From the bottom of the southern milk socks crisp, cheese beef pot stickers, to the green vegetables, pumpkin noodles net vegetarian buns, Su-style dim sum to eat a new taste, on the morning of September 24 in the Suzhou Rail Crossing "taste to" Laodong Road store, more than 20 varieties of popular Version of the Su-style classic, innovative varieties gathered together, now baked and steamed freshly baked, attracting many Suzhou citizens to come to taste the new. "The first time I ate the crispy bottom of the socks with the taste of curd milk", an old Suzhou tasted it, and even said that it was "innovative".
"Let Suzhou citizens eat classic taste and fashion taste together." According to the relevant person of Suzhou Rail Transit Facilities Management Co., Ltd., the company established a distribution center 5 years ago, continuously inherited and innovated the "Taste of Suzhou", and concentrated catering reputation inside and outside the industry. In order to provide the public with a new place to collect "Suzhou taste", the company has made careful preparations and the first "taste to" store has landed on Laodong Road.
"In the collection store of more than 40 square meters, the first round of dim sum listed includes buns, crab shell yellow, sock bottom crisp, fried dumplings, pot stickers and other categories." Store manager Shen Jianying said that in addition to the classic and innovative "Suzhou taste", Western-style hot dogs, egg tarts and other Western snacks have also joined the collection store.
The heritage enhancement version of "Suzhou Taste" unveiled by the cluster is led by a technical team led by Chinese cooking masters to restore and innovate Su-style dim sum.
Qian Wenhao, the 51-year-old director of the company's catering department, graduated from the culinary class and joined yao Chenglin, a well-known master of Subang cuisine at the South Park Hotel, and was stationed at the Chinese Embassy in Italy in the 1990s. Decades of hard work, Chinese and Western cooking skills have been integrated, and they have cultivated superb skills, and have successively won the titles of Jiangsu gourmet craftsmen. After entering the rail company 9 years ago, he led the team to inherit innovation and became Qian Wenhao's new goal.
"I have always eaten the traditional pretzel sock bottom crisp", the debut of the Chinese and Western combination of oversized south milk sock bottom crisp, the amount reached 80 grams, which is double the traditional sock bottom crisp, attracting many Suzhou citizens to experience the new taste with great interest. "Suzhou has a traditional dish of curd milk meat", Qian Wenhao introduced, this time try to combine traditional dishes, traditional dim sum "into one", curd milk and sesame seeds fused together, forming a unique taste of sweet and fresh, the surface layer also introduced Western-style egg liquid production, caramel color shape is more fashionable. Dim sum such as cheese beef pot stickers and curry beef puff pastry also introduce Western-style production techniques, making the taste richer and more fashionable.
A batch of original and improved versions of "Suzhou Taste" have become popular for Suzhou citizens to try new ones. The listed Su-style traditional ham radish shredded shortbread is made of high-quality raw materials such as Jinhua ham and sugar plate oil, which is sweet and salty, salty and fresh. Rose bean paste is processed and stir-fried by Chef Su Bang in strict accordance with traditional production techniques, and then added to guangfu high-quality roses. On the basis of the traditional vegetable bun in Suzhou, the skin is improved, and the green vegetable juice and pumpkin are added to the flour, which is more nutritious. A spicy bun stuffed with meat flavor makes a spicy flavor, which is especially popular with young consumers.
"Many Suzhou citizens have become repeat customers", Shen Jianying introduced, the freshly baked oversized southern milk socks bottom crisp to sell more than 300 pieces a day, each 6 yuan of Su-style traditional ham radish shredded shortbread, selling more than 200 pieces a day. 90 grams of pure vegetarian bags and rose bean sand buns are 2 yuan each, and many Suzhou citizens buy five or ten pieces at a time. Shen Jianying said that the collection store also plans to develop new flavors such as rose flavor sock bottom puff pastry and open a chain store. (Su Bao Rong Media reporter You WeiWen / photo) Editor: Li Junfeng (new media operator, senior photographer)