Suzhou Specialties Summary

1. Yangcheng Lake Hairy Crab... Recommendation ★★★★★

Yangcheng Lake Clear Water Hairy Crab enjoys the "crab Known as the "King of the Middle Ages", its appearance features: green back, white belly, yellow hair, golden claws, and strong body. Green back, crab back is bright green, refreshing and translucent. When cooked, it becomes pure red and bright red. It is different from the gray color of crabs in other lake areas. It is dark in color and heavy in earthy color. It turns light red when ripe, with gray in the red. White belly, the crab belly is white and shiny, giving people a bright and jade-like beauty (with the development of the aquaculture industry, Yangcheng Lake hairy crabs are also cultured in some places with deep water, so there are a small number of crabs in other lake areas with gray or gray belly. Or it is too white to be clean. The hairs on the crab claws and claws are yellow. The hairs on the male crabs are dense and soft, and the hairs on the crab claws are fresh and yellow. It has an earthy color and is not clean. The claws are golden like smoke. The crabs in other lake areas have no obvious golden color on the claw tips. The Yangcheng Lake hairy crab has a strong body, thick ridges and strong claws. It is strong, can be propped up on glass, and can crawl freely. Compared with crabs of the same size, the Yangcheng Lake hairy crab is much heavier, and it does not have a shell of water.

The Yangcheng Lake hairy crab is much heavier. As the "King of Crabs", its color, aroma and taste are wonderful. "The chelates are full of tender jade, and the convex red fat on the shell is fragrant." The orange crab roe, the white jade-like fat, and the white and tender crab. The color, aroma and taste of the meat are the best, and nothing can be better. It is also unmatched by other lake area crabs. No wonder Mrs. Zhang Taiyan, Ms. Tang Guoli, wrote in a poem: "If Yangcheng Lake crabs are not good, why live in Suzhou in this life?" .

2. The Three Treasures of Taihu... Recommendation ★★★★★

Taihu Lake is rich in aquatic resources, which provides Suzhou with It is rich in food resources, and its abundant whitebait, plum bream and white shrimp are known as the "Three Treasures of Taihu Lake" and are well-known at home and abroad.

Whitebait

Whitebait, commonly known as noodle fish. Or the noodle fish, several inches long and slightly round in body. According to legend, the king of Wu threw the leftovers from his food into the water and turned into fish. In ancient times, it was also called the residual fish (the name of whitebait comes from the fact that it swims in the lake like a silver arrow). It can be seen that Taihu whitebait has been developed as a precious edible fish species in my country for a long time.

Taihu whitebait includes large whitebait, Ley's whitebait, short-nosed whitebait and short-nosed whitebait. There are four types of silverfish, the first two are larger, and the latter two are smaller. Except for two black spots on the eyes, the whole body is white, transparent, soft and scale-free. The spawning period is from mid-May to June every year. The peak season for fishing is in the middle to late period. The poem "The ice reaches the edge of the stream, the whitebait is rushing on the rapids, and the white jade plate is fresh, and there is no need to explore the inner cave." The Ming Dynasty poet Wang Shucheng wrote a poem in praise of the whitebait. The poem "Whitebait looks like a perch after spring" was written first, and both whitebait and seabass were listed as treasures among fishes.

Whitebait is rich in nutrients. According to analysis, every 100 grams of whitebait contains 8.2 grams of protein, 0.3 grams of fat, 1.4 grams of carbohydrates, 258 mg of calcium, 102 mg of phosphorus, 0.5 mg of iron, 41 kcal of calories, and various nutrients such as vitamins B1, B2, and niacin.

Fresh whitebait can be made into dried whitebait after being dried. It is shaped like a hosta and its color, aroma and taste remain unchanged for a long time. The dried whitebait produced in Dangkou, Suzhou is less than two inches long and has a flat body with fat flesh and bones. It is soft, white and shiny, and is classified as top quality. It is exported to Europe and the United States and enjoys a high reputation.

The whitebait meat is delicate, white and tender, with no bone spurs and no fishy smell. It can be used to cook a variety of delicious dishes. Fresh soup. The tender and fragrant "Whitebait Balls" and the tender and fragrant "Whitebait Yellow Vegetables" are two traditional famous dishes that use Taihu whitebait as the main ingredient and are processed and cooked by famous chefs. Dried whitebait should be soaked in water before cooking. If fried with eggs, it will be tender, delicious and soft as if it is boneless. It is a famous seasonal dish in the south of the Yangtze River.

Plum bream

Plum bream, also known as lake bream, commonly known as hairy leaf fish, has a slightly flat body shape, a small pointed head and a large mouth, and its eyes are located at the front and upper end of the head. , the abdomen is slightly wider, the tail is narrow and narrow, the scales are fine and white, and the overall shape is narrow and long bamboo leaves.

According to the records in "Natural History" written by Zhang Hua of the Jin Dynasty: Legend has it that in the late Spring and Autumn Period, King Gou Jian of Yue accumulated strength through "sleeping on fuel and tasting courage", and launched a decisive battle against the State of Wu to avenge his humiliation. At that time, Fu Chai, King of Wu, because he had acquired Xi Shi, spent all his time in pursuit of pleasure, indulged in debauchery, and harmed loyal people. Wu's army was unwilling to fight for him. The Vietnamese army won favorable fighter opportunities and won successive victories. However, due to being blocked by the water of Taihu Lake, they were unable to capture the capital of Wu, and the war became stalemate. Just when the Vietnamese army was about to run out of food and was about to retreat, suddenly swarms of small fish - called plum dolphins - floated around the Vietnamese army's warship. The Vietnamese army caught and ate them, thus regaining their morale. They quickly invaded the capital of the Wu Kingdom (today's Suzhou) and destroyed the Wu Kingdom. Legend has it that the Taihu plum bream is derived from the leftover meat and bones of the crabapple thrown into Taihu Lake after being eaten by King Wu Fu Cha. Because it is longer than the whitebait, Taihu fishermen often call the plum bream the elder brother of the whitebait.

Plum breams spawn in March and April every year, and fish begin to appear in June. Then comes the fishing season. There is a folk proverb "On July 7th, plum breams gather together". The fishing period can be until the next mid-February of the year.

Plum bream has tender meat, extremely delicious taste, and is rich in nutrients. It is rich in protein, fat, carbohydrates, phosphorus, calcium, iron and other inorganic salts.

In particular, it should be mentioned that tender bones and eggs contain a large amount of calcium, which is about three times that of whitebait. It is a tonic for the human brain and bone marrow, and is especially suitable as a health food for young people.

Taihu Lake fishermen are usually accustomed to slowly drying the freshly caught plum bream over charcoal fire to produce delicious and fishy dried plum bream, which is a famous specialty of Taihu Lake and is regarded as a dinner treat. Treasure.

There are various cooking methods for plum anchovy (fresh product) and its dried fish. They can be steamed or braised. If you use dried plum anchovy and cook it with pickles or tofu, etc. It is a delicacy for people in the Taihu Lake area in Jiangnan.

White shrimp

White shrimp grows in the open waters of Taihu Lake and is a freshwater shrimp. The body color is transparent, with a beard on the head, claws on the chest, protruding eyes, and a *-shaped tail. According to the "Taihu Lake Preparation" records: "Taihu white shrimps are the best in the world, and they are still white when ripe."

Taihu white shrimps mostly live in shoals with abundant aquatic plants and calm waves. Their feeding habits are plant fragments, Organic residues and weak invertebrate plankton are the main food. Every year from May to mid-to-late July, it is the peak season for white shrimps to spawn. The young shrimps hatched from the early spawning in spring will grow into prawns in mid-to-late June after two to three months and six or seven molts, and will mature and lay eggs by the end of August. There is no special flood season, but the sixth and seventh lunar months are usually the season for eating shrimp.

The meat of Taihu white shrimp is tender and delicious, and its nutritional value is very high. According to scientific analysis, every 100 grams of edible shrimp contains 20.6 grams of protein, 0.7 grams of fat, as well as inorganic salts such as calcium, scale, and iron, and vitamin A. and other nutrients. In addition to being eaten, it can also be used as medicine. Ye Juquan, a contemporary pharmacologist, said in the book "Food, Chinese Medicine and Recipes": "Shrimp is sweet and warm in nature and flavor. It can relieve acne and sores, secrete milk, and aphrodisiac. It is a strong and tonic medicine. It can be taken orally to relieve toxins." merit".

Dishes made with shrimp as the main ingredient are full of color, aroma and taste. Famous dishes such as "Biluo Shrimp", "Fried Shrimp Cake" and "Three Shrimp Tofu" are all made by highly skilled chefs and are full of praise after eating.

3. Biluochun tea... Recommendation ★★★★★

Biluochun tea is originated from the east and west mountains of Suzhou, but there are many things about Biluochun. A beautiful and touching legend. One legend says: Biluochun flourished in the Tang Dynasty, flourished in the Song Dynasty, and spread throughout the south of the Yangtze River during the Ming and Qing Dynasties. It is named because its color is green and its shape is like a snail, and it is in spring. It is said that this tea is a kind of tea passed down by the Queen Mother's sect Xianhe. Mountain man Zhu Yuanzheng found it uniquely and planted it under the cliff. It was first called "the frightening fragrance". Later, when Emperor Kangxi of the Qing Dynasty visited Dongshan in the south, it was renamed Biluochun. Another type of theory is the one that is more recognized at present. According to legend, Biluochun has a history of 300 years. When tea farmers picked tea, "there were too many baskets to store it. When I put it in my arms, the tea got hot and suddenly smelled strange." The tea farmers were shocked. Called "scaring people's fragrance", "scaring people's fragrance" became the common name of Biluochun. Later, during Emperor Kangxi's southern tour, Song Luo, the governor of Jiangsu, offered this tea, which was highly praised. However, the emperor thought the name was inelegant, so he gave it the name "Biluochun". As a result, today there is the reputation of Biluochun that is praised by everyone.

4. Kunshi... Recommendation ★★★★

"A solitary root stands on the snow and the piano is recommended, and a small flower grows clouds to moisten the pen bed", this It is the praise of Kunshan stone by Zhang Yu, a poet of the Yuan Dynasty, in his poem "Get Kunshan Stone". Kunshi is named after it is produced in Kunshan, Jiangsu. It mainly comes from Yufeng Mountain (called Ma'anshan in ancient times) outside the city. Together with Lingbi Stone, Taihu Stone and Yingshi, it is known as the "Four Famous Stones of China", and together with the Taihu Stone and Yuhua Stone, it is also known as the "Three Famous Stones of Jiangsu", occupying an important position among the strange stones.

"About hundreds of millions of years ago, due to the extrusion of the earth's crust, the hot silica solution in the magma deep underground in Kunshan invaded the rock cracks and cooled to form quartz veins. In this quartz The quartz crystal clusters generated in the vein geodes are Kunshi. Due to its diverse image structure of crystal clusters and veins, it has been found to have more than ten varieties such as "chicken bone" and "walnut", which are produced in China. The Dongshan, Xishan and Qianshan of Yufeng Mountain are composed of crisscrossed stone flakes as thin as chicken bones, giving people a tough and strong feeling. It is the most precious among Kun stones; the surface of walnut stone is full of wrinkles and the shape is abrupt. Crystal and lovely. In addition, there are also varieties such as "Snowflake", "Jellyfish", "Lychee", and "Lotus Leaf Crab", which are mostly named after pictograms. Generally speaking, Kunshi is mainly white and crystal clear, with holes all over the body and exquisite translucency. Characteristics.

The mining of Kunshi has a long history. It was introduced in the "Yunlin Stone Book" of the Song Dynasty. It requires complex craftsmanship, and because the quantity has always been small, it is quite precious. The height of Yufeng Mountain is only 82 meters, and its radius is only three miles. After thousands of years of continuous mining, it is difficult to see the stone on the surface of the mountain. < /p>

Kun stones are generally only about a foot in size, and larger ones are extremely rare. According to the author of "Qing Mi Zang", he saw a Kun stone during the Jiajing period, which was about ten feet high and seven or eight feet square. The first half is shaped like a walnut piece, and the upper half is a piece of chicken bone. It is as white as jade, exquisite and cute. It was later bought by a family from Songjiang for 80,000 yuan. Now there are two Kunshi peaks as tall as one person in Kunshan Tinglin Park. , are old objects from the Ming Dynasty, one is "Chun Yun Chu" and the other is "Autumn Water Waves", which are displayed in the pavilion in front of Gu Yanwu Memorial Hall. These two giant stones are graceful and exquisite, with holes all over them. They are the only remaining giant peaks. Kunshi sketches are collected by the people and become items for clearing cases.

5. Wan San Ho... Recommended ★★★

It is Zhouzhuang's preferred famous dish, using selected pig hind legs as raw materials, with It is made by simmering or steaming with condiments. The meat is crispy and fall off the bones, the soup is red in color, fat but not greasy, has a good balance of salty and sweet, crispy and delicious, and is very delicious. It was originally the main dish in Zhouzhuang New Year's Eve and banquets, which means reunion. Later, it became a fine dish for entertaining distinguished guests. It is said that it is a must-have dish for entertaining guests in Shen Wansan's home.

6. Wansan Amaranth... Recommendation ★★★

Wansan Amaranth is produced locally in Zhouzhuang and picked in spring. The raw material is vegetable core, which is carefully pickled and placed in a small pot. The mouth of the pot is sealed with Ruo leaves and yellow mud and stored for several months. It has a fragrant fragrance and can be eaten raw or cooked in soups and stir-fried vegetables. Ingredients: vegetable core, edible salt, sugar, etc.

7. Gorgon fruit... Recommendation ★★★

Gorgon fruit is the top product of Tongli local products. It is produced from the Gorgon fruit in Northwest Dang, Tongli (commonly known as "Chicken head rice") is known as "water ginseng". According to the "Compendium of Materia Medica", Gorgon is mainly used to treat dampness, waist, spine and knee pain, tonify the middle, eliminate violent diseases, replenish essence and strengthen the will, make the ears and eyes bright, appetizer and qi, quench thirst, nourish the kidneys, treat urinary incontinence, etc. It can be used as a medicinal diet. Soak it in water for half a day and cook it over a slow fire until it becomes crispy. It can be paired with red dates, lotus seeds and longan to make it more delicious.

8. Taihu Water Shield... Recommendation ★★★

Water shield is a perennial aquatic plant that originally grew wild in lakes and lakes south of the Yangtze River. Among the ponds, Taihu Lake in southern Jiangsu and West Lake in Hangzhou produce the most and are the most famous. The leaves of water shield are oval and dark green, and the back secretes a kind of agar-like mucus. It is rich in protein, glucose and other ingredients. It can be boiled or fried. It is not only a precious vegetable with unique flavor, but also has the functions of clearing away heat and moistening the lungs. , diuresis, swelling, detoxification, stomach strengthening, antidiarrheal and other effects. Taihu water shield has been artificially cultivated since the late Ming Dynasty and early Qing Dynasty. It grows and reproduces quickly. The underground stems at the bottom of the water begin to sprout and grow around the Qingming Festival every year. The tender pieces of water shield picked at this season are called "spring water shield"; after the "beginning of summer", the temperature rises and the water shield grows vigorously. When the frost comes, large quantities of water shield can be picked, which is called "autumn water shield". At present, the water shield is grown in Dongce Consortium Lake District and West Cexiao Xia Bay has the largest production of water shields. Every summer and autumn, large areas are covered with clusters of water shields, stretching for several miles, as if embroidering the mirror-clear Taihu Lake with emerald green "lace", and the fresh water shields are so beautiful. In addition to being edible, it can also be processed into bottled or canned water shields by food factories for storage or export. Taihu water shield not only sells well in the domestic market, but also has been awarded the title of high-quality foreign trade product and is sold abroad. The "hot water shield" cooked with Taihu water shield and auxiliary ingredients. "Soup" and "Hibiscus Water Shield" are tender and delicious, with an attractive fragrance. They are famous dishes in Su-style cuisine. Therefore, the demand for Taihu Water Shield in domestic hotels, restaurants and guest houses is increasing day by day. People also compare Taihu Water Shield to homesickness. . According to the "Book of Jin", there was an official named Zhang Han in history who gave up his official position and returned to his hometown after thinking of the water shield soup from the south of the Yangtze River.

Shajiabang Poultry has a history of nearly 100 years and has gradually developed into a famous product in Jiangnan. Its main raw material is grass chicken. , grass duck, using the traditional craftsmanship of Shajiabang, with more than ten kinds of natural spices, refined using modern vacuum packaging and sterilization technology, and does not contain any additives.

This product is ready to eat after opening the bag, and can ensure that it does not deteriorate during storage and maintains its original unique flavor. It is a good accompaniment to travel, family banquets and gifts to relatives and friends