Add ingredients and vegetables to create four-season delicacies

Suzhou has “anchovies in spring, anchovies in summer, fat ducks in autumn, and vegetables in winter.” Aquatic products, poultry, and vegetables are on the market all year round. The chefs prepare dishes according to the ingredients at different market times, deciding that there are seasonal and famous dishes all year round. For example, in the spring rain, fresh tea is on the market. The "Biluo Shrimp" cooked with the second-course tea juice of the famous Biluochun tea and shrimps has the smoothness of the shrimps, the green fragrance of the famous tea, and the red color. "Cherry meat" and "pickled bamboo shoots" etc. In summer, the eels are tender and plump, and the seasonal "eel paste with oil" is very popular. When the eels are fried, add some chopped green onion, minced garlic, ham, and then pour a little hot oil. When serving, the eel paste will still be on the plate. In squeaky, this is a quite nutritious squeaky dish. When the chrysanthemums are in full bloom in late autumn, the rice cooks and the crabs become fat. As the saying goes, crabs have itchy legs in the cool autumn weather. The clear water hairy crabs in Yangcheng Lake have golden claws, yellow hair, green backs, white bellies and tender meat. They are the main ingredient of the famous dish "Snowflake Crab Bucket". The chef uses a large crab shell as a container (one serving for each person when tasting), uses crab powder as a base, and stirs egg whites into the shape of snowflakes, then spreads them on the crab powder and steams them for a while. The finished dish looks like falling snowflakes, elegant and cute. Fat and fresh in the mouth. These seasonal dishes satisfy Beijingers' appetite for "fresh" food.

The mid-winter season is connected with the annual Spring Festival. The reunion banquet at Beijing Songhe Tower is a New Year's Eve dinner that combines traditional Subang dishes eaten during the New Year in Suzhou with innovative Beijing-flavored dishes. It is novel and unique, creating an atmosphere of family reunion, auspiciousness, joy and peace. At the New Year's Eve dinner, there is Songhelou's unique dish "Squirrel Mandarin Fish", which symbolizes auspicious celebrations; the steaming and golden "Whole Duck with Mother Oil" (braised duck) looks lively and prosperous; The popular Hangzhou and Beijing dishes at that time were: the delicious "Song Sao Fish Soup", the "West Lake Beef Soup" with thick soup and fresh meat, the light and tender "Tianxiang Mandarin Fish", the fragrant and tender "Songhe Lamb Leg", etc. . Songhelou also lists New Year (sticky) foods that symbolize reunion and happiness as gifts, such as rice cakes, glutinous rice balls, and eight-treasure rice. Songhelou's New Year's goods have now become gifts, including Suzhou braised duck, red braised pork elbow, pork belly with winter vegetables, rice noodles, beggar's chicken, eight-treasure rice and various Su-style boat snacks, etc., served on porcelain plates, casseroles and fresh-keeping dishes. Film packaging and put into gift bag. Take these famous dishes home and, if heated appropriately, will retain their original flavor.

The services at Songhe Tower are also innovative. For more than ten years, we have been promoting "service dishes", that is, service brands. "Serving dishes" stipulates that the waiters are responsible for serving each dish at a high-end banquet. For general banquets, gatherings of relatives and friends, and family meals, the dining tables are equipped with "public chopsticks and public spoons". At the same time, each dish is equipped with a spoon for guests to serve and eat. Even though we are eating at the same table, everyone uses the spoons on the plate to spread the dishes. This not only expresses respect and friendship, but also divides the meal naturally. The dishes do not mix flavors and avoid cross-contamination.