Suzhou cuisine belongs to southern Jiangsu cuisine and is relatively sweet! But Suzhou cuisine does not belong to Su cuisine (Huaiyang cuisine), and it should not be included in Huaiyang cuisine just like Northern Jiangsu cuisine! Northern Jiangsu cuisine is a combination of Shandong cuisine and Anhui cuisine! Sunan cuisine should be regarded as a combination of local Shanghai cuisine and Hangzhou cuisine! Suzhou snacks are all in Guanqian Street and Eunuch Lane! Deyuelou and Songhelou are old restaurants worth visiting, especially the squirrel mandarin fish they make is very good! Squirrel Mandarin Fish (the best in Deyuelou) "Squirrel Mandarin Fish" is a traditional famous dish in Suzhou. It has always been listed as a top delicacy at banquets in various places in the south of the Yangtze River. The preparation of mandarin fish dishes has long been available in various places, usually steamed or braised. The preparation of mandarin fish dishes that resemble squirrels was first made in the Suzhou area. It is said that when Emperor Qianlong of the Qing Dynasty went to the south of the Yangtze River, he went to Suzhou Songhelou restaurant incognito. The chef took out the bones of carp, carved patterns on the fish, added seasonings and lightly marinated it, then added egg yolk paste and fried it until it was tender and mature. Finally, the hot sweet and sour marinade was poured on it. It was shaped like a mouse, crispy on the outside and tender on the inside. It was sweet and sour. Emperor Qianlong was very satisfied after eating it. Later, the Suzhou government heard that Qianlong ate fish at Songhe Tower, and this dish became famous in Suzhou. Later, the operators used mandarin fish to make it, so it was called "squirrel mandarin fish". Soon this dish spread throughout the south of the Yangtze River. "Tiao Ding Collection" of the Qing Dynasty records: "For squirrel fish, take the fish belly (fish season), remove the bones, drag the egg yolk, fry it until yellow, fry it into a squirrel style, and bake it with oil and sauce." This dish has a history of more than 200 years since its creation. Now it has become famous both at home and abroad and has become one of the most famous dishes in China. In addition to squirrel mandarin fish, there are other good foods as follows: Eight-treasure cakes, white sauce, turtles, turtles, turtles, and turtles. They are very rich in protein, fat, sugar, vitamins and other nutrients, especially in spring. The "cauliflower turtle" 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, 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 Suzhou dish. vegetable. Green Shrimp This dish is a Suzhou dish, good in color and shape, and extremely delicious in taste. There are green vegetables all year round in Suzhou. Chicken rapeseed is made from the cabbage sum of Xiaotang cabbage with short limbs and fat leaves and cooked ham. First wash the cabbage and cut the root into a "ten" flower shape, and cut the leaves into flat pieces. , add various auxiliary ingredients and seasonings to cook, and finally pour cooked chicken oil, chicken soup, and put ham slices on it. This vegetable has emerald green heart, bright red ham, and beautiful color. After eating too much, try a pot of chicken and rapeseed heart, and you will find it fresh, fragrant, refreshing, not greasy and not greasy. It has become an indispensable famous dish at banquets. Beggar Chicken Legend has it that 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 by chance, but he had no cooking utensils and seasonings. In desperation, he slaughtered the chicken, removed the internal organs, smeared the feathers with mud, and took the dead branches and leaves. Build a fire, put the chicken into the fire and simmer it. When the mud is dry and mature, knock off the mud shell. The chicken feathers will fall off with the shell. The aroma is overflowing. The beggar is overjoyed, so he hugs the chicken and devours it. Later, this practice has been The people in the restaurant learned from it, kept improving the preparation method, and added a variety of seasonings and accessories. As a result, it won the praise of many diners, became famous, and attracted an endless stream of tasters all year round. Mung bean cake Mung bean cake is a traditional summer food that is refreshing and antipyretic in Suzhou. It is produced around the Dragon Boat Festival in the lunar calendar. There are two types: meat and vegetarian. The flavors are divided into rose, date paste, bean paste and unfilled filling (called clear water). Folks in both urban and rural areas of Suzhou have the custom of eating mung bean cakes during the Dragon Boat Festival. Mother Oil Babao Duck changes the original bone-in duck to bone-free duck, and adds Sichuan winter vegetables, chives, pork shreds and other ingredients to the duck belly. It also uses Suzhou's famous mother oil (dried in the dog days of summer) for seasoning. (high-quality soy sauce used in autumn), which tastes better and is also named "mother oil boat duck". This dish has become the most famous traditional dish in Taihu cuisine in the past century. The pine nut and date paste sesame cake is made of white sugar, maltose, eggs, food oil, wheat flour and other raw materials to make the dough. It is filled with nuts, pulp, aromatic flowers, etc., and the date paste and pine nut fillings are wrapped in the dough, and then baked with precision. Become. Soviet-style mooncakes are a traditional food in my country and are loved by people in the Jiangnan region. Soviet-style mooncakes are made of wheat flour, starch syrup, edible vegetable oil or lard, water, etc. to make the skin. Wheat flour, edible vegetable oil or lard is used to make the puff pastry. It is processed through puff pastry, stuffing, shaping and baking processes. Watermelon Chicken Watermelon Chicken is a traditional seasonal dish in Suzhou. Watermelon, a great way to cool down in summer, is cooked with chicken. It is delicious, fragrant and nutritious. Watermelon chicken uses fat and tender hens as the main ingredient. Cut off the back, behead and claws, take out the internal organs, wash them, add clear soup, fire and bamboo shoot slices, bring to a boil over high heat, and sauté the chicken until it is rotten. Carve a cover on the watermelon, remove the pulp, carve words or patterns on the skin, scald it slightly in boiling water, then soak it in water to cool, then put the chicken into the watermelon, pour in the chicken soup, and add ham slices, Add the original soup to the bamboo shoot slices, mushrooms, etc., cover with the melon lid, steam for a few minutes and serve. The watermelon chicken is tender and the soup is clear and fragrant. It is a summertime dish. Xiangyou eel paste (Songhelou's is the best) eel is very nutritious and has high medicinal value. It can treat weakness, replenish the five elements, nourish the middle and replenish qi, remove rheumatism, lower blood sugar, etc. And "Xiangyou eel paste" is a traditional Huaiyang famous dish. Today, we invited Qiu Yufa, a former state banquet chef, to teach you how to make this famous Huaiyang dish. Serve it when entertaining guests at home, it is very appetizing.

This eel paste dish is also named because it still "squeaks" when it is brought to the table, so remember that this dish must be eaten while it is hot. The tender and delicious eel will not be delicious when it is cold. Snowflake Crab Dou Snowflake Crab Dou is a famous local dish in Suzhou. The main ingredient crab powder is placed in the crab shell, and the egg is covered on top. The color is as natural as snow, with butter overflowing, and the crab powder is fresh and fat. It is also garnished with minced ham and other ingredients. It is bright and pleasing to the eye. The aroma, taste, shape, and utensils are there. This dish should only exist in heaven, and it can only be tasted several times in the human world. Sesame halva sesame halva is one of the representative varieties of Soviet-style halva. Take Shanghai Gaoqiao Ma Su as an example. It is popular in the market because of its buttery, sweet and delicious taste. It is especially suitable for the elderly.