Lakeside crispy eel, also called fried eel, is made by frying eel shreds twice. The appearance is brown and shiny, the taste is sweet and salty, crisp and palatable. Liangxi crisp eel has been in Wuxi for more than 100 years, and it is the pearl of Wuxi cold pot dishes.

Raw bran meatballs are made by cutting raw bran into small pieces, stretching and brewing into meat stuffing and sealing to make meatballs, and then adding salt and boiling water to cook them. Raw bran balls form an unbreakable ball outside. There is marinade in it, which is refreshing and refreshing. The soup is light and delicious.

Gluten with meat stuffing Gluten with meat stuffing is now a special dish of Wuxi folk flavor, which is cooked by every household on holidays. We have a guest at home. There is also a bowl of meat gluten on the table when entertaining guests. The method of making meat gluten is quite simple, as long as the meat is stuffed into Wuxi Qingshui oil gluten. When cooking, it will taste better if you add winter bamboo shoots, mushrooms, black fungus and day lily.

Creamy crucian carp Creamy crucian carp is a famous boat dish in Wuxi. When making, clean the fresh crucian carp, first put it in an oil pan and fry it thoroughly on both sides, then add chicken soup and cold water and cook the soup until it is milky white. Creamy crucian carp is not greasy, and the meat is tender and delicious.

The first dish in the world: fry the crispy rice first, then fry the shrimp in oil, add tomato sauce, cooked shredded chicken and fresh chicken soup to the sauce, and pour out the crispy rice. This dish is golden in color, tender and delicious, and moderately sweet and sour. It is said that Emperor Qianlong tasted this dish during his southern tour and praised it as "the best dish in the world".

Braised and paddling, select the tail of Taihu herring with a 2.5-inch meat section, fry it in hot oil, first cook it with high fire, then simmer it with low fire, and collect the paste. It is fragrant, fat and not greasy after being made.

Chop chicken breast and pig fat into minced meat, mix in eggs, add warm oil to make an egg shape, and then marinate in oil. This dish is as white as snow, full and bright, greasy and delicate, and melts in the mouth.

Fermented milk meat (a famous dish in China) is made of pork belly and three-layer thin-skinned ribs, which are boiled in boiling water and cooked with red light and other seasonings. It tastes delicious.

Mirror box tofu Take a small box of tofu, cut into pieces, filter to remove water, put it in a hot oil pan until all sides are golden, take it out, hollow out the middle and stuff it with meat, then fry it with shrimp, add seasoning and cook it gently. This dish looks like a mirror box and tastes delicious.

Happiness has since chosen hoof fat and steaming. When steaming again, the cooked chicken gizzards and duck gizzards are put into the cage at the same time. After steaming, put it into the finished pot, add the pre-made seasoning and eggs carved into chrysanthemum shape with minced ham as the stamen. This dish has the symbolic meaning of "flowering and bearing seeds, full of children and grandchildren".

Crystal shrimp is made of large green shrimp by extrusion and stir-frying This dish is crystal clear as jade, pure and delicious, and it is a high-grade dish at the banquet.

Wuxi ribs Wuxi sauce ribs are red in color, crisp and fragrant, moderately sweet and salty, but not fat. This dish has a history of 100 years and enjoys a high reputation at home and abroad. 1982 central news recording film studio filmed the firing and sales of Wuxi sauce ribs.

Mandarin fish wonton is made of mandarin fish meat or grass fish meat, cut into small squares, put in dried water chestnut, and beaten into wonton skin with a small stick. The stuffing is wrapped in chopped shrimp, cooked first, then washed with cold water, and finally mixed with chicken juice, cooked thoroughly and thickened. This dish is white, tender, smooth and extremely delicious.

Choose fresh and fresh Macrobrachium nipponense as live Macrobrachium nipponense, rinse it repeatedly with cold boiled water, then cut off the long beard and put it in a bowl and serve it on the table. Shrimp is alive and kicking, and then take the first-class white wine and pour it into the stirring to make it drunk. Take Jiang Mo, garlic paste, pepper, sugar, sesame oil, yellow wine, soy sauce and other seasonings, and dip the live shrimp. The meat is tender and delicious, and it has a unique flavor.

Shredded chicken and shrimp are the main ingredients of dragon legs. Divide the evenly stirred shredded chicken and shrimps into pure oil, wrap them into chicken legs, add 70% hot oil and fry until cooked. This dish is yellow in color, loose outside and fresh inside.