1, beggar chicken, also known as Changshu beggar chicken and braised chicken, is a traditional famous dish in Changshu, Jiangsu Province, which belongs to the Su Bang cuisine series of Su cuisine and is also a must-eat food in Changshu recommended by MaiGoo Xiaobian. Beggar chicken is made by wrapping the processed chicken with soil and lotus leaves, and the production materials are fresh and tender lotus leaves, yellow mud, live chicken and so on. The method of making beggar chicken is similar to that of "cannon dolphin", one of the "eight treasures" in the Zhou Dynasty. "cannon dolphin" is a dish made by wrapping suckling pigs with clay, grilling them and further processing them. Its color is bright bordeaux, fragrant, crispy and tender, crispy and tender at the entrance, and unique in flavor. Zhu A 'er, a famous chef at the Mountain View Garden Restaurant, a century-old shop in Changshu, improved it. He added various ingredients to the belly of the chicken, wrapped it with pig net oil and lotus leaves, and pasted it with yellow mud outside the package, and then barbecued it, which made it more delicious and named it "Yellow Mud Stewed Chicken".
2._ Pan-fried Chicken _ Pan-fried chicken is a traditional famous dish in Changshu, Jiangsu Province. It belongs to the Su-bang cuisine series of Su cuisine and was created by Wangsi Restaurant at the foot of Yushan Mountain in Changshu. It has a history of more than 100 years. _ Pan-fried chicken is made of high-quality grass Sanhuang chicken. It is cut into pots and poured with oil brine. The aroma is penetrating, the color is golden, and the meat is crisp and delicious. 3. Bony saury ball Bony saury ball is a traditional famous dish in Changshu, Jiangsu Province, with white and full appearance, smooth and delicate taste, full of umami flavor and excellent taste, which is one of the special foods recommended for Changshu. The boned swordfish ball is made of swordfish produced in Fushan Port, Changshu. This kind of swordfish is rich, fat and delicious. The fish is round and small, white in color, floating on the noodle soup, and the soup is clear, delicious and fragrant. The fish ball is very tender, like water and tofu-like, and it melts in the mouth. 4. Shajiabang _ Chicken Shajiabang _ Chicken is a special dish in Shajiabang Town, Changshu, Suzhou. It is shiny and fragrant, tastes tender but not rotten, and is plump and plump. Almost every family in Shajiabang has a pot that has been handed down from generation to generation. Every December and Chinese New Year holidays, every family will kill the autotrophic chickens and ducks, wash them, cook them half-cooked, fish them out for a little cooling, then put them in the pot, and put them in a unique secret package, which is the key to the delicious taste of the whole chicken. It is made of more than 40 kinds of pure natural Chinese medicine spices, and then simmer them for about eight hours.
5. Changshu Fried Fish, Changshu Fried Fish is a special dish in Changshu, Suzhou, Jiangsu Province, which belongs to the Su Bang cuisine series of Su cuisine and is made from local herring or grass carp. Changshu is a land of plenty of fish, and the fish resources are naturally unique. Changshu people love to eat fish and are good at cooking fish, and Changshu fried fish is a local home-cooked dish with a strong local flavor. Fried fish in Changshu-generally, it is washed with herring or grass carp, cut into large pieces, marinated with seasoning for two or three hours, and fried in a hot pan until golden. After frying, it is fully immersed in the sauce, with heavy and rich flavor, crisp outside and tender inside, salty and sweet, and tough taste. 6. Pan-fried chicken, pan-fried chicken is a traditional famous dish in Changshu, Suzhou, Jiangsu Province. It was created by Wangsi Restaurant in Changshu in the 26th year of Guangxu in Qing Dynasty (1900), with exquisite production process and rich flavor. Pan-fried chicken chooses Sanheng chicken. First, cook the chicken half-cooked, let it cool, then put it in the oil pan and stew it on low heat. Pan-fried chicken has rich color, mellow taste, delicious taste and excellent taste. Taste it, it's full of oil and fragrance, which makes people memorable.
7. Changshu steamed crispy eel, Changshu steamed crispy eel is one of the classic representative dishes of Changshu steamed cuisine. This dish is very delicious with cabbage as the base and broth as the soup. "Changshu Steamed Cuisine", represented by steamed crispy eel, is an important part of Changshu's food culture, and is also the first signature dish of Changshu's local cuisine, which is recognized as the intangible cultural heritage of Changshu. Changshu steamed vegetables use local high-quality ingredients, including dry steamed, steamed and steamed, steamed with flour, steamed with fermented grains, steamed with lotus leaves, etc., and the cooking knife is exquisite. 8. Dongxiang-Pinguo, Dongxiang Yipin Pot originated from the cotton planting area in Dongxiang, Changshu. It is a condensed version of the traditional dish "Old Eight Samples" of Changshu steamed cuisine and one of the classic representative dishes of Changshu steamed cuisine. Dongxiang Yipin Pot uses a variety of meat and vegetarian materials as raw materials, including ham, salted chicken, fried fish, carrion, skin, egg dumplings, pigeon eggs, dried Bess, Ruyijuan, bamboo shoots, Chinese cabbage, etc., through exquisite knife-cutting, steaming and platter, it highlights the color, smell and taste of the ingredients themselves. Steamed one-taste the pot and watch the soup. 9. Changshu Ice Gourd Changshu Ice Gourd, also known as "Crystal Ice Gourd", is named after its white appearance like frost and looks like a gourd. It is not only a characteristic biography of Changshu-Daoism 10. Clear soup bald lung is a traditional famous dish in Changshu, Suzhou, Jiangsu Province. It was first created by Zhu Aer, a famous mountain view garden teacher in 1920. Clear soup is made from the liver of herring with ham, bamboo shoots and mushrooms. The fish soup is pale white, the fish liver is pink, the soup is fat and waxy, the fish liver is crisp and tender, and the taste is fresh and fragrant, which is widely welcomed in the local area. Other specialties in Changshu include Changshu Chicken Gluten and Braised Braised Pork in Oil, which is also a famous cold dish at Changshu banquet. Changshu ice gourd is made of flour and rice flour as the shell, white sugar and pig's plate oil as the stuffing, fried in a pot, sprinkled with soft sugar and served. It tastes soft and crispy, sweet but not greasy, and has the characteristics of crispy and sweet fat. Changshu ice gourd is a famous banquet created by Mountain View Garden more than 60 years ago, and it is listed in China Snacks-Jiangsu Flavor.