1. 3 chicken gizzards; 2. Appropriate amount of grilling sauce, a little white sesame seeds, a little Japanese pepper powder. Method: 1. Cut the chicken gizzards in half lengthwise, wash them, remove the yellow membrane, then wash again. Cut each gizzard into two halves, making 6 equal pieces, and score the edges of the gizzards; 2. Deep-fry the gizzards in hot oil for 3 seconds, then set aside; 3. Use…
Ingredients: 10g young ginger, 150g flat beans Method: Finely chop the young ginger, marinate slightly with salt and cooking wine, then strain out the juice. Clean the flat beans, stir-fry in oil until just cooked, drizzle with the ginger juice, add seasonings and salt, toss and serve on a plate. …
Crab Roe Soup Dumplings were first created during the Daoguang era of the Qing Dynasty. These bite-sized delights are uniquely crafted using premium wheat flour, rendered lard, crab roe, and pork, combined with seasonings. The golden, shimmering crab oil is rich yet not greasy, exuding a strong crab aroma, with savory and delicious juices. The wrappers are thin yet elastic, encasing tender and smooth fillings that melt in the mouth. They are best enjoyed with a dash of vinegar and shredded ginger. Located…
Ingredients: 1000g pork spare ribs, an appropriate amount of fine salt, food-grade baking powder, scallions, ginger, cooking wine, soy sauce, soft brown sugar, wet starch, aromatic vinegar, etc. Method: 1. Select locally raised pigs with tender meat. Cut the pork spare ribs (including rib racks, baby back ribs, and cartilage)…
People who have visited Changzhou say, “There’s something unique about Changzhou—dried radish served as a drinking snack.” Authentic Changzhou dried radish is indeed different from dried radishes elsewhere. It is made from sweet, tender, solid red radishes grown in Xinzha, just outside the west gate of Changzhou. The radishes are carefully washed, cut into strips, moderately sun-dried, and then pickled with the right amount of salt, sugar, and various other ingredients. …
Random Stitch Embroidery originated from traditional Chinese embroidery and was initially known as "Yang Embroidery." Its stitching technique is considered a unique marvel within China’s arts and crafts system. Random Stitch Embroidery is an aesthetic creation born from bold innovation based on traditional embroidery. The art of embroidery has long existed in Changzhou. The Song Dynasty text *Xianchun Piling Annals* records: “Weavers excel at their craft, producing Piling silk...”
Ingredients: 300g lotus root, 5 dried shiitake mushrooms, 2 tablespoons minced onion, 1/2 cup flour, 1 teaspoon cornstarch, 1 egg, 1 tablespoon chopped cilantro, 1 tablespoon minced scallions, 6 tablespoons salad oil, and a suitable amount of lettuce. Seasoning: 1/2 teaspoon salt, 1/2 teaspoon sugar, 1/2 teaspoon soy sauce, 1/4 teaspoon pepper, 1/2 teaspoon sesame oil. …
Ingredients: Shrimp, fresh squid, squid balls, corn kernels, imitation crab sticks, eggs, white rice. Method: 1. Slice or dice the shrimp, fresh squid, squid balls, corn kernels, and imitation crab sticks, then blanch them in boiling water and set aside; 2. Whisk the eggs, fry them into an egg crepe, and place it in a bowl for later use. Keep some eggs to stir-fry the rice later;…
Ingredients: 2500g grass carp, 15g five-spice powder, 5g minced scallion and ginger, 30g soy sauce, 100g each of white sugar and maltose, 15g monosodium glutamate (MSG), appropriate amounts of scallion and ginger juice, cooking wine, salt, soy sauce, and salad oil.
Ingredients: One wild duck (about 1250g), fresh ginger, scallions, Shaoxing wine, red chili peppers (all to taste), 30g cinnamon bark, 10g dried tangerine peel, 20g cloves, 15g cassia, 20g cardamom, 15g sandalwood, 20g fennel, 15g galangal, 10g five-spice powder, and common seasonings as needed. Preparation: …
Ingredients: 1500g pig ears, 250g pork skin, 35g soy sauce, 20g Shaoxing wine, 10g salt, 8g MSG, a little scallion and ginger, 1 pack of spices. Method: Wash the pig ears and pork skin, blanch them;…
Ingredients: tofu skin, various seasonings to taste. Preparation: 1. Soak the tofu skin until soft, roll it up, and cut it into very fine shreds. Fry in low oil temperature until golden brown, then remove and drain the oil. &…
“With ice gone, the stream runs green; silver fish dart up the rapids swift and clean; fresh they float on plates of white jade fair—no need to delve for them in earth or lair.” This is a praising poem about silver fish written by Ming Dynasty poet Wang Shucheng. Silver fish, along with long-tailed anchovy and white shrimp, are known as the “Three Treasures of Taihu Lake,” and have long been regarded as a delicacy at the table. Historical records indicate that...
Wujin is a well-known freshwater fish farming base in southern Jiangsu, with large water surface aquaculture covering an area of 11,100 hectares. In addition to major species such as flatfish, grass carp, common carp, crucian carp, and silver carp, it also specializes in intensive and temperature-controlled farming of over ten premium fish species, including mandarin fish, Chinese perch, eel, soft-shelled turtle, sturgeon, and eel. In 2003, the production...
The Taihu Lake "Three Whites" refer to whitebait, whitefish, and white shrimp—specialties of Taihu Lake, one of China’s five largest freshwater lakes. Whitebait has no bones, is tender and delicious, and is mainly exported to Japan and Southeast Asian countries, also supplying high-end restaurants in major cities such as Shanghai, Nanjing, and Hangzhou. Whitefish has delicate flesh and soft bones. White shrimp have thin shells, are translucent, and have a fresh, delicious taste. …
Shuhe Guiming Tea features a flat and slender appearance, vibrant green color with visible fine hairs, an elegant and long-lasting aroma, clear and bright liquor, a mellow and refreshing taste, and tender, evenly shaped leaves. The aftertaste lingers with a fragrant sensation on the palate. This tea was gradually developed through long-term practice by Guilin Tea Farm and was officially certified in 1991. The tea farm is located by Tianmu Lake…
This tea is produced at the Shuixi Tea Plantation in Qianma Township, Liyang City. It was successfully developed in 1986, and its quality characteristics include a shape resembling cypress, flat and straight strips, emerald green color with visible white tips, a lasting delicate fragrance, clear soup color, a fresh and refreshing taste, and tender, evenly shaped leaves. It won the provincial "Lu Yu Cup" award four times consecutively in 1986 and 1987 (Liyang)...
Nanshan Shoumei Tea is characterized by its slightly flat and gently curved leaves, vibrant green color with white pekoe, and a shape resembling the eyebrows of an elder. It boasts an elegant and lingering aroma, a fresh, mellow, and smooth taste, a clear and bright liquor, and tender, intact green leaves. This tea was developed over five years under the guidance of Mr. Zhang Zhicheng, a senior tea-making expert and engineer from Jiangsu Province, by the Lijiayuan Tea Farm in Hengjian Township...
Quality characteristics of Front Peak Snow Lotus Tea: The leaves are tightly curled, with silver buds partially hidden and covered in fine fuzz. It has a delicate, elegant aroma, a fresh, mellow, and sweet taste, with clear and bright liquor, and tender, even leaf bases. Front Peak Snow Lotus Tea is produced at the Qianfeng Tea Factory of Shezhu Farm, a state-owned farm in Jiangsu Province, located at the foot of Wuyuan Mountain, which is part of the Tianmu Mountain range. This tea is made from robust early-spring buds, using refined processing techniques and advanced...
Biluochun is characterized by its tightly rolled, slender leaves that spiral into a coil, covered with fine downy fuzz. The tea has a silver-green hue with hints of emerald, exuding an elegant and delicate fragrance. Its taste is mellow, fresh, and refreshing, with a tender, bright green liquor that is exceptionally clear. The leaves at the bottom are soft, tender, and evenly shaped. Originally produced on Dongshan and Xishan islands in Taihu Lake, Wu County, this tea thrives in the region’s mild climate and fertile soil, surrounded by abundant tea and fruit trees. This tea was created through the long-term efforts of local laborers, boasting excellent quality and a long history. It has been produced in our city since the 1960s, and in 1984, the Biluochun tea produced by the state-owned Zhuce Tea Factory was awarded the title of Provincial Premium.