Lying along on the shores of Taihu Lake, Huzhou has been a land of fish and rice since ancient times. For the local people, every one of Huzhou’s many delicacies could stir some of their fondest childhood memories. Dear readers, you are just ten delicious dishes away from Huzhou.

Red Bean Paste “Lamb Tail”

First, a caveat: this delicacy is not actual lamb tail. Made of red bean paste, lard, egg white and glutinous rice flour, before being wrapped into balls and fried, it is so called because it resembles lamb tail.

Shredded Eels

A famed local dish, “Shredded Eels” was said to have won profuse praise from Emperor Qianlong (1711-1799), who tried it during one of his southern tours. Later, it was included as an imperial dish.

Pan-fried Meat Patty

Mix marinated minced meat with soy sauce, sugar and other seasonings, make them into patties and fry them, then you get the crunchy pan-fried meat patty.

Rose Crunchy Candy

One of the most popular sweets in Huzhou, the rose crunchy candies take sugar, sesame, rose paste, flour and malt as ingredients. Fresh roses are often pickled with sugar for months long to obtain the best aroma. They then are made into bars of candy before being sliced into square pieces and packed into paper bags. With a strong rose scent and a crunchy-chewy texture, the rose crunchy candies are suitable for people of all ages.

Liu Family’s Braised Ham Hock

A local delicacy in Nanxun district, Huzhou city, Liu family’s braised ham hock has a history of over a hundred years. It is so named, it is said, because it used to be a secret recipe of the richest family, the Liu family, in Nanxun. Later, when the recipe was “leaked”, more and more people were able to taste the delicious ham hocks, and the dish has gradually become a household food.

Steamed Dumplings Wrapped with Tofu Skins  

This unique dish can only be found in the Huzhou area. The fillings used for the steamed dumplings are mainly made of minced lean meat, dried shrimp and dried scallop, among others. The tofu skin wrappers then give these dumplings a special taste.

Roasted Green Bean Tea

Drinking roasted green bean tea is a popular pastime in the south of the Yangtze River, especially in Nanxun, Huzhou. It is brewed with roasted green beans as the main ingredient, coupled with dried carrot slices, orange peels, osmanthus, sesame and green tea leaves, among others. Sometimes, dried black bean curd slices, bamboo shoot or green olives are also added.

Shrimp Meat Cooked in the Traditional Method

Abundant fish and shrimp can be found in Huzhou, thanks to its abundant water resources. For generations, Huzhou people have squeezed meat out of fresh shrimps and then stir-fry them with ham, sea cucumber or mushroom, among other ingredients. Hence the name Lao Fa Xia Ren, or “Shrimp Meat Cooked in the Traditional Method”.

Taihu Lake Drunken Shrimp

Rinse the fresh white shrimps with clean water, marinate them into a pot of rice wine together with some ginger, garlic and pepper, and put on the lid. After another 20 to 30 minutes, you will be able to enjoy the “alcoholic” delicacy.

Steamed Taihu Lake White Fish

Together with white shrimp and silver fish, white fish is popularly known as one of the "Three Whites" of Taihu Lake. As a precious species, white fish has been called “the First Fish of the Taihu Lake” since 1,300 years ago, and is the first and foremost dish to treat guests. With cooking wine, ginger, salt, soy sauce and sugar, among other ingredients, white fish is often steamed before being served.

Huzhou Big Wonton

One of the most popular food not only in Huzhou but all over Zhejiang, Huzhou Big Wonton takes minced meat, bamboo shoots, sesame and a variety of other ingredients as fillings. When the dumplings are boiled, they are put into bone broth, topped with some chopped scallion and shredded egg crepe, before being served.

Huzhou Fish Balls

Made of Taihu Lake white fish paste, the Huzhou fish balls are known for their tender texture and fresh flavor. It is said that Xiong Zi, a king of the State of Chu during the Spring and Autumn period, enjoyed eating fish, but he once had a fish bone stuck in his throat, for which he angrily executed the cook. To avoid such a fate, his cooks later would always shave off the meat, grind it into paste and make it into fish balls.

Braised Lamb in Huzhou Style

A traditional local dish, braised lamb in Huzhou style is generally considered a delicacy during the winter. The dish is best known for the tasty lamb, which comes from the Hu sheep, raised around the Taihu Lake and its surrounding areas. Originally of the Mongolian breed, Hu sheep was introduced to the Taihu Lake area during the Southern Song dynasty.