SongHe Lou Restaurant (Guanqian)

Address: Gusu District, No. 72, Lane Taisuan (near Xuanmiao). No. 72 (near Xuanmiao Guan)

7, Changshu chicken

According to the chicken is Changshu's famous dishes, to Changshu Wang four restaurant's most famous, but according to netizen evaluation, such as the taste of the see is not as good as it used to be. So just recommend a Suzhou's, the reputation is also quite good.

川福老灶房(金鸡湖欧尚店)

Address: Wuzhong District, Jinqinhu Road, No. 205, Auchan Supermarket, 3rd Floor

8, Cherry Meat

Xinjufeng Vegetable Restaurant <

Address: 2F, No. 9, Lane 9, Gusu District, Suzhou

9, Brunswick Soup

Shijia Restaurant (Mudu Old Shop)

Address: 18 Zhongshi Street, Mudu Ancient Town, Wuzhong District (near Cuifang North Street)

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10, barbel soup

Get Yue Lou (old building store)

Address: No. 43, Lane of the Eunuch, Guanqian Street, Gusu District, Suzhou City

Suzhou is still famous for its cakes, and not to mention those famous cake stores, you can find such small shops everywhere in the streets and alleys. I love Haitang cake. I prefer Haitang cake.

A small store on Pingjiang Road has delicious sesame cakes.

Cinnamon sugar taro, once upon a time is the Mid-Autumn Festival seasonal delicacies, fresh taro with the right amount of brown sugar stewed, sprinkled with cinnamon and eat, the aroma of the nose, the texture of the delicate, sweet, smooth and refreshing.

Chicken claws are everywhere, whether they are burned crispy and flavorful?

Shanghai also common hairy crab rice cake, flexible rice cake slices fully absorbed the fresh aroma of the crab meat and seasoning of the strong flavor, no less than the fresh sweet hairy crab.

Wontons are divided into two sizes, and small wontons are divided into north and south, the southern school of thin skin and small filling, exquisite soup, with shrimp skin, minced mustard greens, egg skin, fresh and not greasy, delicate meat, but this is not a representative of Suzhou's cuisine.

"Eaters mouth blessed reputation of the city of Suzhou, mute speechless inheritance of the true meaning of Gusu fried." This can not be missed, Suzhou's best fried, no one. "Mute fried" founder called Yu Eryuan, due to a serious illness at the age of 9 and lost his voice, 13 years old was sent by his family to a snack bar as an apprentice, during which he learned the secret recipe for the filling, coupled with the fact that he is deaf and mute, work from the outside world never disturbed, frying pan-fried very focused on the fire pinpointing the spot, fried out of the pan-fried especially tasty, and over time, "mute pan-fried" has become one of the most delicious in Suzhou, and has become one of the most famous restaurants in the city. Over time, the reputation of "Mute Shengjian" became famous. The company's products and services have been widely recognized as one of the best in the world, and the company's products and services have been widely recognized as one of the best in the world, and the company's products and services have been widely recognized as one of the best in the world, and the company's products and services have been widely recognized as one of the most popular in the world.

Those old noodle stores have the same kind of noodles in soup, white soup, red soup, and scallion oil noodles, with different flavors of toppings, which can be varied, but it's not amazing, but it's a little bit better than those Suzhou noodle stores in Shanghai, with a little bit fresher soup, and a little bit bigger meat.

The bowl on the "tip of the tongue on the Chinese 2" of the Fengzhen white soup noodles is really great, this seems to be Ao non-Ao, seems to be Su non-Su "Tongdexing noodles", not to mention the complexity of the production of the meat, look at the color of this soup, with eel, bones, snails and other ingredients, and the color of the soup, with the eel. The color of the soup, using eel bones, snails and other raw materials to hang out the fresh flavor, coupled with the wine lees, attracted a lot of eaters to come, remember, after lunch will not be open.

Relative to those thundering ears of Suzhou famous store, I am generally detour, in the street, in the neighborhood looking for the tip of the tongue in Suzhou, the hotel does not have to be big, to be around the diners speak Wunong soft language is the most important, which is the elegance of the homely, simple happiness. Come to a fried shrimp, must be fresh river shrimp, hand-peeled shells, sizing with enough salt to ensure that this dish looks good and salty, eat out of the taste of happiness!

The old Suzhou crispy duck, marinated in seasonings, then steamed until cooked, and finally deep-fried. This dish has a bright red color, crispy skin and meat, and the true meaning is: fragrant, fragrant, aromatic; crispy, soft and crisp, crispy but not oil.

Rich and two sides. Steamed honey ham and red dates poured with honey sauce, salty and sweet, unique flavor. Pick the center of the pie crust packet and put in the honey ham, golden and crispy roasted veggie square (tofu skin), and refreshing cucumber. A bite, fat and lean meat blending, crispy flavor; coupled with crispy and tender tofu skin and juicy cucumber, it tastes "oily", "sweet", "fragrant", but in the sweetness comes out freshness, in the oil, in the oil, and in the cucumber, there is a special flavor. But the sweet out of the fresh, oil in the mouth, crispy with incense, not hard, not firewood, very popular with the whole family.

Crabmeat tofu is one of the most famous Han Chinese dishes in the south of the Yangtze River. It is made by pan-frying small cubes of tofu in oil, putting in the fried crabmeat and seasonings, and thickening the sauce with water starch, which is a pity that I am not interested in tofu.

Suzhou's first famous dish of Mandarin fish with squirrels, "death by a thousand cuts" Mandarin fish dragged on the egg yolk paste, into the hot frying pan tender frying mature, and then poured with hot sweet and sour marinade, the shape of a mouse, crispy and tender, sweet and sour delicious.

Traditional restaurants have eel paste in oil, eel paste on the table after the disk oil is still open blazing and named. It must be brought to the table as soon as it is cooked and peppered. This dish chef and waiter to work together, otherwise, the oil temperature will not be able to hear the sound of a drop, will make the guests spoiled.

My favorite snail stuffed with meat, although often done at home, but not the taste of Suzhou, the snail meat and pork chopped together, add ingredients and mix well, re-stuffed with snail shells, and then add soy sauce, sugar, cooking wine, etc., to eat, especially suitable for kissing masters, if you don't understand can be picked out the contents of a toothpick or chopsticks.

Gusu mutton out of the Tibetan book, Tibetan book mutton selection is free-range climbing goats, the biggest processing features are removed in addition to let people cover the nose of the fishy flavor, afraid of meat too crispy, so there is a rope tied, here the mutton are not need to I say more.

Suzhou's eating is actually a variety of things, Suzhou people pay attention to fine, even snacks snacks are meticulous and delicious, not to mention the excellence of the Su Gang dishes, so that foodies will always be in the stomach to store a little reminiscence and thoughts.

The food in Suzhou is really very much, and Suzhou is a place where there are not only food but also a lot of beautiful scenery. Like Suzhou snacks are also famous in the country, like the Suzhou region is very much delicious pastries, osmanthus cake, crab shell yellow, wine cake, jujube mud hemp cake, pine nut candy, plum blossom cake, begonia cake, Huang Tianyuan pastry and so on.

There are also Suzhou snack street is also very much, like Pingjiang Road snack street, Guanqian Street, Canglang District, ten whole street, the new district of Yangtze River Road food street, the park left commercial street, the new district of Shishan Road food street, Xiangmen Houzhuang night market, etc., especially Guanqian Street at night time night is really people, people crowded, it is really particularly lively.

Like the Guanqian Street snacks are also very much, Suzhou's specialty Tibetan lamb, marinated dried bean curd, soy sauce meat, three spelling fried, lard rice cakes, stewed meat noodles, jujube mud cake, the new polyfung dishes, and Pingjiang Road, the chicken leg steak bear grilled meat, marinated chicken claws, marinated chicken claws on Pingjiang Road, that the net red store horns and crannies but is quite a fire.

First: Suzhou Museum: architect I.M. Pei in the country designed one of the few buildings, but also his closed work, the building itself is very interesting, combining the characteristics of Jiangnan and modern art, geometric construction simple, maximize the use of natural light. Architecture lovers should not miss it! The collection of treasures is also very rich, the museum also has cultural and creative products for sale.

Second: Liouyuan, one of the four famous gardens in China, is a typical classical large-scale private garden, built in the Wanli period of the Ming Dynasty, and flourished in the Guangxu period of the Qing Dynasty, you can enjoy the different views of the landscape, mountains, fields and courtyards at the same time. There is a rockery in the west, a combination of buildings and courtyards in the east, more than 500 bonsai on display in the north, and a pond in the center. The architecture of the garden naturally divides the garden into several parts, and each door and window has a different design, allowing people to view different images of the outdoor landscape, trees and flowers from different angles indoors. The best viewing point is the Muxuxiang Xuan on the west rockery of the pond.

Third: Jinji Lake Resort: located in Suzhou New City, the subway directly to the new coordinates of the city of Suzhou, city sightseeing, central water features, leisure, entertainment, food shopping and many other functions in one, is an open park, one of the few free to visit the 5A-level scenic spots. It is an open park, one of the few 5A-level scenic spots in China that is free to visit.

Wan San Hoof, Suzhou-style mooncake, called chicken, Taihu Lake Brunswick, Taicang meat floss, Suzhou smoked fish, Yangcheng Lake hairy crabs, Suzhou dried tofu and so on. Taihu Lake three white (white fish silver fish white shrimp)

It is recommended to buy at the old shops - soy sauce meat Lu draft recommended, candy Cai Zhi Zhai, cake dough Huang Tianyuan, vegetable shop Songhe Lou, noodle shop Zhu Hongxing.

It is said that the beauty of Suzhou and Hangzhou is the best in the world, in fact, the food in Suzhou and Hangzhou is really the best in the world. Especially in Suzhou, the ten miles of water has produced a variety of gentle and delicate sweet food, some of the food is full of decades of Suzhou people's taste memories, and some of the food is only in Suzhou, you can taste its flavor.

Dried tofu with honey

Dried tofu with marinade, formerly known as dried tofu with honey, is one of Suzhou's famous specialties. In the past, tourists who took the train through Suzhou would buy a few boxes, and taste them with a toothpick inserted, the dried bean curd is sweet but not greasy, and the chewing is rough but not brown, the color is dark and shiny, and the flavor is unique.

Boil Boil

Rong Yang Lou, it is a typical Soviet-style snack store, which has a boil boil, pan-fried, pan-fried meat put in the meat jelly, the meat is tight and hot thick, the bottom of the incense and crunchy, a bite of a mouthful of aftertaste.

Meals on Wheels

These are the first time I've ever seen a product with the same name, and I'm sure it'll be a great success! The meat in the sauce is even better! The savory taste of fat but not greasy, melt in the mouth feeling must let you another piece! It's soft, it's not stuffed, it's just delicious!

Lard Rice Cake

Lard Rice Cake is a famous snack in Suzhou, the color is gorgeous, just look at the color of the infinite appetite. It is sweet, sticky, soft and smooth in the mouth, fat and tasty, with a strong rose flavor.

Noodles with Crabmeat and Shrimp

A good bowl of noodles in Suzhou, Qionglincang is one of them. Qionglincang Noodle House is famous for its secret pork cutlet and shrimp with crabmeat, which you must order, especially shrimp with crabmeat!

Stewed Pork Noodles

Don't look at the big piece of seemingly greasy, soaked in hot noodle soup, full of grease and moist, an aroma of the explosion! The texture of the soft and silky texture is definitely a beauty that you have never experienced before! It's definitely one of the top three noodle dishes in Suzhou!

Bear Buns

Pingjiang Road, the famous bear buns, bear claw shape soft sticky crust, wrapped in crispy pork chops or chicken fillet, a mouthful of good to go than the burger how many streets!

Fried Chicken

Xuanmiao Guan Gong Lane near the very good, it is said that the outside of the fried golden crispy, the inside of the bite out of the gravy! The price is not expensive, usually stroll over to buy two gnawing chanting, not lose Ken moncler outlet store the original flavor chicken!

Pingjiang Road Chicken Feet

Pingjiang Road beyond the famous chicken claws! The marinade is thick, chicken feet taste, the flavor is not too heavy, collagen all simmering out of the sticky mouth! It's a great way to get the most out of your life, and it's a great way to get the most out of your life!

Spring chicken claws

Chicken claws, this side of the texture is sour and spicy type, will not be purely spicy. With peanuts, cucumbers, tomatoes, fungus and the like, the boneless chicken claws are very energizing!

Maple Town Big Meat Noodle

The fact that it's only sold in the second half of the year, and only in the morning market, predestines Maple Town Big Meat Noodle to be extraordinary. The soup base looks light, but it's thick, but not greasy, so there should be a reason to add the wine. The stewed pork is also fat but not greasy.

Small rounds of red bean

There is a lot of bean paste, and it is mixed with cinnamon, which is very fragrant! The rounds are white, full of white grains, spread on top of the dark red bean paste, very attractive!

Salted Soya Bean Milk

If you want to know where there is a queue in the middle of the night for breakfast in Suzhou, there is only one place in the whole of Suzhou! The salty soybean milk with dregs of oil is called a fresh and fragrant, and then with freshly fried doughnuts, tea eggs, this as a late-night snack, absolutely full and not too much!

Pig brain with skewers

Another midnight snack! The pork brain is tender and has no odor, and the Sichuan flavor is authentic! The flavor of the skewers is also very positive, drinking soybean milk jerking skewers, that is also a night scenery.

Date Mud La Cake

Lightly sweet, date flavor is very strong. Order now and steam, the first piece is very tasty, the flavor of dates is strong, the texture is soft but not glutinous enough, the second piece is too sweet, so a piece is just right.

Beef potstickers

I heard it is the best potstickers in Suzhou, especially his beef potstickers with curry. Once you bite down, the light aroma of curry mixed with beef flavor, that flavor is too magical!

Red Bean Flower

The texture of the bean flower is more like double skin milk. The texture is more like double skin milk without the milk flavor. It is especially tender in the mouth, and with the soft and sticky red beans cooked, it is like double skin milk without the milk flavor. Bean flower sweet but not greasy, tender and smooth, red beans cooked rotten, melt in the mouth, sweetness is just right! The bean flower had no sweetness and no bean flavor!

Shepherd's purse meat wontons

The wontons are especially varied, small wontons, large wontons, shepherd's purse wontons, fresh meat wontons, Kaiyang wontons, mushroom wontons ...... You can order assorted wontons if you want to have all of them! And there's egg skin in the soup.

A 40-minute scene in "Tongue in China" is reserved for Suzhou, just the biggest tribute to the city's cuisine. One week Jun heart favorite city, Suzhou has a place, Suzhou's food can not only keep people's stomach, but also can keep people's heart, because some of the classic food in Suzhou, really heart of the extreme, in an era of what is fickle, one week Jun always feel Suzhou food, whether it is the taste or the production process, as long as you savor in-depth view, there is always a reason for you to slow down.

One week, I like to eat noodles, and Suzhou's noodles are full of praise, because Suzhou's bowl of noodles is really spend some thought, and there is a kind of spirit of the city in it, in line with the time, never illegal, never impatient, never perfunctory. For example, Suzhou Fengzhen big meat noodles. A bowl of thick white soup, smell is fragrant lard flavor, many people think that big meat noodles are stewed meat noodles, in fact, there is a misunderstanding. Big Meat Noodle is a particularly elaborate noodle, because it is subject to the season, only served in summer, the whole soup base is very elaborate, because of the eel simmering and hanging soup into, and June is the season of eel fat. If you take a bite of the big meat noodles, very silky wine aged flavor, this is because the marinade of the big meat noodles is simmered with wine and lard, and the most awesome thing is the topping of the noodles.

One week Jun has repeatedly said, the northern noodles eat wheat flour aroma, the southern noodles eat toppings, and this bowl of big meat noodles toppings quite elaborate, first of all, pork ribs, the future to ensure that the whole bowl of noodles are snow white, so, also made of white boiled, the whole bowl of noodles are not used in soy sauce, but the flavor of the rich and fragrant, crispy soft and rotten mouth, especially the part of the fat, the fairies must not be afraid to eat for fear of fat and not to eat. It's not greasy at all. However, if you want to eat this bowl of authentic meat noodles, you can only go to Maple Town, because this bowl of noodles is only available in summer, and can not be packed away, sometimes, in order to taste the authentic food, we sometimes have to give up the fast and convenient.

Suzhou also has a special food, and the front of the white soup and white bottom of the big meat noodles form a strong contrast, that is, the Mudu Wu rice, black shiny glutinous mouth, eat the fragrance, and the production process is very flavorful.

This is also a seasonal cuisine, must be to the spring to taste, every year on the eighth day of the fourth month of the lunar calendar, the town of Mudu family are cooking, every household to eat a bowl of rice, which is the rice is a small town near the mountains endemic to the berry pounding juice of the Uyeni tree, mashed after the thick juice and then filtered with water, the rest of the clean juice is to be able to cook the rice, of course, the rice must be used to cook the glutinous rice, and to be the first to wash the clean Glutinous rice into the juice impregnated for 3 hours, and then on the steamer to steam into the WuMiRi. At the same time, you can also use black rice to wrap dumplings, or use the black juice mixed with glutinous rice flour, rolled into black rice balls and pastries. Because the food is black and shiny and nutritious, but also has a tonic spleen and kidneys, light and bright role, but also a gift to friends and relatives. Barbel Lung Soup

This dish was originally called "Spotted Liver Soup" because most fish don't have lungs. However, the current name of the dish is related to a "pen and ink lawsuit", but it's quite boring, so I won't talk about it. But this dish is very good, oh, fish liver fat, tender fish meat, soup sweet flavor, but it must remember to find a good restaurant to eat ah.

This has been a bit of a landmark like a famous dish, the status of the "West Lake vinegar fish" is not the same. Gui fish knife cut, fried to golden brown like a squirrel, on the table poured on the hot marinade, it will be similar to the squirrels called the same "squeak" sound, into the dish outside the crispy tender, sweet and sour to taste.

Love to eat sheep partners can not miss Oh, lamb crispy and not rotten, the entrance to the fresh and fragrant fat and not greasy, as for the origin of the name, because the original is the original Zangshu town specialties.

This bowl of noodles is no need to say more, I believe that many like food partners many are aware of, but want to eat this mouthful of children may only go to the town of Maple. After all, the stewed meat, which is cooked for four and a half hours, as well as the soup made from meat bones and eel, are not always available.

This is a traditional snack that has been around for at least eight or nine decades. It's different from the usual spicy and numbing flavors, but it's sweet and soft, with a very unique flavor.

These two are snacks snacks, do not have to say which one, landing a child to inquire about the locals, delicious, so two or three, basically a long queue of the existence of. Shengjian is crispy skin, tender meat, rich soup; fresh meat moon cake is actually a kind of now baked and sold shortcake, other places can eat less fresh Oh. Of course, it is worth to try the Suzhou cuisine There are many, many, welcome to understand the small partners to add, in addition to those famous restaurants, you also know where to eat can be shared with us in the comments Oh.

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Suzhou Cuisine:

Suzhou Snacks

Suzhou snacks are also one of the four major snacks in China. [The history of Suzhou snacks is very long and famous all over the world. Suzhou mooncake, Suzhou style candy, dried bean curd in marinade, pine nut candy, Huang Dai watermelon seeds, shrimp soy sauce, jujube mud cake, rice cake with lard and so on, are all popular gourmet food. On the south side of Guanqian Street, the busiest street in Suzhou, there is a 200-meter-long eunuch alley, named after the eunuchs of the Suzhou Weaving Bureau who lived there during the Ming Dynasty. Now, it is a famous gourmet street in Suzhou.

Suzhou and Wuxi Cuisine

Suzhou and Wuxi Cuisine, known as Su Gang Cuisine, is one of the four major cuisines in China, and is characterized by the use of high quality materials, fresh and sweet, careful attention to the fire, thick oil and red sauce, etc. It belongs to the "Southern Sweet". It belongs to the "Southern Sweet" flavor. Not only is the selection of materials rigorous, the production of fine, but also according to the materials of the art. The four seasons are different. Cooking techniques to stew, stewing, simmering known; emphasis on soup, to maintain the original juice. Representative dishes are squirrel Mandarin fish and so on.

Noodles in Soup

Noodles in Soup is a local specialty of Suzhou, featuring delicious noodle soup and rich toppings. It is an important part of Suzhou's local morning tea culture.

Hundred-Year-Old Shops

Huang Tian Yuan, Cai Zhi Zhai, Qian Sheng Yuan, Song Helou, De Yue Lou, Tao Xiang Cun, etc.

Souvenirs

Yangcheng Lake hairy crabs, Dongting Biluochun, Huangdai watermelon seeds, Suzhou jasmine tea, Gorgon fruit, Dongshan mandarin oranges, plums, loquats and so on.

Earlier years, often in order to go to the moon floor to eat a meal and take the train from Shanghai to Suzhou, which time there is no high-speed train back and forth to the day, but it is worth it because of the moon floor food is really good, river shrimp, although small, but really fresh (which is definitely not the fresh MSG) and the red square on the stage meat skin will jump a jump looks like a lot of oil, but to the mouth of the mouth of the delicious for decades, and more than can not be forgotten. Squirrel cinnamon fish is also often point which time a squirrel cinnamon fish about 5 yuan, anyway, to go once even the fare twenty dollars to eat very good ah. I forgot his family vegetarian ten Mian is also very famous inside the white fruit are fresh, not like now are frozen, and then there is a high-speed train to go more, but unchanged I eat certainly to his home has become a habit.

For me it's the noodle soup. The soup, the noodles, the toppings of the three in a bowl of Su-style noodles, reflect each other, indispensable.

The seven words of good noodle soup in Suzhou are "wide soup, hard noodle, heavy toppings".

The soup must be large. The soup is made from the selected ingredients, such as chicken, mackerel, dried scallop, eel bone, pig bone, shrimp shell, etc. The soup is boiled in a gentle fire. Whether red or white soup is the soul of the noodles, both add heavy green (spring and summer with scallions, fall and winter for garlic leaves).

Hard noodles, that is, the noodles must be hard. If the soup is the soul, the noodles are the meat. Suzhou noodles are made of very fine dragon's beard noodles, boiling water in a large pot, tightly under the fast fishing, the noodles under the hard side of the Q elastic chewy, slow eating will not rise rotten.

Heavy toppings, that is, toppings must be more. The toppings are the icing on the cake. There are cooked toppings like stewed meat and popped fish, as well as fried toppings like pork liver, shrimp and eel paste.