The delicacies in Xishan District include steamed buns, boat dishes, crispy whitebait, steamed dumplings, mirror box tofu and so on. 1, Xiaolongbao: the method is unique, the skin is not fermented, and the filling is soup. After steaming, the skin is thin and not broken, chewy, and the filling is full of halogen and tender. 2. Delivery point: cooked rice flour is stuffed, kneaded into various shapes and steamed. The stuffing is divided into meat, vegetarian, salty and sweet. 3, crispy whitebait: tender and boneless, delicious, slowly fried in the oil pan.

The delicacies in Xishan District include steamed buns, boat dishes, crispy whitebait, steamed dumplings, mirror box tofu and so on.

1, Xiaolongbao: Some locals call Wuxi Xiaolongbao steamed bread, and summarize its characteristics as "it doesn't break the skin when picked up, it doesn't leak the bottom when turned over, it is filled with salt water, and it tastes fresh but not greasy". Steamed buns are unique in practice. Their steamed bread skin is not fermented, and the filling is soup. After steaming, the skin is thin and not broken, chewy, and the filling is full of halogen and tender.

2. Delivery point: cooked rice flour is stuffed, kneaded into various shapes and steamed. The stuffing is divided into meat, vegetarian, salty and sweet. It originated not later than the Ming Dynasty, and was named after dim sum on a cruise ship in Taihu Lake. Later, after continuous research and improvement by famous teachers, various images such as flowers, melons, fish, insects, birds and animals were introduced into the ship's point, and finally a small, realistic, ornamental and delicious snack was formed.

3. Crispy whitebait: Crispy whitebait is a special food in Wuxi, Jiangsu. Whitebait is a specialty of Taihu Lake, with tender and boneless meat and delicious taste. This dish is to drag whitebait through strips to improve the deliciousness of batter and fry it slowly in a 60% hot oil pan. Crispy skin and tender meat, fresh and tender fish.

4. Steamed dumplings: founded in 1757. This snack is made of pork leg, pork suet, shepherd's purse or tender leaves of green vegetables, and mixed with seasoning to make pig oil stuffing (or mixed with glutinous rice in gravy to make stuffing). Mix refined white flour with water to make skin slices with thin edges and thick bottom layer, then wrap them in stuffing and steam them. This kind of snack is delicious and not sticky.

5, mirror box tofu: put some glutinous rice flour and sesame oil when starting the pot, neatly arranged in the plate, and then sprinkle some mung beans, red, green, black and white, beautiful style, fragrant. Each piece of tofu is shaped like a rectangular mirror box, with soft skin and golden color, and the shrimps are golden white and tender white inside.