The location of Taicang near to the estuary of the Yangtze River means the Jiangsu province city is well-known nationally both for its waterside landscapes and rich abundance of seafood and fresh water fish.

Saury, puffer, and hilsa herring are the three best known and most popular fish served on tables in the Yangtze River area.

The saury fish, also known as mackerel pike, resembles a knife. This kind of fish is tender inside and nutritious. It is most delicious when steamed. [Photo from WeChat: TaicangTourism]

The hilsa herring (top) outshines all the other species in the area because of the fat protein, iron, and calcium it contains. The fish skin of the puffer (bottom-left) is sticky yet extremely yummy. [Photo from WeChat: TaicangTourism]

Additionally, the whitebait (also called "noodle fish"), white shrimp, and ray-finned fish are known as the "three white freshwater treasures" in the Yangtze River Area. The three species are not only famous for their appearances but more for the mouthwatering flavors. It is said that dried whitebait was a precious tribute sent to the imperial court of Emperor Yang of Sui Dynasty (604-618 AD). White shrimp were also tributes to the imperial court in ancient times.

All the freshwater dishes listed above can be found in Taicang’s Chinese restaurants, and the Xinwendefu Hotel, No 18 Zhenghe Street in Liuhe ancient town, and the Puxin Water Food Restaurant, No 80-13 on Haiyundi Road, are the most famous.

There is another food that can never be missed out whenever speaking of Taicang. Taicang’s dried meat floss is known nationwide, and the noted factory making this incomparable food should be the one located in No 67 Shandong Road in Chengxiang town.