There are 11 must-eat dishes in Suzhou * * *

Sweet and Sour Mandarin Fish is made of mandarin fish (also known as mandarin fish and stone mandarin fish), which is a traditional dish of Songhelou. It has a history of more than 211 years since its creation, and now it is famous at home and abroad, which can be called one of the most famous dishes in China. According to legend, Ganlong went down to the south of the Yangtze River and came to Songhelou in Suzhou. When he saw a lively carp on the altar, he asked the chef to cook it for him. The chef was glad to hear that the emperor had arrived, and did not dare to neglect it. He not only worked hard on the taste, but also burned the fish into the shape of a squirrel with its head held high and its tail held high. After eating it, it was greatly appreciated, and the "squirrel fish" became famous. Nowadays, squirrel fish mostly take mandarin fish as raw material, with red sauce color, crisp outside and tender inside, sweet and sour taste, full of color, fragrance and taste, which makes people drool. Reminder: There is a "peach blossom and flowing water mandarin fish fat" in Tang poetry, so it is recommended to taste the best season in Sweet and Sour Mandarin Fish in March and April every year.

Chinese cabbage with white sauce is actually a turtle. The white sauce is a traditional dish in Suzhou, which is made by cutting soft-shelled turtle into blocks and adding spices such as yam, bamboo shoots, mushrooms, onion ginger, salt and wine. After cooking, the marinade is bright and thick, and the taste is salty and sweet. Reminder: The "cauliflower turtle" in spring and the "osmanthus turtle" in autumn are the fattest. Therefore, Suzhou people have the custom of nourishing and keeping fit by eating "white sauce squid" or "stewed turtle" in spring and autumn.

Watermelon Chicken Watermelon Chicken is a traditional seasonal dish in Suzhou, with delicious fragrance, clear soup and melon fragrance and rich nutrition. With fat and tender hens as the main material, put the chicken into watermelon, pour chicken soup, and add ham slices, bamboo shoots, mushrooms and so on.

Green Poplar Wonton Suzhou Green Poplar Chicken Soup Crab Powder Wonton, thick skin, big stuffing, clear soup, and a few wisps of thin dried tofu. The soup is clear as water, without a trace of flour turbidity, but it is fresh. The stuffing is soft and has a sauce flavor, which is a combination of the style of the south and the north.

dumb fried. The fried bag is crispy outside and soft inside, and the gravy is delicious. The founder of the dumb fried dumpling is a "dumb uncle" who is nearly eighty years old. Now he has passed on his skills and family business to his daughter and son-in-law, and the store has moved from the former alley to the front area. Recommended place to taste: No.12, Wenjiaan, Linton Road, pingjiang qu Transportation: Guanqian Street East Bus No.55, No.929 and No.811, East of the Municipal Hospital

Female oil chicken, also known as fried pot oil chicken, is a traditional dish of Changshu Wangsi Restaurant. The fat "Sihuang" new hen is selected as the oily chicken, and it is carefully made with ingredients such as Yuliang, cinnamon, star anise, fennel, kaempferia kaempferia, turmeric, etc. When it is eaten, it is drenched with oily brine and dipped in soy sauce.

Shrimp with Biluochun, a famous tea from Dongting East and Xishan, is cooked with live river shrimp from Taihu Lake basin, which has strong local characteristics in Suzhou. White-shelled shrimps in Dongshan area are the best choice, and the soaked tea leaves are used as decorative edges, which are green and white, and the shape is delicious and fresh.

Water shield and water shield are made from water shield (also known as Pucai and Shuikui) and pond bream (commonly known as pond bream, native fish and tiger shark), which are famous dishes of Su Bang. They are delicious and have an endless aftertaste.

Pufei Decoction is a traditional dish of Shijia Hotel in Mudu, Suzhou. It is made from the liver of grouper, supplemented by ham, mushrooms and bamboo shoots, and baked with chicken broth. The grouper has a white belly, a bluish gray back and stripes, which can inflate like a ball and float on the water. It is a specialty of Suzhou. This fish is listed every autumn, with delicate meat, unique flavor and fresh soup. Recommended: Shijia Hotel (located at No.18 Zhongshi Street, Mudu Town, Wuzhong District)

Yangcheng Lake Hairy Crab Yangcheng Lake Three Treasures are Yangcheng Lake Hairy Crab, Shrimp and Mandarin Fish. Yangcheng Lake is an ideal place for the growth of Yangcheng Lake hairy crabs, which has four distinctive features: first, the crab shell of Yangcheng Lake is bluish gray, smooth and shiny; The second is the white belly, the navel belly with mud, crystal white; The third is yellow hair, and the foot hair is long and yellow. The fourth is the golden claw. Yangcheng Lake crab claw is golden, strong and strong. It can stand upright on the glass with its claws flying. How to eat crabs: There are differences between large and small crabs. Female crabs with an individual size of more than 2.5 and male crabs with an individual size of more than 3.5 are usually boiled and steamed, while smaller crabs are better to be dragged with noodles and choked with wine. Because crabs are cold, add more ginger when cooking and eating, and wipe your hands with chrysanthemum to relieve fishy smell. As the saying goes: "Chrysanthemum is still used when wine is not fishy, and ginger must be used to prevent cold accumulation." Exquisite diners also have special tools for eating crabs: scissors, clips, thorns, hammers, etc., which are finely knocked and peeled, and their taste is endless. Suzhou crab recommendation: 1. Weiting Town is the lakeside town with the largest water area and the main producing area of authentic Yangcheng Lake hairy crabs. A new dining street has been built there, and there are many hotels of various grades. Every year from late September to December, it is the concentrated listing period of Weiting crab. Generally, three of them weigh 511 grams, the largest one only weighs 251 grams, and the largest one can reach 511 grams. Transportation: Drive 65km along expressway in Shanghai-Nanjing, and walk 2111m at the exit of Suzhou Industrial Park, and you will arrive at Weiting Town, which is an hour's drive from Shanghai. 2. There are about 15 dining boats in the farmhouse of Taihu Boat Restaurant Street in Guangfu Town, which basically eat Taihu crabs. Don't have to be 4 Liang-5 Liang. Crabs grow faster, but the meat is easy to loosen. Three two-four two ones will do. The female is about three or two, the male is about three and a half, and 25 yuan is a pair, and the price is not expensive. Transportation: Shanghai-Hangzhou Expressway (or A9 Shanghai-Qingping Expressway and National Highway 318)-Sujiahang Expressway (called Zhajia-Suzhou Expressway in Zhejiang Province) "Yinshan Hub" turns to the southwest section of Suzhou Ring Expressway, and leads to various scenic spots from the crossings of Dongshan, Xishan, Guangfu and Tianchishan respectively.