There are more than 211 gardens in Suzhou, and dozens of them are well preserved now, so Suzhou is known as "paradise on earth".

Geyuan (a one-day tour of Suzhou Gardens) Suzhou has both the beauty of gardens and the victory of mountains and rivers. Temple temples and famous temples are all over urban and rural areas; Cultural relics and historic sites complement each other. It is remembered by scholars and poets, and it is famous at home and abroad by painting books. Lingyan, Tianping, Dongting Dongshan Xishan, Dengwei, Yushan and Yushan are all natural scenic spots. Modern tourist facilities such as Zhouzhuang, the ancient town, suzhou amusement land and Taihu Paradise have also attracted many tourists from home and abroad.

Taihu Lake (one-day tour of Taihu Lake) "Suzhou Garden is the best in the world", and you must go to Suzhou Garden, which is a combination of architecture, landscape, flowers and trees, sculpture, calligraphy and painting.

There are three kinds of white in Taihu Lake: white rice shrimp, white water fish and whitebait, which are very delicious. There are also Dongshan oranges (early oranges) that are beginning to mature. In addition, the hairy crabs in Taihu Lake taste good, and their prices are cheaper than those in Yangcheng Lake.

Suzhou's top ten special snacks

First, Soviet-style fresh meat moon cakes

It seems that there are some southerners who don't like Soviet-style moon cakes. 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.

second, there is rarely a bowl of noodles in fengzhen

, which will bring the diners a fragrant bouquet like fengzhen's noodles, because in addition to 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.

three, red and white soup, Aozao noodles

Fried fish noodles with red oil, stewed duck noodles with white soup, and people who have tasted Aozao noodles are mostly unforgettable about the unique flavor of clear noodles 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.

fourth, chicken head rice soup

Suzhou people have a lot of attention to eating "ginseng in water" chicken 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.

5. Crab shell yellow

Crab shell yellow is shaped like crab shell and colored like crab yellow. Suzhou people love tea. In the old teahouse, one of the two kinds of refreshments with the highest order rate was crab shell yellow. In the era of material scarcity, occasionally, crab shell yellow can be regarded as an early heart, and the feeling of leaving fragrance on one's teeth and cheeks is destined to become a beautiful eternity. In the popular traditional tea, the crispy soles of socks with salt and pepper flavor are also one. Small shortbread, exquisite workmanship, layers as thin as cicada wings, really see kung fu.

6. 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 clean sheet. 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".

VII. Oil-soaked fermented

"tǔn" is a popular cooking term in Jiangsu, Zhejiang and Shanghai, also known as dip frying; Tight fermentation refers to a small amount of fermentation, which is firm after steaming and crisp outside and loose inside after blanching. Suzhou people prefer to call it "Xinglong steamed bread", which means prosperity. It is precisely because of this beautiful meaning that it is often in short supply when it is listed in winter as a gift between relatives and friends during the Spring Festival.

eight, small wonton

small wonton is the most common spot in Jiangnan people. Almost transparent skin is as thin as crepe, with a little pink meat filling in the middle. It is served in the most common white porcelain soup bowl. The clear soup is sprinkled with some green chopped green onion and garlic leaves, yellow egg skin silk, or a little seaweed and shrimp skin. The soup is delicious and wanting more.

Nine, sugar porridge

The childhood nursery rhyme of "selling sugar porridge" is deeply rooted in people's hearts, and the softness and sweetness of sugar porridge are equally unforgettable. Suzhou's sugar porridge is quite famous. glutinous rice porridge with red sugar is put into the bowl first, and the surface is sprinkled with a layer of red bean paste, which has the beauty of red clouds covered with snow. Mix well when eating. It is hot, sweet, fragrant and waxy.

11. Brewed cakes

After the Spring Festival, the street began to smell sweet, sour and fragrant. Jiuniang cake, a Soviet-style food in spring, is only sold for one season. The appearance is like a small moon cake, and the fillings are bean paste and sesame seeds. Especially the rose stuffing, white and red pulp, seems to seep into the skin. Take a bite while it's hot. It's fragrant, sweet and sour, crisp and tender, with soft skin, sweet stuffing and glutinous taste. It has a feeling that the cake is not intoxicating.