As the ancients said: "Food is the most important thing for the people", Chinese food is an indispensable part of traditional Chinese culture. No matter where you are, the flavor of your hometown cannot change. Walking for a lifetime, the starting point and the end point are, in the final analysis, where home is. Text The people in Changzhou have a deep affection for the old and famous stores that they have been familiar with since childhood. The meaningful names of "Zhu Baiji", "Ma Fuxing" and "Yilong Vegetarian Restaurant" have accompanied them in childhood, adolescence, youth and middle age. Even the years of old age are deeply engraved in my mind.

Tianmu Lake Casserole Fish Head

Tianmu Lake Casserole Fish Head is a traditional famous dish in the Tianmu Lake area of ??Jiangsu Province. Tianmu Lake is a place name located in Liyang City, Changzhou, Jiangsu Province. The soup is fresh and juicy, and everyone who has tasted it praises its beauty. However, when it comes to its origin, few people know about it. Tianmu Lake’s casserole fish head is also called Shahe braised fish head. Tianmu Lake was originally called Shahe Reservoir. The reservoir is home to the bighead carp Shahe bighead carp. The Shahe bighead carp is large and strong, with delicate meat. The dishes made there are delicious and nutritious.

Crab xiaolongbao

Crab xiaolongbao is a traditional snack in Changzhou, Jiangsu Province. It was first created by Wanhua Tea House along the river bank south of the pontoon in Changzhou during the Daoguang period of the Qing Dynasty. Every year around the Mid-Autumn Festival, the sweet-scented osmanthus is in full bloom. Xiao Long Bao with Crab was originally called Xiao Long Bao with Crab. (When steamed buns were born, there was no such name as steamed buns. Starting from the Song Dynasty, northerners called steamed buns with fillings steamed buns, but the south still called them steamed buns. Now with the promotion of Mandarin, the south also began to call steamed buns. When Xiaolong steamed buns were born, Changzhou people still don’t have a word for steamed buns, so they are called Xiaolong steamed buns; now due to changes in the language environment, they are generally called Xiaolongbao)

Changzhou distiller’s grains braised pork. Braised pork is a local traditional dish in Changzhou, Jiangsu Province. It is a local winter and early spring seasonal delicacy. It originated from folk home cooking in southern Jiangsu and was introduced into restaurants more than 70 years ago. In 1925, Changzhou famous chef Qiang Liangsheng changed the cooking process from a sauce color to a direct addition of ingredients and became popular, making the dish better in color, aroma and taste. Currently, Changzhou De Taiheng Restaurant has the best production quality. The dishes are sauce-red in color, crispy and tasty, fat but not greasy, and melt in your mouth. After being steamed several times, the aroma will be more fragrant and the taste will be more glutinous. It can also be eaten after cooling. It is condensed into a ball and is easy to carry. Local people often make gifts for relatives and friends.

Jiuniang Yuanxiao

Jiuniang Yuanxiao is one of the traditional snacks in Changzhou, Jiangsu Province. During the Spring Festival, there is a custom of eating dumplings during the Lantern Festival. More than 100 years ago, Pei Yugao added fermented rice dumplings to traditional rice dumplings and created the fermented rice dumplings. It is characterized by its lumps like jade grains, overflowing wine aroma, unique flavor, sweetness and refreshing taste.

Beggar's Chicken

Beggar's Chicken, also known as Changshu Beggar's Chicken, is a traditional famous dish in Changshu, Jiangsu Province and belongs to Jiangsu and Zhejiang cuisines. The main ingredients are chicken, fried and roasted. It is crispy, tender and has a unique flavor. According to legend, a long time ago, there was a beggar who begged for food and ended up in a village in Changshu County. One day, he accidentally got a chicken and wanted to kill it and cook it, but he had neither cooking utensils nor seasonings. He came to the foot of Yushan Mountain, killed the chicken, removed its internal organs, and coated the feathers with yellow mud and firewood. He put the coated chicken in the fire and roasted it. When the mud dried and the chicken was cooked, he peeled off the mud shell and the chicken feathers also followed the mud. The shell is taken off to reveal the chicken. About 100 years ago, the "Shanjingyuan" restaurant in the Yushan resort in the northwest of Changshu County based on this legend, removed the rough and extracted the essence, and followed the example to create this chicken.