1, Gusu bean curd flower: Gusu bean curd flower is a kind of bean product, which is more tender than stewed egg juice. This bean product is generally made of round wooden barrels with a height of about 65 cm and a diameter of 50 cm. When it is made, the soybean milk is poured into a barrel to make a paste, and then the tofu is scooped one by one into a prepared soup pot mixed with water, salt and soy sauce with a very flat copper spoon, and the soup pot is simmered slowly. Spices such as mustard tuber powder, dried shrimps, shredded eggs, monosodium glutamate, garlic leaves, etc. are put into a white porcelain bowl with blue edges, and tofu slices cooked in the pot are put into the bowl together with soup.

2. Sauced meat: Sauced meat was originally named braised meat. It was painted with red rouge, later with Redmi, and later renamed as sauce meat. When making the sauce meat, firstly, the fresh, plump and suitable pork ribs are boned, chested and diced, then water is added to the pot and boiled in Redmi for about an hour, then the meat is picked up, rinsed with clear water and put into another empty pot. At this time, there should be a pad around the pot and at the bottom of the pot, and a layer of pork head meat should be placed on the pad, with a ratio of 10 kg of pork ribs. When spices such as cinnamon, fennel, ginger, onion and salt are also put on the mat, you can put pork in the middle of the pot, then pour the soup into the pot until the meat is soaked in the soup, cover the pot, cook for 20 minutes with low fire, then add soy sauce and Shaoxing wine, stew for 1 hour for 40 minutes, then take out two bowls of head halogen from the pot and add sugar to the pot.

3. Watermelon chicken: cut a piece from the top of watermelon as a cover, dig out the pulp, soak the whole melon shell in boiling water, dry it with a clean cloth, slaughter the chicken, remove hair and impurities, wash it, put it in a crock, add ham slices, ginger slices, bamboo shoots, wine, salt and clear soup, simmer on charcoal fire until the chicken is about to rot, and take out ginger.

4. Exposed details: Exposed details are a must-have medium and high-end cooking in a banquet. There are two kinds of hamstrings: fresh and dry. Fresh hamstrings can be soaked in water, and dry hamstrings can be soaked in water, oil and salt. Fine exposed reinforcement is better than water reinforcement. Stir-fry diced chicken breast, diced ham, diced fragrant rudin, diced cooked bamboo shoots, diced green beans and other auxiliary materials in a wok with cooked lard, then add Shaoxing wine, refined salt, soup stock and beef tendon, bring to a boil, turn to low heat, thicken with high heat, and then pour sesame oil into the wok and plate.

5. Sweet and sour mandarin fish: Sweet and sour mandarin fish evolved from squirrel carp. At the beginning, Emperor Qianlong went down to the south of the Yangtze River and wandered to Songhe Tower. In order to entertain the emperor, he insisted on eating fish. The chef used his quick wits to cook carp for Marshal Zhao Gong. Later, carp was replaced by mandarin fish with less bone and lean meat, and sweet and sour mandarin fish became a famous banquet dish. Suzhou famous chefs strive for perfection in cooking. There are fifteen or sixteen kinds of condiments and condiments, including shrimp, diced cooked bamboo shoots, diced mushrooms, green peas, pork soup, wine, vinegar, salt, sugar, lard, sesame oil, onion, garlic cloves and dried starch.