speciality
Aozao noodles
Aozaomian comes from Aozaoge, located in Xianlin Road, and has a history of nearly 100 years. Its predecessor was Tianxiang Pavilion in Kunshan. The shopkeeper abandoned the pavilion because of poor management.
Vansanti
Wan Santi came from the home of Shen Wansan, a rich man in Zhouzhuang, Ming Dynasty. According to legend, Shen Wansan, the richest man in the south of the Yangtze River, "If there is a feast at home, there must be crisp hoofs".
Zheng Yiqing tuanzi
Green jiaozi was once a grave-sweeping sacrifice in Tomb-Sweeping Day, a place in the south of the Yangtze River. The skin is mixed with glutinous rice, and the stuffing is rough, which is generally eaten by farmers. Legend has it that at the end of the Qing Dynasty, a woman named Zoe in Zhengyi Town found that a kind of soy sauce wheat straw was a good raw material for making green juice of green glutinous rice balls, while the glutinous rice balls made by hand grinding were softer and more delicate, not sticky, and did not break, harden or change color after being stored for several days.
yangcheng lake hairy crab
Yangcheng Lake hairy crabs can be regarded as a must in Kunshan, and many celebrities come to Kunshan to eat authentic Yangcheng Lake hairy crabs. There is a local saying that it is best to eat female crabs in September and male crabs in October.
The sole of socks is crisp
"Crispy socks" are said to be copied by Jinxi people according to Song Xiaozong's court refreshments. It is shaped like the bottom of a sock, with layers of shortbread as thin as cicadas. It tastes sweet and crisp when bitten, and sweet and salty when eaten in the mouth. It has always been a traditional tea that people in the south of the Yangtze River compete to taste.
Shipu mutton
Kunshan "has Bacheng hairy crabs in the north and Shipu sheep feast in the south". Shipu mutton [27] has become famous in Kunshan and Shanghai. "Shipu mutton competes for ginseng". The cold dishes of Shipu whole lamb banquet include lamb tripe, liver, heart, eyes, ears, tongue, whip, offal, and boiled mutton.
Zhou's duck
Zhou's spiced sauced duck, referred to as spiced duck for short, is one of the famous specialties in Kunshan. It is famous for its excellent color, fragrance and taste, and has the reputation of "one cook at a time, the fragrance fills the streets". Ducks have a long history in Zhou family. 1999, Zhou's roast duck was rated as a famous dish in Jiangsu.