1, female tanker duck: casserole stew, fat but not greasy, fragrant. The color of the dish is even more beautiful. Braised duck, snow-white winter bamboo shoots, pink pork, mushrooms and vegetables are more exquisite and rich than Beijing roast duck and Nanjing salted duck, and can be eaten in the old-fashioned Deyuelou and Songhelou in Suzhou.

2. Biluochun Shrimp: The shrimp grains are full and the tea leaves are elastic, which coincides with Biluochun, a specialty of Suzhou Xishan. Biluochun shrimp is cooked with the fragrant tea juice of Biluochun.

3. Sweet and sour mandarin fish: the authentic "sweet and sour mandarin fish" uses fresh wild mandarin fish in Taihu Lake. As early as the Tang Dynasty, there was a description of mandarin fish responding to the market in Zhang's Song of the Fisherman. "Egrets fly in front of Mount Cisse, and peach blossoms flow in the lungs of mandarin fish." This shows how long the history of this dish is. The sweet and sour mandarin fish in Songhelou is one of the best in Suzhou and worth a try.

4, snow crab bucket: Suzhou chefs are good at making crab powder, stir-fry crab meat and crab roe into crab powder, use crab shells as containers, and then decorate ham and other ingredients, which is exquisite and bright.

5. Braised river eel: Braised river eel was originally a famous dish of Songhe Tower, and it was recorded in writing that "Songhe Tower in the city is the most beautiful". The raw material of river eel is Taihu eel, which is stewed until the sauce is red, the skin is fat and waxy, and the meat is white. Also known as "three braised", there are braised nails and braised chestnut chicken.

6. Sauce formula: It tastes great with white rice. A traditional classic sauce formula is one kilogram. The pork belly of domestic pigs in Taihu Lake area was selected. After curing for 24 hours, put it in marinade and burn it for 3 hours. The skin Q is firm and full of flavor.

7. Oil eel paste: eel is well-proportioned in thickness, and Suzhou is full of water. In the early years, the rice fields were full of eels. The oily eel paste looks like a home-cooked dish, but it is actually very particular.

8, lung soup: when tasting, drink soup first, then eat liver. "Pufei Decoction", formerly known as "Bang 'an Decoction", uses the liver, fish and skin of grouper. "Banfei" refers to the liver of grouper. It turns out that a country * * * is from Shaanxi, and after listening to "half lung", it was renamed "half lung soup".

9, pickled fresh: it is seasonal soup, which is particularly seasonal. The ingredients in each season are different, and the taste is naturally different. After this village, there is no such shop. Even if you can see the same store, it is no longer the store in that village-the taste is different.

10, stewed lion's head: There is another legend about this dish. On one occasion, Wei Juyuan, a famous chef in the government, also cooked these four famous dishes in Yangzhou, accompanied by delicacies, and all the guests present were amazed.