Changzhou Featured Food:
Sweet Dumpling In Rice Wine Soup
It is one of the varieties of special snacks. At the beginning of the liberation, Shanghai “Large World” used to hang the shop sign of “Changzhou Sweet Dumpling in Rice Wine Soup”. It selects top grade white prime rice and medicinal rum as ingredients, and is cooked through the working procedures of steaming and fermenting. If sugar and sweet-scented osmanthus is added, it will be sweet-scented dumpling in rice wine soup. Sweet dumplings are like jade and the smell of wine permeating it has unique flavor and refreshing taste with pleasant sweetness.
Crispy Cake In The Shape Of Horse Hooves
In the tenth year of Xianfeng’s reign in the Qing Dynasty, after the Taiping Army occupied Changzhou, a crispy cake in the shape of horse hoof appeared among the folk with a view to giving high praise to the feats of the Taiping Army. The Crispy Cake in the Shape of Horse Hooves selects ingredients of fine white flour and powdered sugar, and bean oil, etc, and uses the traditional baker. It is golden in color, fragrant, sweet, crisp and soft. It has been included into “China Famous Snack Menu”.
White Slender Noodles
White Slender Noodles is a special variety of Changzhou. It is made by adding egg white directly to the flour to make dough and then rolling it into noodles with a thin-tooth noodle knife. The noodle is as slender as silk and as white as silver. It is soft and smooth with great flexibility. It will not turn into paste while in pot. Hence, it acquired its name. White Slender Noodles has a history of more than 30 years. It is particular about supplementary ingredients and strict about operating procedures. It is one of the varieties collected and edited by “Chinese Snack Menu”.
Steamed Stuffed Crab Bun In A Small Steamer
It originated from the years of Daoguang’s reign in the Qing Dynasty. It is very small in size with a unique style. It is made by processing fine white flour, ripe suet, crab meat and pork as well as seasoning. Crab oil is golden, bright and fat but not greasy. The fragrant smell of crab greets you in the distance. The gravy tastes fresh and delicious. The bun has thin and flexible crust and tender, smooth and refreshing fillings. If it is taken with aromatic vinegar, ginger shreds, it will taste better. The steamed bun in a small steamer made by Yinggui (Greeting Sweet-scented Osmanthus) Tea House in Xiyingli is of the best quality.
It has a history of nearly more than 200 years. There are records found in “Sui Garden Menu” written by Yue Mei, a writer of the Qing Dynasty. “To make shrimp cake, first prepare a small amount of raw shelled shrimps, scallion, salt, Chinese pepper and bottled rum; then add water to flour to make dough; lastly scald it properly with sesame oil.” It is golden in color, crisp outside and soft inside with fragrant, fresh and delicious taste.
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