Sweet and sour mandarin fish is processed from mandarin fish (also known as mandarin fish and mandarin fish). After being caught alive, the backbone is removed and diamond-shaped knife patterns are carved on the fish, as deep as the skin. After dipping in dry starch, fry it with cooked lard for the second time until golden brown. The flesh pattern is curled like hair, the head is open and the mouth is open, and the fish tail is slightly raised, resembling a squirrel. The mandarin fish is poured with marinade while it's hot. It has excellent color, aroma, taste and shape. It can be called one of the protagonists of Su Bang's famous dishes. It is said that sweet and sour mandarin fish evolved from squirrel fish and carp. Emperor Qianlong went to the south of the Yangtze River and wandered to Songhe Tower. To entertain the emperor, he insisted on eating fish. The chef was quick to think and cooked carp for Marshal Zhao.
Later, carp was replaced by mandarin fish with fewer bones and tender meat. Sweet and sour mandarin fish became a famous banquet dish. Famous Suzhou chefs strive for perfection in their cooking. There are fifteen or six kinds of seasonings including river shrimp, cooked bamboo shoots, mushrooms, green peas, pork soup, wine, vinegar, salt, sugar, lard, sesame oil, onions, garlic cloves, dry starch, and wet starch. . Sweet and sour mandarin fish, a Japanese friend photographed in "Three Flavors of China", is known as the top famous dish of Songhelou. In November 1983, it was listed as one of Jiangsu's performing dishes at the National Famous Dishes Competition. There are peach blossoms, flowing water and mandarin fish fat in Tang poems, so March and April are the best times to taste sweet and sour mandarin fish. Biluochun, a famous tea from Dongting East and West Mountains, is cooked with live shrimps from the Taihu Lake Basin and has strong local characteristics of Suzhou.
Shrimp, preferably white shrimp from Dongshan area, is made by extruding live shrimp and adding refined salt, egg white, and dry starch to make a slurry. When the cooked lard is 50% hot, slide the shrimp until they are milky white, drain the oil with a colander, and fry over high heat. At this time, add 5g of Biluochun tea leaves and MSG that have been brewed in advance. Do not stir-fry. Toss a few times and it's ready, then take it out of the pan and put it on a plate. At the same time, it is edged with soaked tea leaves, green and white, and the shape is delicious and fresh. The best dish in the world The best dish in the world is a traditional famous dish of Shijia Restaurant. Also called crispy rice soup. The characteristics of this dish are: fresh and tender shrimps, golden and crispy rice crackers, and red and sour tomatoes. Put the fried rice dumplings into a lotus leaf soup bowl and pour 50 grams of boiling oil.
In addition, shrimps and tomatoes are cooked into a marinade. When served, freshly baked rice dumplings are placed on top. Then pour a bowl of marinade into the crispy rice bowl while it's still hot. In an instant, the rice cooker is sizzling, fragrant, pleasing to the eye, delicious and interesting. It is said that when Emperor Qianlong went to the south of the Yangtze River, he tasted rice crust soup among the people and blurted out: This dish is the best in the world. Since then, it has been called the best dish in the world. Another legend is that when Tai Lake was built, local officials and imperial ministers supervised the construction at the lakeside at night when the embankment closed. When they were tired and hungry, they went to the village store. The village was open until midnight, and the cook had nothing to cook, so he poured the leftover crispy rice into the water and made a pot of soup with the leftover ham, shrimp, tomatoes and other mixed ingredients.
When the food was served, there was a loud explosion, which woke up the imperial minister who was dozing off and asked: What dish? The cook said smoothly: There was thunder on the ground! What a coincidence, news came from outside the door: Embankment It was a success! One of the imperial envoys was overjoyed and even called the dish auspicious. Therefore, crispy rice soup is also called thunder blow.
Specially recommended snail custard sponge cake snacks: golden braised tofu, which is one of the best Suzhou specialties handed down from generation to generation. It is said that braised tofu was first created in the late Qing Dynasty and the early Republic of China and has a history of 80 years. It is made of fresh cylindrical soybeans as raw materials, with high-quality auxiliary materials, and is carefully made using traditional techniques and advanced technology.
It has two flavors: Suzhou braised vegetables and candied fruit