1. Orange Cake in Caizhizhai

The east and west hills of Taihu Lake in Suzhou are rich in oranges. Every year in September of the lunar calendar, oranges in the east and west hills of Dongting Lake are ripe soon, and orange cakes are on the market. Orange cake is as bright as gold, sweet and sour, full of fragrance when eating, and the mouth and cheeks are full of saliva; Orange cake also has the effect of sobering up.

2. Daoxiang Village Meat Dumplings

Daoxiang Village Meat Dumplings are made with exquisite stuffing. Top-grade pork (mainly with sandwich meat) is selected, the tendons and membranes are removed, chopped into minced meat with a knife, and then added with good seasoning; Dumpling skin should be made of dry flour mixed with meat oil, and the meat dumplings should be baked in the furnace immediately after being wrapped. This dumpling must be eaten while it is hot. It tastes crisp and delicious, melts in the mouth and has a unique flavor. If it is cold and then heated, and the stuffing juice is immersed in the skin, the taste will be greatly inferior.

3. Guanzhenxing's vegetable steamed bread

Guanzhenxing is famous for its fancy pastry that is appetizing. Its toppings such as shrimp, shredded eel, fried fish, kidney flower, hoof and shredded pork with cabbage are exquisite in materials and high in quality, and customers are full every day. The vegetarian steamed bread in this shop is a popular summer snack. Guanzhenxing's vegetable steamed bread is cut into fine pieces with black fungus, day lily and fragrant dried bean curd, and added with sugar and light salt, and mixed into the stuffing soaked in vegetable oil. The flour used in steamed bread skin is fermented by wine. How can customers not queue up for such elaborate snacks?

4. Zhou Wanxing's Mifeng Cake

"Zhou Wanxing" is a century-old shop in Gongxiang, just south of the Xuanmiao Temple. The rice cake sold in this shop is soft and fragrant, sweet in the mouth and has a unique flavor. The rice cake that first came out of the steamer was as big as a disc and 1 cm high. The strangest thing is that the shopkeeper cut the cake without a knife, but someone came to buy it and cut it with thread. This is because the texture of the cake is particularly soft, but cutting with a knife is troublesome. Zhou Wanxing's rice cake won't go bad after a few days. Why can't others make such a simple production process? Obviously, there must be a trick.

5. The mysterious crystal dumplings

There used to be a 3,-square-meter "snack world" behind the Sanqing Hall of the mysterious temple. Seasonal snacks are constantly changing all year round, and all kinds of snack vendors can occupy a place. Crystal dumplings are as big as walnuts, slightly smaller than ordinary dumplings. The main ingredient of the stuffing is lard and white sugar, and the skin is milled glutinous rice flour. The skin is thin and the stuffing is big. First, put it in an oil pan until it is golden, and the dumplings will be transparent as crystal. When the dumplings are served on the stage, the stall owner will greet the customers: be careful when eating, first bite a small mouth and eat the soup inside. Otherwise, with a big bite, the boiling juice in the stuffing will spill out, which is likely to burn your mouth!

6. Chicken-crowing eight-treasure porridge

It is said that Emperor Kangxi drank Suzhou eight-treasure porridge when he went down to the south of the Yangtze River, and it was praised by Emperor Kangxi. Since then, eight-treasure porridge has become famous all over the world. The formula of Suzhou's eight-treasure porridge is to collect the best nuts and millet from north and south, land and water, including longan, lotus seeds, rice kernels, Gordon Euryale seeds, dates, medlar and so on. It is a very rare tonic snack. It is not only exquisite in ingredients, but also very authentic in cooking. It uses vegetable oil as fuel and is cooked in Suzhou's unique "Chicken Chiming Furnace". Su Dongpo also has a poem "When the chicken crows and the porridge is cooked". The ancient shop called "cock crow" under the guise of this furnace and this poem. The store's eight-treasure porridge-keep the fine formula; Sugar porridge-"red clouds covered with snow" is a traditional feature of Suzhou, that is, red bean paste poured on snow-white porridge, which is bright and interesting.

7. Zhu Hongxing's "noodle soup"

No matter in summer when the sun rises early or in winter when the morning is late, there is always a long queue at the entrance of Zhu Hongxing noodle restaurant in Guanqian Street every day. These people are heading for the famous "noodle soup" in this noodle restaurant. The reason why Zhu Hongxing's noodles are delicious lies mainly in the carefully cooked soup, and the "noodle soup" is made of the first pot of soup just cooked in the morning, which is of course delicious and delicious. In Suzhou, the tradition of getting up early to eat "noodle soup" in Zhu Hongxing has lasted for a hundred years, and the "noodle soup" in the store is really competitive. After a hundred years, the taste has changed.

8. Green dumplings

are made of glutinous rice flour mixed with green vegetable juice, and the white sugar bean paste and lard stuffing have the smell of spring from color to taste. Suzhou has all kinds of famous cakes in all seasons of the year, and it is still the same today. January Lantern Festival, February 2nd Backing Cake, March Green Dumplings, April 14th Fairy Cake, May Fried Dumplings with Meat, June 24th Xiezao Dumplings, July Cowpea Cake, August Dumplings, September 9th Chongyang Cake, October Radish Dumplings, November Winter Solstice Dumplings, and December Sweet-scented osmanthus Lard Sugar Rice Cake. I heard this formula from my grandmother's mouth that year, but I haven't forgotten it since I ate it one by one that year. Suzhou's green water and fertile soil gave birth to a rice culture with the characteristics of the south of the Yangtze River, and the soft words of Wu Nong turned into a sweet and soft Suzhou cake group.

9. 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.

1. Sweet-scented osmanthus chicken's head rice

Chicken's head rice has nothing to do with chickens, but is 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.

11. Begonia Cake-Plum Blossom Cake

The two most beautiful snacks in Suzhou belong to Begonia Cake and Plum Blossom 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!

12. 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.

13. 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" in 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.