Suzhou has a reputation as a city of paradise since ancient times, with a history of thousands of years. This is the core area of Jiangnan water town culture, and a series of well-known authentic dishes have been passed down for thousands of years. Now, when you travel to Suzhou, you must taste the local specialties. The following are ten dishes that best reflect Suzhou.

First, the duck of the mother tanker

is fat but not greasy, light but not thin, clear but not a little, cooked in a casserole, authentic and fragrant. The color of the dishes is even more beautiful, such as red duck sauce, snow-white winter bamboo shoots, pink pork, black mushrooms and vegetables.

2. Shrimp with snails

Shrimp grains are full and elastic, and tea has been delicious since ancient times. It coincides with Biluochun, a specialty of Suzhou Xishan. Biluochun shrimp is flavored with Biluochun's fragrant tea juice and cooked with river shrimp, which fully reflects the' insatiable greed' of Jiangnan cuisine.

3. Squirrel mandarin fish

The authentic "Suzhou mandarin fish" adopts fresh wild mandarin fish in Taihu Lake. As early as Zhang in the Tang Dynasty in the year of Song of the Fisherman, it was recorded that mandarin fish should be on the market. "Egrets fly in front of Cisai Mountain, and mandarin fish with peach blossoms and flowing water have their lungs."

fourth, snow crab bucket

Suzhou chefs are good at making crab powder, frying crab meat and crab roe into crab powder, using crab shells as containers and decorating with ham and other ingredients, which is exquisite and bright.

5. River eel

Eel meat is delicate, sweet and salty. Braised eel is the earliest famous dish in Songcrane Tower, which reads "Songcrane Tower is the most beautiful in the city". It uses Taihu eel as raw material, and stews it with sauce until it is red in color, fat and waxy in skin and white in meat. Also known as "three braised", there are braised nail slices and braised chestnut chicken.

6. Sauce recipe

It tastes great with white rice. A traditional and classic sauce formula weighs one kilogram. The pork belly of domestic pigs in Taihu Lake area was selected. After curing for 24 hours, put it in marinade and cook for 3 hours. The skin Q is firm and full of flavor.

VII. Oily eel paste

The eel shreds are well-proportioned in thickness and length, and Suzhou is a water town. In the early years, the rice fields were full of eels. Oil eel paste looks like a home-cooked dish, but it is actually very particular.

8. _ Feitang

When tasting, drink the soup first, then eat the liver. "Banfei Decoction" is made from the liver, meat and skin of grouper, formerly known as "Bangan Decoction". "Banfei" refers to the liver of grouper. It turned out that a national leader was from Shaanxi. He pronounced "half lung" as "half lung" and changed his name to "half lung soup".

9. pickled fresh

is a seasonal soup with strong seasonality. After this village, without this store, even if you can still see the same store, it is no longer the store in that village. -the taste is different!

stewed lion's head

There is another legend about this dish. On one occasion, Wei Juyuan, a famous chef in the government, served four famous dishes in Yangzhou with delicacies. All the guests here are surprised.