Su cuisine probably refers to Jiangsu, where the Huaiyang series is probably famous.

I went to Yangzhou with my friends last year. It was really a dream of Yangzhou for ten years, and I won the reputation of being a romantic. There are three famous teahouses in Yangzhou, ***Heguo, Yechun Teahouse, and Fuchun Teahouse. Although there are huge crowds of people there, the steamed buns are still really good (later I got tired of eating steamed buns every day). The soup dumplings are more famous, and the soup tastes oily. It's not greasy, and the meat is fragrant. I found that almost every household there orders a dish, which is boiled dried shredded pork. When you eat it, it turns out to be shredded tofu, but there are many variations, some with green vegetables and shredded chicken, some with shrimps and shredded bamboo shoots. It tastes light and delicious, and I think it tastes different from the dishes in the north.

Speaking of representative dishes, Yangcheng Lake hairy crabs have to be reckoned with. They are so popular. When it comes to eating hairy crabs, everyone is probably drooling and goes to a specialty store to buy them. Steamed hairy crabs are also a representative of Jiangsu cuisine. The crunchy bite, the oily crab roe, the white and tender crab leg meat, oh, how can we spend the Mid-Autumn Festival without them.

Speaking of Huaiyang cuisine that everyone is familiar with, I have to mention stewed lion head. It seems that this dish is also included in state banquets. Although Huaiyang cuisine is not well promoted (much less than Sichuan restaurants), I personally I particularly like this dish. What can I say? There is a lot of meat. The big meatballs are fat but not greasy, delicious and satisfying. This is a must-order dish when I go to Huaiyang Restaurant.

Huaiyang cuisine has a bland taste. For example, the famous Yangzhou fried rice is unacceptable to many northerners. Many northern restaurants have even improved it. However, when I was in Yangzhou and ate Yangzhou fried rice, it not only tasted bland, but The chef fried it very translucently, with the aroma of scallops, shrimps, and Shaoxing wine. It definitely tastes different from what you eat in the north.

When I went to Yangzhou, there was a shop on Dongguan Street. There was a shop called Couchadanfan. The lotus root rice balls they made were particularly delicious. Big bowl, full of praise!

Suzhou cuisine also includes braised tiger tail, fragrant dried malan head, Biluo white shrimp, and Taihu three whites, which are also good, but I haven’t tried them much, so I can’t comment on them.