Sweet and Sour Mandarin Fish

is made of mandarin fish (also known as mandarin fish and stone mandarin fish). After being killed alive, the spine is removed, and the fish is carved into a diamond-shaped knife pattern, which is as deep as the skin. After being dipped in dry starch, it is fried in cooked lard for the second time, and it looks golden all over. The meat particles are turned into hair, the head is raised and the mouth is open, and the fish tail is slightly tilted like a squirrel. Because of its excellent color, fragrance, taste and shape, it can be called one of the leading characters in Su Gang's famous dishes.

It is said that Sweet and Sour Mandarin Fish evolved from the squirrel carp. At the beginning, Emperor Qianlong went down to the south of the Yangtze River and wandered to Songhelou. In order to entertain the emperor, he insisted on eating fish. The chef used his quick wits to fry and cook the carp for Marshal Zhao Gong. Later, carp was replaced by mandarin fish with less bone thinning and tender meat, and Sweet and Sour Mandarin Fish became a famous banquet dish. Famous chefs in Suzhou are striving for perfection in cooking. There are as many as fifteen or six kinds of condiments and seasonings, such as shrimp, diced cooked bamboo shoots, diced mushrooms, green peas, pork soup, wine, vinegar, salt, sugar, lard, sesame oil, onion, garlic cloves, dry starch and wet starch. Sweet and Sour Mandarin Fish, praised as the "chief famous dish" of Songhe Tower by Japanese friends who filmed "Three Flavors of China", was listed as one of Jiangsu's performing dishes in November 1983 at the national technical performance appraisal meeting of culinary masters.

There is "peach blossom and flowing water and mandarin fish fat" in Tang poetry, so the best time to taste Sweet and Sour Mandarin Fish is between March and April every year.

Shrimp with Biluochun

It is cooked with live river shrimp from Taihu Lake basin and Biluochun, a famous tea from Dongting East and Xishan, and has strong local characteristics in Suzhou. Shrimp, especially white-shelled shrimps in Dongshan area, is squeezed out by live shrimps, and added with the slurry made of refined salt, egg white and dry starch. When the cooked lard pot is boiled to 5% heat, the shrimps are slipped to milky white, drained by a colander, and then re-fried with strong fire. At this time, the tea and monosodium glutamate soaked with 5g of Biluochun tea in advance are added, so it is not allowed to stir-fry, and then the shrimps are taken out of the pot and put on the plate after only flipping over several times. At the same time, it is decorated with soaked tea leaves, which are green and white, and the shape is delicious and fresh.

Water shield and pond-soaking tablets

Taking water shield (also known as Pucai and Shuikui) and pond bream (commonly known as pond bream, native fish and tiger shark) as raw materials, it is a soup in the famous dishes of Su Bang.

water shield, which grows in Taihu Lake, has a long history of taking its tender leaves that are not exposed to the water as soup. There is a "fish soup" in the Book of Food. Praise the "water shield soup": "The glass bowl is filled with jasper light, and the five flavors are mixed and fragrant." Siniperca chuatsi likes to live in crevices or roots of lakes and beaches, and feeds on small fish and shrimps, with a round head and tender meat. Tangpian, that is, after removing the spine and head of Siniperca chuatsi, made into clean fish slices. Add Shao wine, clear salt and chopped green onion, mix well, and then boil in the soup made of lard and broth. Add Shao wine, shredded ham and monosodium glutamate, then pour it into the water shield bowl and pour it with chicken oil, and it will become a delicious soup with endless aftertaste.

Suzhou boat spots

Suzhou boat spots belong to the dim sum part of Suzhou boat dishes. Suzhou boat dishes have a long history, which has nothing to do with Suzhou Watertown. Suzhou has the reputation of Venice in the East. In history, the means of transportation mainly depended on boats. At that time, there were more than ten kinds of sand boats, light boats, clippers, cruise ships, juggling boats and boats sailing against the current, while sand boats, light boats and cruise ships all had "kitchens".

During the Ming and Qing Dynasties, local businessmen often held banquets on cruise ships, and invited "traders in Wu" to discuss business, which made the boat dishes more and more abundant. The banquet in Wumen is headed by cold dishes accompanied by wine and dishes, then the dishes are stir-fried, with exquisite snacks at intervals and big dishes at last. The big dishes often end with fish, which shows that there are more than enough leftovers. Chefs are well versed in the psychology of eating guests at dinner. Dim sum is just an ornament, small and exquisite, with both ornamental beauty and delicious taste.

At present, all famous restaurants bring forth the old and bring forth the new on the traditional boat dishes, and cultivate many masters in making dishes. Boat dishes have become an indispensable part of banquets. Mainly flowers, plants, insects, birds and animals, such as: white goose, made of flour and jujube paste stuffing; White rabbit, made of flour and fine sweet bean paste; Peaches, made of flour, fine sweet bean paste, cocoa powder, etc. Loquat is made of flour, jujube paste, sweet bean paste, cocoa powder and sesame. When it is made, firstly, the glutinous rice flour and the inlaid flour are kneaded into a dough, then kneaded into a shape, and added with food pigment, then steamed in a steamer and coated with sesame oil when it comes out.

There are other things: prickly eel tube, white sauce, round dish, oily eel paste, lung soup, salted shrimp, cherry meat, watermelon chicken, beggar chicken, oily chicken, fine exposed tendons, the first dish in the world, whole duck, braised duck, rich duck soup and water shield soup

famous snacks and snack bars

Zhu Hongxing noodle restaurant

Suzhou Zhu Hongxing's noodles are very knowledgeable. Suzhou people often complain after eating noodles in other places: they eat soy sauce soup with noodles. This is the difference in regional tastes. Suzhou noodles pay attention to soup, so does Zhu Hongxing. Hanging soup every day is like cooking soup in a restaurant, and it is never vague. Hanging soup should use chicken, pork, bones and eel bones as raw materials, add water to soak thoroughly, and then hang out the clear soup. Each has his own technique, and this is the secret recipe. At this point, everyone will understand the meaning of "noodle soup" in Lu Wenfu's The Gourmet.

with good soup, we should also pay attention to the thickness of noodles. Zhu Hongxing's dough is different from others, using fine flour, which is called 28 teeth. After entering the pot, pour it in, add cold water, and then pour it out. Take it out with a grasper and shape it, slap it in the air for two times, roll the noodles tightly like a wooden comb, put it in the soup, sprinkle some onions and garlic, and it is a bowl of Yangchun noodles that can absorb the soup and have a hard mouth.

people who make noodles are particular, and those who eat noodles are unambiguous. Pick noodles first, then sip soup and eat noodles. Fine noodles suck soup, and the taste is in it. And it must be eaten in three or five minutes. This is the original flavor. If you stop eating for a long time, the noodles will be rotten if they absorb too much soup, and the taste will be different. You will learn this knowledge of eating noodles next time, won't you?

the design and color of the surface is not simple either. In the past, Suzhou people were very particular about the season when they ate, and eating Zhu Hongxing's noodles had four distinct seasons. Three shrimp noodles, shrimp noodles and fried noodles in spring; In the summer, the meat noodles and vegetable steamed bread in Fengzhen; Shrimp and crab noodles in autumn, steamed bread with crab powder, and hoof noodles in winter are all delicious and better. Nowadays, Zhu Hongxing has a complete complexion regardless of seasons, and timely introduces all kinds of seasonal new products to meet the tastes of different guests.

don't forget one more thing. When taking noodles, the noodle maker asks you if you want to avoid green, and don't be at a loss, which means you don't want flowers like onion, garlic and coriander. Nowadays, most of the foreign guests whom the shop assistants meet will not make you feel so troublesome and embarrassed.

Lvyang Wonton Store

Northerners like to eat jiaozi, while southerners like to eat wonton. Jiaozi just dip it in vinegar, one bite at a time. Wonton should have a soup bowl and complete seasonings, and only half a bite.

Suzhou's green poplar chicken soup with crab powder wonton, thick skin, big stuffing, clear soup, and a few wisps of thin dried tofu, is very attractive. The soup is clear as water, without a trace of flour turbidity, but it is fresh. The stuffing is soft and has a sauce flavor, which is a combination of the style of the south and the north.

There's another delicious thing about the green poplar, which is worth recommending-a small cage of semi-tight fermented crab powder. Semi-tight fermentation, which means slightly fermented, is between the dough and the hard flour. It is tepid and natural, very tough, which not only maintains the taste, but also has a certain hardness, so the soup is not easy to flow out. When the mouth is lightly sucked, the freshness of the crab, combined with the massiness of soy sauce and the sweetness of sugar, passes through the teeth and tongue, which is the so-called lips and teeth remain fragrant.

Lu Changxing noodle restaurant

Lu Changxing is a rising star in Suzhou noodle restaurant industry. In 1992, Lu's father and son, inspired by foreign fast food, applied for the registration of the trademark "Lu Changxing", and Lu Changxing became the first trademark in Suzhou catering industry. In 1998, in the "Suzhou Ten Bowls of Noodles" selected by Suzhou Federation of Industry and Commerce, Suzhou TV Station and other units and Suzhou citizens, Lu Changxing's fried fish noodles and mushroom noodles with scallion oil were both honored among them, becoming the only noodle shop with two varieties. Lu Changxing's face is well-known, not only the locals, but also many tourists to the Soviet Union are full of praise for it. Like Zhu Hongxing, Lu Changxing also opened chain stores such as Bifengfang Store, Wuzhong Road Store, Qinmen Store, Niujiaobang Store and Jiejiaqiao Store, and each store welcomed guests at 5: in the morning. The unified distribution of raw noodles and various toppings in each store has entered a new era of scale operation.

Babao porridge shop

DuDu DuDu! Selling sugar porridge, eating sugar porridge before swinging-the cry of selling in Suzhou Lane is still so clear and familiar. I want to meet this beautiful girl with red clouds and white snow, and I'm going to an "old shop" in the east foot of Xuanmiao Temple. That is, the "Zhengyuan porridge shop", which was opened in the Qing Dynasty, and Emperor Kangxi's trip to the south of the Yangtze River, also tasted its delicious eight-treasure porridge, leaving Mo Bao with the "eight-treasure porridge", hence the new name of "eight-treasure porridge shop".

The "eight-treasure porridge shop" not only sells nutritious eight-treasure porridge and cheap sugar porridge, but also stinky tofu with crisp outside and crisp inside, crisp spring rolls with fresh inside, and eight-treasure tofu for imperial meals ... which is absolutely delicious and cheap.

other snacks

(1) sweet potato with sugar and oil faucet

The sweet potato with sugar and oil faucet in Suzhou is strictly selected, and it must be purchased from Yixing. It is said that Yixing sweet potato is delicate and crisp, which is incomparable to other sweet potatoes. White sugar is made of top grade, and the cooking process strives to be coarse and fine, which is extremely serious. When processing, the sweet potato is washed first, roasted with a large pot of slow fire, and when it is half crisp, white sugar is added to collect the paste, which requires the sugar taste to penetrate the heart, then poured with the boiled sugar oil, and then served on the counter. Sweet potato, the leading sugar and oil, is bright and shiny. When it is cut open, it can be seen that it is full of red and rich in fragrance. The population is crisp and glutinous, and it is sweet and fragrant. It is especially loved by Suzhou people, and overseas Chinese in Southeast Asia also like it very much. This used to be an ace in Huang Tianyuan, a century-old shop, but now it seems to be rare.

(2) Sweet-scented osmanthus chicken head rice

Chicken head rice, which has nothing to do with chickens, is just a rare aquatic specialty in Nantang, Fengmen, Suzhou, also known as Gordon Euryale. The head of a chicken is also related to chickens. Because the degraded part of the calyx on the fruit of Euryale ferox is shaped like a chicken's beak, everyone gave it the kind and appropriate common name "Chicken's head rice". Its flesh is jade white in color, and its particles are like beads, sweet, moist, soft and waxy, that is, it is called chicken head meat, which is peeled off from the shell by the farmer. Because of the labor-consuming, the chicken's head rice itself is a tonic comparable to tremella, so the price is relatively expensive. Sweet-scented osmanthus chicken head meat, with chicken head meat, sweet-scented osmanthus sugar and soft sugar as the main auxiliary raw materials, is sweet and delicious after being made, and is a favorite dessert of local people. In the past, chicken's head rice was only eaten when it was on the market in the seasonal autumn. Now, some dried chicken's head rice can be bought in some southern goods stores to facilitate tourists to carry on their journey.

(3) Begonia Cake-Plum Cake

The two most beautiful snacks in Suzhou belong to Begonia Cake and Plum Cake. Now, I'm afraid it's still difficult to find their trace in big shops. In the past, they were often bought from shoulder-carrying vendors selling in streets and lanes. The shapes of plum blossoms and begonia flowers make people feel pleasing to the eye without eating them. They are baked in a special mold with flour crust on the outside and bean paste stuffing inside. It is only natural to make such a beautiful embryo because of the mold like plum blossom and begonia flower. The freshly baked plum blossom and begonia cakes are brown with caramel on the surface, which is especially sweet to eat. It is also decorated with five colors, such as shredded fruit, melon seeds and sesame seeds, so that the flowers bloom completely. So it's fun to eat Begonia Cake, and it's interesting to watch the chef in the shop make Begonia Cake. There is a vendor in Suzhou Shenxian Street who has set up a stall there all the year round to make plum blossom and begonia cakes. Try it!

(4) Sweet-scented osmanthus stir-frying cooked lotus root

Sweet-scented osmanthus stir-frying cooked lotus root is a good season in Suzhou in autumn. Suzhou's sugar lotus root was famous all over the country in the Tang Dynasty. Suzhou people used local materials, and used Suzhou's special glutinous rice and osmanthus flowers that bloomed in autumn, and they had this delicious sweet, glutinous, crisp and fragrant product. The method is to take the middle part of the lotus root, put glutinous rice into the hollow part of the lotus root, use chopsticks to re-integrate the cut head and middle part into strips with toothpicks or bamboo chopsticks, and cook them in a pot of water with white sugar, sweet osmanthus and brown sugar. Finally, you will see the sweet-scented osmanthus cooked lotus root with red sauce, juicy juice like honey and sweet and waxy entrance. It can also be dipped in rose sweet sauce, osmanthus sweet sauce or other flower dew.

(5) Sweet rice with blood-glutinous rice

Blood-glutinous rice has been a red and precious rice variety rich in Changshu since ancient times. Because of its high nutritional value, it can strengthen the body and was once regarded as a special "imperial rice" for tribute to the imperial court. Changshu people use it to make winter-brewed sweet wine and make desserts. Sweet rice with blood glutinous rice, also known as fried blood glutinous rice, is a unique variety of Wangsi Restaurant, a famous Changshu restaurant. Stir-fried blood glutinous rice is purple, plump and nutritious, and it is a famous feast. The production method is quite special. Duck blood glutinous rice and fine glutinous rice, which are special products of Changshu, need to be soaked in advance, then steamed with white glutinous rice at a ratio of 3: 7, fried with sugar and oil, and sprinkled with osmanthus, which is full of color, fragrance and taste.

Food Street and Famous Restaurants

Phoenix Street

Phoenix Street is bordered by Ganjiang Road, which runs through Suzhou in the north, and Shiquan Street, which features hotels, teahouses and handicrafts in the south, with a length of less than 1 meters. In the past two years, with the completion of neighborhood reconstruction, nearly 2 large and small restaurants have been opened from north to south.

restaurants are generally small, ranging from a few tables to a dozen tables. The dishes are mainly Soviet-style dishes, with the characteristics of Zhejiang, Sichuan and other cuisines, especially focusing on the side dishes and production characteristics of home-cooked dishes. On this basis, the seasonal dishes with small containers, meticulous knife skills and fresh taste are introduced, which are superior to home cooking in all aspects, making diners feel familiar and cordial.

The west entrance of the restaurant is Phoenix Street Civic Square. In the evening, brightly lit restaurants are in sharp contrast with the scattered, quiet and leisure civic square. After a good night's drinking, walk out of the hotel, take a few steps in the public square, or sit for a while, and enjoy the splendor and passers-by in this street with friends in silence.

Zhenshanmeigouyuan

is located in the east of Humble Administrator's Garden in Northeast Street. With its emphasis on taste, mood and atmosphere, Shanghai Xintiandi has been turned into the latest fashionable place with international level in catering, commerce, entertainment and culture. Suzhou also has a new world, with a particularly beautiful name-Zhenshanmeigouyuan.

The east outside the Humble Administrator's Garden used to be a residential area with dilapidated buildings, which is extremely incompatible with the external environment of the Humble Administrator's Garden. As a practical project of the municipal government, it has been transformed into a quaint garden-style tourism commodity market with an area of 15, square meters, with two main floors and three local floors, thus forming a big environment for tourism, leisure and shopping. The "True, Good and Beautiful Gourmet Garden", which was jointly funded by Hongkong and Taiwan Province catering circles, was also completed here, forming a "new world" of Suzhou cuisine.

in "ding tai feng", you can try the famous authentic Taipei ding tai feng steamed buns, and the "red kitchen", which deals in pure Italian dishes, is a well-known high-grade western restaurant in Taiwan Province. Now it is unique in Suzhou with its bright decorative style and open kitchen layout. Guangdong cuisine is the main "Jade", and the chef from Guangdong will let you taste authentic Guangdong Cantonese cuisine. And "Fumantang" tea house, "Jingfang" coffee shop and "Ouba" lounge let people have their own leisure. Chinese and western food, snacks, dinner, fragrant teas, coffee, drinks, different styles and different types of leisure catering are gathered together, which has become a good place for people to relax.

eunuch alley-Bifengfang

Guanqian Street, the most prosperous street in Suzhou, has a eunuch alley more than 2 meters long, which was named after the eunuchs of Suzhou Weaving Bureau lived here in the Ming Dynasty. Now, it has become a famous food street in Suzhou.

here, there are more than 1 most famous restaurants and restaurants in Suzhou. If you want to taste the famous Suzhou dish Squirrel Mandarin Fish, you can go to the Qing Dynasty.