Everyone who likes to travel should know that when visiting a place, you cannot miss the local food, especially Suzhou’s very unique Subang cuisine. Now that I have come to Suzhou, if I don’t taste it, I always feel that something is missing. So what are some very delicious foods? Let’s take a look with the editor below! 1. Zangshu mutton

Suzhou people have the tradition of eating mutton for nourishment in autumn and winter, and they cook mutton very well. The most famous one is Zangshu mutton. The highlight is stewing the mutton in fir barrels. The mutton is fragrant, tender and has no smell.

If you are traveling to Suzhou at this time, it is best to find a book-collecting mutton restaurant and have a bowl of hot mutton soup or a bowl of mutton noodles. In the cold season, eating a bowl of hot mutton soup makes the whole person feel comfortable. And you don’t have to worry about not finding it, because it’s all over the streets in Suzhou, which shows how much Suzhou people love this delicacy. 2. Fried eel paste

This is a traditional dish with Jiangnan characteristics and a specialty of Suzhou people. Therefore, this dish is available in both big restaurants and small restaurants, and the price ranges from expensive to economical.

The fresh eel paste is made from fresh eel. The eel slaughtered on the same day is cut into segments, seasonings are added, stir-fried, thickened, and hot oil is poured on the table. There was a sizzling sound on the plate, so this is also the origin of the term "ringing oil". The characteristic is that the eel meat is delicious, oily but not greasy, fresh and delicious.

In fact, people in Zhejiang and Shanghai like to eat this dish, and they are also good at making this dish. There are both local dishes and Hangzhou dishes, but Suzhou is the most famous. Nowadays, this dish can be eaten all year round, but in terms of season, it is most suitable around the Dragon Boat Festival. 3. Golden flower tea with clam meat

Golden flower tea, whose scientific name is "alfalfa", is also called Caotou by people here. This is the favorite and most commonly eaten food of people living in the Jiangnan area in spring. A kind of wild vegetable, it tastes more delicious when paired with meat dishes.

For example, Shanghainese like to stir-fry it with pig intestines, which has become a famous local dish, Caotou Circle, while Suzhou people like it. Stir-fry it with mussel meat and add cooking wine. The rich aroma of the wine brings out the tenderness of the mussel meat and golden cauliflower, and it becomes a famous Subang dish "Mussel Golden Cauliflower"

< p>This is a famous local seasonal dish in Suzhou. If you come to Jiangnan in spring, don’t forget to order this dish. 4. Cherry meat

Cherry meat is also a famous tradition. Famous dish. Its characteristics are bright red color, salty and sweet, fat but not greasy, and it melts in the mouth. The method of making cherry meat is to cut the whole piece of meat into cubes as big as cherries. Red yeast rice turns the color and marinade red, and the meat is cooked until it is crispy.

The stewed meat is very tasty and fragrant, and there is no trace of fat after playing. , order a portion of cherry meat with a bowl of white rice, it is a perfect match. 5. Mother oil boat duck

This famous Suxi dish is most suitable for tasting in autumn and winter. The biggest feature of this dish is, The meat is plump and tender, crispy but not broken, rich in fragrance and unique in flavor. If you come to Suzhou at this time, don’t forget to order this dish to try it.

Mother oil, yes. A special and very delicious soy sauce, unique to Jiangnan. This kind of soy sauce is brown in color, rich in fragrance, moderately salty and sweet, soft in taste and delicious.

We all know that the Jiangnan area belongs to the water system. Many people make a living by fishing, and they also set up their homes and businesses on boats. This dish originated from boatmen. The method is to simmer the whole duck in a clay pot. The original duck soup produced in this way is The meat is crispy and fragrant. Because of its taste, it is widely loved by diners and has become a famous dish in Suzhou. 6. _Fei Soup

The famous Suzhou dish "_Fei Soup" has a history of more than 300 years. " is an authentic Suzhou delicacy that foodies should not miss. The biggest feature of this dish is that it uses very few condiments and retains the flavor of the ingredients to the greatest extent, such as: the tenderness of the fish liver, the delicate texture of the fish meat, and the milky white fish soup. It is delicious and has no fishy smell.

The method of eating Fei Tang is very particular. It is also called "Cold Liver Hot Soup". There are four steps in a meal, which are "preparation, appreciation, taste and taste". When the liver is cooled, you can see the cod liver oil coming out of the inside. Let it sit for a minute and put it in your mouth to melt. Then take a sip of the fish soup and you will have an endless aftertaste. 7. Squirrel Mandarin Fish

This is a famous dish. Subang cuisine, this dish is characterized by its fresh and sweet taste, crisp and tender meat, and beautiful shape. It is made from mandarin fish, which is boned, cut into pieces, and fried into a squirrel shape, and then topped with sweet and sour marinade. . After the fish is fried, its head is raised and its tail is slightly raised, shaped like a squirrel.

This dish is very famous and is not difficult for chefs to make, so it is now everywhere in Suzhou. Yes, if you are not very particular about it, you can eat this dish in any restaurant. If you are particular about it, you can go to a well-known restaurant in Suzhou or Songhelou to order this dish. Or if you have local friends in Suzhou, you can also order it. Ask them. 8. Biluo Shrimp

Biluo Shrimp is a traditional famous dish in Suzhou, Jiangsu Province and belongs to Jiangsu cuisine. The method is a little extravagant. The main thing is to fry the peeled shrimps in oil, then put them in the pot again, and stir-fry them twice with the soaked Biluochun tea. The fragrance of the tea leaves is blended into the shrimps, making this dish delicious in the mouth. The umami flavor of the shrimp is also accompanied by the fresh aroma of tea. It is tender and chewy, with endless aftertaste.

My personal suggestion is to try this dish in a more standard restaurant or an old Suzhou restaurant, although almost every restaurant has it and can make it. But if you want to eat authentic Biluo Shrimp, it’s better to go to a big restaurant to eat it, because only big hotels can cook this dish in such strict accordance with the process and selected ingredients.