Su cuisine is one of the three major cuisines in Ming Dynasty, one of the four major cuisines in Qing Dynasty and one of the eight major cuisines in Republic of China.

So what's unique about Subang cuisine?

In practice, Su Bang cuisine, especially in southern Jiangsu, is represented by Su Xichang, which is traditionally stewed, braised, simmered and simmered.

In terms of ingredients, Subang cuisine pays attention to maintaining the original flavor and keeping it fresh in season.

The spring and summer when all kinds of fresh fruits and vegetables are on the market is simply the happiest season for Suzhou to eat.

Every bite is full of seasonal flavor.

Wu30 Restaurant is a grounded family restaurant hidden in Shiquan Street.

This hotel has a third floor. When I entered the store, I saw that all the fish, shrimps and crabs were freshly caught. The restaurant in the store is rather cramped, which adds up to almost 10 table, which is quite common.

Moreover, the restaurant is closed in the afternoon, only managing the afternoon market and the evening market, and it is still very difficult not to calculate the time for eating.

This is a small private restaurant with the characteristics of Subang cuisine, but there are also some innovations. If it weren't for my friend's recommendation, I, a foreigner, would never know that I was eating here today.

Sauced shrimp

South China is rich in shrimp resources, and shrimp is rarely eaten. At the turn of spring and summer, river shrimps are on the market, and so are shrimps. As a result, Longjing shrimp and three fresh shrimp noodles began to be listed in large quantities.

Many diners in the restaurant liked this dish on May 30th. According to the charge, the river shrimp actually has pliers that look bigger than its body. The meat is smooth and tender, seasoned with soy sauce, heavier than the fried shrimp that is often eaten, and more suitable for northerners.

Boiled kidney flower

It is also a famous dish, with thin waist, fast cooking speed, tender and crisp taste and no strange smell.

Shepherd's purse and shrimp bean curd soup

Shepherd's purse is newly listed. Very fresh. Because shrimp is expensive, many shops will use pork with shrimp.

Of course, the focus of this soup is not shrimp, but tofu.

The soup made of tender shepherd's purse and tender tofu is hot and thick, especially suitable for hungry stomachs.

Fried cauliflower

What northerners admire most is the rich variety of vegetables in the south. In terms of time, different vegetables are cooked in four seasons and fresh vegetables are eaten in four seasons.

In Yunnan, ordering food in restaurants depends on what ingredients are brought into the market today, so that orders can be placed.

In early summer in Suzhou, the most popular dish of the season is cauliflower.

Vegetarian fried, the food tastes good and the leaves are tender.

At dinner time, many restaurants in the old city of Suzhou lined up early, especially those famous shops next to Shantang Street and Heping Road, which need patience.

However, there is always a place to eat Subang food.

I like cultivating lane very much. This road is very wide. Tall trees crossed their shoulders in the sky, creating a shade all the way.

Laochangmen also has a shop at the pier, but it's too hot. Most of the diners in this family are local residents of Suzhou. There is also a Yuxingji next door, which makes people happy.

The decoration in the store is very stylish, and the details reflect the deep charm of Suzhou.

Fried bamboo shoots in season

Bamboo shoots are really delicious. Walking in the market in Suzhou, the bamboo shoots on the stalls are large and small, white and tender, which makes people relaxed and happy.

Now that we have caught up, we must give it a try. This dish made me realize the "sweetness" of Suzhou cuisine.

The first bite is really crisp and delicious; Second bite, why is it so sweet? The third bite turned out to be sweet.

I can't stop chopsticks after that.

Female tanker duck

Suzhou people live an exquisite and interesting life. The wind of "boating at night" began in Suzhou Shantang, but how can playing and eating drag on? Because of boating at night, there is a unique style of boat dishes.

Mother Duck in Tank Car is one of the best.

"Mother oil" is the first kind of soy sauce, which is mellow and delicious, especially the autumn oil in the sauce.

This dish should be made of Taihu brocade duck.

This kind of duck is big and fat. Take the whole duck and mix it with pig's trotters and fat meat. Add mother oil and simmer.

The ducks in the basin are neat in shape, but they are crisp and rotten when they are clipped with chopsticks.

The soup is particularly rich in pig's trotters and fat, and the color is also gratifying soy sauce color.

White assorted food

The name of this dish looks like a pixel dish, but it is actually a real meat dish. It's just that the materials are light, and it doesn't deepen the color of soy sauce, which is clear and white.

I can't count how many ingredients I used. Pork belly, tendons, fish fillets, mushrooms, shrimps, egg skins and bamboo shoots are all delicious. Fish fillets are complete, on the one hand, the pasta is fresh, on the other hand, it reflects the level of chefs.

Eunuch Lane is located in Guanqian Street. There are many tourists coming and going, and it is too noisy. However, several old brands have not lost their flavor in order to cater to tourists.

Lao Zhengxing, the new Jufeng opposite, Deyue Building and Songhe Building a few steps away are all well-known old brands of Subang cuisine. Lao Zhengxing's main course in Shanghai was recommended by Michelin.

Suzhou eunuch lane restaurant is located on the second floor. Tableware and decoration are very common, very traditional China restaurant style, but there is no style.

How about that dish?

Water shield silver fish soup

The whitebait in Taihu Lake is as white as silver, tender and delicious. Legend has it that the whitebait was changed by Meng Jiangnu, but in the Taihu generation, the old people all said that the whitebait was formed after the killing of Mei Shi, roaming in Taihu Lake adjacent to her mother's family and her husband's family.

Another protagonist of this dish, water shield, is also a specialty of Taihu Lake.

There are colloidal transparent substances on the back of tender stems and leaves, so the taste is smooth.

Zhengxingzui chicken

Tasty, greasy chicken skin has been eaten.

It is also a very light dish.

Xiang you shan Hu

I personally like it. The clerk will help me mix the shredded ginger. Ginger and oil have the same function, that is, to remove the earthy smell of eels.

Compared with the oily eel paste in the north, only thin eel shreds can be seen. The family's plate is full of wide eel segments.

And there are no fishbones!

More than addiction!

Sweet-scented osmanthus sugar lotus root

It is one of the most common snacks in Suzhou and can be bought in glutinous rice lotus root market. With osmanthus honey juice, it is osmanthus lotus root.

Lotus root is very fresh and delicious.

Steamed lion head

A lion is the top six. It's not big, but it melts in the mouth.

The best food is the cabbage and cabbage soup at the bottom, which is hard to stop.

Sauté ed Tricholoma with shepherd's purse

Jiaozi always uses shepherd's purse at home, but I didn't expect to eat fried mushrooms in Suzhou. Tricholoma and shepherd's purse are seasonal ingredients, fresh and tender.

Suzhou people can live, adhere to the principle of not eating regularly, and innovate many classic foods, which are no worse than the well-publicized Japanese restaurants.