Subang's famous dishes are mainly bisnail shrimps and pickled bamboo shoots in spring; watermelon chicken and stir-fried three shrimps in summer; barbel lung soup and hairy crabs in autumn; hen butter chicken, herring in water, etc. in winter.

Suzhou snacks are also famous all over the world. Dried tofu in honey sauce, pine nut candy, rose melon seeds, shrimp soy sauce, date paste sesame cakes, lard rice cakes, etc. are all popular delicacies that must be tried. Dried tofu in marinated sauce, dried tofu in marinated sauce, are both

It can be tasted as preserves, as a home-cooked dish or as a stewed dish for banquets. It is a famous specialty among Suzhou soy products.

It is red in color, has a unique aroma, is full of marinade, is sweet and soft, and has both the flavors of braised vegetables and candied fruit.

Green Poplar Wontons Suzhou's Green Poplar Chicken Soup and Crab Meat Wontons have thick skin, large fillings, clear soup, and a few thin strands of dried tofu. They are very attractive.

The soup is as clear as water, without a trace of flour turbidity, but without losing its freshness.

The filling is soft and has a sauce flavor, which is a combination of southern style and northern style.

Biluo Shrimp is cooked with live river shrimps from the Taihu Lake Basin and Biluochun, a famous tea from Dongting East and West Mountains. It has strong local characteristics of Suzhou.

The white shell shrimps from Dongshan area are mainly used for shrimps. The main method is to squeeze out the live shrimps, add refined salt, egg white, and dry starch to make a slurry. When the cooked lard pan is 50% hot, slide the shrimps into the pan.

When it turns milky white, drain off the oil with a colander and stir-fry again over high heat. At this time, add 5 grams of Biluochun tea leaves and monosodium glutamate. Do not stir-fry too much. Just turn it over a few times and put it on a plate.

At the same time, it is decorated with soaked tea leaves, with green and white contrasting each other, and the shape is delicious.

White Sauce Turtles Turtles are actually soft-shell turtles, which are very rich in protein, fat, sugar, vitamins and other nutrients. Especially the "cauliflower turtle" in spring and the "osmanthus turtle" in autumn are the fattest.

Therefore, Suzhou people have the custom of eating "squid with white sauce" or "stewed turtle" in spring and autumn to nourish and maintain their health.

White-glazed turtle is cut into pieces, supplemented with yam, bamboo shoots, mushrooms, green onions, ginger, salt, wine and other seasonings. After cooking, the marinade is bright and thick, with a salty and sweet taste. It is a traditional dish in Suzhou.

Dish. Watermelon chicken uses fat and tender hen as the main ingredient. Put the chicken into the watermelon, pour in the chicken soup, add ham slices, bamboo shoot slices, mushrooms, etc., add the original soup, cover the melon lid, and steam for a few minutes.

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.

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 squirrel fish became 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 "peach blossom and flowing water mandarin fish fat" in the Tang Dynasty poem, so the best time to taste squirrel mandarin fish is March and April every year.

Snakehead fish (commonly known as snakehead fish, native fish, tiger head shark) is used as raw material and is a soup in Subang's famous dishes.

Water shield is a perennial aquatic plant. The leaves of water shield are oval and dark green. The back of the water shield secretes a kind of agar-like mucus, which is rich in protein, glucose and other ingredients. It can be boiled or fried. It not only has a unique flavor

It is a precious vegetable and has the functions of clearing away heat, moistening the lungs, diuresis, reducing swelling, detoxifying, strengthening the stomach, and stopping diarrhea.

Tang slices are made from the pond snakehead fish after removing the backbone and head, and then making clean fish fillets.

Add Shaoxing wine, salt, and minced green onions, mix well, then add lard, broth and water to a boil; add Shaoxing wine, shredded ham, and MSG, then remove from the pot and pour into a water shield bowl, pour in chicken oil,

The result is a delicious soup with endless aftertaste.

Beggar's Chicken Beggar's Chicken is a famous dish in Changshu, Jiangsu Province, also known as yellow mud braised chicken.

It is said that in the late Ming Dynasty and early Qing Dynasty, a beggar at the foot of Yushan Mountain in Changshu got a chicken. He had no cooking utensils and seasonings. He had no choice but to slaughter it and remove the internal organs. Then he put the hair on it and smeared it with mud, put it in a pile of firewood and roasted it. After it was cooked, he knocked off the mud shell.

The chicken feathers fall off the shell, and the aroma is overflowing.

It happened that Qian Muzhai, a bachelor who lived in seclusion in Yushan, passed by and tried it. He felt that the taste was unique. When he returned home, he ordered his family to cook it in the same way with a little seasoning. It was even more delicious.

Since then, it has become a famous dish and has been passed down to this day.

Mother oil chicken, also known as hot pot oil chicken, is a traditional dish of Changshu Wangsi Restaurant.

The oil chicken is made from fat "four-yellow" new hens, and is carefully made with ingredients such as Yuliang, cinnamon, star anise, fennel, kaempferia, turmeric and other ingredients. When eating, it is topped with oil brine and dipped in soy sauce.

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 Suzhou cuisine.