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Special Menu

Today's Special Menu

Taste

LianYunGang Taste

Steamed Swimming Crab

Premium crab from Haizhou Bay, steamed to keep natural sweetness, rich roe in autumn, paired with ginger vinegar sauce

Mantis Shrimp Pancake

Minced mantis shrimp mixed with egg & starch, pan-fried golden crispy outside, tender juicy inside.

Banpu Cold Mung Jelly

Handmade green bean jelly, bouncy & smooth, cold mixed with vinegar/chili or pan-fried hot

Braised Gobiidae Fish

Unique local fish only from Lianyungang tidal land, tender meat, thick creamy soup in autumn.

Guanyun Bean Larva

High-protein larva feeding on soybean leaves, stewed with greens, tender like egg custard.

Taste

HuaiAn Taste

Flavors of Huai’an: A Taste of Huaiyang Cuisine Heritage

Huai’an, located in Jiangsu Province along the ancient Grand Canal, is one of the birthplaces of Huaiyang cuisine, one of the four major culinary traditions of China. Known for its delicate flavors, refined techniques, and emphasis on fresh ingredients, Huai’an’s food culture reflects both the elegance of Jiangnan water towns and the richness of centuries-old canal civilization. From comforting noodle soups to refined banquet dishes, Huai’an offers a diverse and authentic culinary journey that blends history, culture, and everyday life.

Huai’an Soft-Fried Crab

Soft-Fried Crab (commonly made with eel in Huaiyang cuisine) is one of Huai’an’s most iconic dishes. It features tender eel meat cooked in a rich, savory sauce with a smooth and delicate texture. The dish highlights the precision and elegance of Huaiyang cooking techniques, where flavor balance and ingredient freshness are highly valued.

Longping Steamed Dumplings

Longping Steamed Dumplings are a classic Huai’an breakfast food, known for their soft dough and juicy filling. Often enjoyed with local soy milk or broth, they represent the everyday food culture of Huai’an residents and are an essential part of the city’s morning street food scene.

Huai’an Fried Noodles

Huai’an Fried Noodles are a popular local dish made with freshly cooked noodles stir-fried with vegetables, eggs, and meat. The dish is simple yet flavorful, reflecting the practicality and comfort of Huai’an home-style cooking.

Huai’an Crab Roe Soup Dumplings

Crab Roe Soup Dumplings are a refined Huaiyang specialty, featuring thin dough filled with rich crab roe soup. When bitten, the broth bursts with intense flavor, showcasing the craftsmanship and precision of Huai’an culinary tradition.

Pingqiao Tofu Soup

Pingqiao Tofu Soup is one of Huaiyang cuisine’s most famous dishes, known for its silky texture and light yet rich flavor. It often includes shredded tofu, shrimp, and ham in a clear broth, representing the refined elegance of Huaiyang cooking.

Taste

XuZhou Taste

Flavors of Xuzhou: A Journey Through Northern Jiangsu Cuisine

Xuzhou, located at the crossroads of northern and southern China, is famous for its bold and hearty cuisine that blends the richness of Shandong flavors with the refinement of Jiangsu cooking. Known for its strong taste profile—often savory, spicy, and slightly salty—Xuzhou cuisine reflects both its historical role as a transportation hub and its deep-rooted Han cultural heritage. From street snacks to royal-style dishes, food in Xuzhou is not just a daily necessity but a cultural experience passed down for thousands of years.

Ground Pot Chicken (Di Guo Ji)

Ground Pot Chicken is one of Xuzhou’s most iconic dishes. Chicken is slowly stewed in a clay pot with rich spices, while strips of dough are pressed around the rim of the pot and baked by steam, absorbing the flavorful sauce.
This dish is famous for its unique combination of textures—tender chicken and crispy, sauce-soaked bread—making it a must-try comfort food in local cuisine.

Sha Tang (Spicy Soup)

Sha Tang is a traditional Xuzhou breakfast soup with a history of over a thousand years. It is made from chicken broth, wheat gluten, and spices, often finished with a raw egg poured into the hot soup.
Rich, warming, and slightly peppery, Sha Tang is widely enjoyed in the early morning and represents the authentic flavor of local daily life.

Braised Pork (Ba Zi Rou)

Ba Zi Rou is a classic Xuzhou meat dish made from slow-braised pork belly cooked in soy sauce and spices until tender and rich in flavor.
The dish is known for its soft texture and deep caramelized taste, often served during family meals and traditional banquets, symbolizing warmth and abundance.

Lamb Soup (Yang Rou Tang)

Lamb Soup is one of Xuzhou’s most beloved traditional dishes, especially popular in winter and morning meals.
Made from slow-cooked lamb bones, the soup is rich, milky, and aromatic, often served with chili oil and fresh herbs to enhance its flavor.

Laomo (Flatbread Wrap)

Laomo is a traditional Xuzhou flatbread made from unleavened dough, known for its soft yet chewy texture.
It is often used to wrap meats, vegetables, or stews, creating a simple but satisfying street food that reflects the practicality of local cuisine culture.

Taste

Suqian Taste

Tasting Ancient Chu, Savoring Suqian – An Overview of Suqian’s Specialty Cuisine

Nestled between Luoma Lake and Hongze Lake, Suqian stands at the crossroads of northern and southern culinary traditions, shaped by its Grand Canal heritage and legacy as the hometown of Xiang Yu, the Hegemon of Western Chu. Its cuisine combines the heartiness of northern flavors with the subtle freshness of Huaiyang cooking, emphasizing freshwater delicacies, rich braised aromas, delicate pastries, and a balanced taste of savory and sweet. From time-honored intangible cultural heritage dishes to street snacks, from banquet classics to souvenir pastries, Suqian’s food embodies the customs of ancient Chu and the vitality of canal life, serving as a delicious calling card of this “City of Chinese Liquor” and“Hometown of the Hegemon”. Below are five iconic local dishes with detailed introductions to their history, flavor, and culture.

1. Huanggou Braised Pork Head

With a history dating back to the Qianlong reign of the Qing Dynasty over 270 years ago, this dish was named after its founder, whose nickname was Huanggou (Yellow Dog). Selected local pork head is slowly braised for hours in a century-old marinade with more than ten natural spices. The finished dish features amber-red, glistening meat: the fatty part melts in the mouth, while the lean part is firm yet tender. Rich but not greasy, with a deep, lasting marinade aroma, it is enjoyed both as a banquet centerpiece and an everyday accompaniment to rice or wine.

2. Siyang Biaoji

Despite its name containing the character for “chicken”, Biaoji contains no chicken at all. It is an essential dish for weddings, festivals, and grand banquets in Siyang. Made by layering and steaming minced fatty pork, lean pork, Chinese yam, and sweet potato starch, it forms a firm, red-and-white layered cake. It can be served cold, braised, or in soup, offering a soft, springy texture and mild, savory richness, representing the nostalgic taste of local gatherings.

3. Qianlong Tribute Pastry

Qianlong Tribute Pastry is one of Suqian’s most famous traditional snacks. Legend has it that the pastry was highly praised during Emperor Qianlong’s southern tours, earning its name as a “tribute pastry.” Made from flour, sesame, sugar, and oil, it is crisp, fragrant, and delicately layered. It is also one of the most popular local souvenirs for visitors.

4. Yanghe Wheel Cakes

A signature pastry native to Yanghe Town, it is named for its wrinkled, wheel-like shape. Legend has it that the Qianlong Emperor praised it highly during his southern tours. The flaky pastry is hand-wrapped with sweet or savory fillings: sweet versions contain osmanthus, walnut, rock sugar, and pork fat; savory ones use scallion, salt, and pepper. Pan-fried to golden crispness, it crumbles lightly at the touch, with a sweet, fragrant interior—an iconic street snack and popular souvenir.

5. Suqian Crystal Hawthorn Cake

A century-old famous product of Suqian, it won a gold medal at the 1927 Panama-Pacific International Exposition and later earned first place in national fruit product evaluations. Made from local hawthorns through pitting, boiling, condensing, and cooling, it is crystal-clear and ruby-colored, with a natural sweet-sour taste that aids digestion. It can be eaten directly as a dessert or served to cut through rich flavors at banquets, making it a classic edible souvenir of Suqian.

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Yancheng Taste

Taste of Yancheng: A Journey Through Local Flavors

Yancheng cuisine is deeply rooted in its coastal wetland geography, salt-making history, and river-lake ecosystem. Characterized by the philosophy of “light seasoning, fresh ingredients, and balanced nutrition,” Yancheng food culture reflects the city’s identity as China’s “Wetland Capital.” From traditional banquet-style dishes to everyday street food, Yancheng offers a rich and authentic Jiangsu culinary experience.

1、Yancheng Eight Great Bowls

The Eight Great Bowls of Yancheng are the most representative traditional banquet cuisine in the region, officially listed as part of Yancheng’s intangible cultural heritage system. According to government culinary documentation, the dishes combine meat, seafood, vegetables, and soups in a balanced “half soup, half solid” structure.
Typical dishes include braised pork, glutinous rice meatballs, fish, chicken, tofu-based dishes, and seasonal river ingredients. It is widely served at weddings, festivals, and family gatherings, symbolizing hospitality and local cultural identity.

2、Dongtai Fish Soup Noodles

Dongtai Fish Soup Noodles are one of Yancheng’s most famous local breakfasts, officially recommended in the Yancheng “Must-Eat Food List.” The dish is made by boiling fresh fish bones for hours until the soup turns milky white, then served with handmade noodles.
It is known for its rich umami flavor, smooth texture, and high nutritional value, making it a daily comfort food for locals and a must-try dish for visitors.

3、Dazong Lake Hairy Crab

The Dazong Lake Hairy Crab is a signature seasonal delicacy of Yancheng, listed in the official “Must-Buy Food” catalog by the municipal government. It is raised in the clean freshwater ecosystem of Dazong Lake, known for its firm meat and rich roe.
Traditionally eaten in autumn, the crab is usually steamed and served with ginger vinegar sauce, highlighting its natural sweetness and freshness.

4、Funing Cake

Funing Cake is a traditional Yancheng dessert made from high-quality glutinous rice flour. According to official cultural heritage descriptions, it is known for its snow-white color, soft texture, and mild sweetness.
Historically associated with imperial travel stories, it is now a popular souvenir and festive food across Jiangsu Province.

5、Dongtai Orange Peel Wine

Dongtai Orange Peel Wine is a traditional aromatic liquor brewed with dried citrus peel, officially listed in Yancheng’s cultural specialty product catalog. It has a golden-orange color and a mellow, slightly sweet aroma.
Originating from traditional medicinal brewing methods, it is both a beverage and a cultural product reflecting local craftsmanship and heritage.

Taste

Nantong Taste

Delicacies of Nantong: A Taste of Jianghai Culture

Nantong, located at the convergence of the Yangtze River and the coastal sea, is officially described by the Nantong Municipal Government as a city with a distinctive “Jianghai (River and Sea) cuisine culture.” According to the official Nantong government tourism portal, local cuisine is characterized by its emphasis on freshness, seasonal ingredients, and the rich flavors of river and seafood products, forming an important part of the city’s cultural identity and daily life.

River and Sea Delicacies

One of the most important features of Nantong cuisine is its reliance on fresh river and seafood ingredients. Official descriptions highlight dishes such as clams, river fish, and seasonal seafood prepared through steaming, braising, or light stir-frying methods to preserve their natural taste. These dishes reflect the city’s unique geographical advantage, where the Yangtze River meets the ocean, providing abundant aquatic resources throughout the year.

Seafood specialties are often served in simple styles that emphasize original flavor rather than heavy seasoning, showcasing the culinary philosophy of “freshness first,” which is widely recognized in Jiangsu regional cuisine traditions.

Local Snacks and Everyday Flavors

In addition to seafood, Nantong is also famous for its rich variety of traditional snacks. According to official local tourism introductions, representative foods include Gangpan (crispy sesame-topped baked pastries) and Huojiao (crispy fried dumplings), which are widely enjoyed as part of daily breakfast culture in the city.

These snacks are deeply rooted in local lifestyle, often prepared in traditional workshops and small street stalls. They reflect the everyday culinary habits of Nantong residents and represent an important part of the city’s intangible cultural heritage of food.

Steamed Saury

Steamed saury is one of the most representative seasonal delicacies in Nantong, frequently mentioned in official Jiangsu food culture publications. The fish is sourced from the Yangtze River basin and is valued for its delicate texture and seasonal freshness. It is usually prepared by steaming with light seasoning such as ginger and scallion to preserve its natural flavor, reflecting the Jiangnan culinary philosophy of “freshness above all.”

Steamed Saury

Steamed saury is one of the most representative seasonal delicacies in Nantong, frequently mentioned in official Jiangsu food culture publications. The fish is sourced from the Yangtze River basin and is valued for its delicate texture and seasonal freshness. It is usually prepared by steaming with light seasoning such as ginger and scallion to preserve its natural flavor, reflecting the Jiangnan culinary philosophy of “freshness above all.”