Suzhou taste classic Su Bang cuisine recommended
Suzhou has been a place of wealth and nobility in the red dust since ancient times, and the rich Suzhou has been particularly picky and exquisite about eating since ancient times.
Eel silk
Dumplings
Today we will taste a few delicious spots in Suzhou.
The most famous mentioned in Suzhou should be the squirrel mandarin fish.
Squirrel mandarin fish
Legend has it that when the Qianlong Emperor of the Qing Dynasty went down to Jiangnan, he once served a meal at the Suzhou Songhelou Restaurant, the chef used carp out of the bone, carved a pattern on the fish meat, added seasoning and slightly marinated, dragged on the egg yolk paste, into the hot oil pot tender and fried to mature, poured with boiling hot sweet and sour marinade, shaped like a mouse, crispy on the outside, tender on the inside, sweet and sour.
Since then, squirrel mandarin fish has become the shoulder handle of Suzhou's catering industry, come to Suzhou without eating squirrel mandarin fish, then you can be regarded as white.
The second course is the shrimp.
Shrimp
Among them, Biluo refers to the Specialty Ofsula Spring Tea Leaves in Dongting East and West Mountains, which are cooked with river shrimp with the fragrant tea juice of the new Biluochun as a seasoning. After the entrance, there is not only the umami taste of river prawns, but also the fragrance of famous tea, which has a unique charm. When served, if the edges are decorated with tea leaves, the color and fragrance are completely unique.
The fragrant tea juice of the new Biluochun is used as a seasoning
Tea garnish
"Shrimp" and "welcome" in Suzhou dialect are the same pronunciation, so have you found that Suzhou people entertain foreign guests, there must be shrimp.
Shrimp often eaten by Suzhou people
The third recommended one is the oil eel paste.
Ring oil eel paste
Because the oil in the plate is still ringing after the eel paste is on the table, the so-called "ringing oil" is still ringing. Before and after the summer, the yellow eel is the most fat and plump, to eat eel, only the eel shredded out of the eel paste is authentic, and do not put any leeks, bamboo shoot silk, pure eel silk, seasoning is also very simple, pay attention to the original taste and their own eel freshness.
Ring oil
The best partner for this dish should be a bowl of white rice, a bite of eel and a bite of rice, not to mention how fragrant.
Eel shredded with white rice
The fourth course can be regarded as an official kung fu dish, snowflake crab fighting.
Snowflake crab bucket
The workmanship is fine, the appearance is white as snow, the taste is rich in crab flavor, fresh and smooth. People who have eaten it know that this dish not only looks like a work of art in appearance, but also tastes delicious and fragrant, using crab shells as a container, covered with egg bubbles as white as snow, and slightly embellished with crab yolk or crab seeds, which can be said to be color, aroma, taste, shape and very distinctive.
The last recommended dish is catfish lung soup.
Catfish lung soup
The lung soup should have been a spotted liver soup, using the liver of the spotted fish produced in Taihu Lake supplemented with ham slices, shiitake mushrooms, bamboo shoot slices, etc., made of chicken clear soup, the fish liver in the dish is tender, the soup taste is fresh, and it has a unique flavor. In the autumn of 1929, when the calligrapher yu ren toured Taihu Lake across Mudu, he ate the family heirloom spotted liver soup at the Shijia Hotel, praised its deliciousness, and extemporaneously wrote a poem "Old Osmanthus Blossoms in the World, Watching the Flowers Walk Around the Taihu Lake, Returning to the Boat Mudu Yu Kan, Thank You Shijia Mackerel Lung Soup", and since then the spotted liver soup has been renamed "Catfish Lung Soup".
After looking at the five dishes above, are you a little salivating? If you have the opportunity to come to Suzhou, you must go and taste it for yourself.