Changshu's catering is very rich, with many delicious dishes, most of which are very cheap and have good color, smell and taste. There are ten famous dishes, including Jiaohua Chicken, Baizhi Bamboo Shoots, Fish balls with Bone Knife, Pan-fried Chicken, Qingfei Soup, Lotus Crab Bucket, Raw Duck with Bone, Pine Grass Oil, Oil eel Paste and Fried Bean Curd Soup, and eight famous dishes, including ice gourd, Pan Xiang cake, chestnut soup, fried glutinous rice with blood, yam cake and fried Yuanxiao. Among them, beggar chicken is the most famous, crispy and delicious. You can go to its birthplace, the famous Wang Si restaurant, and taste the authentic taste. All kinds of desserts made of blood glutinous rice are delicious and worth tasting. As a water town in the south of the Yangtze River, Changshu is adjacent to Kuncheng Lake and Yangcheng Lake in the south, and its aquatic products are particularly rich and famous. After visiting places of interest, it is more natural and interesting to taste fresh river fresh and hairy crabs in Yangcheng Lake. According to legend, in the Qing Dynasty, at the foot of Yushan Mountain, a beggar begged and got a chicken with yellow mouth, yellow feet and yellow skin. No cookware, no seasoning, no cooking, just roast it in a local way. First, kill the chicken, take out its internal organs, wrap it in wool and mud, then pile the dead branches and leaves into a fire, roast the chicken until the mud is dry and cooked, knock off the mud, and the chicken feathers will fall off with the mud shell, which is crispy and delicious, making it a must in the south of the Yangtze River. Yangcheng Lake hairy crab Changshu is a famous clear water hairy crab producing area in Yangcheng Lake. This crab is huge, weighing half a catty, with a green back and white belly, golden claws and yellow hair, full paste and tender meat. It was once presented to the imperial court as a tribute, and now it is famous at home and abroad. Blood glutinous rice is commonly known as duck blood glutinous rice. The husk is light purple, and the rice grain is as red as duck blood. Using blood glutinous rice to make fermented grains, zongzi, eight-treasure rice, Redmi crisp, rice noodles and other foods is not only beautiful in color, but also sweet and delicious and nutritious. Since the Ming dynasty, it has become a tribute of the imperial court, and Empress Dowager Cixi loves it most. It is shipped from Changshu every year for her to enjoy. Osmanthus wine "Ten miles of green mountains and green waters, Osmanthus wine enters Beijing" is a folk song circulating in the society in the 1950s. Changshu's osmanthus wine is really famous all over the country. Even in Chairman Mao's poems, there is a saying that "WU GANG holds osmanthus wine".

Beggar chicken

Call flower chicken, also known as yellow mud stewed chicken. According to legend, there was a beggar at the foot of Yushan Mountain in the late Ming and early Qing Dynasties. Slaughter the chicken, cut it out, because there was no cooker, he spread mud on the mountain, cooked it in the fire, and ate it after removing the mud shell. It was very delicious. "beggar chicken" got its name from this. In 9 years of the Republic of China, Zhu 'er, a famous chef in Mountain View Garden, chose "three yellow" hens (yellow feathers, yellow mouths and yellow feet), added chicken gizzards, fresh meat, ham and mushrooms as stuffing, wrapped them with lotus leaves, and improved the production techniques such as mud coating, paying attention to the heat, stewing and shelling, and putting them into a pot, pouring sesame sweet sauce and sesame oil. Because the skin is golden, the aroma is overflowing, the meat is tender and smooth, the ingredients in the belly are palatable, the color and smell are good, and the reputation spread like wildfire. 1983, this dish has obtained the certificate of excellent and special products from Jiangsu Provincial Department of Commerce, and has been listed in China menu.

Sweet-scented osmanthus chestnuts are rich in precious sweet-scented osmanthus chestnuts at the foot of the beautiful Yushan Mountain. Changshu has the habit of planting osmanthus trees. Every Mid-Autumn Festival, osmanthus blossoms in front of the house and behind the house, and the village is fragrant. At this time, chestnuts gradually mature. Sweet-scented osmanthus chestnuts are rich in starch, protein and sugar, and have high nutritional value. They can be eaten raw or cooked. Raw food is sweet and crisp, cooked food is sweet and delicate, and it is full of Gui Xiang. If made into chestnut soup, it will be a sweet and refreshing dish; If you use it to roast chicken, the chicken is rotten and crisp, and the taste is bone-deep. This is a famous dish for all ages.

Hupu Yellow Croaker is located in Hupu Town, Changjiang Estuary, and is rich in delicious yellow croaker. Every year in March and April of the lunar calendar, flowers are in full bloom and the weather is beautiful. Fishing boats gather in the tiger-pouncing port, and people come and go, which is very lively. Yellow croaker, known as "Hundred Days Yellow", came into the market in spring. Yellow croaker is a kind of seafood. Every spring, fishermen go out to sea to fish, scatter the live fish in the net into the cabin and pickle them with salt, so they are also called salted yellow croaker. People bought this kind of fish, went home, scaled, disembowelled, washed and dried. It can be preserved for a long time and eaten as a home-cooked dish. Because yellow croaker is fat and tender, it can make all kinds of dishes. In addition to curing and storage, dry smoking, rotten stains, whole stew or braised diced pork are all delicious, which is one of Changshu people's favorite seafood.