The World's Food

Main

Aozao noodles

Noodle soup served with smoked fish or braised duck leg

Main

Braised crucian carp

Side, Snack, Appetizer

Chasan

Fried pastry resembling a bundle of noodles, made with flour and black sesame and made into a variety of shapes, serve with tea

Main

Crab shell meatballs

Pork meatballs with crab shell powder

Main

Fried gluten balls

Stir fried with vegetables, filled with meat

Dessert, Sweet

Funing big cake

Sticky rice cake

Main

Hakka stuffed tofu

Steamed tofu stuffed with minced meat and prawns

Main

Hong shao pai gu

Red-braised spareribs

Main

Jiyu tang

Crucian carp soup, crucian carp in a milky white soup

Main

Lion's head meatballs

Large pork meatballs flavored with soy sauce, shaoxing wine, ginger and scallions

Main

Nanjing salted duck

Marinated and boiled duck with spices

Main

Pork trotter jelly

Stewed and congealed pig's feet jelly, serve with ginger and zhenjiang vinegar

Side, Snack, Appetizer

Rugao ham

Rugao ham (chinese: 如皋火腿; pinyin: rúgāo huǒtuǐ) is a dry-cured ham that originated in jiangsu province, china. it dates to the qing dynasty, and was first prepared circa 1851. rugao ham is produced in a diverse variety of flavors, colors and weights. the local breed of jiangquhai pigs are typically used for the ham. in contemporary times, it is produced in rugao, jiangsu province, which the ham is named after. it is a well-known ham in china.per the chinese calendar, rugao ham is produced in the winter, whereby the curing process begins between november and december, and also in spring, between january and february.

Main

Stewed soft shelled turtle

Turtle stewed with chicken, pork, ham, bamboo shoots

Breakfast

Suzhou breakfast tofu

Warm silken tofu topped with dried shrimp, seaweed, preserved vegetables, onions, soy sauce and sesame oil

Main

Sweet and sour mandarin fish

Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. it is commonly used in east asia and southeast asia, and has been used in england since the middle ages. sweet and sour remains popular in europe and the americas.

Main

Tangbao

Tangbao or soup buns are a large, soup-filled type of steamed buns (baozi) in chinese cuisine. they are also sometimes known as guantang bao or soup-filled buns. various varieties are found, with some name variations in various parts of the country. all of these buns are made by wrapping a gelatinous filling in dough, which is then steamed to melt the filling into soup.

Main

Turtle soup

Turtle soup is a soup or stew made from the meat of turtles. differing versions of the soup exist in some cultures and are viewed as a delicacy.

Main

White fish omelette

Scrambled eggs with whitebait fish

Side, Snack, Appetizer

White fish omelette

Scrambled eggs with whitebait fish

Main

Xiao long bao

Xiaolongbao () refers to a type of small chinese steamed bun (baozi) traditionally prepared in a xiaolong, a small bamboo steaming basket, hence the name. xiaolongbao are often referred to as a kind of "dumpling", but should not be confused with british or american-style dumplings, nor with chinese jiaozi or wonton (both also sometimes called "dumplings"). in some parts of china and overseas, xiaolongbao may specifically refer to a kind of soup dumpling, the tangbao (chinese 汤包) of jiangsu cuisine, which are particularly associated with shanghai and wuxi. in shanghainese, these are also known as siaulon moedeu or xiaolong-style mantous, as wu chinese-speaking peoples use the traditional definition of "mantou", which refers to both filled and unfilled buns. shengjianbao are very similar to tangbao but are pan-fried instead of steamed.

Side, Snack, Appetizer

Yancheng Long Xia

Freshwater lobster/crayfish that is cooked, covered with a salty fennel sauce, then frozen, from the doulong river, yancheng, jiangsu, china

Main

Ya xue fen si tang

Duck blood and vermicelli soup

Main

Yong tau foo

Yong tau foo (simplified chinese: 酿豆腐; traditional chinese: 釀豆腐; also spelled yong tao foo, yong tau fu, yong tau hu or yong tofu; ก๋วยเตี๋ยวแคะ in thailand) is a hakka chinese dish consisting primarily of tofu filled with ground meat mixture or fish paste. variation of this food include vegetables and mushrooms stuffed with ground meat or surimi. yong tau foo is eaten in numerous ways, either dry with a sauce or served as a soup dish. it is commonly found in parts of china, indonesia, malaysia, singapore, thailand, vietnam, and in cities where there are large hakka populations.