Suzhou cuisine belongs to "southern sweet" flavor, and its cooking techniques are mostly stewing, stewing and stewing. It is famous for its strict selection of materials, fine production, artistic application of materials and different seasons.
? Sweet and Sour Mandarin Fish
? Cooked drunk crab
? Dongpo meat
? Water shield whitebait soup
? Crab-yellow noodles
Zhejiang cuisine is mainly composed of Hangzhou, Ningbo and Shaoxing. The choice of ingredients and seasonings aims to highlight the main ingredients, increase the fragrance and remove the fishy smell; Knife work is fine and the shape is unique. Sweet and Sour Mandarin Fish
"Sweet and Sour Mandarin Fish" is a unique food in Suzhou! The fried fish, poured with tomato juice, is sweet and sour, crisp outside and tender inside, and full of sweetness.
According to legend, Emperor Qianlong went down to the south of the Yangtze River and went to Suzhou Songhelou Restaurant for dinner incognito. The chef used carp to bone the fish, carved patterns on it, seasoned it, marinated it a little, dragged it with egg yolk paste, fried it in a hot oil pan until it was tender and ripe, and poured it with hot sweet and sour gravy, which looked like a mouse, crispy outside and tender inside, sweet and sour, delicious, and became famous in Suzhou after Emperor Qianlong ate it.
Store name: Songhelou Restaurant (Guanqian Restaurant)
Address: No.72, eunuch lane, gusu district (near the mysterious temple)
Per capita: around 15 yuan
? Cooked drunken crab
"Drunken crabs are not drunk, but people are drunk", and crabs with some fragrant flowers and wine are even more pleasing and intoxicating. Every time I go to the south of the Yangtze River and catch up with the autumn season when the autumn wind starts and the crab's feet itch, I must try the fat south crab. In fact, it is fascinating or cooked drunk crab!
After eating, the fresh and sweet wine aroma is matched with the fresh and sweet crab flavor, which has a long aftertaste between lips and teeth. The combination of Huadiao wine and Yangcheng Lake hairy crabs is absolutely amazing.
formula:
3,4g of white sugar, 2,5g of soy sauce, 5g of oyster sauce, 48g of seafood sauce, 2g of fenjiu, 5g of lemon juice, 2 and a half bottles of banquet soy sauce, 1,5g of carved flowers, 5g of brandy, 1g of rice vinegar, half a bottle of red or white wine, 2 bags of nine-made tangerine peel and 1 bottle of Hunan Chili sauce.
Drunk method
1. Wash about 25 crabs with red paste, break the crab shells, cut off the crab cheeks, sand sacs and black paste in the crab shells, wash them again, rinse them with white wine, add a disinfection tablet (disinfection and sterilization) and soak them in water, and take them out after half an hour to absorb water.
2. Pack the crabs into a bucket or other utensils one by one, and arrange them neatly. Press the packed crabs tightly with a basin, pour the evenly mixed marinade into the bucket, so that the height of the marinade is slightly higher than that of the basin pressed by the crabs. Cover it and put it in the refrigerator, and take it out for one week.
3. If you can't use it all at once, you can wrap it in plastic wrap and put it in the freezer again. If necessary, take it out in advance and thaw it naturally. After changing the knife, pour the marinade juice and serve it.
? Dongpo Meat
Dongpo Meat is said to have been created by Su Shi, a poet in the Northern Song Dynasty (a native of Meishan City, Sichuan Province). It was further improved in Huangzhou and became famous throughout the country in Hangzhou. Generally, half-fat and half-thin pork is selected. After the dish is cooked, it is thin-skinned and tender, with bright red color, strong flavor and mellow juice, crisp and rotten but not broken in shape, fragrant and waxy but not greasy.
main ingredients: pork belly 6g, yellow wine 1g
auxiliary materials: 1 small handful of shallots, 1 small piece of ginger, 3g of crystal sugar, 2 star anise, 2 pieces of fragrant leaves, 1 small piece of cinnamon, 2 teaspoons of salt, and 2 teaspoons of soy sauce
How to make it
1. After the pan is heated, put the meat pieces with the skin facing down and bake them. Then clean the meat, put it in a pot with cold water, skim off the floating foam after the water boils, and cook for another 1 minutes to set.
2.? Use a casserole, put the shallots on the bottom, and cover it with a layer of ginger to prevent the meat from burning in the cooking process.
3. Take another pot, add the crystal sugar and water until the crystal sugar is completely melted, stir with low fire until the crystal sugar turns amber, then add boiling water, and the sugar color will be fried.
blanched meat, cut into pieces of about 4-5cm, cross-tied with cotton thread, and put the skin upside down into the casserole.
4. Add super-good sugar color, yellow wine, salt, soy sauce, star anise, fragrant leaves and cinnamon, and add water until the meat is cut.
5. After the big fire boils, simmer for one hour, turn the meat over, simmer for another hour, then collect the juice until it is thick, and then put it on a plate and take it out of the pot.
6.? A dish of Dongpo pork is fragrant with wine, red and bright in color, crystal clear, fat but not greasy, and super delicious. It is absolutely a blockbuster to shine at family gatherings and friends' dinners.
Recommended store name: Mrs. Suzhou Location: This store is located in Baita Road, gusu district, which is very close to Pingjiang Road, Lion Grove, Humble Administrator's Garden and other scenic spots. It is very convenient for tourists to go directly to the same place after visiting the scenic spots!
Squirrel fish is basically a must-have dish for every table. It's produced very quickly, looks like it's full, and tastes similar to what I've eaten before. Maybe it's better. The sweet and sour taste is tender on the outside.
per capita: 8 yuan
? Water shield and whitebait soup
Water shield on Taihu Lake is served with whitebait unique to Taihu Lake, and the soup is soft and refreshing ~ The whitebait inside is glittering and translucent and delicate, and it is very fresh, so I can't help drinking bowls after bowls.
Practice:
1. Blanch the small whitebait with boiling water. Just ten seconds. Remove the control bubble and put the cooking wine or white wine on it.
2. Rinse the water shield with clear water, blanch it with boiling water, remove it and rinse it with cold water, and control it to dry
3. Break the egg white for later use
4. Shred the ginger, put a little oil in the pot, stir-fry the shredded ginger, and pour the whitebait with fragrance. Stir-fry twice and add water. Boil the water and add water shield. The egg whites are stirred and put into the pot.
5, water starch is not necessary ~ add salt, a little white pepper.
Recommended store name: Suzhou Gusu Family Banquet Authentic Subang Cuisine
Address: No.321 Baita East Road
Business hours: Monday to Sunday? 9: -22: 3
Per capita: 7
? Crab-yellow noodles
In Suzhou, Yuxingji almost occupies half of the "crab-yellow noodles". Many foodies in Hangzhou drive to Suzhou every year to eat a bowl of authentic bald butter noodles.
a full plate of bald butter. I can't wait to eat it after mixing! Very pure and fresh crab roe, without any other messy accessories, is fresh and original!
Store name: Yuxingji (Golden Shop)
Address: Block D, Romance Center, No.523 Jingde Road
Per capita: 114 yuan
Small noodles
Noodles are big bowls, and you can add them for free if you don't have enough noodles. Every side is served with snacks, which is very exquisite and cost-effective. Tremella soup is also free, so try not to order too much and don't waste it.
Characteristics of local specialties in Jiangsu and Zhejiang
People in southern Jiangsu like light, sweet, salty and refreshing food, pay attention to nutrition, generally like fresh and delicate food, and avoid spicy food; Use less seasonings and auxiliary materials, and pay special attention to maintaining the original flavor of food and dishes, and the quality is high and the quantity is low.
Zhejiang people's diet is smooth, tender and refreshing, waxy but not greasy, light and pure, followed by sour and spicy. The staple food is mainly rice, supplemented by miscellaneous grains such as corn and sweet potato, and in some areas, there is a habit of eating four meals a day.