What's delicious in Wuxi Film and Television Base?

Sun Shangxiang Restaurant, a designated restaurant for international tourism,

Cuisine and history and culture have an intimate encounter.

The main restaurant offers: "Three Kingdoms Banquet" (telephone reservation is required in advance), local specialties, and Chinese-style food ordering

Service hotline: 51-85558248

Flavor snacks

Wu Dalang sesame seed cake

Wu Dalang sesame seed cake originated in the Jingyou period of the Northern Song Dynasty. Originally called "Cooking Cake", it was later renamed "Wu Dalang Sesame Cake". It is famous all over the world because of its description in Water Margin. Wu Dalang sesame seed cake is golden, crisp and fragrant, with beautiful appearance and attractive appetite. Over the years, through continuous innovation and improvement, it has become a fine work, crispy and delicious, easy to carry and a good gift for relatives and friends.

Sanxian Wonton

Sanxian Wonton originated from the folk in Dongting Township, Xishan City, and later developed into a traditional famous spot in Wuxi. Wonton is made of fresh meat, kai yang and pickled mustard tuber, so it is called "Sanxian". And with meat and bone soup, dried tofu and egg skin silk as seasoning. Sanxian wonton with thin skin, rich stuffing and fresh soup is the most popular snack in Wuxi.

steamed buns

Wuxi steamed buns, a traditional name in Wuxi, have a history of one hundred years. It is made of superior flour, carefully selected materials, steamed in a small cage, and has a southern taste. It has the characteristics of not breaking the skin when picked up, not leaking the bottom when turned over, being full of brine when sucked, and being fresh and not greasy. Steamed bread has thin skin, rich stuffing, fresh and delicious taste. In autumn and winter, boiled crab yellow oil is added to the stuffing, which is the famous "crab powder cage", which is delicious when eaten.

cold rice noodles

cold rice noodles are made by soaking rice in water for four hours, then pushing or beating it into rice slurry, steaming it into thin cakes in a cage, cooling it in a ventilated place, smearing rapeseed oil and cutting it into thin strips, adding seasoning such as refined salt, rice vinegar, soy sauce, pepper, ginger juice, garlic paste and red pepper, and mixing well to serve. It tastes slightly spicy and salty, sour and delicious.