This is a famous local dish from Changzhou, Jiangsu province. It’s made with a special large fish head from the pristine Tianmu Lake. The fish head is slowly cooked for hours in a clay pot with the clean lake water itself. The result is a rich, milky-white broth that is incredibly fresh and flavorful, not fishy at all. It’s a true comfort food and a must-try for any visitor!
Changdang Lake Hairy Crab
It is a celebrated delicacy known for its exceptional taste and texture. The meat is sweet, firm, and delicately flaky, offering a pure and refreshing flavor. The true luxury lies in the roe: in females, it’s rich, creamy, and deeply flavorful, while the male crab offers a sticky, gelatinous, and equally rich “crab paste.” Each bite is an indulgent balance of sweet meat and decadent, savory roe.
Crystal Pork Jelly
This is a famous Hangzhou dish named after the poet Su Dongpo. It’s made by slow-cooking thick blocks of pork belly in soy sauce, rice wine, and sugar. The result is incredibly tender, fatty meat with a shiny, dark red glaze and a sweet-salty flavor. The fat melts in your mouth while the lean parts remain juicy. It’s a classic celebration dish that represents the heart of Hangzhou cuisine.
This is a celebrated delicacy known for its exceptional taste and texture. The meat is sweet, firm, and delicately flaky, offering a pure and refreshing flavor. The true luxury lies in the roe: in females, it’s rich, creamy, and deeply flavorful, while the male crab offers a sticky, gelatinous, and equally rich “crab paste.” Each bite is an indulgent balance of sweet meat and decadent, savory roe.
Dongpo Pork
This is a famous Hangzhou dish named after the poet Su Dongpo. It’s made by slow-cooking thick blocks of pork belly in soy sauce, rice wine, and sugar. The result is incredibly tender, fatty meat with a shiny, dark red glaze and a sweet-salty flavor. The fat melts in your mouth while the lean parts remain juicy. It’s a classic celebration dish that represents the heart of Hangzhou cuisine.
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