red cooked beancurd pieces
Dried bean curd with marinated sauce is a famous specialty of Suzhou bean products, which can be tasted not only as preserves, but also as home-cooked dishes or banquets. The sauce is red in color, unique in fragrance, full in marinade, sweet and soft, and has two flavors of marinated vegetables and candied fruit.
Lvyang wonton
Suzhou's Populus davidiana chicken soup with crab powder wonton, thick skin and big stuffing, clear soup, and a few thin 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.
Snail shrimp
It is cooked with live river shrimp from Taihu Lake basin and Biluochun, a famous tea from Dongting East and Xishan, and 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.
Saussurea involucrata
The giant salamander is actually a kind of 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.
Watermelon chicken
Taking fat hens as the main material, put chicken into watermelon, pour chicken soup, and add chopped ham, 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.
Sweet and sour mandarin fish
This fish is red in color and sauce, crisp outside and tender inside, sweet and sour, and it is greatly appreciated after drying. The squirrel fish is famous far and wide. Now squirrel fish all use mandarin fish as raw material. Mandarin fish has tender meat and thin bones. After being cut and fried, its head is wide open, its tail is tilted, and it looks like a squirrel inside. When it is watered with shrimp, dried bamboo shoots and tomato sauce, it will make a sneer like a squirrel.
Reminder: There is "peach blossom flowing water, mandarin fish fat" in Tang poetry, so March and April are the best time to taste sweet and sour mandarin fish every year.
Water shield skin sugar tablets
Taking Taihu Lake's special water shield (also known as Pucai and Shuikui) and pond bream (commonly known as pond bream, protozoan fish and tiger shark) as raw materials, it is a soup in Subang's famous dishes.
Water shield is a perennial aquatic plant. Its leaves are oval and dark green, and its back secretes a mucus similar to agar, which is rich in protein, glucose and other ingredients. It can be cooked and fried. It is not only a precious vegetable with unique flavor, but also has the effects of clearing away heat, moistening lung, diuresis, detumescence, detoxicating, invigorating stomach and stopping diarrhea.
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.
Beggar chicken
Jiaohua chicken is a famous dish in Changshu, Jiangsu Province, also known as braised chicken with yellow mud. According to legend, there was a chicken at the foot of Yushan Mountain in Changshu at the end of Ming Dynasty and the beginning of Qing Dynasty, but there was no cooker or seasoning. After being slaughtered and dirty, put on fur and put it in a firewood pile for roasting. After cooking, the mud shell is knocked off, chicken feathers fall off with the shell, and the aroma is overflowing. Qian Muzhai, a college student who happened to live in seclusion in Yushan, passed by and tried it and found it unique. When he got home, he ordered his family to season it a little, which made it more delicious. Since then, it has become a famous dish and has been passed down to this day.
Female oil chicken
Also known as fried chicken, it is a traditional dish of Wang Si restaurant in Changshu. The fat and tender "Sihuang" new hen is selected as the oily chicken, and it is carefully made with Yu Liang, cinnamon, star anise, fennel, kaempferia kaempferia, turmeric and other ingredients. When you eat it, pour it with oil brine and dip it in soy sauce.
Neosalanx taihuensis
During the Spring and Autumn Period and the Warring States Period, Taihu Lake was rich in whitebait. During the Kangxi period of the Qing Dynasty, whitebait was listed as a tribute, and it was also called the three treasures of Taihu Lake with plums and white shrimp. Whitebait is shaped like Hosta, with ivory color, scaleless cartilage, tender meat, delicious taste and rich nutrition, and contains many ingredients such as protein, fat, iron, riboflavin, calcium and phosphorus. Japanese people call it "fish ginseng". Whitebait can be fried, fried, steamed and made into soup. Scrambled eggs with whitebait, whitebait soup, whitebait balls and hibiscus whitebait are all famous dishes in Soviet cuisine.
The founder of dumb fried dumpling is a "dumb uncle" who is nearly eighty years old. Now he has passed on his craft and family business to his daughter's son-in-law, and the store has moved from the previous alley to Guanqian. The fried buns are crispy outside and soft inside, and the gravy is delicious. Recommended tasting place: Wenjiaan 12, Linton Road, Pingjiang District. Transportation: Bus No.55, No.929, No.811,east of the municipal hospital.
Puffy soup is a traditional dish of Shi Jia Hotel in Mudu, Suzhou. The liver of grouper is used as raw material, supplemented by ham, mushrooms and bamboo shoots, and baked with chicken soup. The grouper has a white belly, a blue-gray back and stripes, which can swell like a ball and float on the water. This is a specialty of Suzhou. This kind of fish comes on the market every autumn, with tender meat, unique flavor and fresh soup. Shi Jia Hotel: Located atNo. Zhong Shi Street 18, Mudu Town, Wuzhong District, you can reach it by bus No.502, No.69 and No.4. The telephone number is 0512-66261351. Business hours:11:00-14: 00, 17: 00-2 1: 00 [allusions] Formerly known as "semi-dry hall". On the Mid-Autumn Festival in the 1920s, Mr. Yu Youren, a famous calligrapher and KMT veteran, took his wife to Taihu Lake to enjoy the moon. On his way home, he passed Mudu. He went to the Shi Jia Hotel in town for dinner. In order to entertain Yu Xiansheng, the store specially made Daoban Liver Soup. I didn't expect Yu Xiansheng to have a special liking for this soup after eating it, and he was full of praise. He improvised a poem: "The old sweet-scented osmanthus is all over the world, seeing all the flowers in Taihu Lake, and returning to Mudu is still memorable. Thanks to Shi Jia Pufei Decoction. " Fish liver is commonly known as "fish lung" among the people. At that time, for the word "fu" in the poem, someone wrote an article in the newspaper satirizing Yu Xiansheng's confusion between "point" and "fu", which triggered a pen and ink lawsuit. Who knows, there are many discussions in the newspaper, but the reputation of "Ban An Tang" is getting bigger and bigger, and it eventually becomes a national treasure.
Instant fresh meat moon cake
Few southerners don't eat moon cakes with Su Like flavor. They look golden and shiny, taste crunchy, and taste sweet and salty. Sweet stuffing includes pine nuts, walnuts, roses and red beans. Salty fillings include ham, shrimp and leeks. Among them, fresh meat moon cakes are probably the most memorable. In front of the stalls of time-honored brands, you can see the queues waiting for the sale of moon cakes all the year round, and the Mid-Autumn Festival is in short supply.
Feng Zhen da wan noodles
Few bowls of noodles can bring delicious wine to diners like Fengzhen noodles, because in addition to the common meat bones and eel bones, distiller's grains and screws are added to the soup. The topping is a piece of braised pork, but it is also different from ordinary braised pork. It's white and complicated. You can't put soy sauce in the stew. You can only season it with salt. Therefore, braised pork is delicious and delicious, and it melts at the entrance; The noodle soup is fresh and smooth, and the wine is mellow.
Chicken head rice soup
Suzhou people are very particular about eating "ginseng in water" chicken head rice. First, eating chicken head rice from Nantang is of the best quality; The second is to buy a small amount and eat it at once, which is fresh with the taste of water; Third, we must eat it in the Mid-Autumn Festival. Once you miss it, you will have to wait for the listing next year.
Sugar porridge
The childhood nursery rhyme of "selling sugar porridge" is deeply rooted in people's hearts, and the softness and sweetness of sugar porridge are equally unforgettable. Suzhou's sugar porridge is quite famous. First, put the brown sugar glutinous rice porridge into a bowl, and sprinkle a layer of red bean paste on the surface, which has the beauty of red clouds and snow. Mix well when eating. Spicy, sweet, fragrant and waxy.