Wuxi specialties sought after in Hong Kong

Hong Kong residents enjoy Wuxi's juicy steamed meat buns at the Jiangsu Cultural Carnival in Hong Kong, which has a history of more than 100 years. With skin jelly, pork, plain flour and other exceptional ingredients, the buns can preserve their perfect appearance when picked up or rolled over. Without flour fermentation, the skin of the bun is thin, complete and chewy. [Photo/ourjiangsu.com]

Tang Yingnian (center), president of the Federation of Hong Kong Jiangsu Community Organizations, helps promote the Wuxi Winery at the Jiangsu cultural event at Hong Kong's Victoria Park on April 20. As a type of yellow wine, Wuxi Winery is made of sticky rice and relies on traditional techniques that have developed over the years. [Photo provided to chinadaily.com.cn]

Hong Kong locals stand in line to buy one of Wuxi's top three specialties: Wuxi sauced spare ribs. Wuxi sauced spare ribs are a perfect representation of Wuxi's basic style of dish: made with fine ingredients, cooked with care, red in color, crisp and soft meat, strong bone incense, thick juice, and salty-sweet taste. [Photo provided to chinadaily.com.cn]