In Xinghua, residents beat the summer heat with a daily menu of local delicacies, ranging from morning tea to late-night snacks.
For breakfast, a staple dish is tanggansi (scalded tofu threads). Made from local white tofu, the tofu is arranged in a pagoda shape and topped with shredded ginger and dried shrimp. It is then drizzled with hot soy sauce, releasing enticing aromas of sesame oil and shrimp roe.
Tanggansi (scalded tofu threads). [Photo/WeChat account: xinghualyuyou]
Another favorite among locals is the Shagou fish ball, a hand-beaten specialty with intangible cultural heritage status. The fish balls are springy when picked up with chopsticks, yet tender and delicate when eaten.
The Shagou fish ball. [Photo/WeChat account: xinghualyuyou]
For evening dining, Xinghua's crayfish, raised in local freshwater, have thin shells, white gills, and springy meat. They come in a variety of seasonings, making them a great choice for sharing with friends.
Crayfish produced in Xinghua. [Photo/WeChat account: xinghualyuyou]
For a quick cool-down, liangfen (cold jelly), a street snack made from sweet potato starch, is shaved into silky strands and tossed with garlic, vinegar and chili oil. Smooth and icy, it provides instant relief.
Liangfen (cold jelly). [Photo/WeChat account: xinghualyuyou]