Wuxi ribs: Wuxi sauce ribs are red in color, crisp and fragrant, moderately sweet and salty, but not fat. This dish has a history of more than 1 years and enjoys a good reputation at home and abroad.

Myrica rubra: Myrica rubra is produced in Dafushan and Majishan in the suburbs. It has a cultivation history of nearly a thousand years.

Yangshan peach: Yangshan peach is one of the famous specialties in Wuxi, and it has been cultivated for nearly 7 years. Tangible beauty, bright color, good taste, fine meat, tough and easy peeling skin, rich and thick juice, strong fragrance and instant taste.

Clear water oil gluten: Wuxi oil gluten has a long history, golden color, smooth surface and crisp flavor, which is a major specialty of Wuxi.

Yixing Phyllostachys pubescens: Yixing has 1, mu of Phyllostachys pubescens. The bamboo shoots are fresh, tender and delicious with little astringency.

Haocha: Haocha has tight and curly stripes, tender and green leaves, covered with white hairs, crystal clear and hidden green, fresh and mellow fragrance and unique flavor.

Whitebait in Taihu Lake: Whitebait was originally a marine fish, and then settled in Taihu Lake to breed. It is a rare specialty in Taihu Lake. Whitebait is tender, nutritious, scaleless, spineless and fishy, and can cook all kinds of delicacies, which is deeply loved by consumers at home and abroad. Whitebait is a traditional foreign trade product of Jiangsu, and Taihu brand frozen whitebait has long enjoyed a good reputation in the country.

White fish in Taihu Lake:

Majishan Lake is wide, rich in white fish and white shrimp in Taihu Lake, and there are 4,3 mu of intensive fish ponds in the dike. Taihu freshwater crab with firm shell, rich muscles and fragrant paste has a special flavor.

steamed buns Wuxi steamed buns, a traditional name in Wuxi, have a history of one hundred years. It uses superior flour, fine ingredients, small cage cooking and 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 returned to the stuffing, which is the famous "crab powder cage", which is delicious when eaten.

the square cake is a traditional name in Wuxi. In 1943, Chong'an Temple "Liufangzhai" master Wang Yuqing introduced Huzhou Dafang cake into the system. Square cakes are made of a special square wooden template, and the cake powder is sieved to show a concave shape. Fresh meat, bean paste, lard and other fillings are respectively put in, a layer of cake powder is sieved, scraped flat, cut into pieces with a knife, and steamed in a cage with high heat. The cake is white and soft, full of stuffing, and has a strong Jiangnan flavor.

Radish cake Radish cake is a snack with Wuxi flavor. How to make it: wash the radish, shred it, marinate it with a little salt, squeeze out the water, add the chopped green onion and mix well. In addition, flour and cold water are mixed into a paste, and then an oval mold spoon made of white lead skin is used. The bottom layer is covered with powder paste, shredded radish is added, covered with flour paste, fried in an oil pan until golden brown, and demoulded. It is delicious when eaten.

Wine-brewed cotton balls have a history of 1 years in Wuxi. It selects the first-class white glutinous rice flour, mixes and rubs it with hot water, cuts it into cubes, and uses a flat screen to make a small round like a cotton seed. In addition, mash the wine and sugar into a bowl, and put the cooked dumplings and soup into the bowl. Fermented cotton seed is round, soft, waxy and sweet, and it is a delicious snack for the elderly.

Begonia cake was created in the Qing Dynasty, and it became famous because it looks like a begonia flower, and then it gradually became one of Wuxi-style snacks. It mixes flour and yeast powder into paste with cold water, brushes a little water and oil in a special mold, injects flour paste into stuffing such as bean paste, fresh meat and vegetable lard, then covers the surface with flour paste, adds diced sugar lard and red, green shredded melon and melon seeds, covers an iron plate sprinkled with white sugar and puts it on a coal stove for baking. Sweet and delicious, especially hot food.

vermicelli glutinous rice balls, also known as five-color glutinous rice balls, are the traditional names of Dixin. It selects 7% of Bai Yuan and 3% of white stalks, washes them with clear water and immerses them in water, then grinds them into gouache with water, puts them into a cloth bag to remove water with stones, rubs them evenly, and then wraps them with stuffing such as fresh meat, vegetable lard, sesame seeds, bean paste, rose and sugar. When eaten, it can be cooked in boiling water, soft, tough and smooth, and the stuffing is fresh and clean.

sugar taro sugar taro is a traditional name in Wuxi. It was founded in 1858. It selects taro seeds from local top quality taro, peels them, washes them, releases alkali, burns them until they are purplish red, then turns them into fire stew, and then adds brown sugar and sweet osmanthus to boil them. It has the characteristics of crisp taro, bright red color, fresh and clean sweet soup and overflowing fragrance, and is a timely snack suitable for all ages.

Yulan cake was made by Wuxi Sunji Cake Group Store in 185, and it was named because it was in the blooming season of Yulan. This cake is made of glutinous rice flour mixed with boiling water into small pieces, and made into a cake embryo. The stuffing, such as vegetable lard, bean paste, fresh meat, roses and sesame seeds, is put into a pan and fried and branded with oil. It is golden yellow, crispy in the outer skin, soft and waxy in the inner shell, sweet and salty, and attractive in flavor.

Shaomai Shaomai is one of the traditional famous spots in Wuxi. It was created in 1757. The snack is made of pork leg meat, pork suet, shepherd's purse or tender leaves of green vegetables, and mixed with seasoning to form a pork lard stuffing (or a stuffing made of glutinous rice with gravy). Knead white flour with water to make a thin-skinned skin with a thick bottom layer, then wrap it in a stuffing and steam it. It has the characteristics of delicious taste and non-stick teeth.