What to Eat in Zhenjiang

Renowned as a land of delicacies, Zhenjiang has long cultivated its food culture for tourism. Local cuisine is mainly based on Huaiyang style, while incorporating flavors from both northern and southern China. Zhenjiang’s gourmet highlights are summed up as "Three Fishes" and "Three Specialties". The "Three Fishes" refer to the Yangtze River’s three famous aquatic delicacies: reeves shad, knife fish and longsnout catfish. The "Three Specialties" are pressed pork, Zhenjiang balsamic vinegar and pot lid noodles, which enjoy the greatest fame among all local foods.

Zhenjiang balsamic vinegar stands out among Chinese vinegars for its perfect combination of rich color, inviting aroma, mellow sourness and full-bodied taste. It tastes sour yet fresh, fragrant with a subtle sweet note, and has no harsh aftertaste. The longer it is stored, the mellower it becomes, and it will never go bad — hence the local saying that this vinegar never spoils.

Also known as crystal pork trotter, it features white skin and rosy meat, glistening brightly. Locals have a traditional way of enjoying it: they head to restaurants early in the morning, brew a pot of tea and prepare shredded ginger. The pork is dipped in vinegar and ginger before eating, which gives rise to the saying that pressed pork is never treated as an ordinary side dish.

Many restaurants in Zhenjiang serve this snack, but quality varies widely. Diners unanimously agree that the pressed pork from Laoyanchun Restaurant is the most authentic and finest.

A small pot lid is placed to float on the boiling soup while cooking noodles. It prevents the broth from overflowing while allowing steam to circulate, resulting in exceptionally tasty noodles — the well-known pot lid noodles.

Legend has it that long ago, a housewife in Zhenjiang accidentally dropped the lid of a soup jar into the noodle pot. To her surprise, the noodles turned out perfectly tender, neither hard nor mushy. Later, she opened a noodle shop with partners. Since a pot lid was always used during cooking and the shop was run jointly, local noodle houses were also called "partnership noodle shops", and the noodles got the name pot lid noodles.

Famous both at home and abroad, Zhenjiang crab roe soup dumplings are a classic treat. They feature thin wrappers, abundant soup, hearty fillings and an exquisite flavor, comparable to Tianjin Goubuli steamed buns.

There is a proper way to eat them: lift gently, move slowly, take a small bite first, then sip the soup. Take your time to fully savour the rich umami. It is said that Emperor Qianlong of the Qing Dynasty, during his incognito tour of the south, stayed in Zhenjiang specially to taste these dumplings and praised them highly.

Jinling duck blood and vermicelli soup from Nanjing is widely known, yet many food lovers believe the Zhenjiang version tastes far better. Simmered with old duck soup, it delivers a fresh, rich and mellow flavour. The vermicelli is chewy and refreshing. Toppings such as duck gizzards, duck intestines and fried tofu puffs further enhance the taste.

Collectively called the Yangtze River’s three delicacies, reeves shad, knife fish and longsnout catfish are migratory marine fish abundant in waters around Nantong and Zhenjiang. As the Yangtze River widens and the current slows down near Zhenjiang, numerous river islets form. The banks and islets are covered with willows and water plants, creating nutrient-rich waters. Here the three fish grow plump and tender with the finest flavour.

In the Yangtze River Delta, there are three top places to taste authentic longsnout catfish: Jiaoshan Hill in Zhenjiang, Wusong Estuary in Shanghai and Langshan Hill in Nantong.

A distinctive local specialty, the mutton is savoury, fragrant and extremely tender. It is mainly produced along Dalu Town, Yaoqiao Town and Dagang area in Dantu District, eastern Zhenjiang, hence the name "Eastern Township".

Ruli (formerly Zhu Family Dyke) in Yaoqiao Town is celebrated for cooking this mutton. Its current name was granted by Emperor Qianlong, who was deeply impressed by the delicious mutton during his visit.

Also named Diamond Navel Cakes, they get their name from their shape resembling the belly button of clay statues of guardian warriors. Made from special flour, peanut oil, white granulated sugar, sourdough, sodium carbonate and sweet osmanthus syrup, the cakes go through fermentation, alkali mixing, shaping and baking.

Traditional Jingjiang cakes have six full, rounded corners of equal size. They taste sweet, fragrant and soft, perfect to eat plain or soaked in soup