Suzhou cuisine, is a "southern sweet" flavor, cooking process to stew, stew, simmering mostly to rigorous selection of materials, production, fine, according to the material of the art, the four seasons are different known.

? Squirrel Cinnamon Fish

? Cooked Drunken Crab

? Dongpo Pork

? Brasenia schreberi soup

? Crab Roe Noodle

Zhejiang cuisine mainly consists of three branches of local flavor dishes from Hangzhou, Ningbo and Shaoxing. The choice of ingredients and seasonings is aimed at highlighting the main ingredients, gaining fresh aroma and removing fishiness; the knife work is fine and the shape is chic.

Squirrel Cinnamon Fish is unique to Suzhou! The deep-fried fish is topped with tomato sauce, which is sweet and sour, crispy on the outside and tender on the inside, and a piece of the fish is full of sweetness in the mouth.

According to legend, Emperor Qianlong went down to the south of the Yangtze River, the micro-suits to Suzhou SongHe Lou restaurant meals, the chef with carp out of the bone, carving patterns on the fish, plus seasoning a little marinated, dragged on the egg yolk paste, into the hot frying pan tender fried ripe, poured with boiled hot sweet and sour marinade, the shape of a rat, crispy outside and tender inside, sweet and sour, the Emperor ate the Emperor Qianlong is very satisfied, and after the fame of Suzhou.

Name: Songhelou Restaurant (Guanqian)

Address: No. 72, Taijian Lane, Gusu District (near Xuanmiao Guan)

Per capita: about 150 yuan

? Cooked Drunken Crab

"Drunken crab is not drunken, but people are drunken themselves", and the crab with some Huadiao wine aroma is even more delightful and intoxicating. Every time you go to Jiangnan, catch the autumn wind, crab feet itchy autumn season, necessary to taste the fat south crab. In fact, the soul of the stomach or cooked drunken crab!

After eating the sweet wine aroma with the sweet crab flavor, the taste has been between the lips and teeth long aftertaste, flower carving wine and Yangcheng Lake hairy crab combination, is absolutely amazingly delicious.

Recipe:

3,400g of sugar, 2,500g of soy sauce, 500g of oyster sauce, 480g of seafood sauce, 200g of fen wine, 50g of lemon juice, 2 and a half bottles of banqueting soy sauce, 1,500g of Hua Diao, 500g of brandy, 100g of rice vinegar, half a bottle of red or white wine, 2 bags of jiuzhi peel, and 1 bottle of Hunan chili sauce. 1 bottle of chili sauce, mix well and strain.

Drunken method

1, red paste crab about 25, scrub clean, break open the crab shell, the crab shell inside the gills, sand sacs, black paste cut off, scrub clean again with white wine choking a little bit, add 1 piece of disinfectant tablets (disinfectant and sterilization) plus water soak over the crab, half an hour after the fish out of the crab, drain the water.

2, the cream crab one by one code into the barrel or other vessels, emissions neatly, with a basin will be yards of cream crab pressure, will be adjusted to the marinade poured into the barrel, so that the height of the marinade slightly higher than the cream crab on the pressure of the basin, cover the lid into the refrigerator, a week to fish out can be used.

3, if you can't use it all at once, you can wrap it in plastic wrap separately and put it into the freezer again. When you need to take out the natural thawing in advance, change the knife and pour the marinade can be on the table.

? Dongpo Pork

Dongpo Pork is rumored to have been created by the Northern Song Dynasty lyricist Su Shi (a native of Meishan City, Sichuan Province), and was further improved in Huangzhou and made famous throughout the country in Hangzhou. Generally use half-fat and half-lean pork, into the dish, thin skin and tender meat, red color, taste mellow juice, crispy and not broken shape, glutinous and not greasy mouth.

Main Ingredients: 600g pork, 100g yellow wine

Supplementary Ingredients: 1 handful of green onion, 1 small piece of ginger, 30g of rock sugar, 2 star anise, 2 slices of sesame leaves, 1 small piece of cinnamon, 2 teaspoons of salt, 2 tablespoons of light soy sauce

Methods

Methods

These are the most important ingredients in the recipe. strong>

1. Heat a pan, add the meat skin side down and sear the meat. Then clean the meat, put it in a pot of cold water, skim off the foam when the water boils, and cook for another 10 minutes to set.

2. Use a casserole dish, put a small onion on the bottom, and then cover with a layer of ginger to prevent the meat from being mushy during cooking.

3. In a separate pan, add the icing sugar and water until all the icing sugar is melted, stirring constantly over a low heat until the icing sugar turns amber, then add the boiling water and the sugar color is fried.

Blanched meat, cut into pieces of about 4-5 cm, tied with a cotton thread cross, and inverted skin-side down into a casserole dish.

4. Add super good sugar color, yellow wine, salt, soy sauce, star anise, sesame leaves, cinnamon, add water not over the meat.

5. After boiling over high heat, simmer over low heat for one hour, turn the meat pieces over, simmer over low heat for another hour, and then collect the juice until it thickens, and then plate out of the pot.

6.? A plate of Dongpo meat wine aroma, red color, crystal clear, fat but not greasy, super rice. Show your hand at family gatherings, friends get-togethers, absolutely a hit.

Recommended store name: Mrs. Suzhou