Suzhou also has three feasts, fish heads, pig heads and cow heads

Speaking of the Suzhou Three-Headed Feast, the first thing that comes to mind is the Huaiyang famous dish, the "Yangzhou Three-Headed Banquet" featuring silver carp head, whole pig head and lion head, and the Suzhou Three-Headed Banquet, there are fish heads, pig heads and cow heads, made according to the cooking process of traditional Su bang cuisine, which is quite a bit of a taste of north and south echoes.

This three-headed banquet is the su bang specialty food launched by DahongYun Hotel this summer. The pig's head in the three-headed feast, named "Fu Accompany Second Master Brother", not only has a witty name, but also the cuisine of pig's head meat is also very meticulous, with pig ears "everything going downwind", pig tongue "tongue battle group Confucianism", pig face meat "brine fragrant three do not fine" and pig head cake "Suzhou parfait" that melts in the mouth. According to Suzhou folk gourmand Han Hefeng, the production process of this pig's head is completely in accordance with the practice of Suzhou brine, the seasoning is sufficient, the heat is in place, whether it is pig ears, pig tongue or pig face meat, the meat aroma is lingering, salty and fresh, and the decomposition of a pig's head is just right. In particular, the pork head cake, the delicate and smooth taste is evocative, and eating brine vegetables in summer also happens to be the traditional custom of Suzhou people.

Bull's head and fish head, with the meaning of "bullish arrogance" and "monopoly", ask for a good mouth and eat a good taste. The cut beef face meat is full of flavor, the meat is tender but not chai, thick but not fishy, very mouthy. Five kinds of seasoning dishes are lined up in a row, fragrant, spicy, salty and fresh, which meets the various needs of customers. The fish heads in the three-headed feast are ranked last, but the content is the richest. The "Hongyun Fat Fish Head" cooked with the preparation method of Su bang cuisine is different from the hot and spicy flavor of Sichuan and Xiang, the soup is like white milk, a huge basin, and a small bowl is placed in front of the table, and the aroma is fragrant. This dish not only retains the essence of the fish head, but also adds June yellow, river prawns and various mushrooms to boil together, fresh and fresh, sprinkle some pepper before the pot, more delicious, can not take care of anything. Tea