Page 50 - JIANGSU

45 Jiangsu Glimpses

"City of Gastronomy"
— Huai'an >> >

Kaiyang Cattail Jiangba

River Snail

Before the Qingming Festival, the rising temperature pushes
hibernated river snails out of the soil. During this period,
the meat of river snails is the best. In Jiangba, the freshness
of spring hides in the water. Every kind of food ingredient
has its own flavors regardless of the size. In the spring every
year, Jiangba river snails attract numerous tourists who come
afar for the delicacies in the spring. Jiangba river snails are
round and delicious with chewy meat and endless aftertaste.

Eating river snails requires a demanding skill. Sipping
the river snail hard quickly and briskly, river snail meat
with tasty soup will blossom in the mouth immediately. In
addition, customers may also try the delicacy with a single
toothpick if they cannot sip the meat out.

As a traditional dish and a local specialty in Huai'an city of Jiangsu
province, Kaiyang Cattail is mainly made of cattail stems. The cattail
is sweet, fragrant, crispy, and nutritious with the flavors of bamboo
shoots. Cattail growing in Huai'an Tianfei Temple enjoys supreme
quality. In the pond with shallow water and thick mud, cattail stems
become strong, white, long, and crispy, which makes Kaiyang Cattail a
must on the local feasts for guests.