When visiting Kunshan, there are three delicacies that you must try: the fried fish noodles with red oil in Aozao Restaurant, which is very local, Zhengyi Qingtuanzi, and Yangcheng Lake hairy crabs, which have been famous throughout the country in the Qing Dynasty.

Aozao Restaurant's Red Oil Fried Fish Noodles Aozao Restaurant is located on Tinglin Road, Yushan Town, at the southern foot of Ma'anshan. It is a two-story antique-style building on the edge of a mountain bridge. On the door of the store hangs the inscription "Century-old" written by the famous calligrapher and painter Song Wenzhi.

"Dian Aozao Pavilion".

The restaurant’s fried fish noodles with red oil are a famous specialty in Kunshan.

Aozaoguan's fried fish noodles with red oil have the characteristics of "three hot and two hot".

The three hots are: hot bowl - immerse the bowl in boiling water for later use; hot fish - put the fried fish in a wok to keep it hot; hot noodles - do not put the noodles in warm water after taking them out.

The two levels are: red oil, which is the cooked oil for frying fish; green oil means adding more minced garlic leaves.

If you don’t like the smell of garlic, you can declare “green-free” in advance.

When the fragrant noodles are served, there is no trace of heat at first glance, but if you take a sip of the soup accidentally, your tongue will burn. This is because the red oil covers the heat.

The red oil waterfall fish noodles are very particular about the selection of ingredients.

Only fat, tender, fresh and fresh herring is used to make soup and dumplings.

When frying the fried fish, pay attention to cutting the ingredients into an even thickness, soaking in the juice to enhance the flavor, adding green onion and ginger to enhance the aroma, and using koji wine to relieve the fishy smell.

Pour into the vegetable oil in a hot pot and simmer until light yellow. Add onion, ginger, rock sugar and rice wine and simmer until brownish red and keep warm for later use.

The oil of the boiled fish absorbs the juice of the onion, ginger and fish body. It is red in color and tastes delicious, and is used as "red oil".

The soup is made by adding water to the mucus, blood, scales and gills of live herring into a pot and boiling it.

Noodles are now made from machine-made thin noodles. When boiling, the water will be plenty. Add less and work more frequently to keep the water clear. The noodles will be soft, glutinous and strong, smooth and moist in the mouth, and because there are ingredients in the knife edge of the noodles.

The micropores allow the fresh flavor to penetrate through, making it more delicious.

Comments from netizens: It is said that you must try Aozao Noodles when you come to Kunshan. The location of the noodle shop is quite good. It is the most prosperous section of Kunshan. It is an antique small building. The interior decoration is mainly composed of quaint tables and chairs. The taste of the noodles is great.

In fact, it's just so-so, mainly because the soup doesn't taste very good and there are many toppings, but it's cold, so it will taste uncomfortable in winter.

However, as a representative of Kunshan snacks, eating it once is considered to have been to Kunshan, haha.

Zhengyi Qingtuanzi Qingtuanzi was once a tomb-sweeping offering during the Qingming Festival in Jiangnan. The skin is mixed with glutinous rice and glutinous rice, and the filling is roughly brewed. It is usually eaten by farmers themselves.

Legend has it that in the late Qing Dynasty, a woman named Zhao Hui in Zhengyi Town discovered that a kind of wheat straw was a good raw material for making green dumplings and green juice. The dumplings made with hand-ground powder were softer and more delicate, and did not stick to the teeth.

It won't break, harden or discolor for several days.

Later, Mrs. Chen Sibao, who owned a cake dumpling shop in the south of Qiaonan in the center of Zhengyi Town, learned this secret recipe from Zhao Hui. From then on, qingtuanzi was supplied to the market and became a snack with both beautiful color and taste and full of local characteristics.

Then we worked hard to improve the filling of the dumplings, using a hundred fruit hearts, removing the cores of dates and cutting them into fine pieces, adding sugar, roses, and pine nuts; the other is a bean paste filling.

A small piece of crystal-like lard is embedded in the dumplings made of these two kinds of fillings. This way, it tastes sweet but not greasy, fat but not plump, and the tongue is pressed with fragrance, and the taste is mellow.

From then on, the color, aroma and taste of Zhengyi Qingtuanzi surpassed Suzhou Huang Tianyuan and Shanghai Shen Dacheng and became famous in the Jiangsu and Shanghai areas.

Yangcheng Lake crab, a special dish, has been famous throughout the country as early as the Qing Dynasty. According to the "Xinyi Town Chronicles" recorded in the Xuantong period of the Qing Dynasty: "The crabs that come out of Yangcheng Lake are called lake crabs. They are characterized by golden claws, yellow hair, green back and white belly.

"The bigger the fish is, the better it tastes." Yangcheng Lake hairy crabs are classified as top-notch delicacies in the international market and in restaurants in Hong Kong and Macao, and enjoy a high reputation.

Crabs eaten during frost every year are the best. As the saying goes, "The sound of the west wind makes crabs' legs itch."

"Nine females and ten males" means that it is best to eat female crabs in September of the lunar calendar, and it is best to eat male crabs in October.

This is because the female crabs have plump and firm crab roe in their pockets in September, which tastes particularly delicious; the oil in the pockets of male crabs in October is thick and fat and melts in the mouth, making it a high-protein and delicious food.