What's the specialty of Kunshan?

Three Treasures of Kunshan

Kunshi: It is produced in Yushan (also known as Maanshan) in our city. It is natural and versatile, its color is as white as snow and yellow as jade. It is crystal clear and versatile, its jade is clean and clear, and its shape is very strange, so it is called Qiaoshi, also known as Linglong Stone. Others call it Kunshan Baishi, which has always been regarded as an artistic appreciation.

Qionghua: Qionghua in Kunshan Tinglin Park, known as one of the "Three Treasures of Kunshan". Among them, the largest flower tree is connected with branches, with a well-rounded crown and flourishing jade flowers, which can be called the "most beautiful flower" in this world.

Bing Tilian: There is Bing Tilian under Ma 'anshan, also known as Chiba Lotus and Qianruilian, which is one of the "Three Treasures of Kunshan". It was originally planted by Gao Shi Gu Alian at the end of Yuan Dynasty, and it has been circulated for more than 6 years, so it is called "Gu Lian". Zhou Shoujuan, a famous scholar in Suzhou, wrote the first composition, saying that Bingdilian was "beautiful in color and fragrance".

Three series of foods

Wansanti, Wansanfang Meat, Wansanweiyuan, Wansanzhushou, Wansandrumstick, Wansanyeya, Wansangongjiu, Wansanbanjiu and Wansanjia Liquor have become the representatives of Zhouzhuang cuisine. In particular, Wan Santi is unique and has been awarded the food gold medal for many times. With the increasing popularity of Zhouzhuang, it has stepped out of Zhouzhuang and flocked to Chinese and foreign dining tables.

wansanti: pork leg is used as raw material, supplemented with seasoning, cooked with strong fire, steamed and braised, and the skin is moist and crisp, and the soup is red in color, fat but not greasy, and moderately salty and sweet, which is called a delicious dish with good color, fragrance, taste and shape.

wansanfang meat: fresh pork ribs are cut into squares, and cooked with the "wansanhoof" process, which is the main course of the banquet in response to wansanhoof.

Wansanweiyuan: fresh flour is used to make gluten, and minced meat, shrimp and shredded chicken are used as fillings, and balls are made and cooked, which has the flavor of dumplings, wonton and soup packets.

wansan pig's hand: the pig's trotters and paws cooked with traditional formula are moist and delicious.

wansan drumstick: It is made from the thigh of the new chicken, with crispy skin and tender meat.

wansan wild duck: Taihu wild duck is used as raw material, cooked by "wansan hoof" technology, and the meat is tender and delicious, making it an excellent dish on the table.

wansan tribute wine, wansan banquet wine and wansan family wine are said to be made by Shen Wansan family with glutinous rice, sorghum, corn, wheat, rice and Nanhu water through special processes, with clear liquor and mellow taste.

Taihe Aoya in Zhoushi

Kunshan Aowei sauced duck is called Aoya for short. The recipe technique originated from the series of medicinal diet in Qing Dynasty. Taihe Austrian duck is characterized by its excellent color, fragrance, taste and nutrition, and has the reputation of "one Austrian cook, fragrant all over the street". The Austrian-flavored products from the Taihe Pavilion in Zhoushi are made into the current Austrian-flavored sauced duck by melting two cooking techniques, namely "Austrian" and "sauce". It is characterized by fat but not greasy, tender but not rotten, and savory.

Aozaomian

A century-old Aozaoguan, located in the south of Banshanqiao, Tinglin Road, features fried fish in red oil and stewed duck noodles in white soup.

Fried fish noodles with red oil: Fried fish are all made of herring, and noodles are made of refined white flour into Longxu Noodles, which is white and tender, ruddy and fragrant, and refreshing to eat.

stewed duck noodles in white soup: Cooked with "Kunshan Hemp Duck" in old soup, so it is fat but not greasy. A bowl of special flavor noodles will add endless fun to you and leave an endless aftertaste.

Snacks

Sanweiyuan, also known as soup gluten, is a famous specialty in Zhouzhuang Town, Kunshan City. The skin of Zhouzhuang Sanweiyuan is made of gluten, and the stuffing is made of chicken breast, fresh shrimp and pork leg with onion, ginger and yellow wine. Cooked with chicken soup, the skin is thin and tender, crystal clear, the soup is clear and delicious, and it combines the beauty of snacks, dishes and fresh soup. With a gentle bite, the fresh juice flows straight, which is a top grade.

When visiting Yufeng Mountain in Kunshan, people always go to the "Aozao Pavilion" to taste the bowls of "Aozao Noodles". Aozao noodles are most famous for fried fish noodles in red oil and braised duck noodles in white soup. Fried fish noodles in red oil, the noodles are white and the soup color sauce is red; Braised duck noodles in white soup, white noodles in white soup, original color and original flavor.

Aozao noodles are not only delicious and delicious, but also have the characteristics of "three scalds": the noodles are hot, and they are not soaked in warm water, but in boiling water; The soup is scalded, that is, the prepared noodle soup is put in an iron pot, stewed with residual fire and kept at its temperature; The bowl is scalded. After the bowl is washed, it is taken in boiling water, which not only keeps warm, but also disinfects. Therefore, even in the cold weather, the "Aozao noodles" can sweat when eaten.

Zhouzhuang is located in the southeast of Suzhou City and southwest of Kunshan, which was called Zhenfengli in ancient times. It is a typical "small bridge, flowing water and people" in the south of the Yangtze River. The most famous scenic spots in Zhouzhuang are Fuan Bridge, Shuangqiao and Shenting. There are many special snacks in Zhouzhuang, among which elbows and pig's trotters are Shen Wansan's favorite. Other special foods include Wansan cake, cucumber for the boy, shrimp grains, Sanweiyuan and local fresh water.

in kunshan city, Jiangsu province, there is an "Austrian stove restaurant", which is a century-old shop selling noodles. Every morning, it is crowded with people, and you come in and out in an endless stream. People who come here to eat noodles are not only close neighbors, but also distant guests, such as Shanghai, Zhejiang and other places in Jiangsu ...

What are the specialties in Kunshan, Jiangsu?

tourist attractions

Zhouzhuang, the first water town in China

Yangcheng Lake Tourist Resort in Jinxi, the hometown of China folk museums (provincial level). -Bacheng

China's charming town-Qiandeng Jiangnan Famous Garden-Tinglin Garden

Enjoy Life Theme Park-Liangzhu Cultural Site of Zhaoling Mountain in Peonica Garden

Kunshan Famous Temple-Chongning Ancient Temple-Kunshan Famous Temple-Kunshan Urban Ecological Forest Park in Enbukuji

The first water town in China: During the Spring and Autumn Period and the Warring States Period, Zhouzhuang was the fief of Yaozi, the prince of Wu, and it was called Yaocheng. In the first year of Yuan You in the Northern Song Dynasty (186), more than 2 mu of Zhou Digong's Langshe House was donated to the local Quanfu Temple, which was originally called Zhouzhuang. In the middle of the Yuan Dynasty, Shen Wansan took advantage of the transportation of Baimian River in the north of Zhouzhuang Town to trade with other countries, so Zhouzhuang became a distribution center for its grain, silk, ceramics and handicrafts, and became a giant town in the south of the Yangtze River. It was officially named Zhouzhuang Town in the early years of Kangxi in Qing Dynasty.

Zhouzhuang Town is Zeguo, which is surrounded by rivers, showing a simple, clean and quiet style. It is a typical "small bridge, flowing water and people" in the south of the Yangtze River. Although it has gone through more than 9 years of vicissitudes, it still completely preserves the original style and pattern of the ancient water town, just like a pearl embedded in the Dianshan Lake.

The most famous scenic spots in Zhouzhuang are Fuan Bridge, Shuangqiao and Shenting. Fuan Bridge is the only three-dimensional bridge building in the south of the Yangtze River. The double bridge is connected by two bridges and has a unique shape; Shenting is a Qing-style courtyard house with strict overall structure and different local styles. In addition, there are religious sites such as Chengxu Taoist Temple and Quanfu Temple. Bridges and streets in the whole town are connected, houses are built by the river, boats are swaying, and green shadows are dancing. Visitors who return to simplicity can't help chanting: Wu Shuyi depends on Wu Shuiliu, and Wu Zhongzhou makes a good trip abroad.

in the ancient town area, the river is well-shaped, with houses built by the river and streets by the water. There are 14 ancient bridges built in the Yuan, Ming and Qing Dynasties across the river. Wu Guanzhong wrote that "Huangshan Mountain is the beauty of mountains and rivers in China, and Zhouzhuang is the beauty of China water town", and overseas newspapers called Zhouzhuang "the first water town in China".

Bingdilian with unique color and fragrance

Bingdilian under Anshan is one of the "three treasures" in Kunshan. It was originally planted by Gu Aying, a senior scholar at the end of Yuan Dynasty, and has been circulated for more than 6 years. It is called Gulian. Gu Aying, a native of Zhengyi, Kunshan, is a noble family with four surnames in the Southern Dynasties. His family is very rich, his fields are connected with buildings, his gardens are vast, and there are many beautiful places to build Yushan, which is comparable to Zhouzhuang Shen Wansan. After he was 3 years old, he studied frugally and made many celebrities. The poet, the poet and the Taoist priest were all his guests. He spends his leisure time growing flowers and grass, especially lotus flowers. It is said that Yang Weizhen visited Yushan Cottage in the early summer of a certain year, and Gu Aying planted white lotus flowers all over the banks of Jiexi to show elegance ...

Kunshi, which is unique in the world

"Kunshi" comes from Yushan, also known as Maanshan Middle. Strange to say, the stones produced in Maanshan are different. Its natural color is white and colorful, and the peaks are embedded in the air. It is very ingenious and really unique in the world, so it is called Qiaoshi, also known as Linglong Stone, and others are also known as Kunshan Baishi. When it comes to Kunshi, the older generation is no stranger, while the young people are familiar with it. The exploitation of Kunshi has a history of nearly a thousand years, and it has always been regarded as an artistic appreciation, which can be used in several cases, if it is a treasure. Kunshi, a natural stone with many tricks, is as white as snow and as yellow as jade, crystal clear, jade-like and clear, and has the same shape. In the Yuan Dynasty, there was Zhang ...

Yangcheng Lake Hairy Crab Yangcheng Lake Hairy Crab

Yangcheng Lake Hairy Crab can be regarded as a must in Kunshan, and many celebrities specially visited Kunshan to eat authentic Yangcheng Lake Hairy Crab. There is a local saying that it is best to eat female crabs in September and male crabs in October. This is because in September, the female crab crab has plump and sturdy crab roe in her pocket, which is particularly delicious; The ointment in crab crab's pocket is thick and fat, which melts in the mouth. It is a delicious food with high protein. Eating hairy crabs is very particular. There are more than ten tools for eating crabs, whether it is eating crab backs, crab feet or crab tongs. In short, each has its own uses and its own beauty. Of course, nowadays ...

Zhengyi Qingtuanzi Zhengyi Qingtuanzi

Qingtuanzi used to be a grave-sweeping sacrifice in Tomb-Sweeping Day, a place in the south of the Yangtze River. The skins were mixed with glutinous rice and the stuffing was rough, so it was generally eaten by farmers. Legend has it that at the end of the Qing Dynasty, a woman named Zoe in Zhengyi Town found that a kind of soy sauce wheat straw was a good raw material for making green juice of green dumplings, while dumplings made of hand-ground powder were softer and more delicate, and did not stick to teeth, and did not break, harden or change color after being stored for several days. Later, granny Chen Sibao from Zoe learned this secret ...

What special products can Kunshan take home

Yangcheng Lake hairy crabs

The middle of September every year is the time to catch hairy crabs. At this time, people from Jiangsu, Zhejiang and Shanghai will come to Yangcheng Lake in Kunshan to taste its delicacy.

Wan Santi Zhou

It is said that Shen Wansan used it to entertain Zhu Yuanzhang in the Ming Dynasty, and then it was named Wan Santi. Carry out the consistent practice of thick oil red sauce, burn until crisp and rotten, and smell fragrant. But the taste in Jiangsu and Zhejiang is sweet, please pay attention to this!

Sole Crispy

As the name implies, it is very similar in shape to the sole of socks. The crisp sole of socks just baked is very crisp and a little salty, so it is the best snack.

produced in Jinxi town, Kunshan

Aowei sauced duck

A famous dish in Jiangsu Province, which combines two cooking techniques of "Aowei" and "Sauce" in one furnace to make Aoya with unique flavor.

It is produced in Zhoushi Town, Kunshan.

What are the specialties in Kunshan?

[Local specialties] Aozao noodles: Aozao noodles come from Aozao Pavilion, which is located in Xiantinglin Road, with a history of nearly a hundred years. Its predecessor was the Tianxiang Pavilion in Kunshan. Because of poor management, the owner abandoned the pavilion and left. Mrs Zhao San, the creditor, gave it to Chen Xiuying, the embroidered mother, and changed her name to "Yan Fuxing". Chen Xiuying, who is ingenious, is good at fine snack cooking. She humbly asks for advice and carefully cooks, which is really extraordinary. The small noodle restaurant with only three and a half tables is full of customers and has a good reputation. After liberation, according to the meaning and homonym of "the secret is on the stove", it was officially named "Aozao Pavilion". Aozao noodles are very popular with customers. First of all, the noodle soup has its own characteristics. It inherits the traditional practice and is decocted with scales, gills, fish flesh and mucus of herring, so it tastes fresh and abnormal. Secondly, the dumplings are exquisite, the fried fish are all made of herring, and the marinated duck is cooked with "Kunshan hemp duck" in old soup, so it is fat but not greasy. In addition, noodles are processed into Longxu Noodles with refined white flour, which is quickly fished under the pot to make it moderately soft and hard. Aozao noodles pay the most attention to "five heats in one, small materials to make soup". The so-called "five heats" are bowl heat, soup heat, oil heat, noodle heat and dumpling head heat; "Making soup with small materials" means that you don't need to spell soup in a big pot, but you can keep the original flavor according to the current situation of visitors.

Wan Santi: Wan Santi came from the home of Shen Wansan, a modern rich man in Zhouzhuang. According to legend, Shen Wansan, a rich man in the south of the Yangtze River, "If there is a feast at home, there must be crisp hoofs". Wansanti takes pork leg as raw material, supplemented by seasoning. The method is to use a large casserole. After a day and a night of simmering, the temperature is extremely particular, and it takes several articles and is mainly slow fire. Simmer until it is cooked properly. If it is too rotten, it will be fragile and destroy the original shape. After steaming, the skin will be moist and crispy, the soup color will be red, fat but not greasy, salty and sweet, and the meat will be crisp and rotten, and it will melt in the mouth. After simmering, the skin color is red, and its eating method is even more special. Among the two long bones that run through the whole pig's trotters, a thin bone is gently drawn out, and the hoof shape does not move. Taking the bone as a knife, the hoof was cut open smoothly, so that people could share it. Wansanhoof has become the main course of Zhouzhuang people's holidays and wedding banquets, which means reunion, while tourists are carrying vacuum-packed fresh Wansanhoof.

Zhengyi Qingtuanzi: Qingtuanzi used to be a grave-sweeping sacrifice in Tomb-Sweeping Day, a place in the south of the Yangtze River. The skins were mixed with glutinous rice and the stuffing was rough, so it was generally eaten by farmers. Legend has it that at the end of the Qing Dynasty, a woman named Zoe in Zhengyi Town found that a kind of soy sauce wheat straw was a good raw material for making green juice of green dumplings, while dumplings made of hand-ground powder were softer and more delicate, and did not stick to teeth, and did not break, harden or change color after being stored for several days. Later, granny Chen Sibao from Zoe learned this secret recipe from Zhengyi Town Center Bridge South, and since then, the green dumplings have been supplied to the market, becoming a kind of dim sum with both color and taste and local characteristics. Then, we made great efforts to improve the stuffing of dumplings, using a hundred-fruit heart, using jujube to remove the core and cut it into fine particles, and adding sugar, roses and pine nuts. The other is bean paste heart. A small piece of crystal lard is embedded in the dumplings made of these two kinds of stuffing, so it tastes sweet but not greasy, fat but not full, and it tastes mellow and delicious. Since then, Zhengyi Green dumplings have surpassed Suzhou Huang Tianyuan and Shanghai Shen Dacheng in color, fragrance and taste and are famous in Suzhou and Shanghai.

Yangcheng Lake Hairy Crab: The hairy crabs in Yangcheng Lake can be regarded as a unique skill in Kunshan, and many celebrities specially visit Kunshan to eat authentic Yangcheng Lake Hairy Crab. There is a local saying that it is best to eat female crabs in September and male crabs in October. This is because in September, the female crab crab has plump and sturdy crab roe in her pocket, which is particularly delicious; The ointment in crab crab's pocket is thick and fat, which melts in the mouth. It is a delicious food with high protein. Eating hairy crabs is very particular. There are more than ten tools for eating crabs, whether it is eating crab backs, crab feet or crab tongs. In short, each has its own uses and its own beauty. Of course, hairy crabs are everywhere nowadays, but it is different to eat hairy crabs in Yangcheng Lake, Kunshan. There is an island restaurant in the middle of the lake, which is 1 minutes' fast boat ride from the shore. Eating crabs here is surrounded by lakes and mountains, and the blue waves are euphemistic. The sweet fragrance of crabs spreads from tongue to heart. This kind of crab taste is naturally delicious. It would be too monotonous to eat crabs alone, and it also failed to live up to the good place of Kunshan. Therefore, a better way to taste crabs is to enjoy the beautiful scenery of Yangcheng Lake while listening to Kunqu tunes. Kunqu Opera is a local opera in Kunshan, with graceful and gentle tunes and exquisite and simple singing. Lu Xiaoman was a loyal fan of Kunqu Opera in those days. I would like to ask, delicious music, coupled with Suzhou and Hangzhou women who tap their fingertips and slowly shake their sleeves, this situation is not drunk but also difficult.

Sock bottom crisp: "Sock bottom crisp" is said to have been copied by Jinxi people according to Song Xiaozong Shigong court refreshments. It's shaped like a sock bottom, and the layers are crispy and as thin as cicada wings ...

Is there any special product in Kunshan that can be taken away

There are three hooves in Zhouzhuang, which are vacuum-packed in the supermarket. Crispy soles are also delicious. I don't know if there are any hairy crabs in this season. If there are, it would be nice to bring some to my parents. (seeking praise ~ what? ~