What Special Local Products Does Changzhou Have?

Combs and fine-tooth combs (collectively called zhi) are Changzhou’s most renowned specialty, ranking among China’s eight ancient hair ornaments. They gained popularity starting from the Northern and Southern Dynasties, boasting a history of more than 1,500 years to this day. Where to buy: Specialty stores are available on South Street Pedestrian Walkway, and another shop is located behind Red Star Grand Theatre.

Random stitch embroidery is another world-famous Changzhou artwork. The lustrous silk threads laid in diverse directions on the embroidery surface shift in color under light from different angles, creating rich varied hues. Where to buy: Vendors can be found on South Street, Luqiao Market and near People’s Park.

Green bamboo carving retains the outer green skin of bamboo to carve patterns. Craftsmen skillfully adjust how much green rind is preserved — full retention, slight retention, partial removal, heavy retention or light retention — to create distinct layers, light-and-shadow contrast and varying shades. Works of this craft boast high ornamental and collection value. Where to buy: High-end costly pieces are sold at the retail shop of Changzhou Arts & Crafts Factory in Qingguo Lane. More affordable practical works, even custom-designed carvings, are offered at Huaxia Art Expo Park in Xuejia Town, Xinbei District.

Grown in Hengjian, Liyang, Nanshan Shoumei Tea originates from rolling mist-shrouded mountains with mild climate and moist fertile soil ideal for tea cultivation. Produced within Liyang Nanshan Bamboo Sea Scenic Area, the tea leaves resemble an elder’s eyebrows, hence the name "Nanshan Longevity Eyebrow Tea". Its slightly flat, gently twisted tea shoots feature emerald green coats covered with fine white fuzz, just like the eyebrows of a longevity immortal.

Officially named pearl chestnuts, Liyang Nanshan chestnuts are celebrated for thin shells, large plump nuts, glossy reddish-brown skins and sweet delicate flesh. Fresh young chestnuts harvested before the Mid-Autumn Festival stand out as the finest variant: pale yellow in peel, crisp and tender when eaten raw. Cooked with seasonings, they turn soft, fragrant and palatable with a sweet osmanthus aroma, earning them the secondary name "osmanthus chestnuts".