Changzhou

Understand

Settlement here stretches back to at least the Spring and Autumn period (770-426 BC) when Yancheng, a city surrounded by three concentric moats was established.

Changzhou has been visited by many people over the years including Song dynasty poet Dongpo, Emperor Qianlong, and the Japanese Army on their way to destroy Nanjing. <!--

Get around

The cities main attractions are within a walkable radius of the train station, with the outlying spots on the main bus routes.

Buy

Changzhou combs are traditional handmade items with a history of over 2,000 years. Made from fine wood or horn and carefully polished, these combs are not only daily necessities but also exquisite handicrafts. They are believed to improve blood circulation and symbolize good fortune. Visitors can find authentic Changzhou combs in local craft stores and souvenir shops.

Changzhou sesame oil is another well-known local product, appreciated for its rich aroma and pure taste. Made using traditional stone-milling techniques, this oil adds a deep, nutty flavor to dishes and is a popular choice among locals and tourists alike. It makes for an ideal gift for those who enjoy Chinese cuisine.

Changzhou chrysanthemum tea is a famous regional beverage known for its light fragrance and cooling properties. The tea is made from locally grown chrysanthemums, offering both a refreshing taste and health benefits such as soothing the throat and reducing fatigue. It can be purchased in tea shops and local markets.

Changzhou steamed buns (Baozi) are popular local snacks featuring thin, soft wrappers and juicy fillings. Whether stuffed with pork, vegetables, or sweet bean paste, they are beloved by residents and travelers alike. Freshly made buns can be found in breakfast stalls, traditional markets, and local restaurants throughout the city.

Eat

Sesame Bing &ndash; A local speciality is a small round cake of flaky pastry studded with sesame seeds. Fillings between the crunchy layers of pasty have two flavours &ndash; salty and sweet. The salty has a thin layer of preserved vegetable while the sweet has a globular core of sugar syrup. Patience is key to eating the sugary one, especially if bought hot off the stove, as a too hasty bite will send a wave of tongue-scaldingly hot liquid squirting out onto both your mouth and fingers.