The taste of Suzhou cuisine is fresh, salty and refreshing.

Most Suzhou people like to eat Subang cuisine, which belongs to the southern cuisine family. It is mostly light and not as bold and rich as the north. Bilu cuisine is lighter and saltier than Cantonese cuisine. It mostly combines refreshing seasonal vegetables with fragrant meat and fish, giving it a unique flavor.

Subang cuisine uses high-quality ingredients, is fresh and sweet, pays attention to heat, and uses thick oil and red sauce. It has a "Southern sweet" flavor. In addition, the cooking techniques are famous for stewing, braising and simmering, and emphasis is placed on adjusting the soup to maintain the original juice. Special dishes include: Suzhou Braised Duck, Crab Meal and Tofu, Pickled Fresh Pork, Roast Pork, Ginkgo Choy Sum, etc.

Next, I will tell you about some famous delicacies in Suzhou City. They are the favorites of local people and are also loved by many friends from other places.

1: Bafei Soup

In the eyes of Suzhou people, the "fresh" taste has another interpretation.

Many people feel that only meat and mountain delicacies can be considered “fresh” for umami food. However, in the eyes of Suzhou chefs, some seemingly useless “leftovers” can bloom into another world. Kind of grace.

Just like the lungs (liver) of the local grouper fish, this delicacy originally called "spot lung (liver) soup" has become famous all over the country as early as the 1920s. It is not only a rich and delicious soup , and the ingredients are well matched with meat and vegetables.

The simple combination of shredded ham and green vegetables not only adds a salty aroma to the vegetarian dish, but also gives a new taste to the fish.

2: Mother oil boat duck

Suzhou Boat Banquet has been passed down for thousands of years in historical books. Every time the fat duck sways on Tai Lake, local chefs have a "desire" to cook delicious food under the beautiful scenery, and this "mother oil boat duck" is a delicacy that emerged in this environment.

Using fat duck native to Taihu Lake as the main ingredient, stewed in red clay pots, it has a natural and original flavor and is extremely tender;

Now, after many generations of improvements by Suzhou chefs, , Sichuan Eastern cuisine, pork and other ingredients are added to the duck belly to stew the pig together, making it more delicious than ever. The fat but not greasy texture of the meat makes people remember it after tasting it.

3: Suzhou braised duck

There are three famous duck dishes worth eating in my country's "braised sauce world" - Beijing roast duck, Nanjing braised duck, and Suzhou braised duck.

Although the final cooking methods of the three kinds of delicacies each have their own characteristics, the process of "marinated to taste" is essential.

In fact, for Suzhou’s braised duck, it should be regarded as a classic dish of traditional cold dishes.

Use red yeast rice powder as the coloring material, add soy sauce, rock sugar, green onions, cinnamon, star anise and other 8 different spices and simmer for 2 hours, then take it out to dry, thicken the thick sauce with honey or white sugar starch and pour it on. Dry on the surface and cut into pieces.

The flavor is moderately sweet and fresh, and the taste is tender and refreshing. Friends who like it can come to Suzhou to try it.

4: Cherry meat

This "cherry meat" is not that "cherry meat". It is a delicacy created by Suzhou chefs based on the appearance and color of cherries. By extending its flavor and based on the Qing Dynasty's royal imperial dining records, the pork belly shows another level of "sweetness".

Two centimeters square small pieces of meat are stewed with fresh cherries for 2 hours. The cooked pork is combined with the sweet taste of cherries. The blend of the two flavors is addictive, sweet but not greasy. , to satisfy your cravings and serve as a meal. Friends who like it can also try making it at home.

5: Biluo Shrimp

Hangzhou’s “Longjing Shrimp” is famous at home and abroad. In fact, Suzhou’s “Biluo Shrimp” is no less famous.

Biluochun, one of the top ten famous green teas in my country, has a history of thousands of years. It was already a tribute in the Tang Dynasty. Nowadays, it is not only famous at home and abroad, but also has won many praises in the "culinary circle" .

The nutrition and fragrance of green tea are deeply rooted in people's hearts. When fried together with fresh and tender shrimps, it is white and green, tender and refreshing. It can be called a model choice in vegetarian cuisine.