Wuxi, a renowned city in the south of the Yangtze River, boasts not only breathtaking scenery of lakes and mountains, but also mouth-watering cuisine. Each of Wuxi's signature dishes carries the city's history and culture, becoming its signature dish on the tongue.
Wuxi Braised Pork Ribs is a shining hallmark of Wuxi cuisine. Research suggests that the origins of its cooking process date back to the mid-to-late Qing Dynasty. Selected black pork ribs are carefully sautéed with sugar, then braised in a precise rhythm of "three blanchings and three stewings," resulting in a unique flavorful dish with crispy bones and tender meat, perfectly balanced between salty and sweet. Its distinctive amber color and sweet, lingering sweetness linger on the palate, leaving a lasting aftertaste. The aroma of the meat and the aroma of the sauce blend perfectly, and the meat falls off the bone with a single bite – a truly divine texture. In 2007, the "Wuxi Braised Pork Ribs Cooking Technique" was included in the first batch of Jiangsu Province's provincial intangible cultural heritage list and even featured on the first season of "A Bite of China."
Wuxi xiaolongbao (xiaolongbao) are renowned for their thin wrappers, juicy fillings, and delicious flavor. When you gently pick up a xiaolongbao, the translucent skin seems brittle, and the broth bubbling within swirls within.
Qingshui Youniangluten (gluten with clear water) is a traditional Wuxi specialty and one of the city's three major specialties, with a history of nearly two hundred years. It's made from wheat protein powder and is washed and deep-fried.
Fried eel paste is a traditional Wuxi specialty, featuring fresh eel as its main ingredient. The eel is cleanly prepared, cut into sections, stir-fried in hot oil, and then braised with various seasonings. Once the eel paste is served, it's drizzled with hot oil, creating a sizzling aroma that instantly fills the air. The eel meat is tender and smooth, with a rich, salty and sweet taste, and its unique aroma whets your appetite.
