Food is the first priority for the people, and taste is the first priority for food. How can you not try the local delicacies when you come to Suzhou? Jiangsu cuisine has a sweet taste and a wide variety of food. After thousands of years of development, there are now Suzhou-style dishes, Su-style braised vegetables, Su-style pastries, Su-style pastries, Su-style candies, Su-style preserves, Suzhou snacks, and Suzhou cakes. Groups and other 12 categories.

Suzhou’s signature dishes

Suzhou cuisine has different special dishes according to different seasons.

Biluo Shrimp

Made from live river shrimp from the Taihu Lake Basin and Biluochun, a famous tea from Dongting East and West Mountains, it has strong local characteristics of Suzhou.

The best white shell shrimps from Dongshan area are mainly used for shrimps. The main method is to squeeze the live shrimps out of the shrimps, add refined salt, egg white, and dry starch to make a slurry, and cook the lard until it is cooked for five seconds. When hot, slide the shrimp until they turn milky white, drain the oil with a colander, and stir-fry again over high heat. At this time, add 5 grams of Biluochun tea brewed in advance and MSG. Do not stir-fry too much, just stir it a few times. Pot and plate. At the same time, it is decorated with soaked tea leaves, with green and white contrasting each other, making it delicious and delicious.

Squirrel Mandarin Fish

This fish is red in color, crispy on the outside and tender on the inside, sweet and sour. Emperor Qianlong greatly appreciated it after eating it, and the squirrel fish became popular. famous. Today, squirrel fish uses mandarin fish as raw material. Mandarin fish has tender meat, sparse bones and few spines. After being grilled and deep-fried, the head is wide open, the tail is raised, and the inside looks like squirrels. The sound of a squirrel.

Reminder: There is a poem in the Tang Dynasty that says "peach blossoms and flowing water, mandarin fish fat", so the best time to taste squirrel mandarin fish is March and April every year.

Taihu Whitebait

During the Spring and Autumn Period and the Warring States Period, Taihu Lake was rich in whitebait. During the Kangxi period of the Qing Dynasty, whitebait was listed as a tribute, and together with plum bream and white shrimp, it was known as the three treasures of Taihu Lake. Silverbait is shaped like a hosta, ivory-like in color, has cartilage without scales, tender meat, delicious taste, and is rich in nutrients. It contains protein, fat, iron, riboflavin, calcium, phosphorus and other ingredients. The Japanese call it "fish ginseng". Whitebait can be fried, fried, steamed, or made into soup. Whitebait scrambled eggs, whitebait soup, whitebait meatballs, hibiscus whitebait, etc. are all famous dishes in Su-style cuisine.

Barb Fei Soup

Barb Fei Soup is a traditional famous dish of Mudu Shijia Restaurant in Suzhou. It is made from the liver of grouper fish, supplemented with ham, mushrooms, bamboo shoots, etc., and cooked in chicken broth. The grouper fish has a white belly, a blue-grey back, and stripes. It can inflate like a ball and float on the water. It is a specialty of Suzhou. This fish is marketed every autumn, with delicate meat, unique flavor and clear and delicious soup.

[Allusion] The original name is "Baigan Decoction". During the Mid-Autumn Festival in the 1920s, Mr. Yu Youren, the famous calligrapher and veteran of the Kuomintang, and his wife went to Taihu Lake to enjoy the osmanthus. On their way back, they passed by Mudu and went to the Shijia Restaurant in the town for dinner. In order to entertain Mr. Yu, the store specially made a dish of spotted liver soup. Unexpectedly, Mr. Yu had a special liking for this soup after eating it. He was full of praise and wrote impromptuly: "Old osmanthus flowers are fragrant all over the world. I walked around Taihu Lake to see the flowers. I will still remember them when I return to Zhoumudu. Thank you Shijia Feifei Decoction." of poetry.

Cod liver is commonly known as "fish lung" among the people. At that time, because of the word "barrel" in the poem, someone wrote an article in the newspaper to ridicule Mr. Yu for not distinguishing between "spot" and "barrel", which caused a lawsuit over writing. Unexpectedly, the newspapers were vying for it, but the reputation of "spot liver soup" became more and more popular, and eventually it became a delicacy famous all over the country.

Watermelon Chicken

Using fat and tender hen as the main ingredient, put the chicken into the watermelon, pour in the chicken soup, and add ham slices and bamboo shoots Slices, mushrooms, etc., add original soup, cover with melon lid, steam for a few minutes and serve. Watermelon chicken is delicious and fragrant, the soup is clear and melon-flavored, and it is rich in nutrients. It is a traditional seasonal dish in Suzhou.

Xiangyou eel paste

Many Suzhou dishes use eel as raw material, and Xiangyou eel paste is famous for its "Xianyou" , the oil on the plate will still crackle after the eel paste is brought to the table. For this dish, you need to blanch the live eel in boiling water, cut out the shredded eel, heat the cooked lard in the wok until it is 70% hot, add the chopped green onion, add the shredded eel and stir-fry it thoroughly, and finally pour vinegar on it and pour the eel over. Pour into a plate and sprinkle with pepper. Eel meat is delicious, rich in fragrance, appetizing and healthy.