Su cuisine is one of the eight major cuisines in China, and Su cuisine is an important branch of Su cuisine. The special snacks in Jiangsu cuisine include jujube paste cake, small square cake, three fresh wonton, steamed dumplings, bean curd, boat dumplings, green balls, eight-treasure rice and so on.
Suzhou food tastes sweeter and more elegant. The famous dishes are snail shrimp, honey sauce fire recipe, cherry meat, mother tanker duck, rotten paste, braised chestnut chicken, silver fish soup of water shield, three hooves, oil eel paste, golden fragrant cake, three sets of ducks, Soviet-style sauce meat and sauce duck.
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Subang cuisine has a long history. It is said that the birth of Suzhou City in 5 14 BC was related to "Fried Fish in Taihu Lake", that is, the Soviet-style smoked fish, which developed into a distinctive local cuisine today.
It is no accident that Gusu cuisine started as "grilled fish". Suzhou has been "good at the benefits of three rivers and five lakes" since ancient times. "Three rivers enter, the earthquake is fixed." 36,000 hectares of Taihu Lake and its adjacent waters provide Suzhou with extremely rich food resources, especially fish resources. Zhuan Xu learned the history of Grilled Fish from Taihu Lake (a work called Tai He Gong).
He Lu "regards fish as a disaster" as a teacher, and "Wu people's disasters are caused by He Lu". Suzhou's "grilled fish" and "fish soup" are delicious for a long time. "yufu" is also the delicacy of ancient Wu. In the Jin Dynasty, Zhang Hua was called "fish" by Suzhou people in Lu Ji's salary, and "this dragon meat" by Zhang Hua in Jin Shu Zhang Hua Chuan.
In the Five Dynasties, Suzhou's "Linglong Peony Fu" was the first one written by China. There are many fish dishes in Suzhou now, and you can find the shadow of ancient "grilled fish", "fish cup" and "fish cup"
According to Wu Yue Chun Qiu, He Lu's daughter "ate steamed fish with his wife and daughter, but tasted it and married her daughter" and committed suicide because she was angry with steamed fish. Wang repented, buried his daughter, danced cranes in the city, killed her and died. The female grave eventually fell into the lake. At that time, the importance attached to fish was roughly the same.
When He Lv came back from the war, he thought of the fish he ate in the sea, but the chef exposed him. The prince also asked for it. It was delicious. "The word' fish' is written because of the beauty of books, which is the origin of' fish' (dried fish) in our country.
Now Jiangsu cuisine is showing its elegance in the market with a new look. On the one hand, a large number of local famous dishes, such as braised duck in Gusu, bean curd with crab powder, pickled fresh meat, braised pork with white leaves and gingko hearts, have been carefully prepared and introduced into high-end banquets; On the other hand, many Subang dishes with new tastes and practices appear in various restaurants.
The hairy crabs from Yangcheng Lake and Taihu Lake, the three white and eight fresh waters from Taihu Lake, the "fresh water river" from the Yangtze River and the "fresh water river" from many rivers are all unique to Suzhou. Through innovative methods, such as steaming Taihu white fish with shrimp, frying "Four Treasures of Water Town" with water chestnut, lotus root slices, ginkgo biloba and fresh chicken head rice, cooking "Peach kernel soup" with glue on peach trees, stewing pork intestines and pork lungs, etc.
References:
Baidu Encyclopedia-Su Bangcai