A famous dish in Taizhou's Huangyan district involves steaming chicken with day lilies, pig's knuckle and tripe. [Photo/WeChat account: tzfb001] 

Food enthusiasts in search of nourishing winter dishes would be wise not to overlook the exquisite offerings from Taizhou, a renowned culinary hub in East China's Zhejiang province.

Taizhou cuisine is set apart from that of other regions by its use of premium ingredients and exceptional craftsmanship in cooking.

One dish that exemplifies the city's commitment to first-rate ingredients is the stewed duck pot from Xianju, a county administered by Taizhou. The secret of the dish lies in the ducks themselves, which are raised in paddy fields. Local farmers allow these fortunate fowls to roam freely, feasting on weeds and pests that infest their rice fields. By the time autumn arrives and the rice is harvested, these ducks have matured into a delicacy, offering meat of unparalleled quality.

The stewed duck pot is prepared by slow-cooking the ducks with ginger, garlic, and other seasonings over low heat for at least two hours. This slow cooking process enables the aroma of the duck meat to infuse the dish, resulting in a fragrant soup and tender, succulent duck meat that captures the essence of the local ingredients.

But Taizhou's culinary wonders don't stop there. Venturing to the captivating islands off its coast, visitors will discover a unique delicacy that combines the best of land and sea.

On Dachen, an outlying island in Jiaojiang district, chefs stir-fry chickens that have grown up feasting on the island's bountiful seafood. The result is an umami explosion on the palate, a symphony of flavors suggestive of — and yet, lacking any visible trace of — seafood that will transport anyone fortunate enough to try the dish to a realm of culinary bliss.

Taizhou's culinary professionals go to great lengths to preserve the authenticity of ingredients through their craftsmanship. In the city's Huangyan district, a famous dish involves steaming chicken with day lily, pig's knuckle and tripe, using a technique similar to a traditional earthenware pressure cooker, resulting in a distinct and characteristic taste. Likewise, in Luqiao district, a notable dish features ducks simmered for over five hours in clay pots buried in ash, leading to aromatic duck soup and tender meat.

Taizhou's love for authentic ingredients and the artistry of its chefs is celebrated through these nourishing dishes. So, come and immerse yourself in the flavors of Taizhou and unlock a world of culinary wonders that will captivate your senses and leave your taste buds craving more.