Suzhou lies within the Huaihe River Basin. Its cuisine represents the pinnacle of the Huaihe style of Anhui cooking. Note that Huizhou Cuisine is not synonymous with Anhui Cuisine — it only refers to dishes originating from Huizhou Prefecture. The region’s abundant premium local produce pairs perfectly with the culinary philosophy of highlighting the original natural flavours of raw ingredients.

Only plump king fish sourced from Black Dragon Pond, combined with exclusive cooking methods, creates Suzhou’s rare Cream Braised King Fish. Meanwhile, Fuliji Braised Chicken fully showcases the profound, sophisticated cooking techniques distinctive to Suzhou cuisine. After savouring hearty savoury main courses, you can refresh your palate with Dangshan crisp pears and Xiaoxian grapes. These fresh, crisp fruits benefit your health while further accentuating the rich savour of the meat and fish dishes.

In Suzhou, you may dine at casual street food stalls or upscale restaurants near Middle Bianhe Road and Middle Huaihai Road. Regardless of the tier of the eatery, you can taste authentic Huaihe-style Anhui cuisine. Centred around Bengbu, Suzhou and Fuyang, this culinary style prevails across north-central Anhui Province. Characterised by rustic simplicity, crisp textures, well-balanced saltiness and umami, and a refreshing finish, Huaihe cuisine excels at braising, deep-frying and quick stir-frying. Chefs commonly use coriander and chili to enhance colour and flavour. Signature dishes include Cream Braised King Fish, Crispy Fried Pipa Prawns, Lamb Stuffed Fish, Clams Holding Pearl Tofu, Emperor Hongwu Tofu and Crispy Deep-Fried Mutton.

Fuliji Braised Chicken, Cream Braised King Fish, Qixian Horseshoe Sesame Cakes, Huihe River Carp

World-famous Fuliji Braised Chicken originates in Fuliji Town, 15 kilometres north of downtown Suzhou, a vital stop along the Beijing-Shanghai Railway. With an 80-year production heritage, it has earned widespread renown for its unique flavour profile. Its production process is extremely intricate.

Local plump young mottled chickens, preferably cockerels, are selected. Before slaughter, the chickens are given clean water and thoroughly washed. They are then trussed, air-dried, coated with maltose, and deep-fried in sesame oil. Next, they are simmered in decades-old preserved marinade infused with thirteen precious spices including amomum villosum, angelica dahurica, nutmeg, clove, magnolia flower and star anise. The chickens are first boiled over high heat, then stewed gently for four to six hours until tender.

The finished braised chicken exudes an inviting aroma with appealing colour and rich flavour. Its meat is pale, tender, succulent yet non-greasy; the flesh falls apart easily but remains connected in shreds, and the bones are so crisp they crumble when chewed, leaving a lingering pleasant aftertaste. If you lift a chicken leg gently right after it is taken out of the broth and shake it lightly, all the meat will slide off the intact bone frame.

The golden, round, crisp and fragrant Qixian Horseshoe Sesame Cakes are renowned far and wide, yet few know the ancient legend behind them.

In 209 BC, Chen Sheng and Wu Guang led peasant rebels to rise up against the Qin Dynasty at Dazexiang in Qixian County. Qixian was the first county captured by their rebel army. General Chen Sheng ordered his troops to root out local tyrants and open granaries to distribute grain to starving commoners, freeing the impoverished population and granting them land and homes. To overthrow the tyrannical Qin regime completely, Chen Sheng reorganised the rebel army and was elected their leader. Villagers flocked to join his ranks.

As Chen Sheng prepared to march west with nearly three thousand soldiers to overthrow the Qin court, locals brought eggs, pigs and sheep as offerings for him and his army. An elderly man close to seventy pushed through the crowd, holding a stack of sesame cakes and walked up to Chen Sheng: “General Chen, these cakes are baked over soybean stalk fire, made with donkey oil, black sesame seeds and fine wheat flour. They are crisp and tasty. Please take them for your journey to ward off hunger.”

Chen Sheng bowed his hands respectfully from horseback to thank the elder and politely declined the gift. As he tugged the reins to depart, one cake slipped from the stack and was crushed under his horse’s hoof. Chen Sheng hastily dismounted to apologise and joked: “I am truly sorry, elder sir. Your cake is so crisp — look, it is exactly the size of my horse’s hoof!” Since then, the Qixian Horseshoe Crisp Sesame Cakes have been passed down through generations to this day.