Su cuisine is Su cuisine. Su cuisine is one of the eight major cuisines in China, which belongs to the "southern sweet" flavor and has a mild and sweet taste. Not only is the material selection rigorous, but also the production is fine, and the four seasons are different. Cooking skills are famous for stewing, stewing and stewing, paying attention to mixing soup and keeping the original juice. The specialties are: braised duck in Gusu, bean curd with crab powder, salted fresh meat, braised pork with white leaves, ginkgo cabbage and so on.

The special snacks in Suzhou cuisine include jujube paste cake, small square cake, three fresh wonton, fermented jiaozi, bean curd, boat point, green jiaozi, eight-treasure rice and so on. Suzhou cuisine tastes sweet, elegant and colorful. Famous dishes include Sweet and Sour Mandarin Fish, snail shrimp, oil eel paste, water shield and silver fish soup, three hoofs and Yangcheng Lake hairy crabs.

Modern features:

Subang cuisine is showing its elegance in the market with a brand-new look. On the one hand, a large number of local famous dishes, such as braised duck in Gusu, bean curd with crab powder, pickled fresh meat, braised pork with white leaves and gingko hearts, have been carefully prepared and introduced into high-end banquets; On the other hand, many Subang dishes with new tastes and practices appear in various restaurants.

The hairy crabs from Yangcheng Lake and Taihu Lake, the three white and eight fresh waters from Taihu Lake, the "fresh water river" from the Yangtze River and the "fresh water river" from many rivers are all unique to Suzhou. Through innovative methods, such as steaming Taihu white fish with shrimp, frying "Four Treasures of Water Town" with water chestnut, lotus root slices, ginkgo biloba and fresh chicken head rice, cooking "Peach kernel soup" with glue on peach trees, stewing pork intestines and pork lungs, etc.