Changzhou Traditional Cuisine: Hundreds of Years of Regional Flavors
Changzhou’s cuisine blends freshness, crispness, and subtle sweetness—rooted in local ingredients and centuries of culinary tradition. Each dish tells a story of the city’s daily life and festivals.
ChangzhCrispy Sesame Cake (Dama Gao)ou Comb-Making
Invented in the Qing Dynasty (1850s), with a flaky crust covered in sesame seeds;
Available in sweet (osmanthus sugar) or savory (scallion) flavors, sold in Changzhou’s old streets (e.g., Qingguo Lane).
Silver Thread Noodles (Yinsi Mian)
Thin as hair (each noodle is 0.5mm in diameter), made from high-quality wheat flour;
Served with light broth and toppings (shrimp, bamboo shoots), a staple of Changzhou’s morning tea.
Crab-Shell Pastries
- A flaky pastry shaped like a crab shell, filled with sweet bean paste or savory pork;
- Originated in the Ming Dynasty (1368–1644), named for its golden, crisp exterior.
