Silver Noodles are a specialty variety of Changzhou with a history of more than 30 years. The ingredients are exquisite and the operation process is strict. It has the characteristics of being as thin as silk, white as silver in color, soft and smooth, full of toughness, and not mushy when cooked. It is one of the varieties collected in "Chinese Snack Book". Cannabis cake. Crab shell yellow hemp cake: During the Xianfeng period of the Qing Dynasty, it was created by the dim sum master Wang Changsheng of Changle Teahouse beside Renyu Bridge. It has a history of more than 140 years. Its characteristics: golden color, crispy and soft, thin and heavy skin, mellow sweet filling, fresh salty filling, tangy green onion, fat but not greasy. It is one of the varieties collected in "Chinese Snack Book" and was rated as a famous special food in Jiangsu Province in 1983. In 1985, it won the title of Municipal Quality Product. Crab shell yellow: It is a local snack in Changzhou, commonly known as small hemp cake. It is often paired with hemp cake as a gift. There are four kinds of fillings: shepherd's purse, scallion oil, sugar, and bright oil bean paste. Its characteristics: shaped like a crab shell, golden in color, oily but not greasy, crispy and fluffy, sweet and mellow sugar filling, fresh salty filling. Rice dumplings with glutinous rice are one of Changzhou's specialty snacks. It is a custom among the people to eat Yuanxiao during the Spring Festival. More than 100 years ago, Pei Yugao added fermented glutinous rice to the traditional Lantern Festival and created the fermented glutinous rice dumpling. Its characteristics: the dough is like jade grains, the aroma of wine is overflowing, the flavor is unique, and it is sweet and refreshing. Elan Vegetarian Ham Elan Vegetarian Ham was founded in 1932 and is famous for its pure vegetarian snacks. Yilong vegetarian ham is a traditional specialty food of Changzhou Yilong vegetarian restaurant. This product is made from fine materials, advanced formula, scientific production process, supplemented by a variety of natural precious spices and natural pigments. This product is fragrant and fresh, tough and soft, delicious and refreshing. Cut into thin slices and drizzled with sesame oil, it looks like ham. It is a delicacy to accompany meals, drinks, and travel, and is also a good gift for relatives and friends. In 1989, it won the "Golden Tripod" Award for high-quality food from the Ministry of Commerce of the People's Republic of China and is one of the top ten famous restaurants in Changzhou. Crab Xiao Long Bao Noodles Crab Xiao Long Bao was created during the Daoguang period of the Qing Dynasty and was first created by the Wanhua Teahouse on the south side of the floating bridge along the river. Yinggui Tea House was founded in 1911. Due to its sound management and focus on quality, it has become famous and deeply loved by the public. The product has the characteristics of "thin and transparent skin, rich marinade, tangy crab aroma, fat but not greasy, rich juice, and fresh and tender meat filling". It is supplemented with balsamic vinegar and young ginger to make the flavor better, which is a unique product in Changzhou. In 1985, it was rated as the city's high-quality product and included in the "Jiangsu Province Snack Recipe". In 1990, it was listed as one of the top ten famous snacks by Changzhou City Government. Tianmu Lake Casserole Fish Head Tianmu Lake｜Casserole Fish Head｜Origined in Tianmu Lake Hotel in Jiangsu Province, it has been carefully cooked by Zhu Shuncai, a super famous chef in Jiangsu Province for nearly 30 years. Now it is known as the best traditional dish in Jiangsu and has become A wonderful addition to the world of Chinese food. Cooking Tianmu Lake Casserole Fish Head uses large silver carp heads naturally grown in Tianmu Lake water as raw materials, pure natural Tianmu Lake water as soup base, and is processed with unique cooking techniques. Due to the beautiful scenery of Tianmu Lake, Not only does the green vegetation on the surrounding mountains filter the lake water, but the bottom of the lake is sandy rather than silt. This unique natural environment makes the water of Tianmu Lake clear, sweet and spotless, so the fish growing in it have no earthy smell. Therefore, ｜Tianmu Lake｜Casserole Fish Head is highly praised by food lovers for its excellent quality of finished product｜fresh but not fishy, ??fat but not greasy｜. The newly released flesh-and-bone joint tastes really good. The meat is tender and the bones are crispy. There are also Portuguese egg tarts. Highly recommended. It's tender and smooth, I don't know what kind of sauce is on top, it's so fragrant. The grilled chicken wings at Western Steak City are delicious and the price is also reasonable at 4 yuan/stick~~ I recommend the Hongyun Restaurant behind Changwu Bookstore (formerly Tianan Bookstore). Their wontons are super delicious, crab roe wontons, ordered fresh. Freshly made, but very expensive, a bowl costs 15 oceans (10 pieces)~~My family can try it if they are interested~~~ The dishes at Tingsonglou in Hongmei Park are pretty good. The beef roasted with soybeans and pufferfish at Garden Ruixing Hotel are quite good. The hand-caught lobster at Tangqiao Laoguo is also good.

Qingxiangyuan's shaved noodles are good, Ziyuan's abalone is good, National Fish House's lobster and pineapple rice! Auntie's three-mushroom dumplings, and Beiguoren's across from Asia, the Northeastern sauce bones and chicken stewed with mushrooms are good. Golden pepper mullet and fruit salad from Baisui Fish House, Guqiao pickled fish from Guanghua Road, seafood from Lao Zhejiang Seafood Restaurant, ethnic fish bream, shredded chicken cold noodles, lobster, spicy chicken, pickled fish from Xinyi Village, and caviar dishes from Jiuzhou The dishes include grilled fish from Man Yuan Lou’s pepper and sesame chicken feet, northern Sichuan jelly, bamboo tube tofu from Sichuan Paradise’s boiling fish, giant Buddha fillets, crispy skinned hoof flowers, braised beef with sour bamboo shoots and fat beef hot pot, and chicken feet from Changxing Lou’s cold snake. Skin, boiled shrimp, sauna-based shrimp, roasted squab, salted egg yolk and curium meat crab, crab roe and bean curd from Sichuan Fulou, greasy crab paste from Hongyun Restaurant, salted pork liver, Angung in oil, roasted tofu with dried shrimp, stewed milk There is a good cross-bridge rice noodle restaurant opposite the second courtyard behind the Changwu Book Center. The specialty dish of Jinfu Hotel in Huaideyuan is the "marinated water platter", which is really a must-have. Also, the pork skewers and pork wings served in Beihuan at night are really delicious! ! ! Sanxian's fresh meat wontons, Ma Fuxing's vegetable and meat wontons, Wuxiangju's beef is also outstanding. There is a restaurant on Beida Street that sells pot stickers and beef soup. There is a Beijing roast duck on Guanghua Road, which tastes authentic and is cheap! I will often go to "Wang Fat Fish Head" on Beihuan Road to eat lobster ~ pickled pepper claws ~ Indian hand-thrown cakes ~ opium fish head ~ and go to "Canle BBQ" at the intersection of Beihuan Road to eat grilled whole wings ~ 3 yuan each. Across from Hongmei Township**, I eat authentic Xi'an Liangpi ~ 2 yuan/portion. I will go to "Longfenglou" to eat Japanese tofu. I will go to "Old Beef Shop" to eat beef pot stickers and beef vermicelli soup (from Qingtan and Huaideqiao). I will go to " Have a buffet barbecue at "Brazilian Barbecue" and go to "Windsor Castle" for hot pot (Wade Bridge)