Su-style dishes are mainly cooked by means of "stewing, stewing and stewing". They taste light, sweet but not greasy, pay great attention to the carving and color matching of food, and work hard on fancy and appearance. The name of the dish is elegant and the ingredients are fresh; Tableware is small and refined, and it is easy to take fine products; The drink is sweet but not strong, so drink it gently. Just like the dialect of Wunong soft language there, Su-style cuisine is very suitable for readers' tastes.
Suzhou cuisine is probably the most seasonal dish in the world, and the ingredients are very fresh. Even ordinary people will not feel confused when eating anything. It is not that things will disappear after the season, but that Suzhou people think that the umami taste of food will be greatly reduced after the season. For example, snails and swordfish must be eaten before Tomb-Sweeping Day, salted duck eggs sell well in the long summer, and rice cakes and winter wine are eaten during the winter solstice.
The land of plenty is an early adopter every month.
Suzhou is a land of fish and rice, and the lower part of the word Gusu is "fish" and "grain", which can be illustrated by several examples. The degree to which Suzhou people like to eat seafood is rare in other places. Suzhou is rich in fish species, including rare saury, shad, whitebait, perch, mandarin fish, Polygonatum odoratum and yellowstone fish, carp and catfish for release, barracuda and leatherback fish specially fried.
Suzhou people pay attention to both methods and seasons when eating fish. In cooking methods, there are moxibustion, steaming, burning, infiltration, frying, smoking, simmering, pickling and so on. There are "January pond carp February bream, March turtle April bream, May white fish June bream, July eel August." I don't know whether Suzhou girls are white and delicate, whether Suzhou literati are talented, and whether it is related to eating fresh fish and live shrimp.
Speaking of Suzhou aquatic products, you have to mention crabs. Crabs should be produced in Yangcheng Lake, and in Yangcheng Lake, it is produced on the water surface of Bacheng, Kunshan, which is located in the southeast, so crabs will avoid it when the west wind is tight. Yangcheng Lake crabs are big and fat, with green backs and white bellies and yellow hair. Gusu Yashi holds crabs and enjoys chrysanthemums during the Double Ninth Festival, which is also a prosperous time. Pick lotus, peel ling, boil water and taste tea.
In Gusu, a water town, rivers crisscross, and lotus picking is a very common thing, but some scholars still regard it as an elegant move. Hong Ling is also a local product of the south of the Yangtze River, and the water surface in the east of Suzhou is the best. Another elegant move is to boil water to make tea. Wuzhong's famous tea is headed by Biluochun, which is produced from Robi Peak in Dongshan of Dongting Lake in Taihu Lake. There are more than ten kinds of folklore about its formation reasons. According to historical records, local tea-picking girls store tea in baskets. "Baskets are difficult to store. They are put in clothes. When the tea was heated, it suddenly smelled strange, and the locals exclaimed that it would scare people. " Before Kangxi went to the south of the Yangtze River in the Qing Dynasty, the name of tea was "Biluochun" because it was "frightening and fragrant". Authentic "Biluochun" tea is made of small leaf tea through a series of specific processes. At first, it was "60,000 buds gather into a catty", but now it is no longer so particular, and a catty is about 30,000 to 40,000 buds. Tea leaves are curly and fluffy, and it is best to soak them in water at about 70℃. After soaking, the bud leaves sink into the bottom of the cup and never float up, which is called "spring dyeing the bottom of the sea"
In addition, literati like to entertain guests with tea before and after meals, and they can accompany wine with poetry books at the dining table. Even today, some traditional Suzhou restaurants still pay attention to the decoration with famous calligraphy and painting. Therefore, it is quite elegant to taste Suzhou cuisine after a feast.
Maltose and old tea house
In some small towns far away from the city, the most attractive ones are the old teahouse bookstore and the stall in front of the Town God Temple. In the afternoon, wandering at the gate of the small town god temple, the children are looking forward to the burden of maltose. The bearer scooped up a spoonful of thick syrup and raised his hand to paint in the air. Golden syrup fell down the spoon onto the board and solidified into a picture, mostly animals that children like, such as chickens, insects, snakes and birds. A skilled master will not cut the syrup as a thread, and will not drop a drop.
As for the old teahouse, it is a thing of the past in Suzhou, and you have to go to the rural town outside the city to see it. I have seen an old teahouse with a bookstore on one side and a snack shop on the other. At the door is an almost extinct tiger stove with steaming water. It was full of people, and there was a long bench on the square table. In front of everyone, there is a big enamel cup. Some people peel melon seeds and peanuts for tea, while others are eating pasta bought next door. A man was carrying a big kettle to add water back and forth. The room is filled with the smell of briquettes, mixed with the smell of tea, and the smell of various snacks and pasta. It feels very strange. This is the most lively place in the country, where all kinds of people gather, and true and false news is passed around. At the beginning of the story, tea drinkers flocked to the next room, and the humble bench was full of people.
Sushi gourmet
Eager to retire and go home
Water shield, also called water sunflower, is a kind of small water lily with leaf shape and smooth and fragrant taste, which is the best product produced in the three beaches of silver moon West Lake. Perch is a famous perch. "Notes on the Qing Dynasty" contains "Songjiang four-gill perch, which has enjoyed a long reputation since Wei and Jin Dynasties because of its delicious food". Jin Shu? In the Biography of Zhang Hans, Zhang Hans said, "Because of the autumn wind, I miss vegetables, soup and perch in Wuzhong, and said,' Life is expensive and successful, how can I stay thousands of miles away to be famous?' The story of "going home by car" Although it is an excuse to resign, in the end, it is necessary to use the delicious taste of bass as an excuse. In the 37th episode of A Dream of Red Mansions, the head of water chestnut and the head of chicken had the plot that xiren sent someone to deliver food to Xiangyun, and one of the boxes "contained two kinds of fresh fruits, Hong Ling and the head of chicken". Hong Ling is a kind of water chestnut, also known as water chestnut. Hong Ling is most famous for its octagonal Hong Ling, which is often cooked and peeled. If eaten raw, it is the Nanhu hornless ling in Jiaxing, which is tender and commonly known as wonton ling. The head of a chicken, also known as Euryale ferox, grows in clean water and is divided into two parts: the former is produced in Taihu Lake and the latter in Hongze Lake. Compendium of Materia Medica describes it as "like a fish, which is cooked like a seal".
hairy crab
The famous hairy crab "Eriocheir sinensis" is named after the hairy claws of adult male crabs, and the hairy crabs produced in Yangcheng Lake, Suzhou are the fattest. The ancients had the elegant thing of "holding claws to admire chrysanthemums", and this "claw" refers to crabs. There is a folk saying that "nine females and ten males", which means that it is best to taste female crabs in September and eat male crabs in October after the Double Ninth Festival.