Suzhou specialties include fresh meat moon cakes, fengzhen noodles, soup-cooked noodles, chicken-head rice soup, fish-flavored spring rolls and so on. The branding of Suzhou spring rolls is a must. The chef shakes the dough with one hand holding the pot, and when he lifts it, it is a clean sheet. Spring roll skin is as thin as paper, round as a mirror, transparent and soft.

Fresh meat moon cakes:

Few southerners 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.

fengzhen noodles:

there is seldom a bowl of noodles that will give 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. As a result, the braised pork is fat and delicious, and the entrance is instant; The noodle soup is fresh and smooth and the wine is mellow.

Soup Aozao noodles:

Fried fish noodles with red oil and white noodle soup. Most people who have tasted Aozao noodles will never forget the unique flavor of clear noodle soup 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.

Chicken's head rice soup:

Suzhou people are very particular about eating "ginseng in water" chicken's 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.

Fish-flavored spring rolls:

The baking of Suzhou spring rolls 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".