The 2014 China Taicang Aquacultural Food Festival and Tourism Cultural Festival will start in Liuhe town on March 28. Customers are encouraged to visit Taicang and taste its delicacies.

Located on the Yangtze River estuary, Taicang was named after a royal granary 2,500 years ago. In the Yuan Dynasty (1271-1368), Taicang Liujiagang Harbor became an important harbor in Southeast China. Since ancient times, Taicang has cultivated and attracted talent, forming its unique Loudong culture. It is the starting port of Zheng He’s voyages, the origin of Jiangnan sizhu (an ensemble of traditional Chinese stringed and woodwind instruments in the southern region of the Yangtze River) and the birthplace of the Loudong school of painting.

At the intersection of the coastal open belt and the Yangtze River Economic Zone, Taicang is abundant in Yangtze River aquacultural food, including reeves shad, puffer and saury. Sauries are thin, long and narrow with a silver and crystal color. Every spring, before swimming from the ocean to the Yangtze River to spawn, saury will store fat for travel, making them tender and delicious. Sauries are very nutritious and taste best when steamed.

Taicang’s ancestors lived off the water and land, cultivating a delicate fish and rice culture. Taicang people cook fish by frying, steaming and stewing. Customers can enjoy delicious aquacultural food with wonderful colors, smells, tastes and shapes.