Wuxi sparerib is one of the traditional famous dishes in Wuxi, Jiangsu Province, which rose in Guangxu period of Qing Dynasty. The cooking of Wuxi ribs is very particular. First, the pork ribs with tender meat are selected as raw materials. Second, the ingredients are good, and you need to cook with soy sauce, soft sugar, yellow wine, onion, ginger, fennel, clove and cinnamon. Third, the operation should be strict. For 1 kg of raw meat and bones, 12 kg of soy sauce, 3 kg of sugar and 3 kg of yellow wine should be added, and simmered for two hours. Finally, Wuxi ribs of about 64 kg were made. Its characteristics are oily but not greasy, soft and sweet, salty and sweet, and delicious meat and fresh juice.

Liangxi crispy eel, also known as Wuxi crispy eel. According to legend, it was founded more than 1 years ago during the Taiping Heavenly Kingdom, and it was invented by an oil vendor named Zhu in Huishan Zhijie. Legend has it that it was a boat dish on a cruise ship in Taihu Lake in the past. Liangxi crisp eel is made of shredded eel fried twice. Its appearance is brown, its blackness is bright, its taste is crisp and palatable, and its taste is strong and sour. Even if it is preserved for a few days, it will not become soft.

Huishan crisp, formerly known as heavy oil sesame seed cake and alias Jingang navel, is a traditional famous pastry in Wuxi, Jiangsu. This is a sweet and delicious snack, which is brownish yellow or golden yellow in color. With orange peel, sugar, walnut kernel, dried plums, vegetable oil and other raw materials as stuffing, and refined flour and sesame as skin, it has a fragrant, sweet, crisp and loose flavor. It is loved by people in Wuxi and surrounding areas.

wangxingji wonton, a famous snack in Wuxi, Jiangsu province, was founded in 1912 by Wang tingan. The production materials include refined flour, pork leg, dried shredded pork, shredded egg skin, minced green garlic, pickled mustard tuber, cooking wine, monosodium glutamate, meat and bone soup and other raw materials. When making, the dough should not be too soft, and the meat stuffing should be stirred until it is stiff. When cooking wonton, the water in the pot should be wide and the fire should be strong. After the water boils, cold water should be added once or twice to keep the water slightly boiling, so as not to break the dough.

Wuxi steamed buns, also known as steamed buns by local people, are famous all over Shanghai, Nanjing and Hangzhou for their thin skin and plenty of bitters. They are traditional famous spots in Wuxi and 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 steamed bread has a thin skin (note that in the traditional Wuxi steamed steamed bread practice, the skin of steamed bread is not fermented, so it is thin but not broken after steaming, which is very chewy), and the stuffing is full of brine, fresh and delicious. In autumn and winter, boiled crab oil is added to the stuffing, which is the famous "crab powder small cage", which is delicious when eaten.

whitebait, white shrimp and white fish, known as the "Three Whites of Taihu Lake", are the signature ingredients of famous local series dishes "Taihu Boat Cuisine" in Wuzhong District (formerly Wuxian County) of Suzhou City, Jiangsu Province. Use the ingredients of the dishes made by Taihu Sanbai, paying special attention to the freshness of the ingredients; Because it is easy to die when it comes out of the water, it is most suitable for cooking Taihu Sanbai at the water's edge or on the boat. The method of making dishes with Taihu Lake Sanbai is mostly steamed and boiled, paying attention to the original flavor of the ingredients.

every eighth day of the fourth lunar month in Yixing, there is a custom of cooking black rice with black rice leaves, but now you can eat it in restaurants at any time. The leaves of Vaccinium bracteatum are collected, washed and boiled, and glutinous rice is soaked in the boiled soup for half a day, then taken out and steamed in a wooden steamer. The color is black and shiny, and it doesn't rot for days, and the taste is refreshing. It has the effects of calming the nerves, improving eyesight and blackening hair.