Introduction of dishes:
"Wu Man attracts birds from the sky, and Xu Xing shakes the stars in the water." Shrimp with Biluochun is a kind of delicious food with unique flavor in Suzhou. The chef chooses fresh river shrimp and Dongting Lake Biluochun tea on the eve of Tomb-Sweeping Day to achieve perfect color, fragrance and shape. Brew a cup of Biluochun tea, stir-fry the fresh shrimp in the pot, and when the shrimp is milky white, pour Biluochun tea juice into the pot before cooking. Shrimp is white and full, with fresh and refreshing taste, elegant color, My Sweetie flavor, fragrant smell, fresh and smooth teeth and a long aftertaste.
"The shad goes out of the net to cover the island, and the bamboo shoots are fatter than milk." Many scholars feel "disgusted with the stinging pain of shad". In early summer, shad are fat and tender. Chefs follow the ancient method to preserve the scales of shad, cut them obliquely three or four times, and then put the slices of winter bamboo shoots, ham and mushrooms into the knife edge in turn. Then put the fish on a plate with onion, ginger and garlic, and steam it with secret sauce. The shad after coming out of the cage is full of wine, white in color, tender and smooth.
"But a cup with two crabs. There are really Yangzhou cranes in the world. " "Jin Ge iron horse will wait, and the palace is like a sea looking at Zhu Lou; It is also a moonlit night in Chang 'an, and I remember the lion's head in Jiangnan best. "The chef chooses high-quality pork belly to chop, and then cooks it with mild Cordyceps sinensis. In the careful control of the heat, the oil in the meatballs naturally overflows, the meat is tender and refreshing, and the soup is fresh but not greasy.
"The pavilion is green and there are golden chickens on the plate." When it comes to famous food in the south of the Yangtze River, diners have long heard about Changshu beggar chicken. On the basis of the traditional practice, the chefs made a secret improvement, taking a few lotus leaves, enough yellow mud and a fresh native chicken, brushing them with rich sauce and baking them on a bonfire. Open the mud shell, the house is full of fragrance, the entrance is crisp and tender, and the lips and teeth are fragrant.