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Silver Fish in Tai Lake
With a length of over 2 cun (1 cun = 1/3 decimeters) and a slightly round body length, the fish is shaped like jade hairpin, and seems like it doesn’t have bone or intestine. Due to delicate and transparent appearance together with silvery color and luster, it’s called silver fish. During Chunqiu period (770 BC-476 BC), the Tai Lake abounded in silver fish. A famous verse meaning to have a good taste of delicious sliver fish at the end of spring and weever will be plumper after autumn frost written by a poet in Song Dynasty (960-1279) contains silver fish and weever in precious specialties of the Tai Lake. During the period of Emperor Kangxi in Qing Dynasty (1662-1722), the fish was listed as article of tribute. It was a marine fish originally, and then was cast up on and multiplied in the Tai Lake, becoming a valuable specialty of the lake now. Silver fish has tender meat and abundant nutrition, without scale, thorn or fishy smell, can be cooked into different kinds of delicacies, and is deeply liked by consumers at home and abroad. It’s also a traditional foreign trade product of Jiangsu. Taihu-Brand frozen silver fish has long enjoyed a good reputation in the international market. Japanese always put silver fish, herring roe and sea-urchin jam together, plus seasoning, and cook precious food. After drying the fish, its color, smell, flavor and shape won’t change after a long time. Before cooking, soak dry fish in water which will become so soft as it doesn’t have bone, and then use it to cook all kinds of famous seasonable dishes, not inferior than fresh silver fish. In the 1980s, Taihu Silver Fish moved south to the Dian Lake and became local well-known specialty.
White Shrimp in Taihu Lake
It is known as one of the“Three Whites”. With thin shell and tiny foot, white shrimp is one of “three treasures” of The Taihu Lake, whose size is smaller than river and cocktail shrimp, its body shining as silver, having a taste of fatness and tenderness.
Gluten is a kind of vegetable protein consisting of wheat protein. After adding an appropriate amount of water and salt into flour, you should fully mix the ingredients to form dough. Then you need to repeatedly scrub the dough in the water to wash off the starch and other impurities, and the rest is gluten. Oil gluten is made by frying small ball-like gluten in hot oil. As one of the specialties of Wuxi, restaurants could make various dishes with it. For daily dishes, it can be cooked into dishes and soups. There is a custom in Wuxi that a bowl of meat stuffed oil gluten with a meaning of family reunion and happiness.
Wuxi Spareribs with Sugar and Vinegar
It is not only popular in Wuxi, Jiangsu Province, known as its origin place, but is welcomed around eastern China. The name implies that short rib of pig is the main ingredient. When being prepared, the rib should be cleaned and sliced into small pieces, added Chinese cinnamon, aniseeds, garlic, ginger and sugar, and then gilled for a while until fully cooked. The snack dish is sweet, sour and crispy, and the bones can be easily separated from the meat.
Wuxi Honey Peach
Wuxi honey peach is one of wuxi’s famous indigenous products, with a cultivation history of nearly 70 years, renowned at home and abroad for such characteristics as beautiful shape, delightful color, good taste, tender flesh, intense flavor, being easily peeled, juicy, fragrant and melt in the mouth.
White fish in Taihu Lake: it is known as one of the “Three Whites”. The white fish of about 1 kg is freshest, tenderest and the most delicious. After cooking, it is the best meal at dining tables in hotels, restaurants and houses.
Xiaolongbao is more often known in Shanghai and its surrounding areas as “xiaolong manto” (pinyin). "Mantou" describes both filled and unfilled “baozi” in southern China, but only describes unfilled “baozi” in northern China. To avoid confusion, the name xiaolongbao is usually used in other areas. It is traditionally steamed in bamboo steamers, hence the name is awarded.
Xiaolongbao in Wuxi tend to be sweeter and have a thinner dough skin, and are juicier than the Shanghai variety.
Dafu waxberry is produced in Dafu and Maji mountains of suburban areas in Wuxi, with 1000-year cultivation history. Waxberry is native to southern Yangtze River and was named “Proper Fruit of the Southern Yangtze River” in ancient times. With thick flesh and small core, Dafu waxberry tastes sweet and sour. Its fruits have the effects of quenching thirst and promoting salivation. Wuxi people also like eating “waxberry soaked in liquor”. Once soaked in liquor and added with a few brown sugar, waxberry wine may help remove wet and check diarrhea as well as relieve heat and stand the cold.