Suzhou famous dishes are: Squirrel Gui fish legend has it that Qianlong went down to the south of the SongHe Lou, see the God on the carps, they named to be cooked for him to eat. The chef knew that the emperor arrived, do not dare to slow down, not only in the taste of effort, and in order to avoid embedded in the quilt 銛罪过, the fish will be cooked into the shape of a squirrel with the head and tail. This fish color sauce red, crispy on the outside and tender inside, sweet and sour taste, Qianlong eaten greatly appreciated, the squirrel fish will spread famous. Nowadays, the squirrel fish is made of guppy. Gui fish meat is tender, sparse bones and spines, after graver, deep-fried, head large mouth open, tail up, inside like turning hair, shaped like a squirrel, poured with shrimp, bamboo shoots, tomato sauce marinade will also send out snorting like a squirrel's call. Squirrel guppy color, aroma and taste. Ba Lung Soup Suzhou Mudu Shijia Restaurant's traditional dishes. Ba lung soup, belly white, back green-gray, mottled, can be puffed up like a ball floating in the water, so it is also known as 銛 or 菖萦撆撆菖銛, is a specialty of Suzhou. This fish is available in the fall of every year, and its meat is delicate. Ba Lung Soup is made of fish liver and fish meat, the soup is clear and fresh, the fish liver is fat and tender, with ham, bamboo shoots, green leafy vegetables, etc., the flavor is mellow and fresh, and the guests come here in an endless stream. Conch shrimp in the Soviet-style dishes made with river shrimp quite a lot of dishes, such as oil-blasted shrimp, brine shrimp, conch shrimp, and so on, which conch shrimp for the traditional Wumen dishes. Biluo refers to the Dongting East and West Mountain specialties Biluochun tea. Biluo shrimp with new Biluochun tea juice as a seasoning, and river shrimp cooked together and become. After the mouth not only has the fresh flavor of river shrimp, but also has the fragrance of the famous tea, unique flavor. On the table, such as tea embellishments around the edge, the color and flavor, and better Suzhou cuisine characteristics. Eel paste eel is rich in nutrients, cooking methods are burned, fried, popped and so on several kinds. Exploding eel threads, fried eel pieces and eel paste in oil are all famous dishes in Suzhou cuisine. Rattling oil eel paste, because eel paste on the table after the disk oil is still open bla for sound and named. Production ringing oil eel paste in addition to mastering the key to cooking technology, outside the table must be timely, otherwise, the oil cooled down after pouring to the eel paste did not sound, that ringing oil eel paste on the name does not match the reality. Also known as soft-shelled turtle, New York City is rich in protein, fat, sugar, vitamins, and other nutrients, especially in the spring when New York is in the city and in the fall when New York City is in the city. It is especially popular in New York City in the spring and in gambling crows in the fall. In particular, the turtle is the fattest in spring and the crow in fall. Therefore, Suzhou people often eat the crow in spring and fall to nourish their bodies. The production of white sweat round vegetables shall be the turtle slaughtered, its internal organs, toes, tail, the tip of the mouth, in hot water to scrape the black coat, uncovering the armor, chopped into several pieces, cleaned, and supplemented with yam, bamboo shoots, mushrooms, green onions and ginger, salt, wine and other seasonings. After cooking, the marinade is bright and thick, and the skirt is as bright as fat and jade, salty and sweet, which is a famous dish in Suzhou. Watermelon Chicken is a traditional seasonal dish of Suzhou. It is cooked with chicken and watermelon, which is a good product to reduce summer heat, with beautiful flavor and nutrition. Watermelon chicken is made from fat hen, disconnect the back, chop the head and remove the claws, take out the internal organs, wash it, add broth, fire, bamboo shoots, put it on a high fire and warm it up until the chicken is rotten. Carve a cover on the watermelon, remove the melon flesh, carve words or patterns on the melon skin, slightly scalded in boiling water, and then into the water to cool, and then put the chicken into the watermelon, pour the chicken soup, and put in slices of ham, bamboo shoots, mushrooms, etc., add the original soup, cover the melon cover, and then steam for a few minutes on the table. Watermelon chicken chicken meat is tender, soup clear melon flavor, for the summer season dishes. Chicken oil cabbage heart Suzhou year-round green vegetables, chicken oil cabbage heart to short limbs and leaves fat small pond cabbage heart and cooked ham as raw materials, first of all will be washed and cleaned after the root of the cabbage heart cut into the work of the word flower shape, cut the flat leaves, add a variety of auxiliary ingredients and seasonings cooking, and finally poured with cooked chicken oil, chicken soup, put on the ham slices. This dish heart green, ham bright red, beautiful color, labor dishes eat more after tasting a pot of chicken oil heart, feel more tender, fragrant, refreshing, not greasy, in the banquet has become an indispensable dish. Brasenia blanch pond piece of Taihu Lake specialties Brasenia (also known as Putai, water anemone) and pond snakehead fish (commonly known as snakehead fish, earth fish, tiger sharks) as raw materials, is a soup soup in the Su gang of famous dishes. Brasenia schreberi, grown in Lake Taihu, has a long history of being used as a soup with its young leaves that are not exposed to the surface of the water. There is "Ulva soup with fish" in "Food Classic". In praise of the "Brasenia schreberi soup", it says: "The glass bowl contains jasper light, and the five flavors are mixed together to produce a warm fragrance". Channa fish, like inhabiting the lakes and riverside crevices or tree roots, to small fish and shrimp for food, head large body round, tender meat. The head is big and round, and the meat is fine and tender. After removing the spine and head of snakehead fish, the fish is made into slices of clean fish meat. Add wine, salt, chopped green onion and mix well, then into the lard, broth water made of soup boiled; add wine, ham, monosodium glutamate, and then out of the pot into the bowl of Brasenia schrebergeri, drizzled with chicken oil, then into a delicious soup soup, the aftertaste is endless. Others include eel tubes with spiny eel, brine shrimp with scallops, cherry meat and chicken, oiled chicken, fine dew hooves, the first dish under heaven, whole duck with mother's oil, marinated duck, and duck soup

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