Discover Chinese food
Local dishes, ingredients and the stories behind them.
Suining egg-wrapped meat roll 卷煎
The wrapper is tender rather than crisp, and the meat mixture has a moist, compact bite. Seasoning and any vegetable additions vary by kitchen.
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Wangji sausage 王集香肠
The slices have a compact bite and concentrated pork flavor, with fat softening the lean meat and seasonings lingering afterward.
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Linzi steamed rice cake 林梓潮糕
Linzi chaogao is soft and gently sweet, with a moist steamed interior. Nuts, fruit or other inclusions can give individual versions a different bite.
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Suzhou rice-dumpling candy 粽子糖
The sweet has a hard, glassy bite or a slow-dissolving texture, with any nuts providing a contrasting crunch. It does not contain rice simply because of its shape.
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Haimen braised goat 红烧海门山羊肉
Expect a pronounced goat aroma, tender meat and a rich sauce, with skin or connective tissue adding a softer, gelatinous texture.
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Clam-and-seaweed cakes 文蛤紫菜饼
The clams bring briny sweetness and a slight chew, while seaweed supplies a marine aroma. A crisp outside contrasts with the softer center.
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Taizhou crab-roe buns 泰州蟹黄包
The appeal is a fragrant, rich crab center against a tender wrapper; some versions carry substantial hot broth. Size and filling ratios affect how filling one piece feels.
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Yangcao vegetable buns 秧草包
Soft bun dough surrounds a moist filling with a leafy, slightly distinctive herbal character, balanced by any meat or seasoning.
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Nanjing pebble-pattern rice balls 南京雨花石汤圆
The wrapper is smooth and sticky, while a sweet filling adds concentrated flavor beneath the decorative exterior.
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Changzhou sesame pastries 常州大麻糕
The pastry breaks into crisp, flaky layers with a strong toasted-sesame aroma. A sweet version is a tea snack, while a savory one feels more like a substantial breakfast bread.
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Wuxi glazed pork ribs 无锡酱排骨
The flavor is notably sweet-savory, with soft meat, rich fat and a sticky glaze. It is less about a crisp grilled surface.
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Dongtai fish-broth noodles 东台鱼汤面
Expect tender noodles in a rounded, fish-rich soup rather than a heavy chili sauce. The milky appearance comes from the cooking process, not necessarily dairy.
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