Suzhou Shrimp Squid is famous for hundreds of years. Shrimp squid was first made by tea and candy shops such as Daoxiang Village and Caizhizhai, using the catfish in the East China Sea at the mouth of the Yangtze River. This fish has a large scale and a thick and prickly subcutaneous fat layer. After being made into dried fish, it is cut into sections and fried in an oil pan for maturity. Return to the pot and put it into the marinade. Make it into paste with shrimp and wrap it in the squid.

in Suzhou pot-stewed, I have to mention that piece of sauce meat. Suzhou sauce meat is made of pork ribs of Taihu pig. It is marinated in a marinating tank for several days, washed with clear water, braised in a large pot, and added with various seasonings such as century-old bittern. This meat is white and full in color, crisp and rotten without losing its shape, full of salt and fresh, and it is a housekeeping pot-stewed dish recommended by Suzhou Lu manuscript. This sauce meat can be eaten cold or hot. After being cut into small pieces, it is mixed with white rice and vegetable rice, which is especially delicious, fat, fragrant, waxy and fresh. This piece of sauced meat in Suzhou is used as a topping, which is also an affordable way to eat. This meat is also stewed with tofu and cabbage in daily families, which has a unique flavor, and the sauce meat is melted in the mouth, and the tofu is soft and delicious.

the flavor of Suzhou pot-stewed vegetables is not formed overnight, but gradually formed in the process of long-term daily life and social gradual evolution. It comes from the people and is closely linked with folk customs and folk customs. Like Suzhou dialect, it has strong local characteristics. Suzhou braised dishes also have a function of health preservation. Among the ten kinds of braised dishes mentioned below, stewed duck is the representative dish with this function. In ancient times, a medical and Taoist diner found more than ten kinds of Chinese herbal medicine preparation schemes in the "Qianjin Food Recipe" and made them with special cooking methods.

This duck has a special fragrance and delicious taste, which can be called a must in the south of the Yangtze River. When Suzhou sauced duck is cooked, red yeast powder is indispensable, which is a naturally fermented mold. According to Wumen's medical theory, red yeast is fat-reducing and intellectual fit after eating. This recipe can be called the secret recipe handed down by ancestors, so Suzhou sauced duck is different from other places. It must be dressed in red.

1

sauce duck

sauce duck is developed on the basis of five-flavored roast duck in the Southern Song Dynasty, with a history of more than 711 years. This dish is characterized by bright red color, attractive aroma, fat, crisp and tender duck, sweet outside and salty inside.

2

Sauced meat

also known as spiced sauced meat, has a long history. The finished product is rectangular, the skin is sauce red, even and bright, the lean meat is slightly red, fat and white and glittering, the meat is tender, salty and sweet, instant in the mouth, fat but not greasy, mellow and delicious.

3

Fried shrimps

Choose fresh green shrimps, cut off their whiskers and stir-fry in oil. This dish is red in color, and the shrimp is tender and delicious.

4

Roasted duck

Cooked duck in Zhoushi, Kunshan was founded in the fourth year of Guangxu in Qing Dynasty (1878), which combines the two methods of seasoning and sauce, and has the functions of strengthening spleen and stimulating appetite. It is characterized by peculiar taste, mellow taste, crisp but not rotten, fat but not greasy.