Three treasures of Taihu Lake: The three treasures of Taihu Lake are made of the finest white shrimp, whitebait and water shield, which are special products of Suzhou Taihu Lake. The most precious thing is that the water shield of Taihu Lake has the effects of anti-cancer, detoxification and moistening the lungs. In fact, it is rich in nutrition and suitable for all ages. Steamed ribs: one of the traditional famous dishes in this state. The main seasoning is alcohol from Suzhou. It takes 6 hours to make the first-class ribs, which are brownish red in color and rich in wine. Crisp, rotten, boneless, pure and slightly sweet, it is a delicious food in spring and summer. Emerald Shrimp Barrel: This dish is made of Taihu White Shrimp, one of the three whites in Taihu Lake, and it tastes delicious. The shrimp made is very elastic. The finished shrimp is put in a container made of green persimmon pepper, which looks like silver in a bucket, giving people a beautiful meaning. The faint aroma of shrimp people combines with the aroma of minced meat on the surface of shrimp, which makes people appetite. Colorful classic Su Cai Song He Lou drove to Shangtang Street, and many old diners flocked to it. On the opening day, I saw a pair of old diners, Shanghainese, who ordered a "sweet and sour mandarin fish" and enjoyed it. When I go to Songhelou, I like to order "fried eel paste" and "shrimp tendon", which are also classics of Jiangsu cuisine and have been on the menu for more than 100 years. The oily eel paste has the most "sound". The word "sound" was invented by Mr. Lu. It used to be said that good dishes should have the characteristics of "color, fragrance, taste, shape and container" Mr. Lu added the word "sound" and said that good dishes should be "colorful". It makes sense to think about it. A table of people sat quietly, the cold basin clattered, waiting for the sound of oily eel paste. "Come on!" The waiter holds a wooden pallet with a pot of fried eel paste (that is, shredded eel and thickened) and a pinch of shredded ginger and chopped green onion on it. In wooden pallet, there is also a small bowl with boiling cooking oil (sesame oil was used before). In front of the guests, the waiter poured a small bowl of boiling oil on shredded ginger and chopped green onion, and she heard "bursts-".With this sound, the wet onion ginger was fighting with the boiling oil, and the basin surface was "smoky". Oil boils in eel shreds, stirring up a little vortex, just like intermittent spring rain, which is quite poetic. At this time, the smell of oily eel paste also spread. Take a pair of chopsticks, stir them, sprinkle with black pepper and you can "eat". The taste is fresh and refreshing, and the meat is elastic. It must be a fresh product of live eels. Such a pot of oily eel paste can be described as exquisite and delicious, and it will be swept away when served. If the taste is wood residue and the meat is crisp, it is air-conditioned and not suitable for burning eel paste. Shrimp tendon is also a classic Su dish, which you can never get tired of. There seems to be no advanced technology in cooking, but the key is raw materials. Generally, all the hamstrings I buy from the farmers' market are made of water. Burning them at home is always ineffective. Either a bag of water is burned and the tendons are like paste, or the tendons are not fully developed and bite like rubber bands. It's really flattering. A good hamstring muscle is "semi-oily". Take dry hamstring, soak it in warm oil, and pick it up when it blisters slightly. The second time I opened the oil pan, the oil burned very vigorously, and the tendons were put into the oil pan and then picked up. Boil a pot of boiling water, pour twice oiled tendons into boiling water, cover the lid and turn off the fire, so stew until the water is cool. When cleaning, in order to remove the oil smell, you can put a small amount of edible alkali. The key to the foaming of beef tendon is to grasp the oil temperature. A pot of shrimp tendon in Song Crane Tower, ivory tendon, golden shrimp, nice! Of course, the food is better. My evaluation is: tough but not empty, brittle but not rotten. Oh, yo. Kind of like a slogan. Don't say that. The origin of braised lion head Sweet and Sour Mandarin Fish is "lion head", which is called "big ball" or "Four Joy Meetballs" in northern dialect. It is said that its "ancestor" is the "jumping pill roast" recorded in the food classics of the Northern and Southern Dynasties. According to historical records, when Emperor Yang Di went south along the Grand Canal with his concubines and thousands of ships, he "ordered food in the counties within 500 miles he passed". Yang Guang saw Qionghua, especially Wansongshan, Qiandun, Ivory Forest and Sunflower Mountain. After returning to the palace, Yang Guang ordered the chef to cook four dishes with the above four scenes as the theme. Under the guidance of famous chefs, the chefs finally made four dishes: sweet and sour mandarin fish, money shrimp cake, sliced chicken with elephant buds and sunflower minced meat. After Yang Guang tasted it, he was very happy, so he hosted a banquet for his ministers and once dumped Huaiyang cuisine in the ruling and opposition. In the Tang Dynasty, with the prosperity of economy, officials and dignitaries also paid more attention to diet. On one occasion, Qi Huangong Wei Li hosted a banquet, and Wei Juyuan, a famous chef of the imperial court, also cooked four famous Yangzhou dishes, which were accompanied by delicacies and delicacies, which amazed the guests at the table. Unexpectedly, the finishing touch is a lifelike "squirrel" active disk, which no one can recognize. I had to ask the host to reveal the secret: "Before the egrets flew to Mount Cisai, the mandarin fish was full of peach blossoms" (Zhang). It turned out to be an ever-changing mandarin fish shaped by a special knife worker. All people admit to drinking. This kind of game is elegant, lively and enduring. Inland people also call fish a "dumb dish", fearing that it has thorns and is easy to hurt the throat. They abstain from eating and don't say anything, but concentrate on delicacies and prepare a special case, hence the name Sweet and Sour Mandarin Fish. When the dish "Sunflower Cut Meat" was served, I saw the sunflower heart made of huge meat balls was exquisite, like a lion's head. The guest took the opportunity to persuade the wine: "I have been a military horse for half my life and deserve the handsome seal of a lion." Wei Li happily raised his glass and gulped it down, saying, "In order to commemorate today's great event, it is better to change the name of' Sunflower Chopped Meat' to' Lion Head'." After a shout, the famous dish "Lion Head" was served again.