Kunshan sanbao
Kunshi: produced in Yushan (also known as Maanshan) in our city. It is natural and versatile. Its color is as white as snow and as yellow as jade. Crystal clear and versatile. Jade is clean and clear. Its shape is the same. Very delicate, so it is called Qiaoshi, also known as Linglong Stone. Others call it Kunshan Baishi. It has always been regarded as an artistic appreciation, and it is used in several cases as a treasure.
Qionghua: Qionghua in Kunshan Lin Ting Park is known as one of the "Three Treasures of Kunshan". Among them, the largest flower tree is connected with branches, with a round crown and flourishing jade flowers, which can be called the "most beautiful flower" in the world.
Ice Lotus: There is ice lotus under Maanshan, also known as Chiba Lotus and Qianruilian, which is one of the "Three Treasures of Kunshan". It was originally planted by Gu Alian, a Gao Shi, at the end of Yuan Dynasty, and spread for more than 600 years. It's called Gulian. The first composition written by Zhou Shoujuan, a famous scholar in Suzhou, said that the ice lotus was "good in color and fragrance".
Three series of foods
Wansandi, Wansanfang Meat, Wansanweiyuan, Wansanzhushou, Wanshan Dagong, Wansanye Duck, Wansangong Liquor, Wansanban Liquor and Wansanjia Liquor have become the representatives of Zhouzhuang cuisine. In particular, Wan Santi is unique and has won many food gold medals. With the increasing popularity of Zhouzhuang, it has stepped out of Zhouzhuang and flocked to Chinese and foreign dining tables.
Wan San Di: With pork leg as raw material, supplemented by seasoning, cooked with strong fire, steamed, moist and crisp, red soup, fat but not greasy, moderate salty and sweet, it can be called a dish with good color, flavor and shape.
Wansanfang Meat: Fresh ribs are cut into cubes and cooked by the "Wansanfang" process, which is the main course of the banquet in response to Wansanfang.
Wansanweiyuan: Fresh flour is made into gluten, stuffed with minced meat or dried shrimps and shredded chicken, made into balls and cooked, with the flavor of steamed dumplings, wonton and soup packets.
Wansan pig's hand: the trotters and feet cooked by traditional formula are moist and delicious.
Wansan drumstick: It's made from the thigh of a new chicken, with crispy skin and tender meat.
Wansan Wild Duck: With Taihu Wild Duck as raw material, it is cooked by the "Wansan hoof" process, and the meat is tender and delicious, which is an excellent dish on the table.
Three thousand tribute wine, three thousand banquet wine and three thousand home-brewed wine are said to have been carefully brewed by Shen Wansan family with glutinous rice, sorghum, corn, wheat, rice and Nanhu water through a special process. This wine tastes mellow.
Zhou Shi Taihe Aoya
Kunshan Aowei sauce duck, referred to as Aoya. The recipe technology originated from Medicinal Diet Series in Qing Dynasty. Taihe Austrian duck is characterized by excellent color, aroma, taste and nutrition, and has the reputation of "one Austrian chef, fragrant streets". The Austrian-flavored products from Zhou's Taihe Pavilion combine the two cooking techniques of "Austrian" and "sauce" to make the current Austrian-flavored sauced duck. Its characteristics are fat but not greasy, tender but not rotten, fragrant but not greasy.
Aozao noodles
Aozao Pavilion, a century-old shop, is located in the south of Banshanqiao, Lin Ting Road. Aozao noodles are mainly fried fish in red oil and stewed duck noodles in white soup.
Fried fish noodles in red oil: All fried fish are herring, and noodles are processed into Longxu Noodles with refined white flour, which is white, tender and ruddy, fragrant and delicious.
Braised duck noodles in white soup: "Kunshan Ma Duck" is made of old soup, so it is fat but not greasy. A bowl of noodles with special flavor will add endless fun to you and leave endless aftertaste.
snack
Sanweiyuan, also known as soup gluten, is a famous specialty in Zhouzhuang Town, Kunshan City. The skin of Zhouzhuang Sanweiyuan is made of gluten, and the stuffing is chicken breast, fresh shrimp and pork leg with onion, ginger and yellow wine. Cooked with chicken soup, the skin is thin and tender, crystal clear, and the soup is clear and delicious, which combines the beauty of snacks, dishes and fresh soup. With a gentle bite, the fresh juice is DC, which is the top grade.
When visiting Yufeng Mountain in Kunshan, people always go to Aozao Pavilion to taste bowls of "Aozao noodles". The most famous noodles are fried fish noodles in red oil and stewed duck noodles in white soup. Fried fish noodles in red oil, noodles are white, and soup sauce is red; Braised duck noodles in white soup, white noodles in white soup, original flavor.
Aozao noodles not only pay attention to the selection of materials, but also have the characteristics of "three scalds": noodles are scalded, noodles are not soaked in warm water, but in boiling water; The soup is scalded, that is, the prepared noodle soup is put in an iron pot, stewed with residual fire and kept warm; The bowl was scalded. After washing the bowl, put it into boiling water, which not only keeps warm, but also disinfects it. Therefore, even in cold weather, eating "Aozao noodles" will make you sweat.
Zhouzhuang is located in the southeast of Suzhou and southwest of Kunshan, which was called Zhenfengli in ancient times. It is a typical "small bridge and flowing water family" in Jiangnan. The most famous scenic spots in Zhouzhuang are Fuan Bridge, Shuangqiao and Shenting. There are many special snacks in Zhouzhuang, among which elbows and trotters are Shen Wansan's favorites. Other special foods include three thousand cakes, cucumbers eaten by boys, shrimps, Sanwei source and local fresh water.
In Kunshan City, Jiangsu Province, there is an "Aozao Pavilion", which is a century-old shop selling noodles. Every morning is crowded with people, and you are in and out in an endless stream. People who come here to eat noodles are not only close neighbors, but also guests from afar, such as Shanghai and Zhejiang in Jiangsu. ......
What are the specialties in Kunshan, Jiangsu?
Scenic spots/tourist attractions
Zhouzhuang, the first water town in China
China Folk Museum Hometown-Jinxi Yangcheng Lake Tourist Resort (Provincial)-Bacheng
Lin Ting Garden, a famous charming town in China-Qiandeng Jiangnan Garden.
Enjoy Life Theme Park-Zhaoling Liangzhu Cultural Site, Peony Garden
A famous temple in Kunshan-Chongning Ancient Temple, a famous temple in Kunshan, Huazang Temple.
Kunshan Famous Temple —— Enbukuji Kunshan Urban Ecological Forest Park
The first water town in China: Zhouzhuang, Kunshan, located in the southeast of Suzhou and southwest of Kunshan, was called Zhenfengli in ancient times. During the Spring and Autumn Period and the Warring States Period, Zhouzhuang was the fief of Yaozi, the king of Wu, and it was called Yaocheng. In the first year of Yuan You in the Northern Song Dynasty (1086), more than 200 mu of Langshe House of Duke Zhou was donated to the local Quanfu Temple, formerly known as Zhouzhuang. In the mid-Yuan Dynasty, Shen Wansan used the traffic advantage of Beibaimian River in Zhouzhuang Town to trade with other countries, so Zhouzhuang became a distribution center for its grain, silk, ceramics and handicrafts, and became a giant town in the south of the Yangtze River. In the early years of Qing Emperor Kangxi, it was officially named Zhouzhuang Town.
Zhouzhuang Town, a Zeguo, is simple, clean and quiet because of the river. It is a typical "small bridge and flowing water family" in Jiangnan. Although it has experienced more than 900 years of vicissitudes, it still completely retains the original style and pattern of the ancient water town, just like a pearl embedded in Dianshan Lake.
The most famous scenic spots in Zhouzhuang are Fuan Bridge, Shuangqiao and Shenting. Fuan Bridge is the only three-dimensional bridge building in the south of the Yangtze River. Shuangqiao is formed by connecting two bridges, with unique shape; Shenting is a quadrangle with A Qing style, with rigorous overall structure and different local styles. In addition, there are religious sites such as the Taoist Temple of Procedure and Quanfu Temple. Bridges and streets in the town are connected, houses are built by the river, boats are swaying and green shadows are dancing. Tourists who return to simplicity can't help chanting: Wu depends on Wu, and Wu Zhongzhou is good at going abroad.
The river in Guzhen District is well-shaped, houses are built by the river, and streets are built by the water. There are 14 ancient bridges built in Yuan, Ming and Qing dynasties on the river. Wu Guanzhong wrote that "Huangshan is the beauty of mountains and rivers in China, and Zhouzhuang is the beauty of water towns in China", and overseas newspapers called Zhouzhuang "the first water town in China".
Double flowers, double flowers, double flowers, double flowers, double flowers, double flowers, double flowers.
There is Bingdilian in Anshan, one of the "three treasures" in Kunshan. It was moved from Justice Dongting in the early days of liberation. It was originally planted by Gao Aying at the end of Yuan Dynasty and has been circulated for more than 600 years. It's called Gulian. Gu Aying, a native of Zhengyi, Kunshan, was born in Simingmen in the Southern Dynasties. His family is very rich, the fields are connected with the buildings, the gardens are vast, and there are many places to build Yushan, which is comparable to Zhouzhuang Shen Wansan. After the age of 30, he studied diligently and made many celebrities. Poets, poets and Taoist priests are all his guests. He spends his spare time planting flowers and grass, especially lotus flowers. According to legend, in the early summer of one year, Yang Weizhen visited Yushan Caotang, and Gu Aying greeted her with Bai Baihe planted on both sides of Jiexi to show her elegance. ...
The unique Kunshi in the world
"Kunshi" comes from Yushan, also known as Maanshan Middle School. Strange to say, the stones produced in Maanshan are different. Its natural color is white and colorful, and the peaks are embedded in the air. It is very exquisite and unique in the world, so it is called Qiao Shi, also known as Linglong Stone, and others are also known as Kunshan Baishi. When it comes to Kunshi, people of the older generation are no strangers, while young people are familiar with it. The exploitation of Kunshi has a history of nearly a thousand years, and it has always been regarded as an artistic appreciation, which can be used in several situations, if it is a treasure. Kunshi, a variety of natural stones, is white as snow, yellow as jade, crystal clear, jade-like and consistent in shape. There are chapters in yuan dynasty ...
Yangchenghu Chinese mitten crab Yangchenghu Chinese mitten crab
Yangcheng Lake hairy crabs can be regarded as a must in Kunshan, and many celebrities come to Kunshan to eat authentic Yangcheng Lake hairy crabs. There is a local saying that it is best to eat female crabs in September and male crabs in October. This is because in September, mother crab crab had plump and firm crab roe in her pocket, which was especially delicious. The ointment in crab crab's pocket is thick and fat, which melts in the mouth. It is a delicious food with high protein. Eating hairy crabs is very particular. There are more than ten kinds of tools for eating crabs, whether it is eating crab backs, crab feet or crab tongs. In short, each has its own uses and its own beauty. Of course, nowadays. ...
Zhengyi Qingtuanzi
Green jiaozi was once a grave-sweeping sacrifice in Tomb-Sweeping Day, a place in the south of the Yangtze River. The skin is mixed with glutinous rice, and the stuffing is rough, which is generally eaten by farmers. Legend has it that at the end of the Qing Dynasty, a woman named Zoe in Zhengyi Town found that a kind of soy sauce wheat straw was a good raw material for making green juice of green glutinous rice balls, while the glutinous rice balls made by hand grinding were softer and more delicate, not sticky, and did not break, harden or change color after being stored for several days. Later, grandma Chen of the cake shop in Zhongqiaonan, Zhengyi Town learned the secret from Zoe. ......
Are there any specialties in Kunshan that you can take home?
yangcheng lake hairy crab
The middle of September every year is the time to catch hairy crabs. At this time, people from Jiangsu, Zhejiang and Shanghai will come to Yangcheng Lake in Kunshan to taste its delicious food.
Halloween Zhou Ti
It is said that it was used by Shen Wansan in Ming Dynasty to entertain Zhu Yuanzhang, and was later named Wan Santi. Carry out the consistent practice of thick oil and red sauce, and burn it until it is crisp and fragrant. But the taste of Jiangsu and Zhejiang is sweet, please pay attention to this!
The sole of socks is crisp
As the name implies, it is shaped like the bottom of a sock. Fresh-baked socks have crisp bottoms, which are crispy and a little salty. They are the best snacks.
Produced in Jinxi Town, Kunshan.
Oya
Aowei sauced duck, a famous Jiangsu dish, combines two cooking techniques of "Aowei" and "sauce" in one furnace to make a unique flavor of Aowei duck.
Produced in Zhoushi Town, Kunshan.
What are the specialties in Kunshan?
[Local specialty] Zaozao noodles: Zaozao noodles come from Zaozao Pass, which is located in Xiantinglin Road and has a history of nearly 100 years. Its predecessor was Tianxiang Pavilion in Kunshan. The shopkeeper abandoned the pavilion because of poor management. Mrs Zhao San, the creditor, gave it to Chen Xiuying, the embroidered mother, and renamed it "Yan Fuxing". The ingenious Chen Xiuying is good at making exquisite snacks. It's really unusual for her to ask for advice modestly and cook carefully. The small noodle restaurant with only three and a half tables is full of customers and has a good reputation. After liberation, according to the meaning and homonym of "the secret is on the stove", it was officially named "Aozao Pavilion". Aozao noodles are very popular with customers. First of all, noodle soup has its own characteristics. It inherits the traditional practice and is made of herring scales, gills, fish and mucus, so it tastes fresh and tender. Secondly, the dumplings are exquisite, the fried fish are all made of herring, and the marinated duck is cooked with the old soup of "Kunshan Ma Duck", which is fat but not greasy. In addition, noodles are processed into Longxu Noodles with refined white flour, which can be quickly fished out from the pot with moderate hardness. Aozao noodles pay the most attention to "five fires in one, small materials to make soup". The so-called "five heats" are bowl heat, soup heat, oil heat, face heat and jiaozi head heat; "Cooking soup with small materials" means that you don't need to use a big pot to make soup, but you can keep the original flavor according to the current situation of visitors.
Wansanzi: Wansanzi came from the family of Shen Wansan, a rich man in modern times. According to legend, Shen Wansan, a rich man in the south of the Yangtze River, "If there is a feast at home, there will be crisp hoofs". Wansanti takes pork leg as raw material, supplemented by seasoning. The method is to use a big casserole. After a day and a night of simmering, the temperature is extremely exquisite, with several articles, mainly slow fire. Simmer until cooked. If it is too bad, it will be fragile and destroy its original shape. After steaming, the skin will be moist and crisp, the soup will be bright red, fat but not greasy, salty and sweet, the meat will be crisp and rotten, and it will melt in the mouth. After simmering, the skin is red, and its eating method is even more special. Of the two long bones that run through the whole pig's trotters, a thin bone is gently pulled out, and the hoof shape does not move. With the bone as a knife, the hoof is cut smoothly, making people share food. Chaenomeles have become the main course of festivals and wedding banquets in Zhouzhuang, meaning reunion, while tourists are carrying fresh Chaenomeles packed in vacuum.
Justice Youth Tuanzi: The Youth Tuanzi was once a place in the south of the Yangtze River where Tomb-Sweeping Day visited the grave. The leather is mixed with glutinous rice and the stuffing is rough, so it is usually eaten by farmers. Legend has it that at the end of the Qing Dynasty, a woman named Zoe in Zhengyi Town found that a kind of soy sauce wheat straw was a good raw material for making green juice of green glutinous rice balls, while the glutinous rice balls made by hand grinding were softer and more delicate, not sticky, and did not break, harden or change color after being stored for several days. Later, Zoe's grandmother Chen learned this secret recipe from the south of the central bridge of Zhengyi Town. Since then, this green jiaozi has been supplied to the market and has become a snack with full color, flavor and local characteristics. Then, we made great efforts to improve jiaozi's stuffing, using 100-fruit heart, using jujube to remove the core and cut it into fine particles, and adding sugar, roses and pine nuts. The other is bean paste heart. Jiaozi made of these two fillings is embedded with a small piece of glittering lard, which tastes sweet but not greasy, fat but not full, and tastes mellow and delicious. Since then, Justice Green jiaozi has surpassed Suzhou Huang Tianyuan and Shanghai Shen Dacheng in color, fragrance and taste, and is very famous in Suzhou and Shanghai.
Yangcheng Lake Hairy Crab: Yangcheng Lake Hairy Crab can be regarded as a must in Kunshan. Many celebrities come to Kunshan to eat authentic Yangcheng Lake Hairy Crab. There is a local saying that it is best to eat female crabs in September and male crabs in October. This is because in September, mother crab crab had plump and firm crab roe in her pocket, which was especially delicious. The ointment in crab crab's pocket is thick and fat, which melts in the mouth. It is a delicious food with high protein. Eating hairy crabs is very particular. There are more than ten kinds of tools for eating crabs, whether it is eating crab backs, crab feet or crab tongs. In short, each has its own uses and its own beauty. Of course, hairy crabs are everywhere now, but eating hairy crabs in Yangcheng Lake, Kunshan is different. There is an island restaurant in the middle of the lake, which takes about 10 minutes by boat from the shore. Eating crabs here is beautiful and beautiful, and the blue waves are euphemistic. The sweet smell of crabs spread from the tongue to the heart. This crab tastes delicious naturally. Eating crabs alone will be too monotonous, and it will also disappoint Kunshan, a good place. Therefore, a better way to taste crabs is to enjoy the beautiful scenery of Yangcheng Lake while listening to Kunqu Opera. Kunqu opera is a local opera in Kunshan, with beautiful and gentle tunes and exquisite and simple singing. Lu Xiaoman was a big fan of Kunqu Opera. I would like to ask, good music, coupled with Suzhou and Hangzhou women tapping their fingertips and slowly shaking their sleeves, this situation is not drunk and difficult.
Sock bottom crisp: "Sock bottom crisp" is said to be imitated by Jinxi people according to the tea in Song Xiaozong Normal Palace. Shaped like a sock bottom, layers of oil are as thin as cicadas. ......
Are there any special products in Kunshan that can be taken away?
The vacuum-packed Zhouzhuang three hooves in the supermarket. Crispy soles are also delicious. I wonder if there are any hairy crabs this season. If there is, it would be nice to bring some to my parents. (Praise ~ Yaoyaoda ~)
What are the famous specialties in Kunshan?
You can go to Menggong specialty, which has everything!
What are the specialties in Kunshan?
Kunshan duck is a specialty of Kunshan, which is famous for its tender and tender meat. Yangcheng Lake crab is the best among hairy crabs, especially not to be missed. The beekeeping industry in Kunshan has a long history, and the quality of bee products is high and abundant. There are also Ozao Noodles, Yangcheng Lake Hairy Crab, Wansandi, Apocha, Jinxi Sock Bottom Crisp, Shuihongling, Kunshi and chinese odyssey.
Kunshan's specialty
Kunshan has been a land of plenty since ancient times. Pearl culture is a traditional industry in Kunshan. The pearls produced are crystal clear, round and low in price, and are deeply loved by people. Kunshan duck is a specialty of Kunshan, which is famous for its tender and tender meat. Yangcheng Lake crab is the best among hairy crabs, especially not to be missed. The beekeeping industry in Kunshan has a long history, and the quality of bee products is high and abundant. Braised duck is a famous specialty in Kunshan. It is characterized by good color, fragrance and taste, and has the reputation of "one pot cooking, fragrant town", which is quite famous in Jiangnan water town. Kunshan, with many lakes, reeds and grass beaches, has always been a place where pheasants, ducks and rabbits thrive. Kunshan Luwei used to be cooked with wild animals. As early as the Guangxu period of Qing Dynasty, Shi Jiao Town in the northeast corner of Kunshan was famous for processing braised ducks. At that time, there were more than 10 shops processing braised ducks in the whole town, among which Qiu Dezhai Game Shop in Qiu Yiqin, Taihe Pavilion in Wushaotang and Zuiyueju in Zhou Jia were the most distinctive. With the development of society and the transformation of wasteland, the wild distance is decreasing day by day, so Kunshan braised duck is duck stew. The processing technology absorbs the characteristics of Suzhou sauce duck, Nanjing dry-salted duck and Changshu beggar chicken, which not only keeps the characteristics of mellow and delicious flavor, but also is fat but not greasy, tender and not rotten, delicious and nutritious, suitable for all ages, and has the functions of invigorating spleen and stimulating appetite. Since 1979, Kunshan has successively established three food companies mainly producing braised ducks, opened five braised dishes shops and developed individual processing and distribution households. In the history of Zhou's town, Taihe Restaurant, Zuiyueju Restaurant and Judezhai Restaurant are popular. Being hired to cook in Suzhou, Shanghai and other places, Kunshan roast duck is fragrant everywhere and has become another delicacy on people's table.
Where can I buy Kunshan specialties?
At No.30 Qianjin West Road, Kunshan, 200 meters east of the First People's Hospital, opposite Bailu Square, there are more than 100 series products of Caizhizhai and Kunshan Wansanxi series foods. Crab sauce. Drunken crabs and other series of foods. Suzhou Zhike Pear Ointment. Taicang brand meat floss. Taicang Yu Xiang brand gutter oil is a local specialty food. French remy martin Aloe Dry Red Wine Series has very comprehensive characteristics.
What are the specialties in Kunshan?
Kunshan sanbao
Kunshi: produced in Yushan (also known as Maanshan). It is natural and versatile. Its color is as white as snow and as yellow as jade. Crystal clear and versatile. Its jade is clean and clear, and its shape is consistent. Very delicate, so it is called Qiaoshi, also known as Linglong Stone. Others call it Kunshan Baishi, which has always been regarded as an artistic appreciation. It is used in several situations and regarded as a treasure.
Qionghua: Qionghua in Kunshan Lin Ting Park is known as one of the "Three Treasures of Kunshan". Among them, the largest flower tree is connected with branches, with a round crown and jade flowers, which can be called the "most beautiful flower" in the world.
Ice Lotus: There is ice lotus under Maanshan, also known as Chiba Lotus and Qianruilian, which is one of the "Three Treasures of Kunshan". It was originally planted by Gu Alian, a Gao Shi, at the end of Yuan Dynasty, and spread for more than 600 years. It's called Gulian. The first composition written by Zhou Shoujuan, a famous scholar in Suzhou, said that the ice lotus was "good in color and fragrance".
Three series of foods
Wansandi, Wansanfang Meat, Wansanweiyuan, Wansanzhushou, Wanshan Dagong, Wansanye Duck, Wansangong Liquor, Wansanban Liquor and Wansanjia Liquor have become the representatives of Zhouzhuang cuisine. In particular, Wan Santi is unique and has won many food gold medals. With the increasing popularity of Zhouzhuang, it has stepped out of Zhouzhuang and flocked to Chinese and foreign dining tables.
Wan San Di: With pork leg as raw material, supplemented by seasoning, cooked with strong fire, steamed, moist and crisp, red soup, fat but not greasy, moderate salty and sweet, it can be called a dish with good color, flavor and shape.
Wansanfang Meat: Fresh ribs are cut into cubes and cooked by the "Wansanfang" process, which is the main course of the banquet in response to Wansanfang.
Wansanweiyuan: Fresh flour is made into gluten, stuffed with minced meat or dried shrimps and shredded chicken, made into balls and cooked, with the flavor of steamed dumplings, wonton and soup packets.
Wansan pig's hand: the trotters and feet cooked by traditional formula are moist and delicious.
Wansan drumstick: It's made from the thigh of a new chicken, with crispy skin and tender meat.
Wansan Wild Duck: With Taihu Wild Duck as raw material, it is cooked by the "Wansan hoof" process, and the meat is tender and delicious, which is an excellent dish on the table.
Three thousand tribute wine, three thousand banquet wine and three thousand home-brewed wine are said to have been carefully brewed by Shen Wansan family with glutinous rice, sorghum, corn, wheat, rice and Nanhu water through a special process. This wine tastes mellow.
Zhou Shi Taihe Aoya
Kunshan Aowei sauce duck, referred to as Aoya. The recipe technology originated from Medicinal Diet Series in Qing Dynasty. Taihe Austrian duck is characterized by excellent color, aroma, taste and nutrition, and has the reputation of "one Austrian chef, fragrant streets". The Austrian-flavored products from Zhou's Taihe Pavilion combine the two cooking techniques of "Austrian" and "sauce" to make the current Austrian-flavored sauced duck. Its characteristics are fat but not greasy, tender but not rotten, fragrant but not greasy.
Aozao noodles
Aozao Pavilion, a century-old shop, is located in the south of Banshanqiao, Lin Ting Road. Aozao noodles are mainly fried fish in red oil and stewed duck noodles in white soup.
Fried fish noodles in red oil: All fried fish are herring, and noodles are processed into Longxu Noodles with refined white flour, which is tender and ruddy, fragrant and delicious.
Braised duck noodles in white soup: "Kunshan Ma Duck" is made of old soup, so it is fat but not greasy. A bowl of unique Austrian noodles will add endless fun to you and leave endless aftertaste.