What are the delicious things to eat when traveling to Suzhou in April? 1. Shrimp with Biluochun, a famous tea from Dongting East and Xishan, is cooked with live shrimp from Taihu Lake basin, which 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, and add the slurry made of refined salt, egg white and dry starch. When the cooked lard pot is boiled to 51% heat, the shrimps will slip to milky white, drain the oil from the colander, and then stir-fry with strong fire. At this time, add the tea and monosodium glutamate soaked in 5 grams of Biluochun tea in advance. Do not stir-fry, just turn it over a few times and then take it out and put it on the plate. At the same time, it is decorated with soaked tea leaves, which are green and white, and the shape is delicious and fresh.

What are the delicious things to eat when traveling to Suzhou in April-2. White-sauce soft-shelled turtle

Soft-shelled turtle is actually a soft-shelled turtle, which is rich in nutrients such as protein, fat, sugar and vitamins, 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. The white sauce is a traditional dish in Suzhou, in which the soft-shelled turtle is cut into blocks, supplemented by spices such as yam, bamboo shoots, mushrooms, onion ginger, salt and wine. After cooking, the marinade is bright and thick, and the taste is salty and sweet.

What are the delicious things when traveling to Suzhou in April? 3. Watermelon chicken

The chicken is mainly made of fat and tender hens, and it is put into watermelon. Watermelon chicken is delicious and fragrant, with clear soup and melon fragrance, and rich nutrition. It is a traditional seasonal dish in Suzhou.

What are the delicious things to eat when traveling to Suzhou in April-4. Sweet and Sour Mandarin Fish

This fish is red in color, crisp outside and tender inside, sweet and sour, and it is greatly appreciated after being dried and eaten, and the squirrel fish is 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 a "peach blossom and flowing water and mandarin fish fat" in Tang poetry, so the best time to taste Sweet and Sour Mandarin Fish is March and April every year.

What are the delicious things to visit Suzhou in April? 5. Water shield and pond water shield

Water shield and pond water shield, a special product of Taihu Lake, are used. Water shield is a perennial aquatic plant. Its leaves are oval and dark green, and its back secretes a kind of mucus similar to agar, which is rich in protein, glucose and other ingredients. It can be cooked and fried. 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 stopping 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.

what are the delicious things to eat when traveling to Suzhou in April-6. Jiaohua Chicken

Jiaohua 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.