Regional dishes & banquets 地方菜与宴席

Crisp noodles with topping 两面黄

This creates the central contrast: brittle browned strands, chewy softened noodles and moist vegetables or meat above.

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Yexie soft rice cake 叶榭软糕

The cake is gently sweet, moist and tender, with a lighter, more crumbly bite than an elastic glutinous-rice dumpling.

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Qingpu flower-shaped cakes 青浦海棠糕

The exterior is firmer and lightly caramelized, while the inside is soft and filled. Warm cakes offer the clearest contrast between the two.

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Luojing Sixi steamed cake 罗泾四喜风糕

The appeal is a soft, close-textured crumb and gentle sweetness rather than a brittle pastry shell.

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Yangzhou three-diced buns 扬州三丁包

Soft, airy bread surrounds juicy meat and firmer bamboo-shoot pieces, with a rounded savory flavor.

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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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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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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Red-Braised Pufferfish 红烧河豚

Red-Braised Pufferfish (红烧河豚) is pufferfish braised with soy sauce, one of the classic ways of cooking the fish in the Jiangsu and Zhejiang area.

Clay Pot Lion's Head Meatballs 砂锅狮子头

Clay Pot Lion's Head Meatballs (砂锅狮子头) are large pork meatballs stewed in a clay pot, a traditional dish of Yangzhou (扬州) and other parts of Jiangsu in the Huaiyang (淮扬) cooking tradition.

Osmanthus Sweet Taro Soup 桂花糖芋苗

Osmanthus Sweet Taro Soup (桂花糖芋苗) is a Nanjing (南京) dessert combining soft taro, fragrant osmanthus and smooth lotus-root starch. Its glossy, reddish-brown liquid carries a pronounced floral scent.

Boiled Fertilized Chicken Eggs 活珠子

Boiled Fertilized Chicken Eggs (活珠子) are a snack of free-range chicken eggs incubated by the traditional method for twelve to fourteen days, then boiled in plain water, peeled and dipped in roasted salt.