[Photo provided to wuxi.gov.cn]
Origin
Taihu boat cuisine, also called Wuxi boat cuisine, has a long history dating back to the Spring and Autumn Period (770-476 BC). It prospered during the Tang, Song, Yuan, Ming, and Qing dynasties (618-1911), reaching its zenith in the Republic of China era (1911-49).
Features
Its key characteristic is the principle of "freshly caught, freshly cooked; preserving the original taste". Live fish and shrimps were kept in wicker baskets hanging over the sides of boats, lifted from the flowing waters of lakes and rivers, then slaughtered and cooked immediately. This method ensured the fish and shrimps kept their tender flesh and delicate sweetness, while the soups remained rich and full-bodied. Other dishes used high-quality ingredients such as shark's fin, fatty ducks, and chicks, prepared with great precision. Steamed in bamboo baskets or braised in covered bowls, the cooking process focused on exact heat control, resulting in dishes that were juicy, melt-in-your-mouth tender, and perfectly flavored, with each dish highlighting its own distinctive taste. Dining on Taihu boat cuisine amidst the sparkling lake and surrounding hills offered not only a delightful culinary experience but also a visual spectacle.
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