Fresh meat mooncakes:

There are few southerners who don’t like Soviet-style mooncakes. They look golden and moist, taste crisp and fluffy, and taste sweet and salty. Sweet fillings include pine nuts, walnuts, roses, adzuki beans, etc.; salty fillings include ham, shrimp, chives, etc. Among them, the meat mooncake is probably the most memorable one. In front of the stalls of time-honored brands, you can see queues waiting for mooncakes to be released all year round, and during the Mid-Autumn Festival, supply exceeds demand.

Fengzhen Noodles:

There are few bowls of noodles that bring the aroma of wine to diners like Fengzhen Noodles, because in addition to the common meat and bones, In addition to eel bones, wine grains and screws are also added. The topping is a piece of braised pork, but it is different from ordinary braised pork. It is white and the method is complicated. Soy sauce cannot be added when braised, and it is purely seasoned with salt. As a result, the braised meat is plump and melts in your mouth; the noodle soup is fresh and smooth, and the wine is mellow.

Tang Ao Zao Noodles:

Fried fish noodles in red oil, white soup noodles. Most people who have tasted Ao Zao Noodles will never forget the unique flavor of the clear soup, refreshing noodles and mellow toppings. . Pan Xiaomin, the national catering master of Xucheng Building, went to Kunshan Aozao Noodles more than ten years ago to learn the art, and brought the authentic Aozao noodles to Suzhou. He has continuously improved the formula and taste, making the soup more refined and richer in taste, and the toppings include fried fish, In addition to the braised duck, braised pork and wild shrimps are also added.

Chicken head rice soup:

Suzhou people have a lot of particularities about eating "water ginseng" chicken head rice. The first is to eat the chicken head rice from Nantang, which is of the best quality; the second is to buy a small amount and eat it all at once, so that what you eat is the fresh taste with the smell of water; the third is to eat it during the Mid-Autumn Festival, if you miss it, We can only wait eagerly for the launch next year.

Fish-flavored spring rolls:

The baking of Suzhou spring roll wrappers is unparalleled. The chef holds the pot with one hand and shakes the dough with the other hand, and it is a clean sheet. The spring roll skin is as thin as paper, round as a mirror, transparent and soft. Fish-flavored spring rolls, as the name suggests, are filled with seabass meat and shrimps. They are rich in fish flavor and have distinctive local characteristics in the "Land of Fish and Rice".