Shuibaxian

The Eight Immortals of Water is a traditional food in southern Jiangsu and northern Zhejiang, also known as "Eight Fresh Water". Water Eight Immortals include edible parts of eight aquatic plants, such as Zizania latifolia, lotus root, Oenanthe javanica and Euryale ferox, most of which are listed in autumn.

At the end of August, Shuihongling was listed one after another. Shui Ze in the south of the Yangtze River nourishes everything, and the growing Hong Ling is also small and smart. There is a saying in old Suzhou that "fresh water chestnut leaves lotus root". Hong Ling picked on the same day must be eaten on the same day to keep its crisp, refreshing, sweet and light taste.

Chicken's head rice is the common name of Gordon Euryale in Suzhou, and it is also the first of the Eight Immortals in people's minds. Orange is born in Huainan, and the south of the Yangtze River is moist with wind and water, which is the same as Euryale ferox, but the chicken's head rice in Suzhou is softer, more waxy and sweeter.

The most unpretentious way can best preserve the original flavor of food. Suzhou people prefer to cook chicken head rice, and finally add some sugar and sprinkle some osmanthus, which is a sweet, soft and delicious snack. "The taste is as smooth as crisp milk, and the breath is better than Lanfang", a delicious shepherd's purse soup can always make people's index fingers move. Water shield is not easy to preserve for a long time, so it should be picked on the same day and made on the same day to ensure fresh taste. The most special thing about water shield is that it tastes smooth and tender, cold and refreshing.

Fried chestnuts with osmanthus sugar

With the autumn wind, the fragrance of osmanthus is floating in the streets and alleys of Suzhou. Suzhou people make good use of osmanthus fragrans. Just mention the delicious food made by osmanthus fragrans: Osmanthus Jelly, sweet-scented osmanthus sugar lotus root and sweet-scented osmanthus sugar taro are sweet and fragrant. It makes your mouth water and you should stay.

Fried chestnuts with sweet-scented osmanthus sugar are the two most representative scents in autumn, which are extremely delicious. After stir-frying in the iron pan, the sugar-fried chestnuts opened their mouths slightly, emitting a warm and sweet baking aroma. Buy a small bag for 20 yuan, peel it and throw it in your mouth, which is the taste of happiness in autumn.

Buy chestnuts with patience. Every day, customers in the sugar-fried chestnut shops in the streets and alleys are in an endless stream, and there are long queues.

Steamed pork belly with green vegetables

Suzhou has four pieces of meat all year round: cherry sauce meat in spring, steamed meat with lotus leaf powder in summer, braised meat with plum vegetables in autumn and sauce meat in winter.

Braised meat with plum vegetables can be seen everywhere, and the practices are different. This plum dish in Suzhou is more complicated. This piece of pork belly is cooked first, then fried and then steamed, not to mention the complicated details.

After polishing by heat and time, this dried plum dish is fat but not greasy, melts in the mouth, and has the sweetness of plum and sauce, which is most suitable for eating.

hairy crab

The autumn wind makes the crab's feet itch. Speaking of autumn cuisine in Suzhou, you can't avoid the hairy crabs in Yangcheng Lake. October is the day when hairy crabs go on the market. On the National Day and Mid-Autumn Festival reunion dinner, there is always a pot of hairy crabs.

The simplest cooking method can steam delicious crabs. The male crab paste is sticky, the female crab is yellow, the mouth is delicious and the aftertaste is sweet. Besides steaming, there are various ways to eat. Bald butter, crab powder cage and crispy crab. In short, the autumn in Suzhou was contracted by this little crab!

Dongting frost orange

After the frost in early October, the citrus pomelo, a specialty of Dongting Lake, is ripe and sweet. After picking, harvesting and storage, jujube orange is not bad for many years, and it is an indispensable fruit for villagers in Wudi to give gifts in the New Year.

Tangerine is produced in Dongting Mountain, and it is only red at the first frost. The fruitful scene is very beautiful. There is a good place to admire autumn scenery in the Humble Administrator's Garden: Daishuangting, where several Dongting oranges were planted.

When oranges are ripe, the residents of Dongxishan begin a busy picking season. Every household is peeling oranges and talking about their families, beaming. Seize this lukewarm day, pack some ginkgo, oranges and cakes, watch maple in Tianping Mountain, ginkgo in Daoqian Street and reed flowers in Taihu Lake, and experience a leisurely autumn food.