Wuxi on the shores of China’s third largest natural lake, TAIHU LAKE.
It’s Cherry Blossom time, and the region is reveling in the parks and natural beauty of the blooms.
We enjoyed a marvelous 8 course dinner in a restaurant on a scenic canal.
THREE WHITES of TAIHU LAKE
Three ”white seafood” native to Taihu Lake.
- White Silkfish
- Shrimp
- Whitebait
TAIHU WHITE SHRIMP
Fresh out of the water shrimp. Translucent thin shells cooked with only Scallions and Ginger, touch of Shaoxing. Natural Shrimpy goodness.
WHITE SILK FISH
Fresh fish as I prefer, simply steamed with minimal embellishments.
WHITEBAIT FRIED EGG Silverfish
Eggs fried with fresh fish, always good.
DOUBLE BOILED SILKY CHICKEN SOUP
Umami loaded palate cleanser.
SLOW BRAISED PORK BELLY with XIAOLONGMANTOU
Wuxi sauced (soy sauce and rock sugar) two biter with fresh steamed Wine Bao.
DOU MIU
Delicate Pea Sprouts, quick stir fried. Green, fresh and snappy.
We had to wave the white flag and pass on the included Noodle Dish. Lightweights.
We did have a nibble of the desserts.
DURIAN LAYERED PASTRY and MOONCAKE STUFFED WITH RED BEAN AND SALTY EGG YOLK
A poor picture of a sight seeing boat plying the water outside our window.
Very hospitable server and owner. Nice Wuxi meal.
