The ballad goes: "There are many famous snacks in Gusu, and they taste sweet, soft and crisp. Fried steamed bread with crab shell yellow, tiger's paws twisted with sticks ... "Suzhou people pay attention to delicacy and snacks, and everything is meticulous and delicious, so that diners will always have a little aftertaste and thoughts.

Su-style fresh meat moon cakes

There are few southerners who don't like Su-style moon cakes. They look golden and oily, taste crisp and crisp, and taste sweet and salty. Sweet fillings include pine nuts, walnuts, roses and red beans. Salty fillings include ham, shrimp and chives. Among them, fresh meat moon cakes are probably the most memorable ones. In front of the stalls of time-honored brands, you can see teams waiting for moon cakes to be released all the year round, and the Mid-Autumn Festival is in short supply.

recommended restaurant: xucheng building

tasting method: the most important thing is that the skin is thin and the stuffing is big, and the crisp layer is clear and tidy. The fresh meat moon cake in Xucheng, with a skin weight of 31 grams and a stuffing weight of 35 grams, is full of marinade and is handmade.

Valuation: 3 yuan/one, buy 5 and get 1 free

Fengzhen Noodles

There is seldom a bowl of noodles, which will bring the diners a fragrant bouquet like Fengzhen Noodles, because besides the common meat bones and eel bones, distiller's grains and screws are added to the soup. The topping is a piece of braised meat, but it is also different from ordinary braised meat. It is white and complicated, and soy sauce cannot be put in the stew, and it is only seasoned by salt. Therefore, the braised pork is fat and delicious, and the entrance is instant; The noodle soup is fresh and smooth and the wine is mellow.

Recommended restaurants: Huang Tianyuan and other time-honored brands

Tasting method: only served between long summer and beginning of autumn. Old Suzhou people always say that when you eat a bowl of white noodles in hot summer, you will feel the wind under your arms when you are born with sweat.

valuation: about RMB 15

red and white soup with Aozao noodles

fried fish noodles with red oil, stewed duck noodles with white soup, and people who have tasted Aozao noodles will never forget the unique flavor of the clear noodles and mellow topping. Pan Xiaomin, a national catering master of Xucheng Mansion, went to Kunshan Ozao Noodle Hall to study more than ten years ago, so that authentic Ozao Noodle was settled in Suzhou, and the formula and taste were constantly improved. The soup was more refined and richer in taste. Besides fried fish and braised duck, braised pork and wild shrimp were added as toppings.

Recommended restaurant: Xucheng Mansion

How to taste: Xucheng Aozao noodles are always full at morning tea time, so please remember to make an appointment before you go.

valuation: large bowl of smooth noodles is RMB 18/serving, abalone/braised duck/braised pork topping 8 yuan/serving, and wild shrimp topping 22 yuan/serving

chicken head rice soup

Suzhou people are very particular about eating "ginseng in water" chicken head rice. First, eat the chicken's head rice from Nantang, with the best quality; The second is to buy a small amount and eat it all at once, which is the fresh taste with the smell of water; Third, we must eat it in the Mid-Autumn Festival. Once we miss it, we can only wait for the listing next year.

Recommended restaurant: Suzhou Hotel

Tasting method: Chicken's head rice, which is sweet when eaten, is mostly made into soup for dessert, and it is best to cook in casserole.

Valuation: about

crab shell yellow

crab shell yellow in shape and color in 21 yuan. Suzhou people love tea. In the old teahouse, one of the two kinds of refreshments with the highest order rate was crab shell yellow. In the era of material scarcity, occasionally, crab shell yellow can be regarded as an early heart, and the feeling of leaving fragrance on one's teeth and cheeks is destined to become a beautiful eternity. In the popular traditional tea, the crispy soles of socks with salt and pepper flavor are also one. Small shortbread, exquisite workmanship, layers as thin as cicada wings, really see kung fu.

Recommended restaurant: Dahongyun

Taste method: the entrance should be crisp and crisp, with layers peeling off. It is as if there is a poem praising it, "I didn't see the cake maker smell the fragrance first, and the pastry came down one after another."

Valuation: 1.5 yuan/only

Fish-flavored spring rolls

Suzhou spring roll skin is a must. The chef shakes the dough with one hand holding the pot, and when he lifts it, it is a piece, clean and neat. Spring roll skin is as thin as paper, round as a mirror, transparent and soft. Fish-flavored spring rolls, as the name implies, are stuffed with perch meat supplemented by shrimp, with rich fish flavor and distinctive local characteristics of "land of fish and rice".

recommended restaurant: an old-fashioned restaurant on shiquan street

taste method: crispy outside and tender inside, with fresh fish flavor.

valuation: 15 yuan/four

oil-soaked fermented

"fermented" is a popular cooking term in Jiangsu, Zhejiang and Shanghai, also known as dip frying; Tight fermentation refers to a small amount of fermentation, which is firm after steaming and crisp outside and loose inside after blanching. Suzhou people prefer to call it "Xinglong steamed bread", which means prosperity. It is precisely because of this beautiful meaning that it is often in short supply when it is listed in winter as a gift between relatives and friends during the Spring Festival.

Recommended restaurant: Dim Sum Shop near Shiludu Sengqiao

How to taste it: After being soaked in oil, it is full of swelling and the meat stuffing is delicious.

Valuation: 2 yuan

Little Wonton

Little Wonton is the most common spot in Jiangnan. Almost transparent skin is as thin as crepe, with a little pink meat filling in the middle. It is served in the most common white porcelain soup bowl. The clear soup is sprinkled with some green chopped green onion and garlic leaves, yellow egg skin silk, or a little seaweed and shrimp skin. The soup is delicious and wanting more.

recommended restaurant: wonton restaurant next to Fenghuang street bazaar

how to taste it: the taste of small wonton soup is very important, and the bone soup cooked for a long time is so rare that your eyebrows are almost falling off. The flavor of Jiangnan is all in this small bowl of wonton.

Valuation: 3 yuan/serving

Sugar porridge

The childhood nursery rhymes of "being honest and selling sugar porridge" are deeply rooted in people's hearts, and the soft, waxy and sweet taste of sugar porridge is also unforgettable. Suzhou's sugar porridge is quite famous. glutinous rice porridge with red sugar is put into the bowl first, and the surface is sprinkled with a layer of red bean paste, which has the beauty of red clouds covered with snow. Mix well when eating. It is hot, sweet, fragrant and waxy.

Recommended restaurant: Dahongyun

Tasting method: In the most traditional Suzhou sugar porridge, red bean paste is made of broad beans and brown sugar water, not red beans.

Valuation: 3 yuan/serving

Jiuniang cake

After the Spring Festival, the street began to smell sweet, sour and fragrant. Jiuniang cake, a Soviet-style food in spring, is only sold for one season. The appearance is like a small moon cake, and the fillings are bean paste and sesame seeds. Especially the rose stuffing, white and red pulp, seems to seep into the skin. Take a bite while it's hot. It's fragrant, sweet and sour, crisp and tender, with soft skin, sweet stuffing and glutinous taste. It has a feeling that the cake is not intoxicating.

Recommended restaurant: Guanqian Street Store in Caizhizhai

How to taste it: Jiuniang cake is delicious, but it must be eaten while it is hot.

appraisal: 1.5 yuan/only.