1, beggar chicken, also known as Changshu beggar chicken and braised chicken, is a traditional famous dish in Changshu, Jiangsu Province, which belongs to the Subang cuisine series of Su cuisine and is also a must-eat food recommended by MaiGoo Bian Xiao in Changshu. Jiaohua chicken is made by wrapping the processed chicken with soil and lotus leaves, and the production materials are fresh lotus leaves, yellow mud, live chickens and so on. The production method of beggar chicken is similar to the "cannon dolphin", one of the "eight treasures" in Zhou Dynasty. "cannon dolphin" is a dish made by wrapping suckling pigs with clay, grilling and further processing. Its color is bright Bordeaux, fragrant, crisp and tender, crisp and tender at the entrance and unique in flavor. A century-old restaurant in Changshu, Shanjingyuan, was improved by Zhu A 'er, a famous chef. He added various ingredients to the chicken belly, wrapped it with pig net oil and lotus leaves, pasted yellow mud on the outside of the package, and then barbecued it, which made it more delicious and named it "yellow mud stewed chicken".
2._ Fried Chicken _ Fried Chicken is a traditional dish in Changshu, Jiangsu. It belongs to the Subang cuisine series of Su cuisine, which was created by Wang Si Restaurant at the foot of Yushan Mountain in Changshu. It has a history of 100 years. _ The fried chicken is made of high-quality grass Sanhuang chicken. Cut into pots and pour with oil and salt water. The aroma is transparent, the color is golden, and the meat is crisp and tender. 3. Bone saury ball Bone saury ball is a traditional famous dish in Changshu, Jiangsu Province. It is white and full in appearance, smooth and tender in taste, full of umami flavor and excellent in taste. It is one of the special foods recommended by Changshu. Boneless knife fish balls are made of swordfish produced in Fushan Port, Changshu. This kind of swordfish is fat and delicious. The fish is round and small, white in color, floating on the noodle soup, and the soup is clear, delicious and fragrant. Fish balls are tender, like water and tofu, and melt in the mouth. 4. Shajiabang _ Chicken Shajiabang _ Chicken is a special dish in Shajiabang Town, Changshu, Suzhou. It has luster and fragrance, tastes tender but not rotten, and is plump and plump. Almost every family in Shajiabang has a pot handed down from generation to generation. Every year 12 and the Spring Festival holiday, every household will kill the autotrophic chickens and ducks, wash them, cook them until they are half cooked, take them out and cool them a little, then put them in a pot and put them in a unique secret package, which is the key to the delicious taste of the whole chicken. It is made of more than 40 kinds of pure natural traditional Chinese medicine spices, and then simmered for about eight hours.
5. Changshu fried fish, Changshu fried fish is a special dish in Changshu, Suzhou, Jiangsu Province, which belongs to the Subang cuisine series of Su cuisine, using local herring or grass carp as raw materials. Changshu is a land of plenty, and its fish resources are naturally unique. Changshu people love to eat fish and are good at cooking fish. Changshu fried fish is a local home-cooked dish with strong local flavor. Changshu fried fish-usually washed with herring or grass carp, cut into large pieces, marinated with seasoning for two or three hours, and fried in a hot pot until golden. After frying, it is fully immersed in the sauce, with heavy and rich flavor, crisp outside and tender inside, sweet in salty and tough taste. 6. Fried chicken, fried chicken is a traditional dish in Changshu, Suzhou, Jiangsu. In the 26th year of Guangxu reign in Qing Dynasty (1900), Changshu Wang Si Restaurant was created with exquisite craftsmanship and rich flavor. Pan-fried chicken chooses three horizontal chickens. Cook the chicken until it is half cooked, let it cool, then put it in the oil pan and stew it on low heat. Fried chicken has rich color, mellow taste, delicious taste and excellent taste. Have a taste, full of oily fragrance, which makes people memorable.
7. Changshu steamed crispy eel, Changshu steamed crispy eel is one of the classic representative dishes of Changshu steamed vegetables. This dish is very delicious with cabbage as the base and broth as the soup. "Changshu steamed vegetables", represented by steamed crispy eel, is an important part of Changshu food culture and the first signature dish of Changshu local cuisine, which is recognized as Changshu intangible cultural heritage. Changshu steamed vegetables use local high-quality ingredients, such as dry steaming, steamed, steamed noodles, steamed rice, steamed lotus leaves and so on. And the kitchen knife is exquisite. 8. Dongxiang-Pinguo, Dongxiang Yipin Pot originated from the cotton planting area in Dongxiang, Changshu. It is a condensed version of the traditional famous dish "Old Eight Samples" of Changshu steamed cuisine, and it is also one of the classic representative dishes of Changshu steamed cuisine. Dongxiang Yipin Pot takes a variety of meat as raw materials, including ham, salted chicken, fried fish, carrion, skin, egg dumplings, pigeon eggs, dried bass, ruyi rolls, bamboo shoots and Chinese cabbage. Through exquisite knife cutting, steaming and platter, the color, fragrance and taste of the ingredients themselves are highlighted. Steam one-taste the pot and watch the soup. 9. Changshu Ice Gourd Changshu Ice Gourd, also known as "Crystal Ice Gourd", is named after its white appearance like a gourd. It is not only a feature of Changshu-Daodao, but also a bald and clear soup. Clear soup and bald lung is a traditional famous dish in Changshu, Suzhou, Jiangsu Province. Originated by the famous mountain view garden teacher Zhu 'aer on 1920, it is recommended as Changshu specialty. Clear soup is made of herring liver with ham, bamboo shoots and mushrooms. The fish soup is pale white, the fish liver is pink, the soup is fat and glutinous, the fish liver is crisp and tender, and the taste is fresh and fragrant, which is very popular in the local area. Other specialties of Changshu include Changshu chicken tendon and braised pork in braised oil, which are also famous cold dishes at Changshu banquet. Changshu ice gourd takes flour and rice flour as shells, white sugar and pig's plate oil as fillings, which are fried in a pot and sprinkled with soft white sugar. The taste is soft and crisp, sweet but not greasy, with the characteristics of crisp and sweet greasy. Changshu ice gourd is a famous banquet created by Shanjing Garden more than 60 years ago, and it was listed in China Snacks-Jiangsu Flavor.