe-cleaved stones.” These stones come in a variety of colors, including black, red, earthen yellow, dark blue-green, multicolored, and snowflake-like patterns, and take on diverse shapes such as flaky, blocky, columnar, banded, fractured, and swirling forms. As a result, they are premium materials for creating bonsai. As early as over 1,000 years ago during the Song Dynasty, people in Menghe crafted exquisite bonsai from axe-cleaved stones as tributes to the imperial court, some of which are still preserved in the Palace Museum in Beijing today. After the late Qing Dynasty and into modern times, the craft experienced a decline but began to revive in the 1970s. Over the past 20 years, Menghaiaxe-cleaved stone bonsai works have spread to major cities across China such as Shanghai, Shenzhen, Xi'an, Shenyang, and Zhuhai, and have been warmly received in countries including Japan, Singapore, France, the United States, and Canada. In May 1985, at the first International Flower and Bonsai Exhibition held by the Shanghai International Information Center, the Menghe axe-cleaved stone bonsai piece “Green Mountain Stone Cliff” won the Special Prize. The Liberation Daily praised Menghe axe-cleaved stone bonsai for “embodying the grandeur, wonder, elegance, and peril of exotic stones,” and noted its “enchanting natural beauty.” In the early 1990s, at the Flower and Destiny Expo held in Osaka, Japan, the Menghe bonsai piece “The Great Wall Meets Mount Fuji” captivated bonsai experts from around the world. This piece is still preserved in Osaka Prefecture, Japan.