Chinese Food 中国美食

Luoma Lake Icefish 骆马湖银鱼

Luoma Lake Icefish (骆马湖银鱼) are the white, translucent fish of Luoma Lake (骆马湖) in Suqian (宿迁), Jiangsu, which the Suqian city government calls the best of the lake's catch alongside its shrimp, crabs and crayfish.

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Suqian Rolled Noodle Sheets 宿迁擀面皮

Suqian Rolled Noodle Sheets (宿迁擀面皮) are steamed wheat sheets cut into strips and tossed cold with broth, chilli oil and fresh vegetables, a snack from Suqian (宿迁), Jiangsu.

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Siyang Biaoji Dish 泗阳膘鸡

Siyang Biaoji Dish (泗阳膘鸡) is a steamed loaf of minced pork and Chinese yam from Siyang County (泗阳县) in Suqian (宿迁). The name contains the word for chicken (鸡), but the dish uses no chicken.

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Xinyuan Mutton 新袁羊肉

Xinyuan Mutton (新袁羊肉) is the goat mutton of Xinyuan town (新袁镇) in Siyang (泗阳), Suqian (宿迁), Jiangsu.

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Dingzui Pork Stewed with Daylily 丁嘴金菜烩肉

Dingzui Pork Stewed with Daylily (丁嘴金菜烩肉) is listed among the local specialties of Suqian, Jiangsu. It is grouped here with meat & poultry dishes; retain the complete Chinese name when comparing local menus.

Five-Spice Cured Turnip 五香大头菜

Five-Spice Cured Turnip (五香大头菜) is a jarred preserve of salted, sun-dried datoucai (大头菜) roots listed by the Suyu district (宿豫区) government of Suqian (宿迁), Jiangsu, among its local specialties.

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Shengzhou steamed buns 嵊州小笼包

The wrapper is soft and fairly substantial, surrounding a juicy, seasoned center. A fresh basket keeps the dough at its most tender.

Longjing shrimp 龙井虾仁

The shrimp are springy and gently sweet, with a light grassy fragrance rather than a strongly bitter tea sauce.

West Lake fish in vinegar sauce 西湖醋鱼

The fish should remain tender beneath a glossy, assertive sauce. It has no fried crust, so the flesh and sauce provide the main contrast.

Jinhua ham 金华火腿

The flavor is intensely savory and salty, with a matured aroma; cooking releases rich fragrance into broth. It is used in smaller quantities than fresh pork.

Jinhua crispy pastry 金华酥饼

The small cakes are crisp and crumbly with a salty, aromatic center; sesame and preserved greens give the main fragrance.

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Ningbo fish with preserved greens 雪菜大黄鱼

Tender fish contrasts with the finely chopped greens' slight bite. The preserved vegetables give depth and salt without requiring a thick dark sauce.

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