Biluochun Tea

One of the top ten famous teas in China, commonly known as "frightening fragrance". Kangxi passed by Suzhou during his southern tour and highly praised him after tasting tea. Therefore, the tea was collected during the Qingming and Grain Rain seasons, and was named "Biluochun" and listed as a tribute.

How to make tea: Take a few tea leaves and sprinkle them into warm water. The pekoe will slowly dissolve and the tea leaves will sink. At this time, the bottom of the cup will be green, but the water is still tasteless. Pour out three-thirds of the water. After about two seconds, pour boiling water again, and the tea leaves will all unfold. At this time, the color of the water will be light green like jade, and the tea will have a mellow aroma.

Caizhizhai Candy

Suzhou-style candies are well-known in China, with more than 150 varieties in four categories: plain goods, roasted seeds and nuts, soft candies, and special flavors, such as pine nut candies, rice dumpling candies, and peanuts Sugar, three-color pine nut gummy candies, crispy pine nut candies, pine nut and southern date candies, etc. Among them, the rice dumpling candies exclusively produced by Caizhizhai are the most famous.

Song Brocade

"Brocade" is a high-grade silk fabric. Song Brocade produced in Suzhou, Yun Brocade in Nanjing and Shu Brocade in Sichuan are known as "China's Three Famous Brocades". Its weaving technology is exquisite, and the warp wire has two layers: surface warp and bottom warp, so it is also called "heavy brocade".

The biggest characteristics of Song brocade are exquisite patterns, elegant colors, flat and crisp, and antique flavor. It is often used to frame precious calligraphy and paintings, high-end gift boxes, and can also be used to make special clothing and lace.

Suzhou-style preserves

The history of making preserves in Suzhou can be traced back to the Three Kingdoms period. The Qing Dynasty was the heyday of Su-style preserves. Among them, "Zhang Xiangfeng" is the most famous and has always been the "palace" food". There are more than 160 varieties of Su-style preserves, among which the most famous ones are golden candied dates, cream plums, golden kumquats, white sugar bayberry and nine-system tangerine peel.

The flavor of Su-style plum is sweet and sour. Holding one in your mouth is refreshing and refreshing. It has a long aftertaste and is most popular among tourists.

Sujie cakes and kumquat cakes made from Dongting citrus have rich tangerine aroma, sweet and refreshing taste, and have the function of appetizing and aerobic.

Su embroidery

The history of Su embroidery can be traced back to the Spring and Autumn Period more than 2,600 years ago. Su embroidery, together with Hunan embroidery, Sichuan embroidery, and Guangdong Yue embroidery, are known as the "Four Famous Embroideries in China" ".

The themes of Su embroidery are mainly figures, landscapes, flowers, birds, and animals, and there are embroidery pieces, album surfaces, screen strips, screens, etc. After the founding of New China, Suzhou artists successfully created double-sided embroidery, and their representative work is "Double-sided Cat".

Taicang meat floss

Taicang meat floss has slender fibers, soft quality, golden color, delicious taste and melts in your mouth. It uses fresh pig buttock meat as the basic raw material and is made through four processes: cutting into strips, boiling, frying, and rubbing. Meat floss is durable in storage and will not deteriorate for 3-4 months under normal circumstances. It can be stored in a vacuum seal for more than a year.

Taihu Lake Whitebait

During the Spring and Autumn Period and the Warring States Period, Taihu Lake was rich in whitebait. During the Kangxi period of the Qing Dynasty, whitebait was listed as a tribute, and together with plum bream and white shrimp, it was known as the three treasures of Taihu Lake. Silverbait is shaped like a hosta, ivory-like in color, has cartilage without scales, tender meat, delicious taste, and is rich in nutrients. It contains protein, fat, iron, riboflavin, calcium, phosphorus and other ingredients. The Japanese call it "fish ginseng". Whitebait can be fried, fried, steamed, or made into soup. Whitebait scrambled eggs, whitebait soup, whitebait meatballs, hibiscus whitebait, etc. are all famous dishes in Suzhou cuisine.

Taohuawu Woodcut New Year Pictures

Taohuawu Woodcut New Year Pictures in Suzhou, Yangliuqing Woodcut New Year Pictures in Tianjin and Yangjiabu New Year Pictures in Weifang, Shandong are collectively known as the "Three Major Woodcut New Year Pictures in China".

Taohuawu New Year paintings began in the late Ming Dynasty and have a history of more than 350 years. The earliest workshop was on Taohuawu Street in Suzhou, hence the name. It was very popular during the reigns of Yongzheng and Qianlong in the Qing Dynasty, and together with Yangliuqing paintings, it was called "South Peach and North Willow".

The form and content of New Year pictures mostly reflect folk life and are rich in decoration. Its strong national style has also been favored by foreigners. For example, Japanese ukiyo-e was influenced by Taohuawu New Year paintings.

Dried marinated tofu, Yangcheng Lake hairy crabs, Taihu whitebait, and seabass, Dongting East and West Mountain bayberry meat floss, champion hoof, malt flatbread, chicken head, rice socks, crispy green dumplings, smoked green beans, sandalwood fans, folding fans, and silk official fans. The eight immortals in the tomb's cricket box (gorgon fruit--chicken head rice, water bamboo, red water chestnut, water chestnut, cress, mushroom, lotus root, water shield)