Taizhou's Three Sesames: For over 300 years, Taizhou has perfected the art of sesame. The city's golden sesame oil, rich and aromatic, is prized not only for its mellow flavor but also for its reputed skin-healing properties. Taizhou's walnut-stuffed sesame cakes have earned their fame, while the flaky, crisp sesame biscuit, dating back to the Qing Dynasty (1644-1911), shines with its delicate layers.

Shredded Dried Tofu: A testament to precision, this dish transforms firm tofu into feather-light strands through slicing, boiling, and soaking in alkaline water. Finished with sesame oil, fresh ginger, cilantro, shredded carrots, peanuts, and pickled vegetables, it's a textural masterpiece.

Noodles in Fish Broth: The broth is made from eel bones, crucian carp, and a bit of pork. After stir-frying the pork, the fish is deep-fried and stewed with eel bones. The resulting broth is thick and milky white, with a fresh and nourishing flavor.

The Eight Delicacies of Qinhu Lake: This refers to local specialties such as mitten crabs, silverfish, freshwater shrimp, softshell turtles, snails and clams, and aquatic vegetables. Served alone or combined, these ingredients create a symphony of freshwater flavors.

Jiangyan Crispy Pastries: These pastries are characterized by their flaky, golden exterior and are filled with a variety of savory ingredients, including ham, diced bamboo shoots, chicken, or shrimp. Deep-fried to perfection and sealed, they offer a delightful crunch and a richness in flavor with every bite.

Jingjiang Pork Jerky: With a history of over 80 years, this jerky is made from lean pork leg meat. The meat is sliced along the natural grain, seasoned, sun-dried, and baked into tender, bite-sized squares with a balanced sweet and salty depth.

Crab Roe Soup Dumplings: These delicate soup dumplings are made with a filling of minced pork, crab roe, chicken stock, ginger, garlic, and gelatinized broth. Steamed to translucency, these dumplings quiver at the touch, threatening to spill their rich, umami-laden filling.

Pufferfish Braised with Rice Grass: Taizhou, close to the Yangtze River, has a long history of raising and cooking pufferfish. In spring, the tender fish meets fresh rice grass in a light, aromatic braise.

Huangqiao Sesame Pancakes: Made with strong flour, fermented using traditional methods, filled with pork fat and a mix of shredded pork, ham, shrimp, scallions, chicken, and sausage. They are oven-baked to a golden crust with a soft inside and have a crispy, layered texture.

Shagou Fish Balls: With a history of over 300 years in Xinghua's Shagou area, these fish balls are made from black carp and grass carp. The process involves seasoning, beating for springiness, resting, deep-frying, and simmering. The result is smooth, plump balls with a white or pale yellow outer layer and snowy white interior — tender, tasty, and not greasy.

Zhongzhuang Drunken Crab: A famous cold dish in Xinghua, dating back to the Ming Dynasty (1368-1644). Made with hairy crabs from pollution-free lakes like Dazong Lake, the crabs are prepared with a secret recipe and modern techniques in a 21-step process. The meat is delicate and fresh, richly flavored with wine.

Stewed Crab Roe Meatballs: This dish combines tender pork and rich crab roe. The large meatballs are gently simmered in broth, with pork skin and ribs. The result is a tender pinkish-white, clear-soup dish that dissolves on the tongue, leaving behind pure, savory warmth.