It is essential to travel to a place and taste local food. As we all know, Suzhou has many special cuisines. The following are the top ten must-eat foods in Suzhou for your reference. Welcome to browse!
1, water shield soup:
Shepherd's purse soup Taihu shepherd's purse is as famous as bass. There is such a record in the Book of Jin: Zhang, a writer of the Western Jin Dynasty, was an official in the north. After a long time, he gave up his official position and returned to his hometown in Jiangnan because he remembered the bass of the past. ? Thinking about bass? It has also become an allusion to homesickness. In the late Ming and early Qing dynasties, the residents along Taihu Lake had cultivated water shield artificially, and harvested it from Qingming to the first frost every year. At present, there are bottled water shields on the market in winter and spring. The barreled water shield of Wuxian Guo Hua Food Factory has also been awarded the title of foreign trade famous brand product. The water shield is tender, smooth and delicious, and has the functions of enriching blood, clearing away heat, moistening lung, diuresis and detoxification. It's a famous soup in Suzhou cuisine, and with different auxiliary materials, it can be made into different famous soups, as mentioned earlier? Shepherd's purse pond slices? There is also water shield soup.
2. Pufei Decoction:
Mudu Shi Jia Hotel is one of the top ten famous dishes, and it is also a traditional dish in Suzhou. Pufei decoction, formerly known as Bangan decoction. Squid, a specialty of Taihu Lake, looks like puffer fish with a bluish-gray back and spots, which is beautiful because of tigers? Grouper? ; After being frightened, the abdomen will bulge like a ball. Bubble fish? . The most fish is about 10 cm, but the head is big, the skin is peeled off, and the fish is fresh and delicious, especially the liver is a delicious soup. Pufei decoction is made of grouper liver, shredded ham and green vegetable heart, and the golden liver and green vegetable heart are in harmony. The spotted liver is fat and tender, and it melts at the entrance; Hot soup tastes better than chicken soup. This dish has been listed as a famous dish in China. The origin of Feitang is also inextricably linked with Mr. Yu Youren. 1929 I had dinner with my friends at Mudu Shi Jia Hotel, boasting dry soup. What's in this impromptu poem? Thank you. Famous? . Mr. Li Genyuan also wrote an inscription for Shi Jia Hotel? Lung soup restaurant? Four words. Squid has a strong seasonality, and comes on the market at 10 every August, and the liver must be taken from live fish, so this dish is only available in Wuzhong. Do you have it in Suzhou? Enjoy life in autumn and eat spotted liver? An old saying.
3. Robbie shrimp:
"Biluochun Shrimp", a famous tea in Dongting East and Xishan Mountain, is made from live river shrimps in Taihu Lake basin, which has strong Suzhou local characteristics. Shrimp, especially white shrimp in Dongshan area, is squeezed out by live shrimp, and made of refined salt, egg white and dried starch. When the cooked pig oil pan is boiled to 50% heat, slide the shrimps to milky white, drain the water with a colander, and then fry them again with strong fire. At this time, add the tea leaves and monosodium glutamate soaked in 5g Biluochun tea in advance. Do not stir fry. Just turn it over a few times and put the shrimp out of the pot. At the same time, it is decorated with soaked tea leaves, green and white, and the shape is delicious and fresh.
4. Yangcheng Lake hairy crabs:
It is said that the obvious smiling face on the back shell is one of the signs of Yangcheng Lake hairy crabs. The green back of Yangcheng Lake crab is coated with a layer of bright oil, which is roughly gray. Look carefully, gray is green, green and shiny, because this color is generous, clean and pleasing, also known as? Crab shell green? . Compared with other crabs, Yangcheng Lake hairy crabs look much more arrogant, just like a majestic and radiant one? General armor? . The crab shape of Yangcheng Lake has four characteristics, which can be recognized by locals at a glance without distinction: first, the crab shell is green and turbid, smooth and shiny; Second, the navel is white, the navel shell is muddy, crystal clear and white, and there is no ink spot; The third kind is yellow hair, the hair of crab legs is long and yellow, and the roots are tall and straight; The fourth is the golden claw. The crab claw is golden yellow, solid and powerful. It is placed on a glass plate, with eight feet standing upright, two claws flying, and the navel is raised and commanding. Just a few kilometers away from Yangcheng Lake, lake crab produces a lot, but because of the tide, its belly is not white, its hair is slightly black, and its meat quality is far less delicious than Yangcheng Lake crab. Lake crab, the same territory, still can't compare with crabs in other areas.
5. Oil eel paste:
Refers to the cooked eel paste served on the table, and the hot oil is still on the plate? Beep? Sound, known as the specialty. In Jiangnan water town, Monopterus albus is all over the river beach and even the fields. There are many dishes in Suzhou that are made of eel, such as hairy eel tube, raw fried eel slices, fried eel shreds and so on. Where is the famous oil eel paste? Sound oil? Let's go Soak live eel in boiling water, cut into shredded eel, heat the cooked lard to 70% in a wok, add chopped green onion, stir fry the shredded eel, simmer with Shaoxing wine, add broth and cook for about 2 minutes, add refined salt, soy sauce and sugar, cover the wok and cook for 10 minute, and thicken with wet starch. At the same time, heat a spoonful of sesame oil in another pot. When it is 80% hot, quickly remove the tank for pouring eel paste, serve immediately and sprinkle with pepper. The chef and waiter of this dish should cooperate tacitly, otherwise the noise will not be heard as soon as the oil temperature drops, which will ruin the guests' interest. Suzhou folk proverbs are: Little summer eel race ginseng? . Monopterus albus in June and July is very popular with foodies.
6, osmanthus chicken head rice:
Osmanthus fragrans is a traditional dessert in Suzhou. Chicken head and rice head have nothing to do with chicken, but a rare aquatic product in Nantang, Suzhou, also known as Gordon Euryale. The head of a chicken is also related to a chicken. Because the degenerated part of the calyx on the fruit of Euryale ferox is shaped like a chicken beak, everyone gave it? Chicken head rice? This kind and appropriate common name. Its meat color is jade white, its particles are like beads, and it is sweet, moist and soft, that is, it is called chicken head meat, which is made by peeling the shell of a farmer. Because it is labor-consuming, the chicken's head rice itself is a tonic comparable to tremella, so the price is more expensive. Sweet-scented osmanthus chicken head meat, with chicken head meat, sweet-scented osmanthus sugar and soft sugar as the main auxiliary raw materials, is sweet and delicious after being made, and is a favorite dessert of local people. In the past, chicken head rice was only eaten when it was on the market in the autumn. Now, some dried chicken head rice can be bought in some southern shops, which is convenient for tourists to continue their travel.
7. Changshu beggar chicken:
Changshu beggar chicken, also known as braised chicken, is a famous dish in Wu legend and is famous at home and abroad. According to legend, Qian Muzhai and Liu Yin lived in Yushan in the late Ming Dynasty. One day, they were walking on the mountain road and they smelled a strange smell. They saw a beggar roasting chicken with pine branches, and the chicken was covered with mud. After cooking, peel off the mud and take the chicken feathers with the mud. When roasting chicken, the smell of fire is fragrant. Beggars have no cooking utensils and no seasoning, so it is wonderful to roast chicken with wool and mud. When Qian came home, he told the chef to do the same thing, but the chicken was seasoned. Liu sighed after tasting. I would rather eat yushan chicken all my life than Songjiang fish for a day. ? Later, the famous mountain view restaurant in Changshu carefully studied and created this famous dish, because the squires thought? Beggar chicken? It is called braised chicken, but people are used to calling it beggar chicken. The famous local Luyuan Chicken (Sihuang Chicken) was selected as the beggar chicken. After slaughter, it is cleaned by unhairing, disembowelling, eviscerating, adding scallops, mushrooms, shrimp skin, ham slices and other seasonings such as onion, ginger, wine and sugar. Put it in the chicken cavity, tie it with lotus leaves, wrap it with yellow hair and bake it in the oven. When eating, open the mud shell, put it on a plate, pour sesame oil, dip it in sesame sweet sauce and scallion. Grilled chicken skin has a shiny color and a special flavor. The chicken is crisp, fresh and original, delicious and unique in flavor. Jiaohua chicken is not only a famous product in Changshu, but also a specialty in Jiangsu Province.
8. Cherry meat:
Are Soviet-style dishes exquisite? The four seasons are different, listed in order? The same is true of pork-based dishes. The sauce is delicious in winter and pushed in spring? Cherry meat? . Wash the pork ribs, put them in a pot and cook them with clear water and strong fire until the skin becomes soft, then take them out, and then draw a cross pattern on the skin with a knife, and the knife marks are as deep as the first layer of lean meat. Then put the bamboo in a pot, put the skin down on it, add pork soup, onion knots, ginger slices, refined salt, Shaoxing wine and red yeast water, cover the pot and cook for 30 minutes, add rock sugar and stew it with low fire until crisp, then add rock sugar and thicken it with medium fire, take out the meat, remove the ribs, pick out the onion and ginger, buckle it with the skin in a covered bowl, pour in the marinade, and pour in the marinade. At the same time, fry pea seedlings with vegetable oil and surround the green pea seedlings on the edge of the plate, as if they had just been picked from the tree? Cherry? Bright and dazzling. This dish is like red dates, with rotten skin and crisp meat. Melt in the mouth, salty and sweet.
9. Frying:
It has been circulated in Wudi for a hundred years. ? In Suzhou, this kind of folk food with hard and crispy gold background, white and soft and lovely body and full of soup and brine, sometimes you still want to eat it? This is the dumb fried chicken in Linton Road Branch. According to the media in the store, it can be seen that fried chicken is a kind of food for Suzhou people. When it comes to Suzhou fried steamed bread, its reputation and taste are dumb fried steamed bread. It is called dumb fried-dumpling, because the boss is an honest and kind deaf-mute old man. Because pan-fried is delicious, diners gradually forget his name and call it dumb pan-fried. Dumb fried-dumpling is not only a famous snack in Suzhou, but also a famous signboard of Suzhou catering industry, which has a business history of 60 years. Old name? Yes Dumb fried-dumpling shop opened in Nagato Gaoqiao Bridge in its early years. Cultural Revolution? During the period, I moved to Su 'an New Village in the East Ring Road (opposite to Building 24 of Su 'an New Village in the Industrial Park). At present, there are many dumb bombing branches, among which the branch on Linton Road (Wenjiaan 12, Linton Road) is the most popular. It is common for thirty or fifty people to queue up, and the business is very prosperous.
10, sweet and sour mandarin fish:
Sweet and sour mandarin fish is made of mandarin fish (also known as mandarin fish and rock mandarin fish). After being killed alive, remove the spine and make a diamond-shaped knife pattern on the fish body, reaching to the skin. After dipping in dry starch, it is fried in cooked lard for the second time, which is golden yellow. The meat turned into hair, the head was raised, and the fish tail was slightly tilted, like a squirrel. When the marinade is poured on the mandarin fish while it is hot, it is one of the leading characters in the famous dishes of Suzhou Steel because of its excellent color, fragrance, taste and shape. It is said that sweet and sour mandarin fish evolved from squirrel carp. At the beginning, Emperor Qianlong went down to the south of the Yangtze River and wandered to Songhe Tower. In order to entertain the emperor, he insisted on eating fish. The chef used his quick wits to cook carp for Marshal Zhao Gong. Later, carp was replaced by mandarin fish with less bone and lean meat, and sweet and sour mandarin fish became a famous banquet dish. Suzhou famous chefs strive for perfection in cooking. Only condiments and seasonings include shrimp, diced cooked bamboo shoots, diced mushrooms, green peas, pork soup, wine, vinegar, salt, sugar, lard, sesame oil, onion, garlic cloves, dry starch and wet starch. There are as many as fifteen or six kinds. Sweet and sour mandarin fish, praised as Songcrane Tower by Japanese friends who filmed Sanwei China? The main course? 1983 1 1 was listed as one of Jiangsu's performing dishes at the national technical performance appraisal meeting of famous culinary teachers. Is it from the Tang poetry? Peach blossom and flowing water mandarin fish fertilizer? Therefore, the best time to taste sweet and sour mandarin fish is between March and April every year.
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