If you eat Suzhou skillfully, you can't help but talk about Su Bang cuisine.

Su-style cuisine is one of the three styles in Ming Dynasty, the four cuisines in Qing Dynasty, or the eight cuisines since the Republic of China.

So what's unique about Su Bang cuisine?

In practice, Su Bang cuisine, especially in southern Jiangsu, represented by Su Xichang, is traditionally stewed, braised, simmered and simmered.

In terms of ingredients, Subang cuisine pays attention to maintaining its original flavor and keeping it fresh in season.

The spring and summer when all kinds of fresh fruits and vegetables are on the market is simply the happiest season for Suzhou to eat.

every bite is full of seasonal flavor.

Wusan Restaurant is a grounded family-style restaurant hidden in Shiquan Street.

The hotel is on the third floor. When you enter the store, you can see that the fish, shrimps and crabs are caught fresh. The dining room in the store is rather cramped, which adds up to almost 11 tables, so it is common to wait for the same table.

besides, the restaurant is closed in the afternoon, and it only manages the afternoon market and the evening market. If you don't calculate the time specially, it is still difficult to eat.

This small private restaurant has the characteristics of Subang cuisine, but there are some innovations. If it weren't for my friend's recommendation, I, a foreigner, would never have known about eating here today.

shrimp in soy sauce

There are abundant river shrimp resources in the south. They eat shrimp and seldom eat sea shrimp. At the junction of spring and summer, river shrimps are on the market, as well as shrimp seeds. Therefore, Longjing shrimp and three shrimp noodles began to be listed in large quantities.

Many diners in the May 31th Restaurant are going for this dish. According to the amount of charge, the small river shrimp actually has pliers that look bigger than the body. The meat is smooth and tender, seasoned with soy sauce, which is heavier than the fried shrimp that is often eaten, and is more suitable for northerners.

Boiled kidney flower

is also a famous dish. The kidney flower is cut thin, the cooking speed is fast, the taste is tender and crisp, and there is no strange taste.

shepherd's purse, shrimp and bean curd soup

shepherd's purse is new on the market, and it's very fresh. Because shrimp is expensive, many shops will use pork with shrimp.

Of course, the focus of this soup is not shrimp, but tofu.

The soup made of tender shepherd's purse and tender tofu is hot and thick, especially suitable for hungry stomach.

stir-fried cauliflower

what northerners admire most is the rich variety of vegetables in the south. From time to time, different vegetables are ripe in all seasons, and fresh vegetables are eaten in all seasons.

In Yunnan, ordering food in restaurants depends on what ingredients are brought into the market today.

in early summer in Suzhou, the popular dish in season is cauliflower.

stir-fried, the food tastes very good and the leaves are tender.

During dinner time, many restaurants in the old city of Suzhou lined up early, especially those famous shops next to Shantang Street and Pingjiang Road, which required patience.

However, there is always a place to eat Su Bang food.

I like Yangyu Lane very much. The road is very wide, and tall trees cross their shoulders in the sky, creating a shade all the way.

Laochangmen also has a shop at the pier, but it's too hot. The diners in this family are mostly local residents of Suzhou. There is also a Yuxingji next door, which really makes people happy.

the decoration in the store is very stylish, and the details reflect the strong charm of Suzhou.

seasonal fried bamboo shoots

bamboo shoots are really delicious. When you visit the market in Suzhou, the bamboo shoots on the stalls are large and small, white and tender, which makes people happy.

since we have caught up, we must try it. This dish, let me experience the "sweetness" of Suzhou cuisine.

the first bite is really crisp and delicious; The second bite, why is it so sweet? The third bite turned out to be fresh with sweetness.

after that, I can't stop chopsticks.

mother tanker duck

Suzhou people live a delicate and interesting life, and the wind of "boating at night" began in Suzhou Shantang, but how can play and food be dragged on? Because of boating at night, the unique style of boat dishes has emerged.

"mother tanker duck" is one of the best.

the "mother oil" is the first soy sauce, which is mellow and delicious, especially the autumn oil in the sauce.

This dish should be made with Taihu Golden Duck.

this kind of duck is big and fat. To take the whole duck, mix it with pig's trotters, fat, etc., and add mother oil to simmer.

The duck in the basin has a neat shape, but when it is clipped with chopsticks, it is crispy and deboned.

The soup is very rich because of the pig's trotters and fat meat, and the color is also gratifying soy sauce color.

assorted vegetables

This dish is a vegetarian dish by name, but it is actually a real meat dish. It's just that the materials are light, and it doesn't deepen the color of soy sauce, which is clear and white.

I can't count how many ingredients I used, such as pork tripe, tendon, fish fillet, mushrooms, shrimps, egg skin and bamboo shoots. They are delicious. Fish fillets are very whole, on the one hand, the ingredients are fresh, on the other hand, it reflects the level of chefs.

Eunuch Lane is located in Guanqian Street, and there are many tourists coming and going, which is too lively. However, several time-honored brands have not lost their taste in order to cater to tourists.

Lao Zhengxing, Xinjufeng opposite, Deyuelou and Songhelou just a few steps away are well-known time-honored brands of Subang cuisine. Lao Zhengxing's main dish in Shanghai is recommended by Michelin.

Suzhou Eunuch Lane Restaurant is located on the second floor. The tableware and decoration are very common, which is very traditional in China restaurant style, but it has no style.

how about that dish?

water shield whitebait soup

Whitebait in Taihu Lake is as white as silver, fresh, tender and delicious. Legend has it that the whitebait was changed by Meng Jiangnu, but in the Taihu generation, the old people all said that the whitebait was formed after the beauty Xi Shi was killed, roaming in the Taihu Lake adjacent to her mother's family and her husband's family.

Another protagonist of this dish, the water shield, is also a specialty of Taihu Lake.

There are gelatinous transparent substances on the tender stems and leaves, so the taste is smooth.

zhengxing drunk chicken

it's refreshing, and the greasy skin of the chicken can't be eaten.

it's also a very light dish.

oily eel paste

I love it very much, and the clerk will help me mix the shredded ginger well. Ginger and oil have the same function, that is, to remove the earthy smell of eel.

Compared with the oily eel paste in the north, only thin eel shreds can be seen. The plates in this family are all wide eel segments.

and there are no fishbones!

more than addiction!

Sweet-scented osmanthus sugar lotus root

is one of the most common snacks in Suzhou. It can be bought in glutinous rice lotus root market, and it is sweet-scented osmanthus sugar lotus root with sweet-scented osmanthus honey juice.

lotus root is very fresh and delicious.

steamed lion's head

one serving of six lion's heads is small, but it melts in the mouth.

the most delicious is the cabbage and cabbage soup at the bottom, which are too rare to stop.

stir-fried mushrooms with shepherd's purse

jiaozi will be wrapped with shepherd's purse at home, but I didn't expect to eat such a combination of fried mushrooms in Suzhou. Tricholoma and shepherd's purse are both seasonal ingredients, fresh and tender.

Suzhou people know how to live, adhere to the principle of not eating from time to time, and innovate many classic foods, which is no worse than well-publicized Japanese restaurants.