Nanxun Ancient Town’s cuisine masterfully blends the refined elegance of Jiangnan waterways with down-to-earth street vibes—favoring sweet, fresh profiles that honor natural flavors. Reviews rave about its consistency, with few duds. From casual bites to sit-down staples, everything screams local charm. Today, we’re unveiling Nanxun’s foodie hit list: These 10 essentials will have you drooling—dive in!
1. Shuangjiao Noodles
Nanxun’s signature double-pour noodles shine with their “double topping” magic: Typically crispy fried fish (or smoked fish) and braised pork—one sweet, one savory—for a symphony of textures. The broth, simmered from eel and pork bones, delivers deep umami. Travelers call it “divine” with a “godly allure.” Head to old-school spots like Zhuangyuan Lou or Longfeng Noodle House for the real deal.
2. Xun Ti (Nanxun Trotters)
Nanxun’s trotters earn top marks as a collagen-packed powerhouse, hailed as a “beauty bomb.” Slow-braised over wood fires in ancient style, they’re ruby-hued, aromatic yet not greasy, falling-off-the-bone tender with that classic Jiangnan “rich oil, dark sauce” depth. A must-hit for pics (even Jet Li’s a fan), savor hot with extra sauce or chilled. Grab them at local haunts for an authentic taste of town’s hustle.
3. Huzhou Giant Wontons
These oversized beauties pack hefty fillings and soul-warming broth, a Nanxun staple. Go for fresh pork, or veggie-pork or shrimp twists; some shops offer a spicy oil dry-toss for extra kick. I found them hearty and spot-on—solid chew, spotless flavors. Try Shanlian spicy wontons, Yifeng, or Pan Da Fresh for crowd-pleasers.
4. Dingsheng Cake
Nanxun’s Dingsheng cake scores high for its fluffy, glutinous chew—sweet but not cloying, laced with subtle red bean paste and sticky rice notes. Warm, it’s pillowy; cool, it’s chewy delight. Shaped like a “kidney” in pale pink, it symbolizes “steady victory” and “stepping up”—a wedding and festival fave. As a non-heritage treat, Ye Piqi’s version rules; pair fresh-baked with three-course tea for max enjoyment.
5. Qianzhang Bao (Tofu Skin Buns)
This local nibble wins raves for wrapping chewy tofu skins around succulent meat, slow-stewed in aged broth for a bean-meat harmony that’s juicy and bouncy. Dip in silk noodles or soy for a boost. Ding Lianfang’s heritage take is legendary—a true intangible cultural gem.
6. Xiuhua Brocade Vegetable
Nanxun’s embroidered greens are a veggie standout: Resembling ordinary greens but with serrated edges and textured “embroidered” leaves for a soft, sweet crunch. Stir-fried, they’re emerald and fragrant—best post-frost in winter. Used in wontons or veggie rice, or braised with bacon and lard for cozy fall bowls. Its fussiness ties it to Nanxun’s soils—pure regional magic.
7. You Tiao Bao Mao Ci (Fried Dough in Sticky Rice Cake)
A breakfast icon, this pairs fresh-fried dough with steaming glutinous rice balls—crispy outside, gooey within, dusted in sesame and sugar for sweet crunch. Hot off the stove is prime; shops innovate with cocoa crisps, matcha, or nori-meat floss. It’s earthy, versatile, and a total win.
8. Three-Course Tea
Nanxun’s three-course tea captivates with “sweet first, salty second, lingering third”—a ritual of flavors. Diners dub it “endless charm” and Jiangnan’s essence; sip amid storytelling tunes at Chunlan Teahouse by the water for immersion.
9. Stinky Tofu Jerky
Nanxun’s version flips the script: Mildly funky on the nose, irresistibly savory in the mouth—crisp outside, silky inside, with a Jiangnan twist distinct from Changsha or Shaoxing styles. Fry and top with sweet sauce-scallion, or steam with dips. Shops and visitors agree: “Weirdly addictive”—earning Nanxun the playful “Stinky Tofu Town” tag. A quirky must.
10. Silverfish Stir-Fried Eggs
These earn consistent thumbs-ups for silky tenderness and briny freshness—Nanxun’s silverfish (one of Taihu’s “three whites”) pairs flawlessly with eggs for fragrant, non-fishy bliss. I loved the melt-away quality; fans rave “super soft” and “rice-magnet.” A restaurant standout.
