Meat in sauce is a local traditional food in Suzhou, rumor has it that there are more than 200 years, then called stewed meat in sauce, is to use red rouge as a coloring raw material, and later changed to red rice coloring, and then renamed as meat in sauce. Its characteristics: peach color, sweet but not greasy, crispy but not rotten, melt in the mouth.

2, Fengzhen noodles

Fengzhen noodles in this area of Jiangsu Province, the traditional food, according to legend, has a history of more than 200 years, the main noodles, in addition to the use of pork bones and eel boiled in the soup, but also to add wine lees and screws. The topping is a piece of stewed pork, which makes your mouth water just thinking about it. Characteristics: stewed meat is fat and melts in your mouth; the noodle soup is smooth and the wine is mellow.

3, Lu Changxing burst fish noodles

Lu Changxing burst fish noodles is also one of the famous local snacks in Suzhou, the noodles are fine Longshu noodles, poured soup and then clamped on the two big pieces of fish, burst fish noodles fish flavor similar to smoked fish, the fish is a big fish, made of very crispy fish spines are also easy to pick, like to eat fish partners must try very tasty, and the price is also very cheap.

4, dummy fried

Dummy fried is Suzhou's traditional food, in the local circulation has been a hundred years of history. It is very famous in Suzhou. The reason why it is called Mute Shengjian is because the owner is an honest and generous deaf and mute old man, and because of the delicious shengjian, diners gradually forget his name and call it Mute Shengjian. It is characterized by: the bottom of the golden yellow, hard incense with crispy, steamed body white, fluffy lovely, a bite of soup brine full of mouth.

5, Su-style fresh meat moon cake

Su-style fresh meat moon cake is a local traditional food, we are different from the northern moon cake, Su-style moon cake looks gold moist, eat layer skin fluffy. And the filling is made entirely of meat, the rich gravy slowly seeps into the skin, especially fresh out of the oven. Very tasty and distinctive.

6, oil blanch tight fermentation

Oil blanch tight fermentation, also known as tight fermentation steamed bread. Is a local traditional food, before the Spring Festival, is a gift for people to give each other. Also known as "Xinglong steamed bread". It is deep-fried buns. It is characterized by: crispy outside and loose inside, juicy and fresh.

7, Squirrel Mandarin Fish

Squirrel Mandarin Fish is a traditional dish in the Suzhou area, but also the local feast on the top dishes. Legend has it that in the Qing Dynasty during the Qianlong period, its production method is very complicated, just the spices seasoning there are river shrimp, cooked bamboo shoots, diced mushrooms, green peas, pork broth and wine, vinegar, salt, sugar, lard, sesame oil, green onion, garlic cloves, dry starch, wet starch ... up to 15 or 16 kinds of more. But is very delicious.

8, ringing oil eel paste

Ringing oil eel paste is a local traditional food, in the Jiangnan water town, eel all over the river beach and even field ditch side. Suzhou dishes with eel as a raw material there are a lot of, eel paste is one of these. Because of the eel paste on the table after the plate oil is still in the open bla sound and named. Its characteristics: delicious meat, rich flavor.

9, small wontons

Small wontons local traditional food, where wontons like our northern dumplings, its characteristics: wonton skin almost transparent skin as thin as gauze, the middle of a little pink meat through the soup sprinkled with some green green onion and garlic leaves, tender yellow egg skin, or add a little seaweed and shrimp, soup, fresh flavor, very tasty.

10, sugar porridge

Sugar porridge is also known as red bean porridge. Is when the traditional food, rumor has it in more than 1,600 years ago, is said to be to prevent the plague. Suzhou's sugar porridge practice is very fine, red beans and porridge separate and do, red beans into bean paste, porridge on the bowl after the red bean paste before pouring up.