Suzhou Changshu Food Recommendations (Updating

1. Changshu Fried Noodles

Recommended for fresh food: Chang Jixing Noodle House, Wangsi Noodle House

< p>According to the custom of Changshu people, they always have to eat a steaming bowl of stir-fried noodles in the morning to officially start a new day. Anyone who can rattle off this string of "professional terms" must be an old fan of stir-fried noodles.

As the name suggests, stir-fried noodles are poured directly on the noodles. The oily red soup, smooth noodles, and tempting toppings. Changshu has different seasons, and the seasonal toppings of fried noodles are also different. After tasting the fried noodles, you feel like you have tasted the spring, summer, autumn, and winter of Changshu! The fried noodles restaurants on the streets of Changshu. There are countless of them, among them, Chang Jixing Noodle House is an old noodle shop that has been open for nearly 30 years. It has already formed an indescribable tacit understanding with the taste buds of Changshu people.

Since Master Sun founded Chang Jixing Noodle House, every morning. At 4 o'clock, he comes to the store on time to prepare ingredients, stir-fry ingredients, and do a series of preparations; at 5:30 every day, the first batch of diners are welcomed into the store, and Master Sun spends a lot of money on the soup base and toppings. It takes a little time to research, light oil and light salt, but still maintains the richness of the soup base.

The freshly fried toppings include the traditional "three major items" of steak, fried fish and braised meat. It often introduces new ingredients, using innovative toppings such as crab powder, green dragon, shredded squid, pickled tripe, double shrimp, and sour frog, which subverts people's "stereotypical" impression of fried noodles and creates Changjixing's unique flavor.

Wang Si Old Noodle House, located next to the century-old Wang Si Restaurant, is also a noodle shop loved by Changshu people. Although the noodle shop has only been open for three years, it relies on its traditional and classic taste and approachable prices. It quickly became famous.

Wangsi Old Noodle House combines Wangsi Restaurant’s special dishes with its own stir-fried noodles, and has launched more than 30 varieties of stir-fried noodles, such as Da San Xian, Fried eel with shrimp, secret smoked fish, fried kidney slices with green onion, mushroom oil... Just hearing the name makes people want to try it all.

The fresh ingredients are added to the pot. Stir-fry over high heat and pour the rich soup onto the noodles. Whether it is soup noodles or mixed noodles, it is extremely delicious and appetizing.

Recommended stores:

1. Changjixing Noodle House

Address: No. 7, Huancheng North Road, Changshu City

Telephone: 18626238798 (there are also many branches< /p>

2. Wang Si Lao Noodle House

Address: No. 358, Xingfu Street, Changshu City

Telephone: 0512-52849999

Other stir-fries Recommended noodle restaurants: Hanhui Noodle House, Qingfeng Noodle House, Tiantian Xian Noodle House, Four Seasons Noodle House, Opposite Noodle House, Yuesu Noodle House

* "Changlai Changshu" WeChat public account

2 , mushroom oil noodles

Recommended for fresh food: Xingfu Wangyuelou Old Noodle House

Among the various fried noodles in Changshu, there is a bowl of fried noodles that is worth carrying alone Come out and introduce it carefully. It is a major feature of Changshu Yushan and is the "best" among plain noodles. This bowl of noodles is called mushroom oil noodles. If you want to eat authentic Yushan mushroom oil noodles, many Changshu people will recommend the Xingfu Wangyuelou Old Noodle House, an old noodle restaurant that has been open for decades at the foot of Yushan Mountain and next to Xingfu Zen Temple.

This noodle shop is the brainchild of two generations, the owner and her mother. They have spent nearly 40 years at the foot of Yushan Mountain since they started making mushroom noodles in 1982.

Local gourmets who know how to eat and tourists from Jiangsu, Zhejiang and Shanghai always come to the foot of Yushan Mountain early in the morning to eat a bowl of mushroom oil noodles and a cup of Yushan green tea. After having enough rest, they can climb the mountain to enjoy the scenery.

The mushroom is a kind of mushroom produced in Yushan. It only grows from the yellow plum season in June to the early autumn in October. After this period, the mushroom disappears without a trace. So this is the perfect time to taste mushroom oil noodles. After washing and drying the fresh mushrooms collected from the mountains, use good rapeseed oil to "boil the mushroom oil". The boiled mushroom oil has a special aroma and is extremely delicious without much seasoning. Paired with a bowl of vegetarian noodle soup, it feels cozy and comfortable to be close to nature.

Store recommendation:

Xingfu Wangyuelou Old Noodle House

Address: No. 146 Silu Street, Changshu City (next to Xingfu Temple

< p>Tel: 0512-52853950

3. Changshu specialties

Recommended for fresh food: Wangsi Restaurant

Changshu’s noodles are very famous, and Changshu’s specialties The dishes are unique and unique, and have captured the stomachs of countless diners.

Wang Si Restaurant, founded in 1887, is a well-known "Chinese restaurant" in Changshu. "Time-honored Brand". You can taste a variety of Changshu local dishes here.

01. Wang Si Beggar's Chicken

Beggar's Chicken is also called "Yellow Clay Simmer" "Chicken", although its name is inelegant, is famous at home and abroad. It is one of the most representative specialties of Changshu. According to legend, in the late Ming and early Qing dynasties, there was a beggar at the foot of Yushan Mountain in Changshu. One day he got a chicken, but he couldn't find it. Cooking seasoning. In desperation, he had to kill the chicken, remove the internal organs, coat the feathers with mud, and roast it in a firewood pile. Unexpectedly, after the mud-dried meat was cooked, he knocked off the mud shell and the chicken feathers fell off along with the shell. Overflowing and extremely delicious.

Afterwards, Wang Zukang, the head of Wang Si Restaurant, imitated the simmering method, improved the ingredients, and strived for excellence to create the famous Wang Si Beggar Chicken.

Today, the skills of making Wangsi's beggar's chicken have been passed down to the ninth generation of inheritors, and the skills of making Changshu's beggar's chicken have also been included in the intangible cultural heritage protection list of Jiangsu Province.

To make beggar's chicken, Sanhuang grass chicken is usually used, plus eight core ingredients such as mushrooms, cashew nuts, scallops, winter bamboo shoots, ham, shrimp, lean meat, and chicken gizzards. After marinating, it is wrapped in lotus leaves and then Apply Yushan yellow mud and simmer for 5 hours.

After roasting, smash the dry mud on the outside, tear open the lotus leaf bag, and the tender, juicy and fragrant chicken inside will be presented to the diners. The beggar's chicken is made according to the ancient method. The chicken is crispy and tender in the mouth, with the fragrance of lotus leaves and earth. I believe that as long as you eat it once, you will be like Hong Qigong in "The Legend of the Condor Heroes" and will never forget it from now on.

5. Dongxiang Yipinguo

Changshu is the "Hometown of Steamed Vegetables in China". Changshu steamed dishes are mainly steamed, which is good at knife skills, while Dongxiang Yipinguo specializes in Changshu steamed vegetables. represent. Dongxiang Yipin Hotpot originates from the cotton growing area of ??Dongxiang, Changshu. It is a concentrated version of Changshu's traditional steamed dish "Lao Ba Yang", which fully demonstrates the richness of local seasonal ingredients and the exquisite cooking skills of the chef.

Dongxiang Yipin Hotpot uses a variety of meat and vegetable ingredients as raw materials, including ham, salted chicken, fried fish, oily pork, pork skin, egg dumplings, pigeon eggs, dried beets, wishful rolls, spring bamboo shoots, cabbage, etc. , through exquisite knife skills, steaming methods and platters, highlighting the color, flavor and aroma of the ingredients themselves. When you look at the steamed Yipin pot, you can see that the soup is clear, and when you smell it, the aroma is fragrant, the shape is beautiful, and the taste is authentic. It is the final dish for Changshu people to entertain guests.

6. Ice gourd

Ice gourd is a famous local snack in Changshu. This snack is filled with sugary pork suet, dipped in a special batter, and deep-fried. When put into the oil pan, the batter pulls out a long "handle", which looks like a gourd after frying, hence the name.

The ice gourd has a unique shape and is sprinkled with sugar as "ice chips" when placed on the plate. Crispy on the outside and soft on the inside, it tastes plump and has a strong nostalgic flavor. In addition, dishes such as Wang Si Oil Chicken, Pine Nut Osmanthus Blood Glutinous, and Jiangnan No. 1 Fresh are also signature dishes of Wang Si Restaurant, showing the charm of Changshu’s food culture with the most classic taste.

Recommended store: Wangsi Restaurant

Address: No. 358, Xingfu Street, Changshu City

Telephone: 0512-52849999