Changzhou Food

Last updated by  at 2014/5/2

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.

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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”.

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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”.  

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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.

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Tianmu Lake “fish Head In Casserole”

Tianmu Lake “Fish Head in Casserole” is carefully cooked by Zhu Shuncai, a famous superfine chef in Zhejiang Province, with nearly thirty years of painstaking efforts. It is now reputed as the best traditional famous dish of Jingsu and becomes a wonderful work in the Chinese cuisine field. The main ingredient is the head of large variegated carp which is reared naturally in the water of the Tianmu Lake. It also takes the purely natural water of the Tianmu Lake as the soup base and is made by using unique cooking techniques. Since the green vegetation of the surrounding mountains around the beautiful Tianmu Lake is filtered with lake water and there are sands but not silt at the bottom of the lake, this unique natural environment creates the clear, sweet and pure water of the Tianmu Lake and therefore the fishes living in it absolutely have no off-flavor. Hence, Tianmu Lake “Fish Head in Casserole” receives favorable comments from multitudes of food lovers for the finished product’s e

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