Famous Dishes in Changzhou
Fish Head – Wensi Leiocassis Longirostris Meat Balls
Fish Head Soup in
Casserole – Liyang Tianmu Lake Hotel
Tianmu Lake Fish Head Souo in
Casserole was invented at Tianmu Lake Hotel by Chef Zhu Shuncai. It selects the
natural wild Bighead Fish as the raw material and the water in Tianmu Lake. With
the special cooking crafts of Chef Zhu, the taste is described as “refreshing
but not fishy, rich but not greasy, milk-like soup with original taste”. Chef
Zhu used to cook this dish for Deng Xiaoping, Jiang Zeming, Hu Jintao and was
highly praised.
Wensi Leiocassis Longirostris Meat Balls
This dish is
made of Leiocassis Longirostris Meat and streaky pork. The balls are white,
smooth and refreshing. The soup is clean and nutritious, which is suitable for
all people.
Changzhou Douzhai Cake – Tianxiang Ingot Pork
Changzhou
Douzhai Cake – Changzhou Caigenxiang Restaurant
It is unique specialty of
Changzhou. With a long history, it is used as the oblation in the civil
sacrifices. Having been improved, the small cake appears golden like coins with
the surface crumby and the center soft. People can eat with ketchup, mustard,
curry paste and sesame sauce according to their likes.
Changzhou Douzhai
Cake used to gain honors like “Famous Chinese Snack”, “Famous Changzhou Dish”,
“the Most Beloved Snack of Changzhou People”, and “Famous Jiangsu
Dish”.
Tianxiang Ingot Pork – Changzhou Traders Fudu Hotel
Hen eggs
from the countryside and sow pork are mixed with spices in the earthen pot. The
taste is salty and slightly sweet, rich but not greasy. The unforgettable flavor
reminds people of grandma’s red-cooked pork.
Steamed Hairy Crabs –
Hengshanqiao Beancurd Leaf
Steamed Hairy Crabs – Jintan Yifeng
Hotel
October is the best time of eating hairy crabs with the sight of
chrysanthemum and reciting poems. Such beauty of traditional Chinese paintings
is far away from the restriction of the concrete forest of the city. Once people
throw themselves into the natural beauty of Changdang Lake in Jintan and eat the
real Changdang Lake Hairy Crabs, they will feel the dream-like emotion and enjoy
the sceneries.
Sticking to the principles of “biological, efficient and
safe”, Changdang Lake sets up scientific breeding patterns according to
different water conditions. People there transplant water weeds and put snails
into the lake to produce nuisanceless crabs. Jintan Yifeng Hotel cooks Changdang
Lake hairy crabs for people from all over China and provide you the joy of
“eating crabs and drinking wine during the best time”.
Hengshanqiao Chicken
Soup Beancurd Leaf – Changzhou Guorui Hotel
The real Hengshanqiao beancurd
leaves are scalded with boiled salty water and then sliced. Put the chicken soup
into the earthen pot with wild fungus and edible tree fungus. Once boiled, put
the beancurd leaves into the port. Boiled again, the dish is finished. It is
nutritious and smooth, good for restraining the aging of muscle and enhancing
the immunity.
Japanese Style Steamed Shad – Yangtze River
Saury
Japanese-style steamed shad – Changzhou Jinling Mingu Grand
Hotel.
Salty and sweet, the aftertaste is sweet and refreshing. It is good
for nourishing, stimulating the appetite, clearing away heat and toxic materials
and curing sores.
Yangtze River Saury – Changzhou Fuji
Restaurant
Saury is quite rare fish with the flavor that no can resist the
temptation. Liyu, Dramatist in the end of Ming Dynasty recorded in his book:
saury is the best spring food. While being tired of Leiocassis Longirostris or
sturgeon, saury will always be attractive and hard to give up.
Liyang Fastened Lungs – Snow Mountain Snail – Oil Baked
Pumpkin – Fin Soup Beancurd Pork Meat Patties
Liyang Fastened Lungs –
Changzhou Tianmu Lake Hotel
Fried beancurd, fresh pig liver and fat are
fastened together with pig small intestine and stewed in the pickle. This is
just the famous Liyang fastened lungs. The scientific raw material arrangement
produces the good flavor and fine nutrition. It is different with other dishes
in both taste and shape.
Snow Mountain Snails – Changzhou Legend Holiday
Hotel
It is an iced dish with the fragrance of mustard. The juice is tasty
and smooth in summer. In 2005, it obtained honor in the famous dish
contest.
Oil Baked Pumpkin – Changzhou Traders Fudu Hotel
The best
Japanese pumpkin is selected for fine cooking. The dish not only preserves the
advantages of pumpkins in low-sugar and sweetness, but also shows the brightness
and smoothness of pumpkins.
Fin Soup Beancurd Pork Meat Patties – Changzhou
Guest House
Main materials: beancurd, 100g; peeled-off water chestnuts,
50g; big shrimp meat, 100g; grass harp meat, 100g. Supporting materials: fin
soup, 100g; cabbage heart, 50g. Cooking procedures: chop the beancurd,
peeled-off water chestnuts, big shrimp meat and grass harp meat into paste and
mix the spice into the paste finely. Make small balls of the paste and put the
balls into the steaming pot, and, at the same time, put the fin soup to steam.
After 40 minutes, the dish is finished. Blanch the cabbage heart and put it into
the steaming pot.
Codfish with Garlic – Winter Processed Beancurd – Mingdu
Buddha Jumping over the Wall – Fin Soup Chrysanthemum Fish – Crystal River
Shrimp Meat
Codfish with Garlic – Changzhou Traders Fudu Hotel
Codfish
lives in the deep ocean. Its meat is white and fine with high protein and
vitamins.
After being cooked with garlic, the smell and the meat perfectly
present the original flavor of codfish, which is unforgettable.
Winter
Processed Beancurd – Jinling Mingdu Grand Hotel
According to the
description of Yuan Mei’s cookbook, the beancurd is stewed with winter bamboo
shoots, winter mushroom, chicken and ham. It is golden color, delicate and
elastic with rich smell of beancurd, crumbly bamboo shoots and mushroom and
aromatic gravy. If the beancurd is frozen in the refrigerator, the flavor will
be even better.
Mingdu Buddha Jumping over the Wall (seafood and fowl
cooked in earthen jar) – Jinling Mingdu Hotel
The raw materials include
abalone, fin, fish maw, sea cucumber, pigeon eggs, scallops and pleurotus
nebrodensis. The flavor is rich and unforgettable.
Fin Soup Chrysanthemum
Fish – Changzhou Grand Soluxe International Hotel
The raw materials include
rudd, ginkgo, crab eggs and cabbage heart, etc., light and salty. It is rich in
protein, unsaturated fat, Vitamin A and D, and low in cholesterol.
Crystal
River Shrimp Meat – Haofuji Restaurant
The shrimp meat is crystal like,
refreshing and smooth with the great taste. In 1996, this dish was awarded the
golden prize in the world cooking contest. From that time, all hotels do crystal
shrimps in that way.
Japanese Smelt – Crocodile Tail – Atong Abalone
–Roasted Pork Meat
Japanese Smelt – Changzhou Legend Holiday Hotel
The
fresh smelt is roasted after being pickled. The fish is crumbly at the surface
and fine inside.
Crocodile Tail – Changzhou Xiayan Sanqing Biological
Hotel
The tail is the most powerful part of a crocodile, which gives them
the strongest explosive force, especially in the tail glue. The tail glue can
not only nourish kidney and strengthen the body, but also whiten the skin, and
reduce the wrinkles. It is good for cosmetology.
Cooking process: we
abandon the traditional red stew method but stress the original flavor. Cooked
with thick soup and special medical materials, the savor is removed and the
characteristics of refreshing, glutinous and smooth are stressed.
Atong
Abalone – Jintan Cherry Sakura Hotel
This is a high-level dish, which
selected Japanese abalone and cook with ham and hens. The flavor is great and
the abalone is elastic.
Roasted Pork Meat – Changzhou Zhongtian Phoenix
Hotel
After being pickled for more than 8 hours, the pork nape is roasted
until the smell comes out. Then it is deeply fried till it is bright yellow. The
skin is crumbly and the meat is of good smell.
Tianxia Cuttlefish – Jinlu Swallow’s Nest – Yellow Juice Fin
– Bamboo’s Fragrance
Tianxia Cuttlefish – Changzhou Guorui Hotel
The
snakehead is boned out and shaped into a cuttlefish. Pickled with spices and
fried till becoming golden, it is covered with ketchup and fruit sauce. It looks
like a cuttlefish and crumbly at the surface and refreshing inside with the
sweet and sour flavor. It is of rich nutrition.
Jinlu Swallows’ Nests –
Zhuangyuanlou Restaurant
Swallows’ nests are helpful for reducing internal
heat and moistening the lung. It is cooked with high-quality maize, which is
quite welcomed by the customers. In 2005, it was praised as one of the “Famous
Changzhou Dishes and Snacks”.
Yellow Juice Fin – Zhuangyuanlou
Restaurant
Fin is always the precious food in royal banquets in ancient
China. With the research of the hotel, a new dish, yellow juice fin, which is
anticancer and tasty was invented. It is a best choice of dietary cure during
autumn and winter.
It takes the shark fin as the major raw material and the
yellow juice (chicken sauce or lean meat) as the supporting material. The taste
is pure as purely natural food without any pigment or additive. As a precious
dietary cure food, it is of rich nutrition.
Bamboo’s Fragrance – Liyang
Tianmu Lake International Hotel
This dish uses bamboo chick, bamboo fungus,
bamboo tea and bamboo tube cooked with soup stock. With the bamboo fragrance
overflowing, the dish gives people a feeling of walking in the bamboo forest in
a morning after the rain.
First-class Royal Pigeon – Qingcheng Green Goose - Agrocybe
Aegerila Best-quality Chicken – Lakefront Picnic
First-class Royal Pigeon –
Yinhewan Restaurant
Main material: Shiqi squab
Introduction: Shiqi
squab is famous for its large body, thick breast meat, strong muscle, smooth
meat both in Mainland China and in Hong Kong and Macau. With golden color,
crumbly skin, smooth meat, soft bones, the taste of First-class Royal Pigeon is
best praised. As the brand dish of Yinhewan Restaurant, it also has the function
of dietary cure. The nature of squab is tender and beneficial to the kidney and
lung. Besides, it can cure sores and tinea of the skin and ulceration;
therefore, it has been long lasting.
Qingcheng Green Goose – Wujin Xinyuan
Hotel
It is green and environmental protective food. With thick soup, the
goose meat is fresh, soft and fragrant with the function of benefiting the
kidney and protecting the lung.
Agrocybe Aegerila Chicken – Xinyalou
Hotel
The dried Agrocybe Aegerila is fully immersed, while the hen is
warmed in water. Stew the hen into 80% ripe with small fire. At the same time,
pick all the foam out of the soup. Put fin, abalone and cabbage heart into the
soup with spices. The finished dish sends out nice smell with thick soup. It is
a best nutritious supplement for health.
Lakefront Picnic – Jinyan Huadian
Hotel
Characteristics: perfect combination of delicious food and poetic and
pictorial splendor.
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