1. Changshu Beggar’s Chicken 2. Pot-oiled Chicken 3. Boneless Fish Balls 4. Shajiabang Chicken 5. Changshu Fried Fish 6. Pot-oiled Chicken 7. Changshu Steamed Crispy Eel 8. Dongxiang Yipin Hot Pot 9. Changshu Ice Gourd 10. Clear Soup.

1. Beggar’s Chicken, also known as Changshu Beggar’s Chicken and Braised Chicken, is a traditional famous dish in Changshu, Jiangsu Province. It belongs to the Subang cuisine series of Jiangsu cuisine and is also a must-eat delicacy in Changshu recommended by the MaiGoo editor. Beggar's chicken is a processed chicken wrapped in soil and lotus leaves. The ingredients include fresh lotus leaves, yellow mud, live native chicken, etc. The preparation method of beggar's chicken is similar to "Pao Dou", one of the "Eight Delicacies" of the Zhou Dynasty. "Pao Dou" is a dish made of suckling pig wrapped in clay, grilled, and then further processed. It is bright red in color, fragrant, crispy and tender in texture, crispy and tender in the mouth, and has a unique flavor. The famous chef Zhu A'er of Shanjingyuan Restaurant, a century-old restaurant in Changshu, has improved it by adding various ingredients to the chicken belly, wrapping it with pork net oil and lotus leaves, and applying yellow mud to the outside of the wrap, and then grilling it to make the chicken more delicious. It is also known as "Yellow Clay Braised Chicken".

2._Pot Oil Chicken_Pot oil chicken is a traditional famous dish in Changshu, Jiangsu Province. It belongs to the Subang cuisine series of Jiangsu cuisine. It was created by Wang Si Restaurant at the foot of Yushan Mountain in Changshu. So far, it has been It has a history of more than a hundred years. _Wok-fried chicken is made from high-quality grass three-yellow chicken. It is cut into pieces and poured into a basin with oil and brine. It has a fragrant aroma, golden color, and crispy and delicious meat. 3. Bone-out fish balls Bone-out fish balls are a traditional famous dish in Changshu, Jiangsu. They have a white and plump appearance, smooth and delicate texture, full of umami, and excellent taste. It is recommended as one of the must-eat specialties in Changshu. The boneless saury balls are made from saury produced in Fushan Port, Changshu. This type of saury is abundant, fat and delicious. The fish balls are in the shape of small balls, white in color, floating on the soup surface, the soup is clear, delicious and fragrant. The fish balls are very tender, like water tofu, and melt in your mouth. 4. Shajiabang_Chicken Shajiabang_Chicken is a special dish in Shajiabang Town, Changshu, Suzhou. It is bright yellow, fragrant, tender but not rotten, plump and plump. Almost every household in Shajiabang has a pot that has been passed down from generation to generation. During the twelfth lunar month of winter and Chinese New Year, every household will kill the chickens and ducks they raise, wash them, half-cook them, take them out to cool slightly, and then put them in the pot. In the pot, a unique secret ingredient bag is added, and this ingredient bag is the key to the delicious taste of the whole chicken. It is made of more than 40 kinds of pure natural Chinese medicinal spices, and is then simmered for about eight hours.

5. Changshu fried fish, Changshu fried fish is a special dish in the Changshu area of ??Suzhou, Jiangsu. It belongs to the Subang cuisine series of Jiangsu cuisine and is made with local herring or grass carp. Changshu City is a land of plenty and is naturally blessed with fish resources. Changshu people love to eat fish and are good at cooking fish dishes, and Changshu fried fish is a local home-cooked dish with a strong local flavor. Changshu fried fish is generally made of herring or grass carp, washed and cut into large pieces, marinated with seasonings for two to three hours, then fried in a hot pan until golden brown. After frying, it is fully immersed in the sauce. It has a strong and rich flavor, crispy on the outside and tender on the inside, salty and sweet, and has a tough texture. 6. Pot oil chicken. Pot oil chicken is a traditional famous dish in the Changshu area of ??Suzhou, Jiangsu Province. It was created by Wangsi Restaurant in Changshu in the 26th year of Guangxu's reign in the Qing Dynasty (1900). The production process is exquisite and the aroma is rich. For pan-fried chicken, use Sanheng chicken. Boil the chicken until half-cooked, then let it cool, then put it into the oil pan and simmer over low heat. The hot pot chicken is rich in color, rich in flavor, delicious and has an excellent texture. Take a bite and your mouth will be full of oily aroma, which will make you have endless aftertaste.

7. Changshu steamed crispy eel. Changshu steamed crispy eel is one of the classic representative dishes of Changshu steamed dishes. This dish uses cabbage as the base and stock as the soup. It is very delicious. "Changshu steamed vegetables", represented by steamed crispy eel, is an important part of Changshu's food culture and the most popular signature dish of Changshu local cuisine. It has been recognized as an intangible cultural heritage of Changshu City. Changshu steamed dishes use local high-quality ingredients, including dry steaming, steaming with buckwheat, steamed with rice flour, steamed with glutinous rice, steamed with lotus leaves, etc. The steamed dishes are made with fine knives. 8. Dongxiang-Pinguo, Dongxiang Yipinguo originates from the cotton growing area of ??Dongxiang, Changshu. It is a concentrated version of the traditional steamed dish "Lao Ba Yiang" in Changshu. It is one of the classic representative dishes of Changshu steamed dish. Dongxiang Yipinguo uses many A variety of meat and vegetable ingredients are used as raw materials, including ham, salted chicken, fried fish, oily meat, pork skin, egg dumplings, pigeon eggs, dried beets, wishful rolls, spring bamboo shoots, cabbage, etc., through exquisite knife skills, steaming methods and platters, outstanding The ingredients themselves are full of color, flavor and taste.

9. Changshu Ice Gourd Changshu Ice Gourd, also known as "Crystal Ice Gourd", is named after its appearance, which is as white as ice and shaped like a gourd. It is a traditional famous dish in the Changshu area of ??Suzhou, Jiangsu Province. It was first created by Zhu A'er, a famous master of Shanjingyuan Garden in 1920. It is a recommended Changshu specialty dish. The main ingredient of the clear soup bald lung is the liver of herring, mixed with ham, bamboo shoot slices, mushrooms, etc. to make a clear soup. The fish soup is light white and the fish liver is pink. The soup is fat and waxy. The fish liver is crisp and tender, and the taste is fresh and fragrant. , generally welcomed locally. Other specialties of Changshu include Changshu chicken with gluten and braised wild rice noodles, which are also famous cold dishes at Changshu banquets. Changshu ice gourd is made of flour and rice flour as the shell, and white sugar and lard as the filling. It is fried in a pan, sprinkled with soft white sugar and served. It tastes soft and crispy, sweet but not greasy, and has the characteristics of crispy, sweet and fat. Changshu Ice Gourd is a famous banquet dish created by Shanjingyuan more than 60 years ago and is listed in "Chinese Snacks - Jiangsu Flavors".