Biluochun tea is one of the top ten famous teas in China, commonly known as "horrible fragrance". Kangxi passed through Suzhou on his southern tour and praised him after drinking tea. Therefore, tea was collected in Qingming and Grain Rain seasons, and was named "Biluochun" as a tribute. Method of making tea: Take a little tea and sprinkle it in warm water, and its white hair will slowly dissolve and the tea will sink. At this time, the bottom of the cup is green, but the water is still tasteless. Pour out about two-thirds of the water, then pour in boiling water, and the tea will be completely dispersed. At this time, the water is light green as jade, and the tea is mellow. Caizhizhai candy is very famous in China. Ming goods, roasted seeds and nuts, soft candy and special flavor are four categories1more than 50 varieties, such as pine nut candy, zongzi candy, peanut candy, pine nut tri-color soft candy, soft candy and pine nut candy, among which the zongzi candy exclusively produced by Caizhizhai is the most famous. Song brocade is a high-grade silk fabric. Suzhou's Song Brocade, Nanjing's Yunjin and Sichuan's Jin Shu are also called "China's Three Famous Brocades". Its weaving technology is exquisite, and the warp has double warp, so it is also called "heavy brocade". Jin Song is characterized by exquisite patterns, elegant colors, flat and crisp, and antique. It is often used to mount precious calligraphy and painting, high-grade gift boxes, and also to make special clothes and lace. Suzhou candied fruit The history of making candied fruit in Suzhou can be traced back to the Three Kingdoms period. The Qing Dynasty was the heyday of Suzhou candied fruit, among which "Zhang Xiangfeng" is the most famous and has always been "court food". There are more than 60 varieties of Soviet-style candied fruit/kloc-0, among which the most famous ones are jujube, cream plum, kumquat, bayberry and Jiuji tangerine peel. Su-style plum has a sweet and sour flavor, one grain in the mouth, refreshing taste and a long aftertaste, which is the most popular among tourists. Su orange cake and Kumquat cake made of Dongting orange are rich in orange flavor, sweet and refreshing, and have the functions of appetizing and ventilation. The history of Suzhou embroidery can be traced back to the Spring and Autumn Period more than 2,600 years ago. Suzhou embroidery, Hunan embroidery, Sichuan embroidery and Guangdong embroidery are called "the four famous embroideries in China". The themes of Suzhou embroidery are mainly figures, landscapes, flowers, birds and animals, including embroidery pieces, book covers, screen strips and screens. After the founding of New China, Suzhou artists successfully created Shuang Mianxiu, whose masterpiece is Double-faced Cat. Taicang meat floss Taicang meat floss has slender fibers, soft texture, golden color, delicious taste and instant melting in the mouth. It is made from fresh lean pork at the back of pig buttocks through four processes: cutting, boiling, frying and kneading. Dried meat floss can be stored for 3-4 months and vacuum sealed for more than one year. Whitebait in Taihu Lake was abundant during the Spring and Autumn Period and the Warring States Period. During the Kangxi period of the Qing Dynasty, whitebait was listed as a tribute, and it was also called the three treasures of Taihu Lake with plums and white shrimp. Whitebait is shaped like Hosta, with ivory color, scaleless cartilage, tender meat, delicious taste and rich nutrition, and contains many ingredients such as protein, fat, iron, riboflavin, calcium and phosphorus. Japanese people call it "fish ginseng". Whitebait can be fried, fried, steamed and made into soup. Scrambled eggs with whitebait, whitebait soup, whitebait balls and hibiscus whitebait are all famous dishes in Soviet cuisine. Taohuawu Woodblock New Year Pictures Suzhou Taohuawu Woodblock New Year Pictures, Tianjin Yangliuqing Woodblock New Year Pictures and Shandong Weifang Yangjiabu Woodblock New Year Pictures are also called "Three Woodblock New Year Pictures in China". Taohuawu New Year pictures began in the late Ming Dynasty and have a history of more than 350 years. The earliest workshop was in Taohuawu Street, Suzhou, hence the name. During the reign of Yongzheng and Qianlong in the Qing Dynasty, it was very popular, and it was also called "Southern Peach and Northern Willow" with Yangliuqing New Year Pictures. Most of the forms and contents of New Year pictures reflect folk life and are decorative. Its rich national style has also been favored by foreigners, such as Japanese ukiyo-e painting, which was influenced by Taohuawu New Year pictures. Dried marinated bean curd Dried marinated bean curd is a famous specialty of Suzhou bean products, which can be tasted as candied fruit, or as a home-cooked dish or banquet. The sauce is red in color, unique in fragrance, full in marinade, sweet and soft, and has two flavors of marinated vegetables and candied fruit. Water shield in Taihu Lake is a perennial aquatic plant. The leaves of water shield are oval and dark green, and the back secretes a mucus similar to agar, which is rich in protein, glucose and other ingredients. It can be cooked and fried. It is not only a precious vegetable with unique flavor, but also has the effects of clearing heat, moistening lung, diuresis, detumescence, detoxification, strengthening stomach and stopping diarrhea. Taihu whitebait Taihu whitebait, with a body length of about 10 cm and tender and white meat, is known as one of the three treasures in Taihu Lake. Its whole body is as white as silver, and its small eyes are like white jade inlaid with two black sands. The yield of Baisha loquat is the highest in Dongting East and Xishan. Baisha loquat is light yellow in color and sweet in taste. There are many varieties 10 such as Zhao Zhong, Zhong Qing, Gray and Zaohuang Baisha. It is famous for its thin seeds and thick meat, fresh and sweet. The seeds are green, uniform in size, yellowish in flesh and easy to peel. Gray species, with ochre spots on the skin, thin mononuclear skin and sweetest taste. Early yellow and white sand, early maturity, white and tender flesh. This fish in sweet and sour mandarin fish is red in color, crisp outside and tender inside, sweet and sour, and it is greatly appreciated after being dried, so it is famous for its squirrel fish. Now squirrel fish all use mandarin fish as raw material. Mandarin fish has tender meat and thin bones. After being cut and fried, its head is wide open, its tail is tilted, and it looks like a squirrel inside. When it is watered with shrimp, dried bamboo shoots and tomato sauce, it will make a sneer like a squirrel. Yangcheng Lake Hairy Crab Yangcheng Lake Hairy Crab is the most famous freshwater crab in China. It is a big fat crab with a green back and a white belly and yellow hair, so it is also called "Golden Hook Crab", and people call it "the king of crabs". Yangcheng Lake hairy crabs can be steamed, boiled, fried, dragged, drunk and pickled, and are often used as raw materials for making delicious dishes and crab banquets, such as crab oil crystal balls, snow crab fights, pot-cooked crab powder, fried crab boxes and fried crab powder. Myrica rubra is native to the mountainous areas with temperate and subtropical humid climate in China, mainly distributed in the south of the Yangtze River basin and the north of Hainan Island, that is, 20 degrees north latitude to 365438+. At present, the provinces are Yunnan, Guizhou, Zhejiang, Jiangsu, Fujian, Guangdong, Hunan, Guangxi, Jiangxi, Sichuan, Anhui, Taiwan Province and so on. Among them, Zhejiang has the largest planting area, the best variety quality and the highest yield. Followed by Jiangsu, Fujian and Guangdong. White fish is the top grade of fresh fish beyond the Great Wall, and it is by no means inferior to the famous fish in Jiangnan. Produced in Songhua River, it is extremely fat, the largest can be thirty or twenty kilograms, and there is oil on its back. The Yangtze River is not fat. The real estate in the north is not big, two or three pounds at most. Steamed, braised, smoked or pickled. Smoked white fish is soaked in soy sauce and cooking wine, fried and smoked. If you can get camphor wood or pine cones to smoke, it will have a refreshing taste. References:

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