Su Bang's famous dishes are mainly shrimps with snails in spring, preserved with bamboo shoots, watermelon chicken and stir-fried three shrimps in summer, lung-sucking soup and hairy crabs in autumn, and oily chicken and herring throwing water in winter. Suzhou snacks are also famous all over the world. Dried bean curd with honey sauce, pine nut candy, rose melon seeds, shrimp soy sauce, jujube paste sesame cake, lard rice cake, etc. are all well-known delicacies and must be tasted.

Dried bean curd with marinated sauce

Dried bean curd with marinated sauce can be tasted as candied fruit, and it can also be used as a home-cooked dish or a feast. It is Suzhou. It is red in color and sauce, unique in fragrance, full of marinade, fresh, sweet and soft, and has two flavors of marinated vegetables and candied fruit.

green poplar wonton

Suzhou green poplar chicken soup and 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.

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.

White-shelled shrimps in Dongshan area are the best choice for shrimps. The main method is to squeeze live shrimps out of the shrimps, add the slurry made of refined salt, egg white and dry starch, and when the cooked lard pot is boiled to 5% heat, slip the shrimps to milky white, drain the oil through a colander, and then stir-fry them with strong fire. At this time, add the tea and monosodium glutamate soaked with 5g Biluochun tea in advance, and do not stir-fry them too much. Just turn them over a few times and then take out of the pot. At the same time, it is decorated with soaked tea leaves, which are green and white, and the shape is delicious and fresh.

Saussurea involucrata

Saussurea involucrata is actually a soft-shelled turtle. Its protein, fat, sugar, vitamins and other nutrients are very rich, especially the "cauliflower soft-shelled turtle" in spring and the "osmanthus soft-shelled turtle" in autumn. Therefore, Suzhou people have the custom of nourishing and keeping fit by eating "white sauce squid" or "stewed turtle" in spring and autumn.

White-sauce Chinese chive is a traditional dish in Suzhou, which is made by cutting soft-shelled turtle into blocks, supplemented by Chinese yam, bamboo shoots, mushrooms, onion ginger, salt, wine and other seasonings. After cooking, the marinade is bright and thick, and the taste is salty and sweet.

Watermelon chicken

Take fat and tender hens as the main material, put the chicken into watermelon, pour chicken soup, and add ham slices and wine. Watermelon chicken is delicious and fragrant, with clear soup and melon fragrance, and rich nutrition. It is a traditional seasonal dish in Suzhou.

Sweet and Sour Mandarin Fish

This fish is red in color and sauce, crispy outside and tender inside, sweet and sour, which is greatly appreciated after being dried and eaten, and the squirrel fish has become famous. Nowadays, squirrel fish use mandarin fish as raw material. The flesh of mandarin fish is tender, and its bones are sparse. After being cut and fried, its head is wide open, its tail is tilted, and it looks like a squirrel inside. When it is poured with shrimp, dried bamboo shoots and tomato sauce, it will make a sound of sneering like a squirrel.

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

Water shield and pond water shield slice

Water shield (also known as Pucai and Shuikui) and pond water shield fish (commonly known as pond water shield)

water shield is a perennial aquatic plant. Its leaves are oval and dark green, and its back secretes a mucus similar to agar, which is rich in protein, glucose and other ingredients. It can be cooked and fried, and it is not only a precious vegetable with unique flavor, but also has the effects of clearing heat, moistening lung, diuresis, detumescence, detoxification, invigorating stomach and diarrhea.

pond slices, that is, after removing the spine and the head of pond snakehead, are 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.

beggar's chicken

beggar's chicken is a famous dish in Changshu, Jiangsu province, also known as braised chicken with yellow mud. According to legend, in the late Ming and early Qing dynasties, there was a chicken at the foot of Yushan Mountain in Changshu, but there was no cooking utensils and seasonings. After being slaughtered and dirty, it was smeared with fur and put into a firewood pile for roasting. After being cooked, the mud shell was knocked off, and the chicken feathers took off with the shell, and the aroma was overflowing. It happened that Qian Muzhai, a college student who lived in seclusion in Yushan, passed by, tried it and found it unique. When he returned home, he ordered his family to spice it up a little, which made it even more delicious. Since then, it has become a famous dish and has been passed down to this day.

Mother-fried chicken

, also known as fried chicken, is a traditional dish of Wangsi Restaurant in Changshu. The fat "Sihuang" new hen is selected as the oily chicken, and it is carefully made with ingredients such as Yuliang, cinnamon, star anise, fennel, kaempferia kaempferia, turmeric, etc. When it is eaten, it is drenched with oily brine and dipped in soy sauce.

whitebait in Taihu Lake

During the Spring and Autumn Period and the Warring States Period, whitebait was abundant in Taihu Lake. During the reign of Kangxi in the Qing Dynasty, whitebait was listed as a tribute, and it was also called the Three Treasures of Taihu Lake together with plum and white shrimp. Whitebait is shaped like Hosta, with ivory color, scaleless cartilage, tender meat, delicious taste and rich nutrition, and contains many ingredients such as protein, fat, iron, riboflavin, calcium and phosphorus. The Japanese call it "fish ginseng". Whitebait can be fried, fried, steamed and made into soup. Scrambled eggs with whitebait, whitebait soup, whitebait balls and hibiscus whitebait are all famous dishes in Soviet cuisine.

The founder of the dumb fried dumpling is a "dumb uncle" who is nearly eighty years old. Now he has passed on his skills and family business to his daughter and son-in-law, and the store has moved from the former alley to the area in front of Guanqian. The fried bun is crispy outside and soft inside, and the gravy is delicious. Recommended tasting place: No.12, Wenjiaan, Linton Road, pingjiang qu Transportation: Guanqian Street East Bus No.55, No.929 and No.811, East of Municipal Hospital

Pufei Soup is a traditional dish of Suzhou Mudu Shijia Hotel. It is made from the liver of grouper, supplemented by ham, mushrooms and bamboo shoots, and baked with chicken broth. The grouper has a white belly, a bluish gray back and stripes, which can inflate like a ball and float on the water. It is a specialty of Suzhou. This fish is listed every autumn, with delicate meat, unique flavor and fresh soup. Shijia Hotel: Located at No.18 Zhongshi Street, Mudu Town, Wuzhong District, you can get there by bus No.52, No.69 and No.4, and the telephone number is 512-66261351. Business hours: 11: -14: and 17: -21: [Allusions] Formerly known as "Ban Gan Tang". During the Mid-Autumn Festival in the 192s, Mr. Yu Youren, a famous calligrapher and KMT veteran, went to Taihu Lake with his wife to enjoy the laurels. On his way home, he passed Mudu, and he went to Shijia Hotel in the town for dinner. In order to entertain Yu Xiansheng, the store specially made Daoban Liver Soup. I didn't expect Yu Xiansheng to have a special liking for this soup after eating, and he was full of praise. He improvised and wrote a poem: "The old laurel blossoms all over the world, seeing flowers all over Taihu Lake, and returning to Mudu, which is still memorable. Thank you for Shijia Pufei Decoction." Fish liver is commonly known as "fish lung" among the people. At that time, for the word "Fu" in the poem, someone wrote an article in the newspaper satirizing Yu Xiansheng's failure to distinguish between "Spot" and "Fu", which caused a pen and ink lawsuit. Who knows, the newspapers are arguing, but the reputation of "Bangan Decoction" is getting bigger and bigger, and it eventually becomes a treasure that is famous all over the country.

Su-style fresh meat moon cakes

There are few southerners who don't like Su-style moon cakes. They look golden and oily, taste crisp and crisp, and taste sweet and salty. Sweet fillings include pine nuts, walnuts, roses and red beans. Salty fillings include ham, shrimp and chives. Among them, fresh meat moon cakes are probably the most memorable ones. In front of the stalls of time-honored brands, you can see teams waiting for moon cakes to be released all the year round, and the Mid-Autumn Festival is in short supply.

there is rarely a bowl of noodles in fengzhen

, which will bring the diners a fragrant bouquet like fengzhen noodles, because besides the common meat bones and eel bones, distiller's grains and screws are added to the soup. The topping is a piece of braised meat, but it is also different from ordinary braised meat. It is white and complicated, and soy sauce cannot be put in the stew, and it is only seasoned by salt. As a result, the braised pork is fat and delicious, and the entrance is instant; The noodle soup is fresh and smooth and the wine is mellow.

chicken head rice soup

Suzhou people are very particular about eating "ginseng in water" chicken head rice. First, eat the chicken's head rice from Nantang, with the best quality; The second is to buy a small amount and eat it all at once, which is the fresh taste with the smell of water; Third, we must eat it in the Mid-Autumn Festival. Once we miss it, we can only wait for the listing next year.

Sugar porridge

The childhood nursery rhyme of "selling sugar porridge" is deeply rooted in people's hearts, and the soft, waxy and sweet sugar porridge is also unforgettable. Suzhou's sugar porridge is quite famous. glutinous rice porridge with red sugar is put into the bowl first, and the surface is sprinkled with a layer of red bean paste, which has the beauty of red clouds covered with snow. Mix well when eating. It is hot, sweet, fragrant and waxy.