Taihu Lake Boat Feast first appeared over 2,500 years ago. It is not only for an elegant tour with drinking and feasting on the lake, but also the daily needs of people in the past. In ancient times, because of the connected waterway in Jiangsu Province, many rich officials, merchants and literati mainly travelled by boat, so dining on boats to enjoy the delicious dishes prepared by the fishermen has become a habit.
The most valued in Boat Feast is “fresh ingredients”. “Taihu Three Whites”, namely, white shrimp, white fish and whitebait, is the most famous. Soft frying is a popular practice to cook whitebait, which is featured by its nice appearance and transparent body. Fried whitebait is golden, of good shape, crispy and tender. White fish is usually made into “Taihu White Fish Balls”, which is featured by its white color, delicacy, tenderness and refreshing taste. In contrast, the way to cook white shrimp is much simpler, as boiling or cooking with distilled grain is enough to manifest its delicious taste.
