There are many specialties in Suzhou, let me introduce them to you!

1. Yangcheng Lake Hairy Crab... Recommendation ★★★★★ Yangcheng Lake Clear Water Hairy Crab enjoys the reputation of "King of Crabs". Its appearance features: green back, white belly, yellow hair, golden claws, body

strong.

Green back, crab back is bright green, refreshing and translucent. When cooked, it becomes pure red and bright red.

It is different from the gray color of crabs in other lake areas. It is dark in color and heavy in earthy color. It turns light red when ripe, with gray in the red.

White belly, the crab belly is white and shiny, giving people a bright and jade-like beauty (with the development of the aquaculture industry, Yangcheng Lake hairy crabs are also cultured in some places with deep water, so there are a small number of crabs in other lake areas with gray or gray belly. Or it is too white to be clean. The hairs on the crab claws and claws are yellow. The hairs on the male crabs are dense and soft, and the hairs on the crab claws are fresh and yellow. It has an earthy color and is not clean. The claws are golden like smoke. The crabs in other lake areas have no obvious golden color on the claw tips. The Yangcheng Lake hairy crab has a strong body, thick ridges and strong claws. It is strong, can be propped up on glass, and can crawl freely. Compared with crabs of the same size, the Yangcheng Lake hairy crab is much heavier. It does not have a shell of water and is the "King of Crabs". Its color, aroma and taste are wonderful beyond words, "the chelation is full of tender jade, and the convex red fat on the shell is fragrant". The orange crab roe, white jade-like fat, and white and tender crab meat, create color, fragrance and fragrance. The taste of the three is the best, and nothing can be compared with other lake crabs. No wonder Mrs. Zhang Taiyan, Ms. Tang Guoli, wrote in a poem: "If Yangcheng Lake crabs are not good, why live in Suzhou in this life?" 2. The Three Treasures of Taihu... .......Recommended ★★★★★ Taihu Lake is rich in aquatic resources, which provides Suzhou, which is located on the shore of Taihu Lake, with rich food resources. The rich whitebait, plum bream and white shrimp are also known as "Taihu Lake" "Three Treasures", well-known at home and abroad. Whitebait, commonly known as noodle fish, or noodle fish, has a body length of several inches and a slightly round body. According to legend, the king of Wu threw the leftovers from his food into the water and turned into fish. In ancient times, it was also called residual fish. (The name of whitebait comes from the fact that it swims in the lake like a silver arrow leaving its string). It can be seen that Taihu whitebait has been developed as a precious edible fish species in my country for a long time. Taihu whitebait includes big whitebait, Lei's whitebait and so on. There are four types: shortnose whitebait and oligodentate shortnose whitebait. The former two are larger and the latter two are smaller. Except for two black spots on the eyes, the whole body is white, transparent, soft and scaleless. From mid-May to mid-to-late June every year, this is the peak fishing season. The Ming Dynasty poet Wang Shucheng wrote the poem "The ice reaches the edge of the stream, the whitebait is rushing on the rapids, and the white jade plate is fresh, and there is no need to explore the inner cave." In praise of whitebait, Zhang Xian of the Song Dynasty wrote a poem about "whitebait looks like a perch after spring", which listed both whitebait and seabass as treasures among fishes. According to analysis, every 100 grams of whitebait is rich in nutrients. Contains 8.2 grams of protein, 0.3 grams of fat, 1.4 grams of carbohydrates, 258 mg of calcium, 102 mg of phosphorus, 0.5 mg of iron, 41 kcal of calories, as well as vitamins B1, B2, niacin and other nutrients. Dried whitebait can be made by drying, and its shape is like a hosta. Its color, aroma and taste remain unchanged for a long time. The dried whitebait produced in Dangkou, Suzhou, is less than two inches long, has a flat body, fat flesh and soft bones, and is white and shiny. It is classified as top grade. It is exported to Europe and the United States and enjoys a high reputation. The whitebait meat is delicate, white and tender, with no bone spurs and no fishy smell. It can be used to cook a variety of delicious dishes and "whitebait balls" with tender fish soup. and the tender, fragrant and fat "Whitebait Tan Huangcai" are two traditional famous dishes that use Taihu whitebait as the main ingredient and are processed and cooked by famous chefs.

Dried whitebait should be soaked in water before cooking. If fried together with eggs, it will be tender, delicious and soft as if it is boneless. It is a famous seasonal dish in the south of the Yangtze River.