There is heaven above and Suzhou and Hangzhou below. As a land of plenty since ancient times, Suzhou certainly has a lot of delicious food. So what kind of food is there in Suzhou? This traditional festival will take you to know about it and see what is delicious at Suzhou Food Festival, a land of fish and rice.

Food is the most important thing for people, and taste is the first thing for food. How can you come to Suzhou without trying local food? Su cuisine tastes sweet and there are many kinds of food. After thousands of years of development, there are 12 categories of Su cuisine, Su braised vegetables, Su cakes, Su sweets, Su candied fruit, Su snacks and Su cakes.

Suzhou's signature dish, Su cuisine, has different specialties according to different seasons.

"Biluochun Shrimp", a famous tea in Dongting East and Xishan Mountain, is cooked with live river shrimp in Taihu Lake basin, which has strong Suzhou local characteristics. White shrimp in Dongshan area is the best choice for shrimp. The main method is to extrude live shrimp and add refined salt, egg white and dried starch to make slurry. When the cooked lard pot is heated to 50%, the shrimps will slide to milky white, drain the oil from the colander, and then stir-fry with high fire. At this time, add tea leaves and monosodium glutamate soaked in 5 grams of Biluochun tea in advance. Don't fry, just turn it over a few times, then take it out and put it on a plate. At the same time, it is decorated with soaked tea leaves, which are green and white, and the shape is delicious and fresh.

Sweet and sour mandarin fish is a kind of fish with bright red color, red sauce, crisp outside and tender inside, sweet and sour, and it is greatly appreciated after being dried, so it is famous for its squirrel fish. Nowadays, squirrel fish use mandarin fish as raw material. Mandarin fish has tender meat and sparse bones. After cutting and frying, its head is open and its tail is tilted, looking like a squirrel. When it is poured with shrimp, dried bamboo shoots and tomato sauce, it will make a sneer like a squirrel. Reminder: There is a saying in Tang poetry that "peach blossoms flow and mandarin fish are fat", so the best time to taste sweet and sour mandarin fish is between March and April every year.

Whitebait in Taihu Lake was abundant during the Spring and Autumn Period and the Warring States Period. During the Kangxi period of the Qing Dynasty, whitebait was listed as a tribute, and it was also called the Three Treasures of Taihu Lake with plums and white shrimp. The whitebait is shaped like Hosta, with ivory color, scaleless cartilage, tender meat, delicious taste and rich nutrition, and contains many ingredients such as protein, fat, iron, riboflavin, calcium and phosphorus. Japanese people call it "fish ginseng". Whitebait can be fried, fried, steamed and made into soup. Whitebait scrambled eggs, whitebait soup, whitebait balls and hibiscus whitebait are all famous dishes in Soviet cuisine.

Puffy soup is a traditional dish of Shi Jia Hotel in Mudu, Suzhou. It is made from the liver of grouper, supplemented by ham, mushrooms and bamboo shoots, and baked with chicken soup. Grouper has a white belly, a blue-gray back and stripes, which can swell like a ball and float on the water. This is a specialty of Suzhou. This kind of fish comes on the market every autumn, with tender meat, unique flavor and delicious soup. [Allusions] Formerly known as "Ban Gan Tang". On the Mid-Autumn Festival in the 1920s, Mr. Yu Youren, a famous calligrapher and KMT veteran, took his wife to Taihu Lake to enjoy the moon. On his way home, he passed Mudu and went to the Shi Jia Hotel in town for dinner. In order to entertain Yu Xiansheng, the store specially made Daoban Liver Soup. I didn't expect Yu Xiansheng to have a special liking for this soup after eating it, and he was full of praise. He improvised a poem: "Old Gui has blossomed all over the world, seen flowers all over Taihu Lake and returned to Mudu, which is unforgettable so far. Thank you for Shi Jia Pufei Decoction. " Fish liver is commonly known as "fish lung" among the people. At that time, someone wrote an article on the word "Fu" in the poem, satirizing Yu Xiansheng's failure to distinguish between "point" and "Fu", which triggered a pen and ink lawsuit. Who knows, there are endless arguments in the newspaper, but the reputation of "Ban An Tang" is getting bigger and bigger, and it eventually becomes a national treasure.

Watermelon chicken is mainly made of fat and tender hens. Put chicken into watermelon, pour chicken soup, add ham slices, bamboo shoots, mushrooms, etc. Add the original soup, cover with melon and steam for a few minutes. Watermelon chicken is delicious and fragrant, the soup is clear and fragrant, and it is rich in nutrition. This is a traditional seasonal dish in Suzhou.

In Suzhou cuisine, there are quite a few eel paste dishes, the famous eel paste is "oil paste", and the oil in the plate will crackle after the eel paste is served on the table. This dish needs to take live eel, soak it in boiling water, cut it into shreds, heat the cooked lard in a wok to 70% heat, add chopped green onion, stir-fry it fully, and finally pour the eel into a plate and sprinkle with pepper. Eel meat is delicious, fragrant, appetizing and healthy.

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