Top 10 must-eat dishes when visiting Suzhou

Squirrel mandarin fish is made from mandarin fish (also known as mandarin fish and stone mandarin fish). It is the tradition of Songhelou Famous dishes. It has a history of more than 200 years since its creation. Now it has become famous both at home and abroad and can be regarded as one of the most famous dishes in China. Legend: It is said that Qianlong went to the south of the Yangtze River and came to Suzhou Songhe Tower. He saw a lively carp on the altar. He asked the chef to cook it for him. The chef was delighted to hear that the emperor had arrived and did not dare to neglect at all. He not only worked hard on the taste, but also cooked the fish into the shape of a squirrel with its head and tail raised. Qianlong praised it greatly after eating it, and "squirrel fish" became famous. Nowadays, squirrel fish mostly uses mandarin fish as raw material. It is red in color, crispy on the outside and tender on the inside. It is sweet and sour and has a mouth-watering color, aroma and taste. Reminder: There is a poem in the Tang Dynasty that says "peach blossoms and flowing water, mandarin fish fat", so the best time to taste squirrel mandarin fish is recommended between March and April every year. ?

Milanocan in white sauce Molecular vegetable is actually a soft-shelled turtle (soft-shelled turtle). White-glazed turtle is cut into pieces, supplemented with yam, bamboo shoots, mushrooms, green onions, ginger, salt, wine and other seasonings. After cooking, the marinade is bright and thick, with a salty and sweet taste. It is a traditional dish in Suzhou. vegetable. Reminder: The "cauliflower turtle" in spring and the "osmanthus turtle" in autumn are the fattest. Therefore, Suzhou people have the custom of eating "squid with white sauce" or "stewed turtle" in spring and autumn to nourish and maintain their health.

Watermelon Chicken Watermelon Chicken is a traditional seasonal dish in Suzhou. Use fat and tender hen as the main ingredient, put the chicken into the watermelon, pour in the chicken soup, and add ham slices, bamboo shoot slices, mushrooms, etc.

Green Poplar Wonton Suzhou’s Green Poplar Chicken Soup Crab Meat Wonton has thick skin, large fillings, clear soup, and a few thin shreds of dried tofu. The soup is as clear as water, without a trace of flour turbidity, but without losing its freshness. The filling is soft and has a sauce flavor, which is a combination of southern style and northern style.

Yuba Sheng Jian Bao is crispy on the outside and soft on the inside, with delicious gravy. The founder of Mute Shengjian is a "mute uncle" who is nearly eighty years old. Now he has passed down his skills and family business to his daughter and son-in-law, and the store has moved from the former small alley to the Guanqian area. Recommended tasting place: No. 12 Wenjia'an, Lindun Road, Pingjiang District, Suzhou Transportation: Guanqian Street East Bus No. 55, 929, 811 Municipal Hospital East District Dongxia

Hen-fat chicken is also called hot pot Oily chicken is a traditional dish of Changshu Wangsi Restaurant. The oil chicken is made from fat "four-yellow" new hens, and is carefully made with ingredients such as Yuliang, cinnamon, star anise, fennel, kaempferia, turmeric and other ingredients. When eating, it is topped with oil brine and dipped in soy sauce.

Biluo Shrimp is cooked with live river shrimps from the Taihu Lake Basin and Biluochun, a famous tea from Dongting East and West Mountains. It has strong local characteristics of Suzhou. The shrimps mainly use the best white shell shrimps from Dongshan area, and are decorated with soaked tea leaves. The green and white contrast with each other, making the dish delicious and delicious.

Water shield and pond slices are made from the specialty products of Taihu Lake, water shield (also known as water shield and water sunflower) and pond snakehead fish (commonly known as pond snakehead fish, native fish and tiger head shark). It is one of the famous dishes in Suzhou This soup is delicious and has an endless aftertaste.

Bafei Soup is a famous traditional dish at Mudu Shijia Restaurant in Suzhou. It is made from the liver of grouper fish, supplemented with ham, mushrooms, bamboo shoots, etc., and cooked in chicken broth. The grouper fish has a white belly, a blue-grey back, and spots. It can inflate like a ball and float on the water. It is a specialty of Suzhou. This fish is marketed every autumn, with delicate meat, unique flavor and clear and delicious soup. Recommended: Shijia Restaurant (located at No. 18 Zhongshi Street, Mudu Town, Wuzhong District)

Yangcheng Lake Hairy Crabs The three treasures of Yangcheng Lake are Yangcheng Lake hairy crabs, river shrimps and mandarin fish. The open surface of Yangcheng Lake is an ideal place for the growth of Yangcheng Lake hairy crabs. The Yangcheng Lake hairy crabs have four distinctive characteristics: first, the green back, the Yangcheng Lake crab shell is blue-gray, smooth and shiny; second, the white belly, covered with mud The belly of the crab is crystal clear and white; the third is yellow hair, the hair on the feet is long and straight; the fourth is golden claws, the claws of the Yangcheng Lake crab are golden, strong and powerful. When placed on the glass, they can stand upright with eight legs and two pincers soaring in the air. How to eat crabs: There are differences between big and small crabs. Female crabs over 2.5 taels and male crabs over 3.5 taels are usually boiled or steamed. For smaller crabs, noodles or wine are better. Because crabs are cold in nature, add more ginger to relieve the cold when cooking and eating them. You also need to rub your hands with chrysanthemum to relieve the smell. As the saying goes: "If the wine can't resist the fishy smell, you can also use chrysanthemum, and ginger can prevent cold accumulation." Fastidious eaters also have special tools for eating crabs: scissors, tongs, thorns, hammers, etc., which can be cracked and peeled carefully, and the taste is endless.

Recommendations for eating crabs in Suzhou: 1. Weiting Town is the lakeside town with the largest water area and the main production area of ??authentic Yangcheng Lake hairy crabs. A new restaurant street has been built there, and there are many hotels of various grades. From late September to December every year, Weiting crabs are on the market. Generally, three of them weigh 500 grams, the larger one only weighs 250 grams, and the largest one can weigh up to 500 grams. Transportation: Drive 65 kilometers along the Shanghai-Nanjing Expressway and go 2,000 meters from the Suzhou Industrial Park exit to Weiting Town, an hour's drive from Shanghai. 2. Taihu Boat Dining Street in Guangfu Town. There are about 15 dining boats in the farmhouse area, and they basically eat Taihu crabs. Don’t insist on getting 4 taels or 5 taels each. Larger crabs grow faster and the meat is more likely to become loose. 3 taels to 4 taels for one is fine. The females come in about three and a half, and the males come in about three and a half. They cost 25 yuan a pair, which is not expensive. Transportation: Shanghai-Hangzhou Expressway (or A9 Hu-Qingping Expressway, National Highway 318) - Sujiahang Expressway (called Zhajiasu Expressway in Zhejiang) "Yinshan Hub" turns to the southwest section of Suzhou Ring Expressway, from "Dongshan" and "Dongshan" respectively "Xishan", "Guangfu" and "Tianchi Mountain" crossings lead to various scenic spots.