Squirrel mandarin fish is made from mandarin fish (also known as mandarin fish and mandarin fish). After killing it alive, the backbone is removed, and the fish meat is cut into diamond-shaped knife patterns, which are as deep as the skin. After being dipped in dry starch, it is cooked.

Deep-fried twice in oil, the mandarin fish is golden brown all over, the meat is open like hair, the head is raised and the mouth is open, the fish tail is slightly raised, and it looks like a squirrel. When the marinade is poured over the body of the mandarin fish while it is hot, it will make a chirping sound, like

Squirrels squawked happily.

Because of its excellent color, aroma, taste and shape, it can be called one of the protagonists of Su Bang's famous dishes.

It is said that squirrel mandarin fish evolved from squirrel fish carp.

When Emperor Qianlong went to the south of the Yangtze River and strolled to Songhe Tower, he insisted on eating fish in order to entertain the emperor. The chef suddenly got the idea and fried and cooked the carp that was served on the altar of Marshal Zhao Gong.

Later, carp was replaced by mandarin fish with thin bones and tender meat, and squirrel mandarin fish became a famous banquet dish.

Suzhou's famous chefs strive for excellence in cooking. The condiments include river shrimp, diced cooked bamboo shoots, diced mushrooms, green peas, pork soup and wine, vinegar, salt, sugar, lard, sesame oil, scallions, and garlic cloves.

, dry starch, wet starch... as many as fifteen or six kinds.

Squirrel mandarin fish was praised as the "chief famous dish" of Songhelou by Japanese friends who filmed "Three Flavors of China". In November 1983, it was listed as one of Jiangsu's performance dishes at the national cooking masters' technical performance appraisal meeting.

There is a poem in the Tang Dynasty that says "peach blossoms and flowing water, mandarin fish fat", so the best time to taste squirrel mandarin fish is March and April every year.

Biluo Shrimp vvv is cooked with live river shrimps from the Taihu Lake Basin and Biluochun, a famous tea from Dongting East and West Mountains. It has strong local characteristics of Suzhou.

Shrimps, preferably white-shell shrimps from Dongshan area, squeeze out the shrimps from live shrimps, add refined salt, egg white, and dry starch to make a slurry. When the cooked lard pan is 50% hot, slide the shrimps until they turn milky white.

, drain off the oil with a colander, and then stir-fry over high heat. At this time, add 5 grams of pre-brewed tea and MSG from Biluochun tea leaves. Do not stir-fry too much. Just turn it over a few times and put it on a plate.

At the same time, it is decorated with soaked tea leaves, with green and white contrasting each other, and the shape is delicious.

Water shield and pond slices are made from Taihu's specialty water shield (also known as water shield and water sunflower) and pond snakehead fish (commonly known as pond snakehead fish, native fish, and tiger shark). It is a soup among the famous dishes of Suzhou.

Water shield grows in Taihu Lake, and its young leaves that are not exposed to the water are used to make soup. It has a long history.

"Shi Jing" has "fish and water shield soup".

Praise for "Water Shield Soup": "The glass bowl is filled with jasper light, and the five flavors are mixed and fragrant."

The pond snakehead fish likes to inhabit rock crevices or tree roots beside lakes, beaches, rivers, and feeds on small fish and shrimps. It has a large round head and tender meat.

Tang slices are made from the pond snakehead fish after removing the backbone and head, and then making clean fish fillets.

Add Shaoxing wine, salt, and minced green onions, mix well, then add lard, broth and water to a boil; add Shaoxing wine, shredded ham, and MSG, then remove from the pot and pour into a water shield bowl, pour in chicken oil,

The result is a delicious soup with endless aftertaste.

Suzhou Chuan Dian Suzhou Chuan Di is a dim sum part of Suzhou Chuan Cuisine. Suzhou Chuan Cuisine has a long history, which has nothing to do with Suzhou Water City.

Suzhou is known as the Venice of the East. Historically, transportation mainly relied on boats. At that time, there were more than ten kinds of sand-water boats, light boats, speed boats, pleasure boats, juggling boats, and upstream boats concentrated in the famous Shantang River.

Spaceships, lightships, cruise ships, etc. all have "kitchens".

During the Ming and Qing Dynasties, local businessmen often held banquets on cruise ships to invite "traders in Wu" to discuss business, and the dishes on board became more and more abundant.

The Wumen banquet starts with cold dishes accompanied by wine and food, followed by hot stir-fried dishes, with exquisite snacks in between, and finally the big dishes, which often have fish at the end, so as to express the feeling of "having more than enough to eat".

The chef is well aware of the psychology of diners during the banquet. The snacks are just decorations. They are small and exquisite, with the beauty of viewing and the taste of gourmet food.

At present, all famous restaurants are innovating on the traditional boat dumplings and cultivating many masters of making dumplings. Boat dumplings have become an indispensable part of the banquet.

It is mainly made of flowers, plants, insects, birds and animals, such as: white goose, made of ground flour, jujube paste filling, etc.; white rabbit, made of ground flour, fine sweet bean paste, etc.; peaches, made of ground flour, fine sweet bean paste, etc.

Made from cocoa powder, etc.; loquat is made from ground powder, jujube paste, sweet bean paste, cocoa powder and sesame seeds.

When making it, first knead the corn starch and bean paste into a dough, then knead it into a shape, add food coloring, then put it in a steamer to steam, and then coat it with sesame oil when it comes out of the steamer.

Others include: Eel tuber with white sauce, cabbage with oil, eel paste, cat lung soup, scallops, shrimp in salted water, cherry meat, watermelon, chicken, beggar oil, chicken with fine tendons, the best vegetable in the world, chicken, rapeseed heart, mother oil, whole duck, braised duck, Fuli duck

The famous snack of water shield soup and famous snack restaurant Zhu Hongxing Noodle House Suzhou Zhu Hongxing's noodles are very knowledgeable.

Suzhou people often complain after eating noodles out of town: What they ate was stick noodles with soy sauce soup.

This is due to differences in regional tastes.

Suzhou noodles pay attention to soup, and so does Zhu Hongxing.

Making soup every day is like cooking soup stock in a restaurant, it is absolutely unambiguous.