Kunshan specialties that can be taken away include: Samwei Yuan, Sauce Pork, Shipu Mutton, Stocking Crisps, Yangcheng Lake Hairy Crabs, Mantaifei, Kunshi, Wansan Cake, Qiandeng Meat Zongzi, Qiandeng Pumpkin, Chimelong Mooncake, Forest

Gorgon cake, Zhouzhuang bamboo weaving, Huangtianyuan cake dumpling, Zhoushi duck, Wansansho, Apo tea, Kunshi, duck, etc.

The hairy crabs of Yangcheng Lake can be regarded as a Kunshan specialty. Many celebrities make a special trip to Kunshan to eat authentic Yangcheng Lake hairy crabs.

The locals have a saying that it is best to eat female crabs in the ninth month of the lunar calendar, and it is best to eat male crabs in October.

Kunshan Aowei Sauce Duck, referred to as Aoya.

The formula technology originated from the Qing palace medicated diet series.

Taihe Ao duck is characterized by excellent color, aroma, taste and nutrition. It is known as "Ao's cooking in one family, the fragrance spreads all over the street".

Zhoushi Taihe Hall's Aowei cuisine combines the two cooking techniques of "Ao" and "Jiang" in one furnace to make the current Aowei sauce duck.

It is characterized by being fat but not greasy, tender but not rotten, and delicious to the bone.

Wansan hooves, Wansan square meat, Wansan three-flavored balls, Wansan pork trotters, Wansan chicken legs, Wansan wild duck, and Wansan tribute wine, Wansan banquet wine and Wansanjia wine have become representatives of Zhouzhuang cuisine.

In particular, Wansanti is unique and has been awarded the Food Gold Award many times.

With the increasing popularity of Zhouzhuang, people have gone out of Zhouzhuang and flocked to Chinese and foreign dining tables.