Joanna James
Wuxi food, or Xibang cuisine as it is more commonly known, is one of China's four major regional cuisines and a subset of Su Xi cuisine. While exploring things to do in Wuxi, do take a dive into some of the most well-known dishes in Xibang cuisine!
One of the most well-known Chinese green teas is biluochun. The greatest and most expensive varieties originate from the tea estates in the area around Taihu Lake in Jiangsu Province. Green, thin and curling with a covering of feathery hairs, these are the distinct characteristics of the leaves.
The brewed tea fluid is a transparent, light green colour. The aroma is floral, and the flavour is fruity and mildly sweet. Early in the spring is when you may find the best Biluochun. Producing this pan-fried tea is a labour-intensive, hands-on process!
Although a casserole dish works too, this delicious delicacy is served piping hot in a clay pot in authentic Chinese cuisine. It is also known to be one of the go-to comfort foods in China. Throw in some tempered spring onions, shitake mushrooms, ginger, garlic, and green peas into the casserole dish/ clay pot with chicken stock and tofu cut into cubes. The preparation can be done by baking it in the casserole dish or leaving it to boil in a clay pot. Either way, the preparation takes about 30 minutes.
Stir-fried chicken or seafood can also be added into the mix for a pop of flavour. Serve this tofu dish with rice and it becomes a Wuxi rollercoaster of flavours you will never forget!
Zhenjiang Xiang Cu, is vinegar produced in the Zhenjiang province of southeast China, it is distinguished by its distinctive flavour and method of manufacture. Sticky rice with high levels of glutinosity, high-quality wheat bran, and a rice husk are ingredients used in the production of this vinegar. The ingredients are brewed together to produce the rich brown Zhenjiang Xiang Cu used in Wuxi cuisine.
This fragrant vinegar can be stored for more than 180 days, whereas Mature Vinegar can be stored for more than a year, thus the name.
A classic Chinese cuisine, Wuxi Pork Ribs may be traced back to the city of Wuxi in the province of Jiangsu.
The ribs are sliced into thick cubes of meat, seasoned, and tossed into a clay pot or skillet with scallions, ginger, as well as other seasonings to cook. The sauce is allowed to decrease while the dish simmers for an hour over medium heat.
If your mouth is already watering for this dish, make sure to order up these pork ribs at one of the restaurants by Park Hotel Group during your visit.
Situated in the southern Yangtze River delta, Wuxi is famous for its magnolia cake. Glutinous rice and ground pork are used to create this dish.
In the twelfth year after Daoguang, during the Qing Dynasty (1850 A.D.), the Wuxi Sunji Pastry Shop invented the magnolia cake. Named for the time of year when magnolia trees are in full bloom, this dish is made by preparing minced pork in advance and then wrapping it in glutinous noodles and rice before deep-frying. The crispy magnolia cake has a crunchy exterior and a soft, aromatic interior.
A true believer that the pen is a mighty weapon, ventures into reaching the minds of every reader with the earnest hope of leaving an indelible stream of thought.
A travel writer who has a passion for fashion and a deep interest in admiring new and exotic attractions around the world.
