Guide Tip: What are the specialties in Suzhou? China cuisine is sour in the east, spicy in the west, sweet in the south and salty in the north, while Suzhou cuisine is "sweet in the south" with a light and sweet taste. The famous Soviet-style specialty dishes are: Sweet and Sour Mandarin Fish, Lung Soup, Watermelon Chicken, Chinese Cabbage with White Juice, Soy Eel Paste, Chicken Oil Cabbage and so on. Suzhou snacks, such as dried bean curd with honey sauce, pine nut candy, rose melon seeds, jujube paste biscuits, lard salty cakes, etc. What are the specialties in Suzhou? China cuisine is sour in the east, spicy in the west, sweet in the south and salty in the north, while Suzhou cuisine is "sweet in the south" with a light and sweet taste. The famous Soviet-style specialty dishes are: Sweet and Sour Mandarin Fish, Lung Soup, Watermelon Chicken, Chinese Cabbage with White Juice, Soy Eel Paste, Chicken Oil Cabbage and so on. Suzhou snacks such as dried bean curd with honey sauce, pine nut sugar, rose melon seeds, jujube paste biscuits and lard salty cakes must be tasted. Watermelon chicken, a specialty of Suzhou, is mainly made of fat and tender hens. Put chicken into watermelon, pour chicken soup, add ham slices, bamboo shoots, mushrooms, etc. Add the original soup, cover with melon and steam for a few minutes. Watermelon chicken is delicious and fragrant, the soup is clear and melon-scented, and it is rich in nutrition. This is a traditional seasonal dish in Suzhou. Biluochun Shrimp, a special dish in Suzhou, is cooked with live river shrimp in Taihu Lake basin and famous tea in Dongting East and Xishan Mountain, which has strong local characteristics in Suzhou. White shrimp in Dongshan area is the best choice for shrimp. The main method is to squeeze out the live shrimp and add the slurry made of refined salt, egg white and dry starch. When the cooked pig oil pan is boiled to 50% heat, the shrimps will slide to milky white, drain the oil from the colander, and then stir-fry with strong fire. At this time, tea leaves and monosodium glutamate soaked in 5 grams of Biluochun tea in advance are added. Don't stir fry, just turn it over a few times, and then take it out and put it on the plate. At the same time, it is decorated with soaked tea leaves, green and white, and the shape is delicious and fresh. Sauce sauce, a special dish in Suzhou, is actually a soft-shelled turtle, which is rich in nutrients such as protein, fat, sugar and vitamins, especially the "cauliflower soft-shelled turtle" in spring and the "osmanthus soft-shelled turtle" in autumn. Therefore, Suzhou people have the custom of eating "squid in white sauce" or "stewed turtle" to nourish and strengthen the body in spring and autumn. White sauce is a traditional dish in Suzhou, which is made by cutting soft-shelled turtle into pieces and adding spices such as yam, bamboo shoots, mushrooms, onion ginger, salt and wine. After cooking, the marinade is bright and sticky, and the taste is salty and sweet. Suzhou specialty Qingyang wonton Suzhou Qingyang chicken soup crab powder wonton, with thick skin and big stuffing, clear soup, and a few thin pieces of dried tofu, is very attractive. The soup is clear as water, without a trace of flour turbidity, but it is very fresh. The stuffing is soft and has a sauce flavor, which combines the styles of the north and the south. Suzhou's special dishes "Water Shepherd" and "Water Shepherd" are made from Taihu Lake's special water shepherd (also known as general dish and water chief) and pond bream (commonly known as pond bream, native fish and tiger shark), which is a soup of Subang famous dishes. Water shield, which grows in Taihu Lake, has a long history and uses its tender leaves that are not exposed to the water as soup. Tang slices, that is, after removing the spine and head of mandarin fish, are made into clean fish slices. Add Shao wine, clear salt and chopped green onion, mix well, and then put it into the soup made of lard and broth. Add Shaoxing wine, shredded ham and monosodium glutamate, then pour it into the water shield bowl and pour it with chicken oil, which becomes a delicious soup with endless aftertaste.