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South Lake Boat Dishes - consisting of "eight big bowls and eight small bowls" - form a stunning view on the table for gourmets.

Originating from the water towns along the south of the Yangtze River, the barge-women one generation after another consistently improved the dish - which also combined essences of other styles of cooking and finally became distinctive banquet dishes in their own right.

During the Qing dynasty (1644-1911) and the Republic of China period (1912-1949), there were kitchens at the back of the net-boats and the barge-women would treat their guests with their excellent cooking skills.

The ingredients sourced from local raw materials -- such as lotus roots, shrimps and crab - lend it the authentic cuisine of the water towns.

In addition, the banquet on the table presents a unique style of fresh elegance and simplicity, which wins the South Lake Boat Dishes the reputation as first choice for entertainment for guests - both from home and abroad.

The glories of the Nanhu Lake Boat Dishes [Photo provided to chinadaily.com.cn]