Three whites of Taihu Lake (太湖三白)

[Photo provided to wuxi.gov.cn]

The "Three whites of Taihu Lake" — whitefish, silverfish, and white shrimp — are highly valued freshwater foods from Taihu Lake in Jiangsu province. Their shiny silvery-white appearance and incredibly delicate flavor make them the essence of Taihu boat cuisine, a hallmark of the Suzhou–Wuxi–Changzhou region. Popular both at home and abroad, these three delicacies reflect a culinary approach that emphasizes utmost freshness and keeping the natural flavor intact. They must be cooked right after being caught, with common methods including steaming, poaching, or simmering into soups.

The first whitefish, slender and laterally compressed, is known as the Silver Blade of Taihu Lake due to its shimmering scales that resemble silver. Historically, during the Sui and Tang dynasties (581-907), it was presented as an imperial tribute. Its tender, snowy-white flesh is layered with fat beneath the skin, offering a delicious, mellow flavor. When steamed, it becomes especially rich and flavorful, even surpassing shad in taste.

[Photo provided to wuxi.gov.cn]

The second silverfish is delicate and slender, resembling a jade hairpin. Completely transparent and lacking bones, scales, intestines, or spines, it embodies purity. Its history dates to the Spring and Autumn Period (770-476 BC); by the Song Dynasty (960-1279), it was considered a delicacy alongside perch, and by the Qing Dynasty (1644-1911), it was also an imperial tribute. Its exceptional tenderness makes it ideal for stir-frying with eggs, simmering in soups, or sun-drying, where it retains its pristine flavor even when preserved.

[Photo provided to wuxi.gov.cn]

The third white shrimp has thin shells and tender meat. When raw, it is translucent, and it remains snow-white after cooking, with naturally sweet and delicate flesh. The most famous dish is drunken shrimp, served alive, which offers a soft and subtle texture. Its peeled meat, which yields a high amount, is used in popular dishes like Biluo shrimp meat, and dried shrimp are valued as a flavorful, umami-rich seasoning.