Water Vegetables from Zhin Lake: Featuring a wide variety of pollution-free, green produce available year-round in an unending supply; they boast vivid colors, are crisp, tender, and full of moisture.…
Braised Chicken Drumsticks is a signature dish created by a top chef from Jingjiang that won a gold medal at the Jiangsu Provincial Culinary Competition. After years of refinement and promotion, it has gained some local recognition. This dish is both economical and satisfying, suitable for mid- to high-end banquets, especially favored for rural feasts. It is made by braising chicken drumsticks, garnished with tender vegetable hearts and chicken...
Purple Lotus Taro is a famous local specialty of Jiangyan. A single tuber can weigh up to 1.5–2 kilograms. The flesh is white, fine, tender, and smooth, with a sweet and delicious taste that melts in the mouth. It has high starch content as well as crude protein and various vitamins. It is one of Jiangyan’s main high-quality vegetables for export, primarily sold to Shanghai, Hangzhou, Guangzhou, and other cities, where it enjoys a high reputation. …
Since 1994, Qiaotou Village in Qiaotou Town, Jiangyan City has focused on developing shiitake mushroom production as a key initiative to promote high-efficiency agriculture and create a signature product for the village. The efforts have continually yielded remarkable results. Currently, the village has developed 1,050 acres of pollution-free shiitake mushroom cultivation, achieving a net income of over 15,000 yuan per acre from mushroom production. The annual total output value of the shiitake mushroom industry exceeds 53 million yuan, accounting for 73.1% of the village’s total economy. “Brand agriculture” has illuminated the path to prosperity for Qiaotou villagers, with agricultural products under brands such as “Zhuangyuanfu” and “Sufu” entering major supermarkets in cities like Shanghai and Nanjing, significantly increasing their value and profitability.
Jiangyan Crispy Cake is made by rolling an oil-based dough into a multi-layered cylinder, which is then cut horizontally into sections, flattened vertically, and rolled into cake bases. Between two cake bases, a filling made of ingredients such as ham, diced bamboo shoots, diced chicken, and shrimp is placed. The edges are sealed tightly and the cakes are deep-fried until cooked. They feature rich layers, clear patterns, a golden color, and a deliciously crispy and fragrant taste. …
Qin Tong Fish Cakes and Shrimp Balls Qin Tong Ancient Town, surrounded by water on all sides and rich in aquatic resources, is widely renowned for its fish-based cuisine. Among its specialties, “fish cakes” and “shrimp balls” are hailed as the twin jewels of Qinhuai Lake.
Buddha’s Hand Ginger – “When freshly harvested, it is pickled in vinegar or soy sauce to bring out its exquisite flavor.” Buddha’s Hand Ginger is both fresh and tender, with the most famous variety produced by Chudingmao in Zhenyou, Qintong. During the Republican era, the Buddha’s Hand Ginger made by sauce workshops such as Guohongchang, Chudechang, and Chen Dingyuan in Qintong Town, Jiangyan, enjoyed widespread renown across China. The ginger used to make Buddha’s Hand Ginger must be young ginger harvested before the first frost…
Jingjiang Hairy Crabs are a specialty of Jingjiang City, Taizhou, Jiangsu Province. These crabs are of premium quality. Their distinctive features include a dark green back, snow-white belly, golden hair, jade-like claws, and large size — all clearly visible traits. They are flavorful and highly popular among consumers. The Chinese mitten crab, also known as the Yangtze River crab, river crab, or hairy crab, thrives in coastal rivers...
Yao Laowu's Stuffed Baked Buns have a history of over a hundred years. The dough is brushed with oil and repeatedly kneaded and flattened to create a flaky texture, while the filling is made by simmering crab meat. Once baked, the buns are crispy yet hold together well, rich in flavor but not greasy.…
Naked oats flour, also known as yuanmai xianzi, is made by processing naked oat grains into a powdery form, referred to as "hu." When cooking porridge with rice and this flour, one must do so gently, evenly, and swiftly to prevent the flour from forming lumps in the soup. After sifting the flour into the pot, let the porridge boil for a while. Avoid adding cold water while the pot is boiling, as this will degrade the quality of the porridge. The key to cooking the porridge is “lifting the soup to stop it from boiling.” …
Jingjiang Aromatic Sandy Taro, a specialty of Jingjiang City, Jiangsu Province, is a Chinese geographical indication agricultural product. As the main producing area of aromatic sandy taro, Jingjiang has a long history of cultivation and rich experience. The variety is highly resistant to diseases and pests, requiring minimal pesticide use. The product is rich in nutrients, has a delicate texture, and boasts a unique aroma, often referred to as "taro millet"...
Near Luchang Port in Gushan Town, Jingjiang, crisscrossing waterways and abundant bait make it a prime habitat for Jade Claw Crabs. The “Jade Claw Crab” boasts not only a beautiful name but also delicious taste. There is also an interesting legend about it. It is said that in the early autumn or winter of a certain year, Emperor Qianlong went incognito on a southern tour. Passing through Jingjiang, he was hungry and happened to come across Xinglong Restaurant, which had a sign advertising a “Crab Feast”…
Maqiao Wontons are a specialty of Jingjiang. The filling is carefully prepared, primarily using a mix of pork with greens, leeks, and spinach. Almost every wonton contains a freshwater shrimp—not minced shrimp—and the taste is delicious. The wonton wrappers are very thin, and the soup is made with scallions, salt, MSG, a little soy sauce, and pepper. It's even better with lard, making it truly exquisite. They originally come from…
A type of porridge made from indica rice (pronounced "xian"). Indica rice is mainly cultivated in the tropical regions of South China and the subtropical lowlands south of the Huai River. As a result, the custom of eating this porridge is only found along the Yangtze River in Jiangsu Province. To make this porridge, a small amount of alkali is added, giving it a reddish hue. It tastes even better when served cold in the summer. There is a local saying in Jingjiang City, Jiangsu Province: “…”
Jinbo Wine is a time-honored traditional liquor from Jingjiang, one of the “Three Treasures of Jingjiang.” Carefully crafted using a secret traditional recipe with thirty-six premium Chinese medicinal herbs such as Codonopsis pilosula, Angelica sinensis, Schisandra chinensis, red mountain branch, and Eucommia ulmoides, it is renowned for promoting longevity, preserving youth, and enhancing health. Since being introduced to the public in Jingjiang from the imperial court during the Qing Dynasty’s Tongzhi era, it has gained widespread fame. The “Mingfang Brand” Jinbo…
The crab roe soup dumplings of Jingjiang are hailed as a miraculous type of bun in China. With a long history, their exact origin remains untraceable, but according to folklore, they have existed for at least two hundred years. They rank among the six most famous buns in the country. Jingjiang soup dumplings are unique due to their extremely thin skin and abundant filling — remarkable both in their exceptional preparation and distinctive way of eating. Jingjiang…
A seasonal specialty of Jingjiang with a history of several decades. It is baked on a specially made furnace and an extra-large flat pan. The flat-shaped pancake is crispy and aromatic, making it an excellent gift for family and friends. The big furnace pancakes come in both savory and sweet flavors, distinguished by their round and rectangular shapes respectively, to cater to different tastes and preferences. There are over 2…
A traditional signature dish from Xingchangxing in Jingjiang. The mandarin fish is tender and rich in flavor, paired with cooked streaky lamb. The combination of fish and lamb creates a delicious taste, making it a premium dish in Jingjiang’s banquet cuisine.…
Pufferfish is highly toxic, yet Jianjiang has never lacked skilled cooks. Braised pufferfish with greens is the most famous dish. The fish is tender and flavorful, while the greens are rich yet not greasy—regular consumption can aid digestion. The beauty of pufferfish lies in its extraordinary aroma. Once cooked, its unique, intense, and enticing fragrance instantly fills the house, drifting with the wind across half the village or down an entire alley, permeating everything...
Origin: Jingjiang, Jiangsu Province, China. Craftsmanship: In making meat floss, strict selection of materials is essential. Only the pure lean meat from the hind leg of a fresh pig is chosen. The tendons are removed and the meat is sliced thinly (about 12 slices per jin). The slices are then marinated overnight in a solution of wine, vinegar, salt, and spices. Once well-seasoned, the meat is cooked over high heat in a pot along with the marinade and a small amount of water...