1, Changshu fried noodles

Fresh recommendation: Changjixing Noodle Restaurant and Wang Si Noodle Restaurant.

According to the custom of Changshu people, a bowl of steaming fried noodles is always eaten in the morning to officially start a new day. "Double-poured eel steak with wide soup, thick green and light hard noodles ..." Those who can quote this string of "technical terms" in one breath must be regular customers who stir-fry noodles upside down.

Stir-fried noodles, as the name implies, just pour the freshly fried topping directly on the noodles, so that the thick oil-red soup and noodles are slippery and attractive. Due to the different monsoon in Changshu, the seasonal toppings of fried noodles are also different. Try fried noodles, as if eating Changshu's spring, summer, autumn and winter! There are countless Zhajiang Noodles pavilions on the streets of Changshu. Among them, Changjixing noodle restaurant is an old noodle restaurant that has been open for nearly 30 years, and has already formed an unspeakable tacit understanding with the taste buds of Changshu people.

Since Master Sun founded Changjixing Noodle Restaurant, he has come to the store at 4 o'clock every morning to prepare materials, stir fry and do a series of preparatory work. At 5: 30 every day, the store will welcome the first batch of diners. For the soup base and toppings, Master Sun has spent a lot of time studying, and heavy oil is lighter than salt to keep the soup base rich.

At present, the toppings of cooking include the traditional "three big pieces", that is, big steak, fried fish and braised pork, and they are often brought forth new ones. Innovative toppings such as crab powder, shredded squid, shredded belly with sauerkraut, double shrimp in sour soup and frog have subverted people's "rigid" impression of fried noodles and formed a unique flavor of Chang Ji Xing.

Wangsilao noodle restaurant, which is opened next to Wangsilao restaurant, a century-old shop, is also a favorite noodle restaurant of Changshu people. Although the noodle restaurant has only been open for three years, it has quickly become famous for its traditional and classic taste and approachable price.

Wangsilao noodle restaurant combines Wangsilao's special dishes with our fried noodles, and presents more than 30 kinds of complicated fried noodles, such as Dasanxian, fried eel with shrimp, special smoked fish, fried fillet with onion, Benshan mushroom oil, etc ...... people can't help but want to have a good time.

Put the fresh ingredients into the pot, stir fry quickly, and pour them on the noodles with rich soup when they are out of the pot. A bowl of hot fried noodles, whether noodle soup or mixed noodles, is extremely delicious and appetizing.

Recommended stores:

1, Changji star surface

Address: No.7 Huancheng North Road, Changshu

Tel: 18626238798 (There are also many branches.

2. Wangsilao noodle restaurant

Address: No.358 Xingfu Street, Changshu

Tel: 05 12-52849999

Other fried noodle restaurants are recommended: Han Hui Noodle Restaurant, Qingfeng Noodle Restaurant, Tiantianxian Noodle Restaurant, Four Seasons Noodle Restaurant, Opposite Noodle Restaurant and Su Yue Noodle Restaurant.

* "Often come to Changshu" WeChat official account

2. Yushan mushroom oil noodles

Seeking fresh recommendation: Wang Fu Wangyuelou old noodle restaurant

Among all kinds of fried noodles in Changshu, there is a bowl of fried noodles worth picking out and introducing. It is a major feature of Yushan Mountain in Changshu and a "leader" in plain noodles. This bowl of noodles is called Yushan Mushroom Oil Noodles. If you want to eat authentic Yushan mushroom oil noodles, many Changshu people will recommend the old noodle restaurant at the foot of Yushan Mountain and next to Happiness Temple-Happy Moon Building Old Noodle Restaurant.

This noodle restaurant advocates the hard work of my sister and her mother for two generations. From 1982 to now, they have spent nearly forty years under the Yushan Mountain.

Local gourmets who know how to eat and tourists around Jiangsu, Zhejiang and Shanghai always come to the foot of Yushan Mountain early in the morning to eat a bowl of mushroom oil noodles and drink a cup of Yushan green tea, and then climb the mountain to enjoy the scenery after enough rest.

Lentinus edodes is a kind of mushroom produced in Yushan, which only grows from June to1early October and autumn every year. After this time, the mushrooms disappeared without a trace. So this is the perfect time to taste the mushroom oil noodles. Fresh mushrooms collected from the mountains are washed and dried, and then boiled with good rapeseed oil. The cooked mushroom oil has a special flavor and is delicious without too much seasoning. With a bowl of vegetarian noodle soup, there is a kind of appropriateness and comfort close to nature.

Shop recommendation:

Xing Wang mi yue Lou Lao noodles

Address: No.0/46, Lu Si Street, Changshu (next to Xiaofuji)

Tel: 05 12-52853950

3. Changshu specialty

Fresh recommendation: Wang Si restaurant

Changshu's noodles are very famous, and Changshu's special dishes are unique, which have captured the stomachs of countless diners.

Wang Si Restaurant was founded in the 13th year of Guangxu in Qing Dynasty (1887), and it is the "time-honored Chinese brand" in Changshu. All kinds of Changshu local dishes can be tasted here.

0 1, Wang Si beggar chicken

Jiaohua Chicken, also known as "Yellow Mud Stewed Chicken", is famous at home and abroad and is one of the most representative specialties in Changshu. According to legend, there was a beggar at the foot of Yushan Mountain in Changshu in the late Ming and early Qing Dynasties. One day, he occasionally got a chicken, but he didn't have a cooker. In desperation, he had to slaughter the chicken, take out its internal organs, paint it with mud and roast it in the woodpile. Unexpectedly, when the dried mud meat is cooked, the mud shell is knocked off, and the chicken feathers are removed together with the shell. The chicken is fragrant and extremely delicious.

Later, Wang Zukang, the owner of Wang Si restaurant, imitated its stewing method, improved the ingredients and kept improving, and made the famous Wang Si beggar chicken.

Nowadays, the production skills of Wang Si Jiaohua Chicken have been passed down to the ninth generation, and the production skills of Changshu Jiaohua Chicken have also been included in the list of intangible cultural heritage protection in Jiangsu Province.

Sanhuang grass chicken is usually used as beggar chicken, with eight kinds of core materials such as mushrooms, cashews, scallops, winter bamboo shoots, ham, shrimps, lean meat and chicken gizzards. After pickling, it is wrapped with lotus leaves, coated with Yushan yellow mud and baked for 5 hours.

After baking, break the dry mud outside and tear open the lotus leaf bag, and the fresh, juicy and fragrant chicken inside will be presented to the diners. According to the ancient method, the beggar chicken is crisp and tender, with the fragrance of lotus leaves and earth. I believe that once you eat it, you will be like Hong Qigong in the legend of the condor heroes.

5. Dongxiang Yipin Guo

Changshu is "the hometown of steamed vegetables in China". The steamed vegetables in Changshu are mainly steamed with water, and Dongxiang Yipin Pot is the representative of the steamed vegetables in Changshu. Dongxiang Yipin Pot originated from Changshu Dongxiang Cotton Planting Area. It is a condensed version of Changshu traditional steamed vegetables "Old Eight Samples", which shows the rich local seasonal ingredients and the chef's exquisite cooking skills.

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. A well-steamed pot is clear, fragrant, beautiful and original in taste. It is the grand finale of Changshu people's banquet for guests.

6, ice gourd

Ice gourd is a famous local snack in Changshu. This snack is made of white sugar pork suet, dipped in special batter and fried. When entering the oil pan, the batter dragged out a long "handle", which was shaped like a gourd after being fried, hence the name.

Ice gourd has a unique shape, and white sugar will be sprinkled as "ice crumbs" when the plate is placed. Crispy outside and soft inside, delicious and full of nostalgia. In addition, Wang Si fried chicken, pine nuts, sweet-scented osmanthus, glutinous rice with blood, the first fresh food in the south of the Yangtze River and other dishes are also the signature dishes of Wang Si Restaurant, which show the charm of Changshu food culture with the most classic taste.

Recommended store: Wang Si Restaurant.

Address: No.358 Xingfu Street, Changshu

Tel: 05 12-52849999