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.

dried bean curd, a traditional snack in Wuxi. Cut the old tofu into 1cm thick with a knife, fry them in an oil pan one by one until golden brown, put them in a bowl, cut them with scissors, and pour in cooked soy sauce, sweet noodle sauce, chopped green onion, Jiang Mo, sugar and other seasonings. This snack has an attractive aroma, crispy outside and tender inside, and is very popular among the public.

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.

Fang Gao Fang Gao, 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, vegetable 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, soft in powder, full in 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 Begonia Cake, which was founded in Qing Dynasty, became famous for its shape like begonia flower, and 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.