Dish Description: The Spicy Braised Pork Platter from Bashan is a representation of the fusion between traditional brine recipes and modern cooking techniques. It features carefully selected parts of locally raised free-range pigs from Bazhou—pig tail, pig trotters, pig snout, and pig ears—which are cleaned, blanched, then braised in a flavorful brine. White kidney beans and lotus root are added as complementary ingredients. Once braised and sliced, the dish is neatly plated. The pork is richly aromatic, with a well-balanced level of spiciness. …
Dish Introduction: The Signature Bowl is the core dish of Upright County’s Ten Great Bowls. It features a base of bean sprouts or boiled bamboo shoots, topped with handcrafted meatballs made from local free-range pork. Neatly arranged slices of pork tripe sit atop the meatballs. The dish has a tender, moist texture, is fragrant, chewy, and flavorful, with a savory and rich taste—suitable for all ages. …
Food Story: “No feast is complete without tofu fish.” Pingchang boasts abundant water resources, and the wild fish grown here are tender in texture and rich in nutrients. Fishermen living along the river make their boats their homes and live on fish. Combined with homemade tofu, they have created various kinds of fish dishes, among which Jiangkou Tofu with Green Mandarin Fish is the most representative and hailed as an exquisite delicacy...
Food Story: The cultivation of sand-participating (balloon flower root) in Sanhechang Town, Enyang District, has a long history. During the Anti-Japanese War, a mother went into the mountains to dig up sand-participating, stir-fried it with lard, and used this delicious mountain dish to see off her son who was joining the army. This tradition is still preserved today. Whenever a family has a child enlisting in the military, they prepare a dish of “…”
Dish Description: Fresh yellow sheep meat is cut into 300g portions, soaked in water for 2 hours, then blanched. It is simmered in a secret spice-infused brine with salt, ginger, dried tangerine peel, Sichuan peppercorns, and other seasonings over low heat for about 4 hours. The clay pot is heated with prepared broth brought to a boil, then fresh rice noodles and vegetables are added. Once cooked and removed from the heat, …
Dish Introduction: Freshly baked sugar-coated sesame cakes are “golden in color, golden but not burnt, with crispy crusts and tender, flaky centers, sweet and melt-in-your-mouth.” Ingredients such as malt and dried tangerine peel offer health benefits including aiding digestion, soothing the stomach, improving bowel movements, and relieving coughs. These cakes are 100% natural, handmade, and traditionally made without any preservatives. They have been cherished for over two hundred years…
Old Street Tangyuan The “Old Street Tangyuan” shop in Qibao Ancient Town offers four flavors of tangyuan: pork filling, red bean paste, sesame, and date paste. Each one costs six jiao. Customers line up neatly in front of the big steaming pot—the dumplings are already cooked and ready. With such steady foot traffic, there’s no worry about overcooking or unsold dumplings. The pork-filled tangyuan burst with juice when you bite into them…
Seven Treasures Braised Pork In the ancient town of Qibao, located in the southwestern suburbs of Shanghai, there is a north-south Ming and Qing dynasty old street lined with “old-style shops” featuring vermilion panel doors. The taverns and teahouses are furnished with traditional eight-immortal tables, long benches, long-spout brass kettles, and square bamboo chopsticks. Famous local snacks well known to old Shanghainese, such as square cakes, aged liquor, and braised pork, are…
Marinated Braised Meat Braised meat is also a specialty of the ancient town. The meat is wrapped in lotus leaves and simmered for a long time in a homemade marinade. The greasiness is significantly reduced. Although it looks dark and rustic, it has a fragrant, savory taste that’s typical of farmhouse cuisine. Duck necks, duck wings, duck gizzards, and various soy products all bubble away in big and small pots. Each one…
From north to south, pastries are a specialty of Chinese dim sum. When it comes to Shanghai’s cakes, you could count on your fingers and toes and still not cover them all. But among the favorites of locals are Rice Flour Cakes with Mint and Arhat Cakes, along with items like Double-Stuffed Glutinous Rice Balls. Mint cakes are made with glutinous rice flour mixed with a touch of mint powder, decorated with red and green silk threads. Arhat Cakes, made from glutinous rice flour…
Tofu Puff Noodle Soup — A light dish paired with something more filling is a common eating habit among locals in Shanghai. Among the wet dishes, tofu puff noodle soup is a classic. Though it may look a bit clear and simple, it’s the perfect match for greasy snacks like pan-fried buns. Watching it being cooked is also a treat: the broth bubbles away in the pot, cooking the noodles in a wire mesh spoon, and the aroma wafts through the air.
Three-Delicacy Small Wontons — It seems that Shanghainese people are particularly particular about the size of wontons. The three-delicacy wontons in Shanghai are also different from those in Wuxi. The filling isn’t made with minced pork, dried shrimp, and pickled mustard greens, but rather with pure pork. The so-called “three delicacies” are all in the soup — shredded egg, dried shrimp, and seaweed — which flavor the thin-skinned wontons wrapped around...
Located in the ancient town of Qibao in the southwestern suburbs of Shanghai, there is a north-south Ming and Qing dynasty old street lined with “old shops” featuring vermilion panel doors on both sides. The taverns and teahouses are furnished with traditional eight-immortal tables, long benches, long-spout bronze kettles, and square bamboo chopsticks. Famous old-Shanghai snacks from Qibao such as square cakes, old wine, and pickled meat are all displayed...
Seven Treasures Braised Lamb, a traditional Shanghai delicacy, originally comes from the Qing Dynasty imperial court. It is said to have been one of Empress Dowager Cixi’s favorite palace dishes. Made with premium lamb, rock sugar, American ginseng, red dates, high-quality soy sauce, and more, it is slow-cooked over low heat for 4–6 hours until the meat becomes tender and boasts a sweet, honey-like aroma. Lamb is highly nutritious, with every 100 grams containing 65 grams of water…
When talking about Qibao Square Cake, one must mention Fan Zhongyan, a renowned literary figure of the Song Dynasty. In his childhood, Fan came from a poor family and ate porridge for all three meals every day. On winter nights when he studied, he would pour the porridge into a plate to freeze, then cut it into pieces to eat whenever he got hungry. Upon learning of this, his close friend Shi Haiqing had someone use...
Sweet fermented rice is a uniquely Chinese fermented rice product commonly used by people in the Jiangsu, Zhejiang, and Shanghai regions to make snacks such as sweet fermented rice balls in Shanghai, longan and egg stew with sweet fermented rice and glutinous rice cubes in Ningbo, Zhejiang, and sweet fermented rice cakes in northern Jiangsu. During the Qing Dynasty's Qianlong era, some government offices and wealthy households in the Jiangnan area used sweet fermented rice as an ingredient when cooking meat and fish dishes...
Tai Kang Crab Roe Soup Dumpling Restaurant only serves eight main dishes, with buns making up half of the menu — and the crab roe soup dumplings take the lead. At 72 yuan for six, the price seems a bit steep at first glance. I quickly asked the server how big one dumpling was, and she gestured with both hands to the size of a bowl’s opening. Seeing that, I decided to go for one. Before the dumplings arrived, the porcelain was already laid out…
Honey-Glazed Ham is a traditional delicacy from Shanghai, Jiangsu, and Zhejiang regions. It first gained fame in Jiangsu and Zhejiang. Since the late Qing Dynasty, it was first served in restaurants specializing in Suzhou and Yangzhou cuisines, where it quickly became a favorite among diners. Today, it is best prepared at Shanghai’s historic Laobanzhai Restaurant and Yangzhou Restaurant, and has earned a renowned reputation both domestically and internationally. All who have tasted this dish…
Shredded Chicken Fried Noodles Flavor, aroma, taste: The noodles are chewy and delicious. Main ingredients: 120g cooked chicken, 400g fried noodle base. Side ingredients: 1g ginger slices, 25g oil, 250g second soup, 5g salt, 2g MSG, 0.1g pepper powder, 20g wet starch. Preparation: 1. First place the fried noodle base on a plate. Heat 20g of oil in a pan and cut the cooked...
【Ingredients】 250g lean beef, 40g fried rice flour, 100g vegetable leaves, 3g chopped scallions, 3g minced ginger, 50g sweet bean paste, 10g Pixian bean paste. 【Preparation】 1. Remove the fascia from the beef, slice it thinly against the grain, add sweet bean paste,…