01. Squirrel-Shaped Mandarin Fish
Squirrel-Shaped Mandarin Fish is a traditional specialty from Suzhou, Jiangsu Province, renowned for its sweet-and-sour flavor and squirrel-like presentation. To prepare it, the mandarin fish is deboned and scored, coated in a starch batter, deep-fried until golden, then topped with a special tomato sauce. The result is a dish with a crisp exterior, tender interior, perfectly balanced sweet-and-sour taste, and vibrant color.
02. Soft-Braised Eel
Soft-Braised Eel, also known as Soft-Braised Loach, is a classic dish of Huaiyang cuisine. Made primarily with slender yellow loach, it undergoes blanching, deboning, and stir-frying. The finished dish boasts tender, succulent meat with a rich, savory flavor, epitomizing the “freshness that penetrates the bones” characteristic of Huaiyang cooking.
03. Tianmu Lake Claypot Fish Head
Tianmu Lake Claypot Fish Head uses live bighead carp from Tianmu Lake. The fish head is deep-fried before being simmered in a clay pot. The broth naturally becomes rich, creamy white, and incredibly flavorful, making it one of Jiangsu's premier freshwater fish dishes.
04. Braised Silver Carp Head
A renowned Huaiyang dish, this specialty features the head of a silver carp. After boiling and deboning, it is braised in a savory-salty sauce. The finished dish boasts a unique flavor profile: a thick, rich broth, tender fish roe, and smooth, glutinous skin. Nutrient-rich and beloved by diners, it offers a truly distinctive culinary experience.
05. Jinling Salted Duck
Jinling Salted Duck, a traditional Nanjing specialty, is renowned for its white skin, tender meat, and aromatic yet non-greasy flavor. Made by curing and boiling locally sourced plump, tender ducks, it offers nourishing properties that help reduce internal heat. The duck boasts a savory taste with firm, crispy meat, showcasing the unique charm of Nanjing's duck cuisine.
06. Braised Shredded Tofu with Chicken Broth
Braised Shredded Tofu with Chicken Broth, also known as Chicken Broth Braised Shredded Tofu, stands as one of the signature dishes of Huaiyang cuisine. Prepared with dried tofu, chicken, bamboo shoots, and ham as its main ingredients, each is meticulously cut into thin shreds before being simmered in chicken broth. Though seemingly simple, this dish delivers extraordinary flavor—its broth is rich yet light, embodying the essence of Jiangsu cuisine.
07. Wuxi Braised Pork Ribs
Wuxi Braised Pork Ribs, a local specialty of Wuxi, is renowned for its deep reddish-brown color and tender, flavor-infused texture. Made from premium pork ribs, it is stewed with soy sauce, sugar, Shaoxing wine, and other seasonings. This dish is an excellent choice on its own or as a side with rice.
08. Crystal-Like Braised Pig's Trotters
Crystal-Like Braised Pig's Trotters, a renowned dish from Zhenjiang, Jiangsu, boasts over three centuries of history. Made primarily from pig's trotters, it undergoes multiple processes including marinating, stewing, cooling, and slicing. The finished dish features red meat against white skin, a translucent, crystal-like glaze, and a clear, gelatinous coating—earning its poetic name “Crystal-Like.” The dish offers a fragrant yet non-greasy taste, featuring crispy lean meat, tender fatty parts that aren't oily, and a delicate, savory freshness. Served cold with shredded ginger and Zhenjiang black vinegar, it delivers a uniquely delightful flavor.
09. Crab Roe Lion's Head
Crab Roe Lion's Head, the premier dish of Yangzhou's renowned Three-Headed Banquet, combines crab roe with marbled pork belly to form lion's head meatballs. These meatballs boast a tender exterior with a springy interior. When drizzled with clear chicken broth, they become even more succulent and flavorful. Layered and fluffy in texture, they are rich yet not greasy, offering abundant nutrition.
10. Monk Wensi's Tofu
Monk Wensi's Tofu, a traditional Huaiyang specialty, is celebrated for its meticulous ingredient selection and exquisite knife work. Silken tofu is sliced into hair-thin strands, boiled, and served. The result is a dish with a smooth, tender texture, a clean, fresh flavor, and a melt-in-the-mouth quality. This dish has a long history, created by the Yangzhou monk Wensi during the Qianlong era of the Qing Dynasty.
