Speaking of Suzhou, you may think of elegant private gardens, melodious Kun Opera Pingtan, and soft Wu Nong’s soft words... But this classical and beautiful city is not only these, but also has the following. The seasons and seasons change and become classic dishes. Today, Lao Huangli will introduce to you the seasonal delicacies of Suzhou during the summer heat.

Chicken head rice is on the market: early August to late October

Chicken head rice, also known as Gorgon rice, has always been a favorite seasonal delicacy of Suzhou people. Although it is not unique to Suzhou, Suzhou's gorgon fruit is as soft and waxy as Suzhou dialect. The most classic way to eat chicken head rice in old Suzhou is: after boiling it in boiling water, add a few pieces of rock sugar, drink it and eat it directly, it is refreshing and sweet.

Shuihongling is on the market from late August to mid-September

Shuihongling is also called "Suzhou Red" and is one of the "Eight Water Immortals" that Suzhou people are proud of. one. Water chestnuts are generally eaten raw. They are sweet, crunchy, and very refreshing. They can clear away heat and quench thirst. However, eating too much can cause abdominal distension, so even if it tastes delicious, don’t be greedy for too much.

Taihu whitebait is on the market from August to October

Taihu whitebait has delicate meat, white and tender, no scales, no spines, no bones, no intestines, and no fishy smell. Rich in a variety of amino acids, protein, calcium, iron and other nutrients.

Taro is on the market from late August to mid-late September

Taro tastes soft, sweet and waxy. Eating more taro can improve your beauty and make your hair black and shiny. It is said that girls in Suzhou are very hydrated, but they just eat too much taro. Sweet-scented osmanthus and taro are the most seasonal way to eat during the Mid-Autumn Festival. The taro is snow-white and tender. Adding osmanthus and sugar, it tastes waxy and sweet.

Suzhou-style sauce duck is on the market: late summer and early autumn

Old Suzhou has a tradition of "eating duck in the summer heat". Old duck is sweet and cool, and is generally best eaten in late summer and early autumn. , the ducks are also the fattest at this time. Suzhou people love sweet food, and Suzhou-style duck with soy sauce also suits the taste of Suzhou people. Different from Peking roast duck, Su style duck is cooked with soy sauce and then rock sugar is used to reduce the juice. The whole duck shows an attractive red sauce, the meat is fresh and tender, and the taste is sweet.

Osmanthus glutinous rice lotus root is on the market: mid-August to early October

The fresh lotus root in autumn has become a "director" on the table with its high-quality moisturizing effect. Lotus root, soft glutinous rice, and fragrant osmanthus are cleverly blended together, making it a favorite of many Suzhou people.

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