Changshu's restaurants are very rich, and there are many delicious dishes, most of which are cheap and good in color, fragrance and taste. There are ten famous dishes, including beggar chicken, bamboo shoots with a hundred juices, boned swordfish balls, fried chicken in pot, clear soup for removing lung, hibiscus crab bucket, boned raw duck, pine grass oil, oily eel paste and oily bean curd soup, and eight famous dishes, including ice gourd, panxiang cake, chestnut soup, stir-fried blood glutinous rice, yam cake, and fried Yuanxiao. Among them, Jiaohua Chicken is the most famous one, which is crisp, tender and delicious. You can go to its birthplace, the famous Wangsi Restaurant, and taste the authentic taste. All kinds of desserts made of blood glutinous rice are delicious and worth tasting. As a water town in the south of the Yangtze River, and adjacent to Kuncheng Lake and Yangcheng Lake in the south, Changshu is particularly rich in aquatic products and quite famous. After visiting scenic spots and historical sites, it is more natural and interesting to taste fresh river and hairy crabs in Yangcheng Lake. According to legend, in the Qing Dynasty, at the foot of Yushan Mountain, there was a beggar who begged for help and got a chicken with yellow mouth, yellow feet and yellow skin. There was no cooker or seasoning, so it was impossible to cook, so it was baked by local methods. Slaughter the chicken first, remove its internal organs, coat it with hair and mud, then pile up the dead branches and leaves into a fire pile, and bake the chicken until the mud is dry and mature, knock off the mud, and the chicken feathers will come off with the mud shell, making it fragrant and crispy, which is a must in the south of the Yangtze River. Changshu, a hairy crab in Yangcheng Lake, is a famous key producing area of clean water hairy crabs in Yangcheng Lake. This crab is huge, weighing half a catty, with a green back and a white belly, golden claws and yellow hair, full of cream and delicate meat. It was once presented to the court as a tribute, and now it is famous at home and abroad. Blood glutinous rice is commonly known as duck blood glutinous rice. The husk of the grain is light purple, and the rice grain is as red as duck blood. Using blood glutinous rice to make fermented grains, rice dumplings, eight-treasure rice, Redmi crisp, rice noodles and other foods is not only beautiful in color, but also sweet and delicious, with rich nutrition. Since the Ming Dynasty, it has become a tribute of the imperial court, and Empress Dowager Cixi loves it the most. Every year, it is shipped from Changshu for her to enjoy. Sweet-scented osmanthus wine "Ten miles of green hills and green mountains, sweet-scented osmanthus liquor enters Beijing" is a folk song that spread in the society in the 1951s. Changshu's sweet osmanthus wine is really famous all over the country. Even in Chairman Mao's poems, there is a saying that "WU GANG holds out osmanthus wine".

beggar chicken

beggar chicken is also known as braised chicken with yellow mud. According to legend, there was a beggar at the foot of Yushan Mountain in the late Ming and early Qing Dynasties. After slaughtering the chicken and eviscerating it, because there was no cooker, he spread mud on the mountain, cooked it in the fire, removed the mud shell and ate it, which was very delicious. "beggar chicken" got its name from this. In the 9th year of the Republic of China, Zhu Aer, a famous chef in Mountain View Garden, chose "three yellow" hens (yellow feather, yellow mouth and yellow feet), added chicken gizzards, fresh meat, ham and mushrooms as fillers, wrapped them in lotus leaves, and improved the production techniques such as mud coating, paying attention to the heat, stewing and shelling, without losing their original shape, putting them in pots, pouring sesame sweet sauce and sesame oil. Because the skin is golden yellow, the aroma is overflowing, the meat is tender and tender, the ingredients in the belly are palatable, the color and smell are good, and the reputation spread like wildfire. In 1983, this dish was awarded the certificate of famous and special products by Jiangsu Provincial Department of Commerce, and was listed in China Menu.

Osmanthus fragrans chestnuts are abundant at the foot of the scenic Yushan Mountain. Changshu has a habit of planting osmanthus trees. Every Mid-Autumn Festival, osmanthus flowers bloom in front of and behind the house, and the villages smell fragrant. At this time, chestnuts are gradually maturing. Sweet-scented osmanthus chestnuts are rich in starch, protein and sugar, and have high nutritional value. They can be eaten raw or cooked. The raw food is sweet and crisp, while the cooked food is sweet and delicate, full of Gui Xiang. If it is made into a chestnut soup, it will be a sweet and refreshing dish; If you use it to roast chicken, the chicken will be rotten and crisp, and the taste will be bone-deep. It is a famous dish suitable for all ages.

Hupu yellow croaker is located in Hupu Town, the Yangtze River estuary, and is rich in delicious yellow croaker. Every year in March and April of the lunar calendar, flowers are in full bloom, and the weather is beautiful. Fishing boats gather in Hupu Port, and people come and go, which is very lively. Yellow croaker called "Hundred Days Yellow" came into the market with spring. Yellow croaker is a kind of seafood. Every spring, fishermen go fishing in the sea, scatter live fish from the net into the cabin and pickle them with salt, so they are also called salted yellow croaker. People buy this kind of fish, go home, remove the scales, open the belly, wash it and dry it in the sun. It can be stored for a long time and eaten as a home-cooked dish. Because yellow croaker is plump and tender, it can make a variety of dishes. In addition to salting and storage, dry fumigation, bad stains, or whole stew or diced red stew are all delicious and delicious, which is one of the favorite seafood of Changshu people.