Green jiaozi is mixed with glutinous rice flour.
Knead with green vegetable juice, the white sugar bean paste and lard stuffing has the breath of spring from color to taste.
Suzhou has all kinds of famous cakes all year round, and it is still the same today. 1 Moon Lantern Festival, February 2nd mat cake, March green jiaozi, April14th fairy cake, May fried dumplings with meat stuffing, June 24th crab jujube jiaozi, July cowpea cake, August jiaozi, September 9th Chongyang cake,1October radish jiaozi,/kloc. I heard this recipe from my grandmother that year, and I ate it one by one that year, and I haven't forgotten it yet. Suzhou's green water and fertile soil gave birth to a rice culture with Jiangnan characteristics, and Wu Nong's soft words turned into sweet and soft Suzhou cakes.
Among the snacks in Suzhou, Su-style noodle soup is essential. The most exquisite noodle soup is a bowl of soup. The key is that the soup is not in oil, but golden yellow when it is clear; The taste is not only fresh, but also dry after eating. To put it bluntly, the soup is not seasoned with monosodium glutamate, all by the real efforts of the store. That noodle soup is made of eel bones, green fish scales, shrimp shells and Chinese herbal medicines for removing fishy smell. No wonder the soup is fresh and delicious.
As for the topping of Su-style noodles, it is almost the recipe of Su-bang cuisine. No noodle restaurant has a big blackboard that says, and every family has a housekeeping toppings. For example, Zhu Hongxing's braised trotters, spiced ribs in Wufangzhai, braised duck in Songhelou, fried eel in Huang Tianyuan, and three delicacies close to the water. A bowl of Su-style noodles was served on the table, and the wide soup with light sauce color was crystal clear, and the noodles were pulled tightly and meticulously. A few green flowers, the toppings of braised pork are white and tender, the fried braised fish, the ribs are red and brown, and the three colors are colorful ... The hot aroma is lingering. It can be said that the color, fragrance, taste and shape are all good, and the characteristics of Wu culture are unconsciously revealed.
Suzhou has always been a relatively open city with a tradition of constantly absorbing foreign cultures. So in Suzhou, there are also many snacks with "northern flavor". Pancake fritters are the cheapest and most affordable Suzhou snacks, and they are also the most "northern flavor". Pie is made by rolling fermented dough into the shape of a cake and baking it directly in the oven. Crispy and fragrant. Fried dough sticks are made by adding a proper amount of "baking soda powder" to the mixed noodles, rolling them into strips and frying them in an oil pan. They are also fluffy and crisp. Compared with soft and delicate snacks such as wonton and jiaozi, pancake fritters are much rougher and simpler. It also eats generously, holding cakes with its bare hands and biting all the way.
Beef fried dumpling is a famous snack in Suzhou. The so-called beef fried dumpling, to put it bluntly, is fried beef jiaozi. The thick skin is fried yellow but not burnt, and it tastes hard and fragrant. There are also fried steamed buns, crab shells, Qiang cakes and scallion cakes, all of which are Suzhou snacks with "northern flavor".
Suzhou snacks contain Wuzhong's beautiful mountains and rivers and humanistic essence, which are sweet in soft and light in waxy. Its numerous varieties also show the eclectic tolerance of Suzhou.