Introduction: Take fat hen as the main material, put chicken into watermelon, pour chicken soup, add ham slices, bamboo shoots, mushrooms and so on. Add the original soup, cover with melon and steam for a few minutes.

Watermelon chicken is delicious and fragrant, the soup is clear and melon-scented, and it is rich in nutrition. This is a traditional seasonal dish in Suzhou.

Pufei decoction

Introduction: Traditional dishes of Suzhou Mudu Shi Jia Hotel.

The liver of grouper is used as raw material, supplemented by ham, mushrooms and bamboo shoots, and baked with chicken soup. The grouper has a white belly, a blue-gray back and stripes, which can swell like a ball and float on the water. This is a specialty of Suzhou.

This kind of fish comes on the market every autumn, with tender meat, unique flavor and fresh soup.

Allusion: Formerly known as "Ban Gan Tang". On the Mid-Autumn Festival in the 1920s, Mr. Yu Youren, a famous calligrapher and KMT veteran, took his wife to Taihu Lake to enjoy the moon. On his way home, he passed Mudu. He went to the Shi Jia Hotel in town for dinner.

In order to entertain Yu Xiansheng, the store specially made Daoban Liver Soup. I didn't expect Yu Xiansheng to have a special liking for this soup after eating it, and he was full of praise. He improvised a poem: "Old laurel blossoms all over the world, sees flowers all over Taihu Lake, and returns to Mudu, which is still memorable. Thanks to Shi Jia Pufei Decoction. "

Fish liver is commonly known as "fish lung" among the people. At that time, for the word "fu" in the poem, someone wrote an article in the newspaper satirizing Yu Xiansheng's confusion between "point" and "fu", which triggered a pen and ink lawsuit. Who knows, there are many discussions in the newspaper, but the reputation of "Ban An Tang" is getting bigger and bigger, and it eventually becomes a national treasure.

Saussurea involucrata

The giant salamander is actually a kind of soft-shelled turtle, which is rich in nutrients such as protein, fat, sugar and vitamins, especially the "cauliflower soft-shelled turtle" in spring and the "osmanthus soft-shelled turtle" in autumn. Therefore, Suzhou people have the custom of eating "squid in white sauce" or "stewed turtle" to nourish and strengthen the body in spring and autumn.

White sauce is a traditional dish in Suzhou, which is made by cutting soft-shelled turtle into pieces and adding spices such as yam, bamboo shoots, mushrooms, onion ginger, salt and wine. After cooking, the marinade is bright and sticky, and the taste is salty and sweet.

Snail shrimp

Using the fragrant tea juice of the new Biluochun as seasoning and cooked with shrimp, it has both the fresh fragrance of shrimp and the fragrance of famous tea, and has a unique flavor.

Sweet and sour mandarin fish

Introduction: Songhelou, a traditional famous dish, has a history of more than 200 years since its creation. Now it has become one of the most famous dishes in China.

Allusion: According to legend, Gan Long went down to the south of the Yangtze River and came to Songhe Tower in Suzhou. When he saw a lively carp on the altar, he asked the chef to cook for him.

When the chef heard that the emperor had arrived, he was very happy and did not dare to neglect. 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 stuck high. After eating it, it was greatly appreciated, and the "squirrel fish" became famous. Nowadays, squirrel fish are mostly made of mandarin fish, with red sauce, crisp outside and tender inside, sweet and sour taste, full of color and flavor, which makes people drool.