Suzhou's specialties include fresh meat mooncakes, Fengzhen big noodles, Tang'ao zao noodles, chicken head rice soup, and fish-flavored spring rolls. Suzhou's spring roll skins are a masterpiece. The chef holds the pot in one hand and shakes the dough with the other, lifting the dough into a clean sheet. The skin of the spring rolls is as thin as paper, as round as a mirror, transparent and soft.

Fresh Meat Mooncake:

There are few Southerners who don't love the Soviet-style mooncake, which looks golden and oily, tastes flaky, and has a variety of sweet and salty flavors. Sweet fillings are pine nuts, walnuts, rosehips, adzuki beans, etc.; salty fillings bright date material with ham, shrimp, scallions, etc.. One of the most memorable, I'm afraid it's the fresh meat moon cake. In front of the stalls of the old, you can always see a queue waiting for the moon cakes to come out of the oven, the Mid-Autumn Festival is even more in short supply.

Maple Town Noodles:

Few bowls of noodles bring the smell of wine to the nostrils of diners like Maple Town Noodles, as the soup is dangled with wine lees and screws in addition to the usual meat and eel bones. The topping is a piece of stewed pork, but it is also different from ordinary stewed pork, which is white, complicated to make, and cannot be put in soy sauce when it is stewed, relying purely on salt for seasoning. As a result, the stewed meat is fatty and melts in your mouth; the noodle soup is smooth and full of wine flavor.

Soup Aozao Noodles:

Popping fish noodles in red oil and noodles in white soup, those who have tasted Aozao Noodles will most likely find it hard to forget the unique flavor of the clear soup and mellow toppings. The national catering master Pan Xiaomin of Xucheng Mansion went to Kunshan Aozao Noodle House more than 10 years ago to learn the art of making authentic Aozao noodles settled in Suzhou, and has continuously improved the recipe and taste, with a more delicate soup, richer flavor, and toppings other than popped fish and marinated duck, as well as added stewed pork and wild shrimp.

Chicken rice soup:

Suzhou people eat "water ginseng" chicken rice has a lot to say. One is to eat Nantang chicken head rice, the best quality; two is to buy a small amount, once eaten, eat is that closed briefly with the breath of the water's fresh flavor; to demolish the third is to be sure to rush to eat in the mid-autumn festival, once you miss it, you can only wait for the next year's listing.

Fish-flavored spring rolls:

Suzhou spring roll skin branding is a masterpiece. The chef holds the pot in one hand and shakes the dough with the other, lifting it cleanly. The spring roll skin is as thin as paper, round as a mirror, transparent and soft. Fish-flavored spring rolls, as the name suggests, with perch meat supplemented by shrimp made of filling, fish flavor, "fish and rice" of the local characteristics of the distinctive.