is made of mandarin fish (also known as mandarin fish and stone mandarin fish). After being killed alive, the spine is removed, and a diamond-shaped knife pattern is carved on the fish, which is as deep as the skin. After being dipped in dry starch,

it is fried in cooked lard for the second time, and it looks golden all over, with the meat particles turned like hair, the head raised and the tail slightly tilted. Because of its excellent color, fragrance, taste and shape, it can be called one of the leading characters in Su Gang's famous dishes.

It is said that Sweet and Sour Mandarin Fish evolved from the squirrel carp. At the beginning, Emperor Qianlong went down to the south of the Yangtze River and wandered to Songhelou. In order to entertain the emperor, he insisted on eating fish. The chef < P > used his quick wits to fry and cook the carp for Marshal Zhao Gong's mystery. Later, carp was replaced by mandarin fish with less sparse bones and tender meat, and squirrel < P > mandarin fish became a famous banquet dish. Famous chefs in Suzhou are striving for perfection in cooking. There are as many as fifteen or six kinds of condiments and seasonings, such as 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. Sweet and Sour Mandarin Fish, a Japanese friend who was photographed with

Three Flavors of China, was praised as the "chief famous dish" of Songhe Tower. In November 1983, he was listed as one of the performing dishes in Jiangsu at the technical performance appraisal meeting of national culinary masters.

There is "peach blossom and flowing water and mandarin fish fat" in Tang poetry, so the best time to taste Sweet and Sour Mandarin Fish is between March and April every year.

Shrimp with Biluov

It is cooked with live river shrimp from Taihu Lake basin and Biluochun, a famous tea from Dongting East and Xishan, and has strong local characteristics in Suzhou. Shrimp with white shell

in Dongshan area is the best. Squeeze the live shrimp out, add the slurry made of refined salt, egg white and dry starch. When the cooked lard is boiled to 5% heat, slip the shrimp until it is

milky white, drain the oil with a colander, and then stir-fry with strong fire. At this time, add the tea and monosodium glutamate soaked with 5g of Biluochun tea in advance, and do not stir-fry. At the same time, it is decorated with soaked tea leaves, which are green and white, and the shape is delicious and fresh.

Shepherd's Water Shepherd's Pond Tablet

It is a

soup in the famous dishes of Su Bang, which is made of water Shepherd's Water Shepherd (also known as Pucai and Shuikui) and pond bream (commonly known as pond bream, native fish and tiger shark).

water shield, which grows in Taihu Lake, has a long history of taking its tender leaves that are not exposed to the water as soup. There is a "fish soup" in the Book of Food. Praising the "water shield soup", he said, "The glass bowl

is full of jade and light, and the five flavors are mixed and fragrant." Siniperca chuatsi likes to live in crevices or roots of lakes and beaches, and feeds on small fish and shrimps. Its head is generally round and its meat is tender. Tangpian, that is, after removing the spine and head of Siniperca chuatsi, made into clean fish slices. Add Shao wine, clear salt and chopped green onion, mix well, and then boil in the soup made of lard, broth and clear water; Add Shao wine, shredded ham and monosodium glutamate, then pour it into the water shield bowl and pour it with chicken oil, and it will become a delicious soup.

The aftertaste is endless.

Suzhou boat spots

Suzhou boat spots belong to the dim sum part of Suzhou boat dishes. Suzhou boat dishes have a long history, which has nothing to do with Suzhou Watertown. Suzhou has the reputation of Venice of the East

. In history, the means of transportation mainly depended on boats. At that time, there were more than ten kinds of sand boats, light boats, clippers, cruise ships, juggling boats

, boats sailing against the current, and all the sand boats, light boats and cruise ships had "kitchens".

During the Ming and Qing Dynasties, local businessmen often held banquets on cruise ships, and invited "traders in Wu" to discuss business, which made the boat dishes more and more abundant. Wumen banquet, with

cold dishes accompanied by wine and dishes as the first, then stir-fried dishes, with exquisite snacks in between, and finally served with big dishes, which often end with fish, in order to "eat more than enough". Chef

knows the psychology of eating guests at dinner. Dim sum is just an ornament, small and exquisite, with both ornamental beauty and delicious taste.

At present, all famous restaurants bring forth the old and bring forth the new on the traditional boat dishes, and cultivate many masters in making dishes. Boat dishes have become an indispensable part of banquets. It is mainly composed of flowers, plants, insects, birds and animals, such as white goose, which is made of flour and jujube paste stuffing. White rabbit, made of flour and fine sweet bean paste; Peaches are made of flour < P >, fine sweet bean paste, cocoa powder, etc. Loquat is made of flour, jujube paste, sweet bean paste, cocoa powder and sesame. When it is made, firstly, the glutinous rice flour and the inlaid flour < P > are kneaded into a dough, then kneaded into a shape, added with food pigment, then steamed in a steamer and coated with sesame oil when it comes out.

There are other things: prickly eel tube with white sauce, round dish with oily eel paste, and lung soup with salted shrimp, cherry meat, watermelon chicken, beggar chicken, oily chicken and thin exposed tendons.

Vegetable, chicken, oil, cabbage, mother oil, whole duck, marinated duck, rich duck soup, shepherd's purse soup

Famous snacks and snack bars

Zhu Hongxing noodle restaurant

Suzhou Zhu Hongxing's noodles are very delicious. Suzhou people often complain after eating noodles in other places: they eat soy sauce soup with noodles. This is the difference of regional tastes. Suzhou noodles pay attention to soup, so does Zhu Hongxing. Hanging soup every day is like cooking soup in a restaurant, and it is never vague. Chicken, pork, bone

head and eel bone should be used as raw materials for hanging soup, and then boiled thoroughly, and then the clear soup should be hung out. Each has his own technique, and this is the secret recipe. At this point, everyone will understand the meaning of "noodle soup" in Lu Wenfu's Gourmet < P > Home.

with good soup, we should also pay attention to the thickness of noodles. Zhu Hongxing's dough is different from others, using fine flour, which is called 28 teeth. Pour it into the pot, add cold water, then

pour it out, scoop it out with a gravy fence, slap it into the air for two times, roll the noodles tightly like a wooden comb, put it into the soup, and sprinkle some onions and garlic, which is

a bowl of Yangchun noodles that can absorb the soup and have a hard mouth.

people who make noodles are particular, and those who eat noodles are unambiguous. Pick noodles first, then sip soup and eat noodles. Fine noodles suck soup, and the taste is in it. Besides, it takes three or five minutes to finish, which is the original flavor. If you stop eating for a long time, the noodles will be rotten if they absorb too much soup, and the taste will be different. Next time

, you will learn the knowledge of eating noodles, right?

the design and color of the surface is not simple either. In the past, Suzhou people were very particular about the season when they ate, and eating Zhu Hongxing's noodles had four distinct seasons. Three shrimp noodles,

shrimp noodles and fried noodles in spring; In the summer, the meat noodles and vegetable steamed bread in Fengzhen; Shrimp and crab noodles in autumn, steamed bread with crab powder, and hoof noodles in winter are all delicious

good noodles and better points. Nowadays, Zhu Hongxing has a complete complexion regardless of seasons, and timely introduces all kinds of seasonal new products to meet the tastes of different guests.

don't forget one more thing. When taking noodles, the noodle maker asks you if you want to avoid green, and don't be at a loss, which means you don't want flowers like onion, garlic and coriander. Now, most of the foreign guests whom the shop assistants of

meet won't make you have such trouble and embarrassment.

Lvyang Wonton Store

Northerners like to eat jiaozi, while southerners like to eat wonton. Jiaozi just dip it in vinegar, one bite at a time. Wonton should have soup bowls and complete seasonings, and only half a bite

.

Suzhou's green poplar chicken soup with crab powder wonton, thick skin, big stuffing, clear soup, and a few wisps of thin dried tofu, is very attractive. The soup is clear as water, without the turbidity of a silk flour, but it is fresh. The stuffing is soft and has a sauce flavor, which is a combination of the style of the south and the north.

There's another delicious thing about the green poplar, which is worth recommending-a small cage of semi-tight fermented crab powder. Semi-tight fermentation, which means slightly fermented, is between the dough and the hard dough. It is not warm and natural, and it is very tough. It not only maintains the taste, but also has a certain hardness, and the soup is not easy to flow out. When you suck lightly at the entrance, the freshness of the crab, combined with the thick oil in the sauce and the sweet sugar, passes through your teeth and tongue, which means that your lips and teeth remain fragrant.

Lu Changxing noodle restaurant

Lu Changxing is a rising star in Suzhou noodle restaurant industry. In 1992, Lu's father and son, inspired by foreign fast food, applied for registration of the trademark "Lu Changxing", and Lu Changxing < P > became the first trademark in Suzhou catering industry. In 1998, in the "Suzhou

Ten Bowls of Noodles" selection participated by Suzhou Federation of Industry and Commerce, Suzhou TV Station and other units and Suzhou citizens, Lu Changxing's fried fish noodles and mushroom noodles with scallion oil were both honored among them, becoming the only noodle shop with two varieties. Lu Changxing

is famous for its appearance, and not only locals, but also many tourists to the Soviet Union are full of praise for it. Like Zhu Hongxing, Lu Changxing also opened chain stores such as Bifengfang < P > Store, Wuzhong Road Store, Fengmen Store, Niujiaobang Store and Jiejiaqiao Store, and each store welcomed guests at 5: in the morning. The raw noodles and all kinds of noodles

toppings in each store are uniformly distributed, which has entered a new era of scale operation.

Babao porridge shop

DuDu DuDu! Selling sugar porridge, eating sugar porridge before swinging-the cry of selling in Suzhou Lane is still so clear and familiar. I want to meet this beautiful girl with red clouds and white snow. I'm going to an "old shop" in the east foot of Xuanmiao Temple. That is, the "Zhengyuan porridge shop", which was opened in the Qing Dynasty, and Emperor Kangxi's trip to the south of the Yangtze River, also tasted its delicious eight-treasure porridge, leaving Mo Bao as the "eight-treasure porridge shop", hence the new name "eight-treasure porridge shop".

The "eight-treasure porridge shop" not only sells nutritious eight-treasure porridge and cheap sugar porridge, but also stinky tofu with crisp outside and crisp inside, crisp spring rolls with fresh inside, and eight-treasure tofu for imperial meals ... which is absolutely delicious and cheap.

other snacks

(1) sweet potato with sugar and oil faucet

The sweet potato with sugar and oil faucet in Suzhou is strictly selected, and it must be purchased from Yixing. It is said that Yixing sweet potato is fine in texture, greasy and crisp, which cannot be compared with other sweet potatoes. White sugar is made of top grade, and the cooking process strives to be coarse and fine, which is extremely serious. When processing, the sweet potato should be washed first,

roasted with a large pot of slow fire, and when it is half crisp, white sugar should be added to collect the paste, so that the taste of sugar can penetrate through the heart, then the boiled sugar oil should be poured on it, and then it will be served in the cabinet. Sweet potato

, a sugar and oil faucet, is bright and shiny. When it is cut open, it can be seen that it is full of red and rich in fragrance. The population is crisp and waxy, sweet and fragrant, and it is especially loved by Suzhou people, and overseas Chinese in Southeast Asia

also like it very much. This used to be an ace in Huang Tianyuan, a century-old shop, but now it seems to be rare.

(2) Sweet-scented osmanthus chicken head rice

Chicken head rice, which has nothing to do with chickens, is just a rare aquatic specialty in Nantang, Fengmen, Suzhou, also known as Gordon Euryale. The head of a chicken is also related to chickens. Because

the degenerated part of the calyx on the fruit of Euryale ferox is shaped like a chicken beak, people gave it the kind and appropriate common name "Jitoumi". Its flesh is jade white < P >, and its particles are like beads, sweet, moist, soft and waxy, that is, it is called chicken's head meat, which is peeled from the shell by the farmer. Because it is labor-consuming, and the chicken's head rice itself is a tonic comparable to < P > Tremella, the price is relatively 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, and is a favorite dessert of local people. In the past, chicken's head rice was only eaten when it was on the market in the seasonal autumn. Now, some dried chicken's head rice can also be bought in some shops in South China, which is convenient for tourists to carry on their journey.

(3) Begonia Cake-Plum Cake

The two most beautiful snacks in Suzhou belong to Begonia Cake and Plum Cake. Now, I'm afraid it's still difficult to find their trace in big shops. In the past, they were often bought from the shoulder-carrying vendors peddling in the streets. The shapes of plum blossoms and begonia flowers make people feel pleasing to the eye without eating them. It

is made of flour crust on the outside and bean paste stuffing inside, which is baked in a special mold. Because of the plum blossom and begonia flower-shaped mold, it is only natural to make this kind of beautiful embryo. The freshly baked plum blossom and begonia cakes are brown with caramel on the surface, which is especially sweet to eat. The above

should be decorated with five colors, such as shredded fruit, melon seeds and sesame seeds, so that the flowers will bloom completely. Therefore, eating crab cakes is fun, and watching the chef in the shop

make crab cakes is another kind of fun. There's a vendor in Suzhou Shenxian Street who has set up a stall there all the year round to make plum blossom and begonia cakes. Try it < P >!

(4) Sweet-scented osmanthus stir-frying cooked lotus root

Sweet-scented osmanthus stir-frying cooked lotus root is a good season in Suzhou in autumn. Suzhou's sugar lotus root was famous all over the country in the Tang Dynasty. Suzhou people used local materials, used Suzhou's specially-made glutinous rice and osmanthus flowers blooming all over the autumn, and got this sweet, waxy, crisp and fragrant delicious food. The method is to take the middle part of the lotus root, put glutinous rice into the hollow part of the lotus root < P >, use chopsticks to re-integrate the cut head and the middle part into strips with toothpicks or bamboo chopsticks, and cook them in pot water with soft sugar, sweet osmanthus and brown sugar < P >. Finally, you will see the sweet osmanthus-mixed cooked lotus root with red sauce, juicy juice like honey and sweet and waxy entrance. It can also be dipped in rose sweet sauce, osmanthus sweet sauce or other flower dew

.

(5) Sweet rice with blood-glutinous rice

Blood-glutinous rice has been a red and precious rice variety in Changshu since ancient times. Because of its high nutritional value, it can strengthen the body, and it used to be a special tribute to the imperial court. Changshu people use it to make winter-brewed sweet wine and make desserts. Sweet rice with blood glutinous rice, also known as fried blood glutinous rice, is a unique product of Wangsi Restaurant, a famous restaurant in Changshu. Stir-fried blood glutinous rice is purple, plump and nutritious, and it is a famous feast. The production method is quite special. It is necessary to use duck blood glutinous rice and glutinous rice such as Shang < P >, which are the specialties of Changshu, to soak the blood glutinous rice in advance, then steam it with white glutinous rice at a ratio of 3: 7, add sugar, stir-fry it with oil, and sprinkle with osmanthus, which is full of color, fragrance and taste.

Food Street and Famous Restaurants

Phoenix Street

Phoenix Street is bordered by Ganjiang Road, which runs through Suzhou in the north, and Shiquan Street, which features hotels, teahouses and handicrafts in the south, with a length of less than 1 meters. In the past two years, with the completion of the renovation of

neighborhood, nearly 2 large and small restaurants have been opened from north to south.

restaurants are generally small, ranging from a few tables to a dozen tables. The dishes are mainly Soviet-style dishes, with the characteristics of Zhejiang, Sichuan and other cuisines, especially < P > paying attention to the side dishes and production characteristics of home-cooked dishes. On this basis, seasonal dishes with small containers, meticulous knife skills and fresh taste are introduced, which are superior to home-cooked dishes in all aspects, giving diners a good feeling of deja vu and intimacy.

The west entrance of the restaurant is Phoenix Street Civic Square. In the evening, brightly lit restaurants are in sharp contrast with the scattered, quiet and leisure civic square. After drinking

with a warm ear, walk out of the hotel, take a walk in the public square, or sit for a while, and enjoy the splendor of this street and pass the

guests in silence with friends.

Zhenshanmeigouyuan

is located in the east of Humble Administrator's Garden in Northeast Street. With its emphasis on taste, mood and atmosphere, Shanghai Xintiandi has been turned into the latest fashionable place with international level in catering, business, entertainment and culture. Suzhou also has a new world, with a particularly beautiful name-Zhenshanmeigouyuan.

The east outside the Humble Administrator's Garden used to be a residential area with dilapidated buildings, which is extremely incompatible with the external environment of the Humble Administrator's Garden. As a practical project of the municipal government, it has been transformed into a garden-style tourism commodity market with an area of 15, square meters, with two main floors and three local floors. From this, it has formed a large collection of tourism, leisure and shopping. The "True, Good and Beautiful Gourmet Garden", which was jointly funded by the catering circles of Hongkong and Taiwan Province, was also completed here, and became a "new world" of Suzhou cuisine.

in "Ding Taifeng", you can try the famous authentic Taipei Ding Taifeng steamed buns, and the "red kitchen", which deals in pure Italian dishes, is a well-known high-grade western restaurant in Taiwan Province. Now it is unique in Suzhou with its bright decorative style and open kitchen layout. "Emerald" with Cantonese cuisine as the mainstay, < P > comes from