The guppy (also known as Mandarin fish, stone guppy) processed and made, killed alive after the spine, graved into a rhombus-shaped knife lines in the fish, deep and skin, dipped in dry starch, the cooked lard second frying, was a golden body, meat particles turned like hair, the head of the open mouth, the fish tail slightly cocked, shaped like a squirrel, while the hot marinade will be poured guppy fish body, will be issued when the sound of giggling, as if the squirrels screaming. Because of its color, aroma, taste, shape are good, can be called one of the main characters in the Su Gang famous dishes.

According to legend, squirrel guppy evolved from squirrel fish carp. When Emperor Qianlong went to Jiangnan, wandering to the SongHe Lou, in order to entertain the emperor hard to eat fish, the chef in a hurry, will be provided in Zhao Gongyuan marshal on the carps, deep-fried and cooked into. Later to sparse bones, less spiny, tender meat of guppy instead of carp, squirrel guppy has become a famous feast dishes. Famous Suzhou chefs have made great efforts to improve the cooking, and the seasonings alone include river shrimp, cooked bamboo shoots, mushrooms, green peas, pork broth, wine, vinegar, salt, sugar, lard, sesame oil, green onion, garlic cloves, dry starch, wet starch...15 or 16 kinds of seasonings. Squirrel and guppy, was filmed "Chinese three flavors" of the Japanese friends as SongHeLou "chief dishes", in November 1983 in the national culinary master technical performance appraisal, was listed as one of the Jiangsu performance dishes.

The Tang poem "Peach Blossoms and Flowing Water Mandarin Fish are Fat", so the best time to taste the squirrel and cinnamon fish is during March and April every year.

Biluo Shrimp

Cooked with live river shrimp from Taihu Lake and the famous tea Biluochun from the east and west mountains of Dongting, the dish has a strong Suzhou local flavor. Shrimp, to the East Mountain around the white shell shrimp for the best, live shrimp extrusion shrimp, plus salt, egg whites, dry starch made of slurry, to be cooked lard pan burned to five hot, the shrimp slipped to milky white color, drain the spoon to drain the oil, and then stir-fried on high heat, this time with 5 grams of Biluochun tea bubble out of tea and monosodium glutamate, can not be more than stir-frying, only turned over a few times that is out of the pot on the plate. At the same time to soak the tea leaves as a decorative edge, green and white, shape delicious fresh.

Blanch Brasenia schrebergeri pond slice

Taihu Lake specialties Brasenia schrebergeri (also known as Putu cabbage, anemone) and pond snakeheads (commonly known as snakeheads, earth fish, tiger sharks) as a raw material, is a soup soup in the famous dishes of the Su Gang.

Brunneria schreberi, grown in Lake Taihu, has a long history of being used as a soup with its young leaves that are not exposed to the surface of the water. The "Food Classic" has "fish Ulva soup". Praise "Brasenia schreberi soup" said: "glass bowl full of jasper light, the five flavors of the wrong birth of the fragrance". Channa fish, like inhabiting the lakes and riverside crevices or tree roots, to small fish and shrimp for food, head large body round, tender meat. The head is big and round, and the meat is very tender. After removing the spine and head of the snakehead fish, the fish is made into slices of clean fish meat. Add wine, salt, chopped green onion and mix well, then into the lard, broth water made of soup boiled; add wine, shredded ham, monosodium glutamate (MSG), and then out of the pot and poured into the bowl of Brasenia schrebergeri, drizzled with chicken oil, then into a tasty soup soup, the aftertaste is endless.

Suzhou boat point

Suzhou boat point belongs to the dim sum part of Suzhou boat dish, Suzhou boat dish has a long history, which has nothing to do with the water city of Suzhou. Suzhou is known as the Venice of the East. Historically, the transportation mainly relied on oars, and at that time, there were more than ten kinds of boats, such as sand boats, light boats, fast boats, pleasure boats, juggling boats and backwater boats, etc., which were concentrated only in the famous Shantang River, and there were "kitchens" for the sand boats, light boats, pleasure boats and so on.

The Ming and Qing Dynasties, local merchants often hosted banquets on cruise ships, please "in the Wu trade" to discuss business, boat dishes and thus more and more abundant. Wu Banquet, to cold dishes with wine as the first, and then stir-fried dishes, between the exquisite snacks, and finally on the big dishes, big dishes are often fish for the end, Figure "eat leftover," the mouth color. The chef understands the psychology of the guests at the table, dim sum is only a garnish, small and exquisite, both the beauty of the ornamental, but also the taste of food.

At present, the famous dishes are in the traditional boat point on the innovation, cultivate many system point masters, boat point has become an indispensable content of the banquet. The main flowers and plants, insects and birds and animals, such as: white goose, made of inlaid powder, date paste filling; white rabbit, made of inlaid powder, fine sweet bean paste; peaches, made of inlaid powder, fine sweet bean paste, cocoa powder; loquat, made of inlaid powder, date paste, fine sweet bean paste, cocoa powder, sesame seeds. When making, the gravy powder, set powder kneaded together into a powder dough, and then kneaded into shape, with food coloring, and then put into the steamer to steam, out of the cage when coated with sesame oil.

Other dishes include: eel tube with spiny hair, round cabbage in white sauce, eel paste with oil, barbel lung soup, shrimp in brine with scallops, cherry meat, watermelon chicken, chicken in oil, chicken in oil, fine dew hoof tendon, the first dish in the world, chicken oil and vegetable heart, duck in oil, marinated duck, duck soup in Phu Li, Brunswick soup

Famous Snacks and Famous Snack Shops

Chuhongxing Noodle Shop

Suzhou's Zhu Hongxing's noodle dish is a very learned dish. Suzhou people often complain after eating noodles in foreign countries that they are eating kongbang noodles with soy sauce soup. This is a difference in regional tastes. Suzhou noodles pay attention to the soup, Zhu Hongxing is the same. The soup is made every day just like the soup in a restaurant. The soup is made from chicken, pork, bones, eel bones, boiled in water, and then hung out in clear soup. Each has its own technique, and this is the secret recipe. Here, you will understand the meaning of "head soup noodles" in Lu Wenfu's "Gourmet".

With a good soup, you have to pay attention to the thickness of the noodles. Zhu Hongxing's raw noodles are different, using thin noodles, called 28 teeth. Into the pot after the Chung a little, plus cold water, and then Chung will have to be fished out, with the scratching hedge fishing plucked into shape, flinging two flings in the air, the noodles rolled up tightly, as if the comb comb into the same, put into the soup, sprinkle some green onions and garlic, it is a bowl of both soup, and hard to eat the mouth of the yangchun noodles.

The people who make the noodles are very particular, and the people who eat the noodles are also very particular. First pick and noodles, then slurp the soup and eat the noodles. The flavor of the noodles is in the soup, and it's a good idea to eat it in three to five minutes. And non-three, five minutes to finish eating is good, this is the original flavor. If you drag your feet for a long time, the noodles will suck up too much soup and become rotten, and the taste will be different. Next time you will also learn to eat this noodle learning, right?

Face color, but also not simple. In the past, Suzhou people are very concerned about eating seasonal, eat Zhu Hongxing's noodles are also four seasons. Spring three shrimp noodles, shrimp noodles, popping can noodles; summer maple town big meat noodles and vegetable steamed bread; fall shrimp and crab noodles, crab steamed bread, winter bladder hooves noodles, etc., are delicious good noodles, good point. Nowadays, Zhu Hongxing has a complete range of noodles regardless of seasons and launches all kinds of new seasonal products in time to meet the tastes of different guests.

Don't forget one more thing. When you take the noodles, the cook asks you, do you want to be free of green, don't be confused, meaning that you don't want green onions, garlic, cilantro and other flowers. Nowadays, most of the shopkeepers will not let you have such trouble and embarrassment when they see the admiring outsiders coming.

Luyang wonton store

North people like to eat dumplings, South people like to eat wontons. Just dip the dumplings in vinegar, one bite at a time. Wontons should be served in a bowl with soup and seasoning, and only half a bite.

Suzhou's green Yang chicken soup crabmeat wontons, thick skin, large filling, clear soup, also sprinkled with a few strands of thin dried tofu threads, very attractive. The broth is as clear as water, without a trace of flour turbidity, but without losing its freshness. The filling is fluffy and saucy, a southern rubbing of the northern style.

Luyang also has another delicacy that is worth recommending - the half-fermented crabmeat xiao long. Semi-tight fermentation, meaning slightly fermented, between the hairy noodles and hard noodles, not warm and natural, very tough, not only to maintain the texture, but also a certain degree of hardness, the soup is not easy to flow out. The mouth lightly sucked, the freshness of the crab, coupled with the thickness of the soy sauce and the sweetness of the sugar, swept through the teeth and tongue, as the saying goes, lips and teeth.

Lu Changxing Noodle House

Lu Changxing is a rising star in the noodle house industry in Suzhou. 1992, inspired by foreign fast food, the Lu father and son applied for the registration of the trademark "Lu Changxing", which became the first trademark of the Suzhou catering industry. 1998, in Suzhou, the Federation of Industry and Commerce, the Suzhou Television Station, and other units, as well as the citizens of Suzhou participated in the "Lu Changxing" trademark contest, which was organized by the Suzhou Federation of Industry and Commerce. In 1998, in the selection of "Suzhou Ten Bowls of Noodles" participated by Suzhou Federation of Industry and Commerce, Suzhou TV and other organizations and Suzhou citizens, Lu Changxing's noodles with popped fish and scallion oil and shiitake mushrooms were honored to be listed, and it became the only noodle store with two varieties listed. Lu Changxing's noodles are so famous that not only local people, but also many tourists in Suzhou have been praising them. Like Zhu Hongxing, Lu Changxing has opened a chain of stores including Bifengfang, Wuzhong Road, Turnip Gate, Niujiao Bang and Jiejiaqiao, each of which welcomes customers at 5:00 a.m. at the same time. Raw noodles and various noodle toppings are uniformly delivered to each store, entering a new era of large-scale operation.

Eight Treasure Congee Shop

Duk-duk-duk! Selling sugar congee, eating sugar congee in front of Dangdang Guanqian - the shouts of Suzhou's alleys are still so clear and familiar. Want to meet this "red clouds covered with white snow" beauty, to go to the east foot of the Xuanmiao Guan door in an "old store". That is, the Qing Dynasty has opened the "source congee store", Emperor Kangxi Jiangnan line, also tasted its delicious eight-treasure congee, left the "eight-treasure congee" of the ink, and since then there has been "eight-treasure congee store" The new name.

"Eight treasures congee store", not only sell nutritious eight treasures congee and cheap sugar congee, there are crispy outside and inside crispy stinky tofu, crunchy inside fresh spring rolls, the palace imperial food eight treasures tofu, ...... absolutely delicious and cheap.

Other snacks

(1)Sugar oil dragon head taro

Suzhou's sugar oil dragon head taro, strict selection of materials, taro must be purchased from Yixing. The place a shortage of prefer to stop the supply (it is said that Yixing taro texture is delicate and easy to crisp, elsewhere taro can not be compared). Sugar selection of top quality, the cooking process to strive for coarse goods carefully done, extremely serious. Processing the taro washed, roasted with a large pot of fire, half-crisp when added to the sugar collection paste, requiring sugar flavor through the heart, and then poured into the boiled sugar oil, and then on the cabinet supply. Sugar oil dragon head taro shiny, cut open can be seen full of red heart rich flavor, the population crispy sticky taste like chestnuts, sweet and fragrant, especially loved by the Suzhou people, Southeast Asia around the overseas Chinese are also very love to eat. This was originally a century-old store Huang Tianyuan's famous point of view, now seems to be less to see.

(2)Cinnamon chicken head rice

Chicken head rice, not related to chickens, is just a rare specialty aquatic in Suzhou Turnip Nantang, also known as gorgonian. Chicken head rice, is also considered to be related to chickens. Because the calyx on the fruit of the gorgonian degradation of the part shaped like a chicken's beak, so we gave it "chicken head rice" this kind of friendly and apt common name. The flesh of the fruit is jade-white in color, with particles like pearls, sweet and soft, known as chicken head meat, which is peeled out of the shell by hand by peasant women. Because of the cost of labor, chicken head rice itself is comparable to the silver fungus tonic, so the price is relatively expensive. Cinnamon chicken head meat, with chicken head meat, cinnamon sugar, sugar, as the main auxiliary raw materials, made of sweet and delicious, is a very favorite dessert of the local people. In the past, chicken head rice was only available when it was in season in the fall, but now, some sun-dried chicken head rice is also available in some southern stores to make it easier for tourists to carry it on their journeys.

(3) Begonia Cake - Plum Blossom Cake

The two prettiest-looking snacks in Suzhou are begonia cake and plum blossom cake. Now, I'm afraid it's still hard to find them in the big stores, but in the past, you could often buy them from the street vendors. The appearance of plum blossoms and begonias made them a delight to the eyes without being eaten. They have a flour crust on the outside and a bean paste filling on the inside, and are baked in special molds. Since the molds are shaped like plum blossoms and begonias, it is only natural that they are made in such a beautiful shape. The freshly baked plum blossom and begonia cakes are sprinkled with caramel and are coffee-colored, making them exceptionally sweet to eat. On top of it, we should add fruit threads, melon kernels, sesame seeds and other five-color embellishments, a flower is fully bloomed. So it's a pleasure to eat begonia cake, and it's another pleasure to watch the store's chef make it. In Suzhou, there is a peddler on Shenxian Street who sets up a stall there all year round to make plum blossom and begonia cakes, so go and try them!

(4)Cinnamon warmed lotus root

Cooked lotus root warmed with cinnamon is a seasonal delicacy in Suzhou in the fall. Suzhou's lotus root has been famous since the Tang Dynasty, and the people of Suzhou have made this sweet, glutinous, crispy and fragrant dish by using the special glutinous rice and osmanthus blossoms that bloom in the fall. The practice is to take the middle section of the lotus root, the glutinous rice into the hollow section of the lotus root, chopsticks will be cut off the head and the middle section of the toothpick or bamboo chopsticks to reintegrate into a strip, in the addition of sugar, sweet osmanthus, sugar in the pot of water steaming, and finally saw the color of the sauce red, juice like honey, the taste of sweet, sweet and sticky osmanthus warmed up the cooked lotus root. There are also rose sweet sauce, osmanthus sweet sauce or other flower dew for dipping.

(5) blood sticky sweet rice

Blood sticky since ancient times is Changshu produced red valuable rice varieties, due to the high nutritional value, can be strong, once as a tribute to the imperial court of the special quality of the "imperial rice". Changshu people use it to make sweet winter wine and desserts. Blood glutinous sweet rice, also known as fried blood glutinous, is the original specialty of Changshu's famous restaurant, Wang Si Restaurant. Stir-fried blood glutinous rice is purple-red in color, fat and rich in nutrients, and is a famous dish for feasts. The production method is quite special, need to use Changshu special duck blood glutinous and the best glutinous rice, blood glutinous soaked beforehand, and then according to the ratio of 3 to 7 and white glutinous together with steamed, sugar, oil fried, sprinkled with osmanthus, color, aroma and taste.

Food Street and Famous Restaurants

Phoenix Street

Phoenix Street, less than a kilometer long, is bordered on the north by Ganjian Road, which runs east to west across Suzhou, and on the south by Shiquan Street, which is characterized by hotels, teahouses and handicrafts. In the past two years, with the completion of the neighborhood renovation, nearly 20 large and small restaurants have opened one after another from north to south.

The size of the restaurants is generally small, with a few to a dozen tables. Cuisine to the Soviet-style dishes, both Zhejiang, Sichuan and other cuisines, especially focusing on home cooking side dishes and production characteristics. On this basis, the introduction of a small container, knife work carefully, fresh flavors, in all aspects than the home cooking is particularly better than the seasonal dishes, so that diners have added a déjà vu and feel close to the good feeling.

The west entrance of the restaurant is the Phoenix Street Civic Square. At night, the bright lights of the restaurant and the height of the staggered, quiet and leisure civic square into a stark contrast. After a good drink, out of the restaurant, to the civic square to stroll a few steps, or sit for a moment, and friends in the quiet to enjoy the street's colorful and passers-by crowd.

Truthfulness and Beauty

Located on the east side of the Humble Administrator's Garden on Northeast Street. Shanghai's "Xintiandi" has been built into a new fashionable place for dining, business, entertainment and culture at an international level, with a sense of taste, mood and atmosphere. Suzhou also has a Xintiandi, the name is also extraordinarily beautiful - true beauty Taoyuan.

The Humble Administrator's Garden outside the garden of the eastern part of the original is a residential area, the building is dilapidated, and the external environment of the Humble Administrator's Garden is extremely incompatible, as a practical project of the municipal government, this place is transformed into an area of 15,000 square meters, the main body of the two-storey, part of the three-storey, simple and rustic modeling, garden style Garden Garden Garden outside the court of the tourist commodities market, which constitutes a collection of tourism, leisure and shopping in the big environment. Hong Kong, Taiwan catering industry **** with the capital of the "true beauty Taoyuan" was also completed here, forming the Suzhou food "new world".

In "Din Tai Fung", you can taste the famous authentic Taipei Din Tai Fung steamed dumplings, to operate pure Italian cuisine "Red Kitchen", in Taiwan is a well-known high-grade Western restaurant, is now its bright decorative style and open kitchen layout, unique in Suzhou. The restaurant is now unique in Suzhou with its bright decor and open kitchen layout. Jade, which specializes in Cantonese cuisine, has a chef from Guangdong who will give you a taste of authentic Cantonese cuisine. The teahouse "Fumantang", the café "Jingfang", and the lounge "Euro Bar" allow people to enjoy their leisure time. Chinese and Western, snacks, meals, tea, coffee, drinks, different styles and types of casual dining gathered together, become a good place for people to spend their leisure time.

The Eunuch's Lane--Bifengfang

Suzhou's busiest street, Guanqian Street, has a 200-meter-long Eunuch's Lane, named after the eunuchs from the Weaving Bureau of the Ming Dynasty who lived there. Now it's a famous food street in Suzhou.

Here, more than 10 of Suzhou's most famous restaurants are lined up: to taste Suzhou's famous squirrel fish, you can go to the Songhelou Restaurant, which was founded in the Qianlong period of the Qing Dynasty; across the street from Songhelou is the Deyuelou Restaurant, which is famous for filming the movies Satisfaction or Discontent, A Little Deyuelou, and Gourmand; next to the Deyuelou is the Wangsi Restaurant, which is famous for its Changshu dishes, such as Changhua chicken; for Jiangsu Province, you can eat Jiangsu Province's most famous dishes, such as Changshu chicken. Changshu dishes; to eat Jiangsu famous Fengqiao series of big noodles and fine sand lard dumplings, etc., here there is famous for making snacks Wufangzhai. Diagonally across the street is again the king of noodles - Zhu Hongxing ......

"Paradise is Suzhou, eat the death of the eunuch," this Gusu folk proverb really said the advantages of this food street.

Walked through the eunuchs, must be no longer wrong Bifeng Square, this is a dense aroma, steaming food new noble street. In the past like to look from east to west, Wang four restaurants, SongHe Lou, get the moon floor, the old Zhengxing, rolling full of food eunuchs Lane, now more should look from west to east, Zhu Hongxing, Green Yang Hundred won store, good people folk snacks, Sichuan Fu building, good Lungo Brazilian barbecue, with Run Hunan restaurant, Han Songyuan Korean cuisine, some of the house ...... eyes full of street signs, there is a big later on the momentum.

The rising Bifengfang never thought to go with the old food street eunuchs to get a comparison of high and low, want to just the characteristics of the sea and the world's delicious street packet of ideals. The west side is a big dish waiting, the east side is the civilian world food event. This 12-meter-wide 300-meter-long neighborhood is not only Zhu Hongxing, Green Yang Hundun, etc. These Suzhou's local elite, smart Sichuan snacks are not benevolent "rolling" a foot, Guangdong, Hunan also rushed to even Japan, South Korea, Brazilian delicacies have also traveled across the oceans to come, so lively. Spend not a lot of money, but can enjoy the world's delicious, it is the biggest dietary features of Bifengfang, but also become the sunshine concept of its vitality.

De Yue Lou

Address: No. 27, Lane Eunuch

Tel: 226969

One of Suzhou's most famous restaurants, it has two floors, and the whole is a classical and exquisite building, which is very much a triumph of Suzhou's gardens, where you can taste the delicacies and appreciate the architecture.

The menu changes depending on the season, for example, meat with cherry juice in spring; steamed anchovies, maple hooves and steamed pork with lotus juice in summer; cassoulet chicken with chestnuts in autumn and pork in oil; and chicken with eight treasures on the bone, boiled and spoiled mackerel, and assorted warm pots in winter.

Additionally, there is a full range of fine dishes for all seasons.

Songhelou

Address: 141 Guanqian Street

Tel: 227923

Founded in the Qianlong era of the Qing Dynasty, Songhelou has a history of more than 200 years, and it has long been a representative of the traditional Suzhou cuisine. Suzhou near the shore of Taihu Lake, rich in aquatic products, so the dishes are also fish and shrimp-based. SongHeLou is no exception, the famous representative dishes are: squirrel gui fish, conch shrimp, stewed meat and tofu, and so on.

Wangsi Restaurant

Wangsi Restaurant was opened in the Guangxu period of the Qing Dynasty. Emperor Guangxu's teacher, Weng Tonghe, often drank at Wangsi, and wrote a couplet for the restaurant, which reads: "Bringing the path to hoe the green field, and leaving the dew to brew the yellow flowers", and the hotel is famous for its specialties, such as the chicken.

Headquartered in Suzhou's bustling downtown eunuch lane "food street", authentic Su Gang dishes, and a combination of northern and southern flavors in one.

Branch in Suzhou Xishan scenic area of the branch "Xishan Tianlong Hotel", located in Xishan Shigong Mountain, the northern head of the elegant scenery, Su Gang dishes, but also provides with local characteristics of the popular Taihu Lake three treasures: "silverfish, white fish, white shrimp.

Ozao Noodle House

Ozao Noodle House was founded in Xianfeng three years (1853), has a history of 147 years. The Ministry of Domestic Trade awarded it as a Chinese old-fashioned restaurant. The predecessor of Ao Zao was the "Tian Xiang Guan" in the north of Hanshan Bridge. Because of poor management, the owner abandoned the restaurant and left. At the end of the Qing Dynasty, Mrs. Zhao San, a debtor, gave it to Chen Xiuying, an embroiderer, and renamed it "Yan Fuxing". Chen Xiuying, who was already good at cooking fine snacks, listened carefully to the opinions of customers and made the red oil noodles with great care, which were really extraordinary. Only three and a half tables of the small noodle shop, suddenly customers, reputation. Since the Third Plenary Session of the Eleventh Central Committee of the Communist Party of China (CPC), Ozokan has restored the traditional characteristics, which has revitalized the century-old store and boosted its reputation, attracting a large number of customers. With the opening up of our country to the outside world, Ozokan has become famous at home and abroad.

On the word "Ozao", there have been many different opinions. It is said that when Emperor Qianlong traveled to the south of the Yangtze River, he tasted this noodle and gave the name of "Ao Zao", which is a legend and has no solid evidence. A more plausible theory is: Yan Fuxing noodle shop is small and old, dark, Chen Xiuying is old, slow, eyes are not careful, but often customers, so by peers cynicism, will be red oil noodles scorned as "violent bad noodles", that is, the meaning of the not very clean. Who knows that this strange name instead of making its reputation and increase the mysterious color of this noodle, and after that, it will be "violent bad" harmonic named "Ao Zaokan".