1. Xiaolongbao

China people mention Xiaolongbao, and no one doesn't like it. So when and where was Xiaolongbao born? Legend has it that it evolved from the famous plum blossom in the cave in Wang Lou in the Northern Song Dynasty and was brought to the south of the Yangtze River by the royal family in the Northern Song Dynasty. The more concentrated view is that it was born in the middle of Qing Dynasty, in Zhenjiang, Changzhou, Wuxi and other places today. Xiao Long is the embodiment of the food culture in this area, and it is famous all over the south of the Yangtze River for its thin skin, rich stuffing, fresh and tender taste.

2. Sweet-scented osmanthus lotus root

Jiangnan likes to use sweet-scented osmanthus as one of the ingredients of food, and food enjoys a good reputation for its sweetness, crispness and rich fragrance.

3. Dongpo pork

It is said that when Su Dongpo was banished to Hangzhou, in his poor life, he imitated the predecessors' practice and improved it, making braised pork with wine and simmering it slowly.