Ballads say: "Suzhou has many famous snacks, which taste sweet, soft and glutinous. Pan-fried steamed buns with crab shell yellow, tiger claws twisted into sticks..." Suzhou people pay attention to finesse, and snacks are all delicate and delicious. , so that diners will always have a little aftertaste and yearning. The following is an introduction to Suzhou’s special snacks. Welcome to read! Recommended Suzhou special snacks

1. Suzhou-style fresh meat mooncakes

There are few southerners who don’t love Suzhou-style mooncakes. They look golden. Buttery and moist, the skin tastes crispy and the taste is sweet and salty. Sweet fillings include pine nuts, walnuts, roses, adzuki beans, etc.; salty fillings include ham, shrimp, chives, etc. Among them, the meat mooncake is probably the most memorable one. In front of the stalls of time-honored brands, you can see queues waiting for mooncakes to be released all year round, and during the Mid-Autumn Festival, supply exceeds demand.

2. Fengzhen Noodles

There are few bowls of noodles that can bring the aroma of wine to diners like Fengzhen Noodles, because in addition to the common meat and bones in the soup, , eel bones, wine grains and screws are also added. The topping is a piece of braised pork, but it is different from ordinary braised pork. It is white and the method is complicated. No soy sauce can be added during the stew, and it is purely seasoned with salt. As a result, the braised meat is plump and melts in your mouth; the noodle soup is fresh and smooth, and the wine is mellow.

3. Aozao noodles in red and white soup

Fried fish noodles in red oil and braised duck noodles in white soup. Most people who have tasted Aozao noodles will never forget the refreshing soup and refreshing toppings. Mellow and unique flavor. Pan Xiaomin, the national catering master of Xucheng Building, went to Kunshan Aozao Noodles more than ten years ago to learn the art, and brought the authentic Aozao noodles to Suzhou. He has continuously improved the formula and taste, making the soup more refined and richer in taste, and the toppings include fried fish, In addition to the braised duck, braised pork and wild shrimps are also added.

4. Chicken head rice soup

Suzhou people have a lot of particularities about eating "water ginseng" chicken head rice. The first is to eat chicken head rice from Nantang, which is of the best quality; the second is to buy a small amount and eat it all at once, so that you can eat it with the fresh taste of water; the third is to eat it during the Mid-Autumn Festival, if you miss it, We can only wait eagerly for the launch next year.

5. Crab shell yellow

Crab shell yellow is shaped like a crab shell and colored like crab roe. Suzhou people are fond of tea. In old teahouses, one of the two most ordered tea snacks was crab shell roe. In the era of scarcity of materials, it was very rare to have crab shell yolk as a snack. The feeling of fragrant fragrance on the teeth and cheeks is destined to become a beautiful eternity. Among the popular traditional tea dishes, the salt and pepper flavored sock sole cake is also a popular one. The small shortbread is exquisitely made, and the layers are as thin as cicada wings, a real testament to the skill.

6. Fish-flavored spring rolls

The making of Suzhou spring roll wrappers is unparalleled. The chef holds the pot with one hand and shakes the dough with the other hand, and the dough is clean and crisp. The spring roll skin is as thin as paper, round as a mirror, transparent and soft. Fish-flavored spring rolls, as the name suggests, are filled with seabass meat and shrimps. They are rich in fish flavor and have distinctive local characteristics in the "Land of Fish and Rice".

7. Oil and tight fermentation

"氽" (tǔn) is a cooking term popular in Jiangsu, Zhejiang and Shanghai, also known as deep-frying; tight fermentation means that the amount of fermentation is small, It becomes firm after steaming and crispy on the outside and loose on the inside after boiling. Suzhou people prefer to call it "Xinglong Steamed Bun", which means prosperity. It is precisely because of this beautiful meaning that it is put on the market in winter and used as a gift among relatives and friends during the Spring Festival. The supply is often in short supply.

8. Small wontons

Small wontons are the most common snacks in Jiangnan people. The almost transparent skin is as thin as crepe, with a little pink meat filling showing in the middle. It is served in the most common white porcelain soup bowl. The clear soup is sprinkled with some green onion and garlic leaves and bright yellow egg skin. Or add a little seaweed and shrimp skin to make the soup delicious and full of flavor.

9. Sugar porridge

The children’s nursery rhyme “Tuk, duk, sell sugar porridge” is deeply rooted in the hearts of the people, and the soft, glutinous and sweet taste of the sugar porridge is equally unforgettable. Suzhou's sugar porridge is quite famous. The glutinous rice porridge with brown sugar is first put into a bowl, and a layer of red bean paste is sprinkled on the surface. It looks like red clouds covering the white snow. Mix well when eating. It will be hot, sweet, fragrant and waxy in the mouth.

10. Jiu Niang Cake

As soon as the Spring Festival is over, the streets begin to be filled with the sweet and sour taste of Jiu Niang Cake. Jiuniang cake is a spring seasonal Soviet-style food that is only sold for one season. It looks like a small mooncake and has fillings such as bean paste and sesame seeds. Especially the rose filling, with white skin and red flesh, seems to seep into the skin. Take a bite while it's hot, it's fragrant, sweet and sour, crisp and tender, the skin is soft, the filling is sweet, and the taste is glutinous. It has a feeling that everyone will be drunk even if the cake is not intoxicating.

《Suzhou Snacks》Traditional Folk Song

Suzhou snacks are rich in variety and taste sweet, soft and glutinous. Pan-fried steamed buns with yellow crab shells and a tiger claw twisted into a stick. Thousand layer cake, egg stone coating, flatbread, deep-fried dough sticks and tofu paste. Scallion pancakes rolled with scallion oil are economical and affordable. Mushroom and vegetable buns, bean paste buns, and steamed steamed buns with meat. I went to Liuyilou to buy yeast. Be careful when you put a little bit in the oil. Tea eggs, cooked lotus root, large and small wontons and soup dumplings. Tall steamed buns with gingerbread, cheap price and full belly. Sesame paste, sugared taro, and white sugar dumplings. Chicken and duck blood soup, tofu pudding, spring rolls, siomai and eight-treasure rice. The glutinous rice is filled with fillings and you can choose from various toppings. The pot stickers and dumplings are fragrant, and the sweet-scented osmanthus and lotus root colorful crabapple cakes are delicious. Stinky tofu and dried rice balls, shredded radish cake triangle buns. Honey cake, square cake, tiaotou cake, lard rice cake, sugar rice cake. Rice dumplings, sesame dumplings, rice dumplings, double stuffed dumplings and pumpkin dumplings. The fermented glutinous rice in the wine garden is sweet, and the Dingsheng cake is plum blossom cake. Tuk Tuk Tuk Tuk sells sugar porridge, so the little girl doesn’t want to run away after eating. Red bean rice dumplings are nutritious, and meat rice dumplings are salty and delicious. Chicken head rice, lotus seed soup, sugar-fried chestnuts and osmanthus fragrant. Date paste sesame cake is a specialty, and marinated dried tofu is famous.