Suzhou's famous dishes are: Sweet and Sour Mandarin Fish, Changshu beggar chicken, snail shrimp, lung soup, oil eel paste, mother tanker duck, cherry meat, Suzhou braised duck, stir-fried shrimp, Suzhou watermelon chicken, soy sauce and so on. According to legend, Jiangsu cuisine originated in 5 14 BC. Subang cuisine is characterized by superior materials, fresh and sweet taste, exquisite cooking and thick oil red sauce, which belongs to the "southern sweet" flavor. Not only is the material selection rigorous, but also the production is exquisite, and the four seasons are different. Its cooking skills are famous for stewing, stewing and stewing, and it pays attention to mixing soup and keeping the original juice.

Subang cuisine has a long history. It is said that the birth of Suzhou City in 5 14 BC was related to "Fried Fish in Taihu Lake", that is, the Soviet-style smoked fish, which developed into a distinctive local cuisine today.

It is no accident that Gusu cuisine started as "grilled fish". Suzhou has been "good at the benefits of three rivers and five lakes" since ancient times. "Three rivers enter, the earthquake is fixed." 36,000 hectares of Taihu Lake and its adjacent waters provide Suzhou with extremely rich food resources, especially fish resources. Zhuan Xu learned the history of Grilled Fish from Taihu Lake (a work called Tai He Gong). He Lu "regards fish as a disaster" as a teacher, and "Wu people's disasters are caused by He Lu". Suzhou's "grilled fish" and "fish soup" are delicious for a long time. "Fish _" is also a delicacy of ancient Wu.

In the Jin Dynasty, Zhang Hua was called "fish _" by Suzhou people in Lu Ji Feng Lu Ji, and Zhang Hua called it "this dragon meat also" (Biography of Zhang Hua in the Book of Jin). In the Five Dynasties, Suzhou's "Linglong Peony _" was the first flower in China. There are many fish dishes in Suzhou now, which can be found in ancient "grilled fish", "fish" and "fish _".