What are the three specialties of Taicang?

Taicang floss, Taicang taro, Eriocheir sinensis.

1, Taicang meat floss: it is a traditional specialty of Taicang and one of the treasures of Chinese cuisine. It has a long history, originated in Guangxu period of Qing Dynasty, and was originally named "Nirousong". Taicang meat floss, a time-honored brand in Xian Yi, enjoys a good reputation at home and abroad. At 19 15 Panama International Expo, Taicang floss won the first prize and became a century-old famous food.

2. Taicang taro: It is one of the traditional vegetable varieties in Taicang and has a long planting history. Sweet taro is a unique variety resource with round appearance, special flavor and waxy taste. Taicang taro is well-known in Jiangsu, Zhejiang and Shanghai markets for its unique quality.

3. Eriocheir sinensis: commonly known as hairy crabs, is another specialty of Taicang. Hairy crabs are delicious and nutritious, and have always been regarded as top grade. Every 100g edible part of Eriocheir sinensis contains protein 14%, fat 5.9%, carbohydrate 7%, and is also rich in vitamin A, riboflavin, nicotinic acid and other nutrients. The claws of hairy crabs are used for foraging and resisting enemies, and the inner and outer edges of the palms are densely covered with fluff, hence the name Eriocheir sinensis. Eriocheir sinensis is famous for its delicious and unique characteristics in China cuisine.