Changzhou snacks are similar to those in other areas around the Yangtze River Delta, but they do have distinctive local flavor.
Steamed Dumpling Stuffed with Pork and Crab (Jia Xie Xiao Long Bao)
Created in the mid-1850s, these savory steamed dumplings are filled with sweet-smelling crab surrounded by an abundant and delicious juice.
Golden Crab Shell (Xie Ke Huang)
Also called ˇ°Xiao Ma Gao,ˇ± it's a crispy pastry stuffed with green onion or sugar or sweetened bean paste, shaped like the shell of a crab.
Won Ton Stuffed with Pork and Vegetables in Chicken Soup (Ji Tang Cai Rou Hun Tun)
This delicacy is 40-year-old Changzhou specialty, with a smooth surface and fragrant stuffing soaked in aromatic chicken soup.
Three Delicacies Won Ton (San Xian Hun Tun)
Stuffed with fresh shrimp, fish and pork, it boasts a mouth-watering tender taste combined with a clear fragrant soup.
Rice Glue Ball in Fermented Glutinous Rice Dressing (Jiu Niang Yuan Xiao)
A kind of food that local people have during the Spring Festival, it tastes like liquor because it's made with the materials used during the fermentation process of liquor-making.
Silver Thread Noodles (Yin Si Mian)
The noodles are as thin as thread and as white as silver, tasting soft, having a smooth but chewy texture.
Tianmuhu Fish Head Casserole (Tian Mu Hu Yu Tou Sha Guo)
This dish was originally created by Tianmuhu Hotel in Liyang City, Jiangsu Province. Thanks to the painstaking efforts in the nearly 30 years, Zhu Shuncai, a special-class chef of Jiangsu Province, constantly perfected the dish. Now Tianmuhu Fish Head in an Earthenware Pot has become a famous dish, enjoying a high reputation in China. It is named as a famous traditional dish of Jiangsu Province and a beautiful flower in the delicacy garden.
(Photo Source: baidu.com)