Suzhou is the center of eastern food culture, and is one of the three major food cultures (Beijing-style, Suzhou-style, Cantonese-style) - The development place of Suzhou-style food culture. Suzhou people are very particular about eating, and they are also very picky. What kind of season to eat what kind of food is the head, Xiaobian today to bring you is, Suzhou summer these seasonal must eat food, let's take a look at it!
1. Classic seasonal cooked food
1. Fan cool noodles
As soon as summer arrives, Suzhou people will have to remember the fan cold noodles. Fan-cooled noodles are generally served from June to September and are small lasagna with duck eggs and lye water. The method of cooking noodles is also quite exquisite: first steam the noodles to six points cooked, boil them in boiling water, stir up a little cooking oil, blow cold with a fan, and then mix with the stewed meat soup, bad oil, bean sprouts, etc., it is smooth and non-sticky, and the fragrance is chewy!
2. Cold mixed ravioli
The filling is generally pure meat, and because it is a cold mix, the role of the sauce is particularly important. Drain the water and put it on the plate, sprinkle it with a little taicang bad oil, and the delicate body is soft and easy to swallow, which is an ultimate taste!
3. Bad goose
At this time of year, du Sanzhen's brine restaurant will be lined up at the door, his family goose is made of Taihu new goose on the eve of the Dragon Boat Festival, added to the ingredients and cooked and placed in the bad vat, inside is the lees that has been aged for a year, full of flavor, delicious.
4: Stir-fried meat dumplings
Stir-fried meat dumplings are a seasonal breakfast in Suzhou's summer season, and the meat filling is made of 3 meat, 4 vegetarian and 7 fillings: minced pork, kaiyang, shrimp, golden needle vegetables, diced bamboo shoots, black fungus and flat tip. The light and refreshing fried meat balls must be eaten fresh to be the most delicious!
5. Spiced small meat
Listed every year in the summer, until the Mid-Autumn Festival, the spiced small meat is the favorite delicacy of Suzhou diners. Although it used to be a snack that was not very popular on the table, the food always shines. First rinse it in the oil, then sprinkle it with five-spice powder, crispy on the outside and tender on the inside.
6. Three shrimp noodles
The so-called three shrimp noodles, is the shrimp, shrimp brain, shrimp three kinds of shrimp on the best thing, after cooking into toppings, the process is very cumbersome, but the taste is really super good. In Su's soup noodles, three shrimp noodles belong to a relatively high and large way of eating, listed every summer, not limited to the amount, and a bowl of noodles to 70 pieces.
8. Crayfish
After entering the middle of May, as the temperature gradually rises, crayfish from all over the country begin to be listed in large quantities, and the wholesale price of crayfish will also be reduced. This is the best time to eat crayfish. During the lobster season, Suzhou people can eat more than 70 tons of crayfish in a day!
9: Salted duck eggs
Suzhou people have the custom of eating salted duck eggs in Lixia. It is said that in the summer, the temperature gradually rises, it is easy to make people lose their appetite, on this day to eat a salted duck egg sprayed with fragrant oil, the appetite will not be bad throughout the summer.
The eggshell of the well-pickled duck is green and transparent, and the chopsticks must come out of the orange and yellow oil. Pick a chopstick into your mouth, the egg white is salty, elastic, the egg yolk is fresh, soft and moist, mixed together, just right.
10. Su-style shrimp waist noodles
Su-style noodles are just like Suzhou people, paying attention to refinement, ingenuity, fineness and elegance. The noodles are made of dragon's whisker noodles, and because the noodles are delicate, the taste of the noodle soup can quickly penetrate into the noodles, making the noodles more flavorful in the mouth. For the shrimp loin, only the river prawns in this spring river plumbing season are the most delicious and tender! Wild river shrimp, in particular, have more meat than farmed river prawns.
In addition, at the turn of spring and summer, when it is cold and hot, people's diet and dressing can not fully adapt to changes, coupled with work tension, it is easy to "catch fire" if rest is not good. Pig loin taste sweet and salty, flat sex, into the kidney meridian, has the effect of tonifying the kidneys, strengthening the waist, and benefiting qi, it can be said that eating some pork loin at this time is the most suitable.
Second, delicious seasonal vegetables
1. Broad beans
Broad beans are generally believed to have originated in Southwest Asia and North Africa. Chinese fava beans are said to have been introduced by Zhang Qian from the Western Regions in the Western Han Dynasty. It is also known as hu bean, Buddha bean, Luohan bean, etc., and it is in the peak season around May Day. Among the real estate fava beans in Suzhou, "Wu Jiangqing" is more famous, this fava bean skin is as thin as a reed, the entrance is soft and delicate, and the taste is particularly plump. Fresh fava beans are stir-fried with pickled cabbage, so fresh that people can "forget the taste of meat".
When the broad beans are getting older, the suzhou people also peel off the half shell of the broad beans, cut the watercress, fry the pine in the oil pot, and make an orchid pattern, called orchid beans, which is an excellent wine dish.
2. Garlic seedlings
Also known as garlic, green garlic. Garlic seedlings in addition to stir-frying, garlic seedlings stir-fried meat shredded, the broad beans and garlic seedlings of this "two fresh" together to fry is also a good way to eat, thick sticky soft broad beans with fresh and slightly spicy garlic seedlings, the two tastes complement each other.
3. Amaranth
Amaranth has the effect of clearing heat and dampness, cooling the blood and stopping bleeding, and is one of the three fresh foods in Suzhou Lixia. Fresh amaranth into the pot stir-fry, add a few cloves of garlic, stir-fry after adding some water, cover the pot lid and simmer, to the time when the garlic cloves are soft and rotten, the umami flavor of garlic and amaranth is also really integrated, the entrance is fragrant and soft.
4. Bitter vegetables
The spring breeze blows, the bitter grass grows, and the wilderness is a granary. There is also a description in the Book of Poetry that "collects bitterness and bitterness, under the first sun". Bitter bitter vegetables are all over the country, medically called it defeat sauce grass, Ningxia people call it "bitter bitter vegetable", Shaanxi people call it "bitter hemp vegetable", Li Shizhen called it "heavenly vanilla".
It is said that May is the "poisonous month", so during the small full season, you should reduce acid and increase bitterness, and eat more bitter things. Eating bitter vegetables at this time can clear the heat and dampness, and combat the adverse effects of the stuffy climate.
5. Leeks
Eating the taste in the mouth, you need chewing gum to save the scene. Do you love leeks that someone loves? New seedlings in spring and late seedlings in autumn are the most delicious. At this time, Suzhou people will buy fresh leeks, dumplings, scrambled eggs, mixed tofu, spread pancakes, eating methods can be described as rich!
3. Delicious seasonal fruits
1. Nectarines
Nectarine nectarine has the effect of tonifying qi and blood, nourishing yin and vitality, especially suitable for those who are deficient in qi and blood after a serious illness, have thin yellow muscles, and have palpitations and shortness of breath. Nectarines have a high iron content, which is an ideal supplementary food for patients with iron deficiency anemia, in addition, nectarines contain more potassium and less sodium, which is suitable for edema patients. When selecting nectarines, we should use the method of smelling, judging from the fragrance emitted, the stronger the fragrance, the more mature it is, otherwise it is not yet mature.
2. Mulberry
Mulberry market time is very short, the Yangtze River Delta region mulberry ripening period is about May 10-25, some varieties can be postponed to the end of June, taste the early time to seize the time.
3. Loquat
May is the time to eat loquats. Loquat contains a variety of fructose, glucose, potassium, phosphorus, iron, calcium and vitamins A, B, C, etc., of which the carotene content in each fruit is the third, Chinese medicine believes that loquat fruit has the effect of moisturizing the lungs, cough, quenching thirst. Loquat antitussive phlegm effect is very good, feel the throat strange as if there is phlegm, peel a few fresh loquat to eat, can soothe the throat discomfort.
4. Ome
Xiangxuehai, Xishan and other places will pour in a large number of tourists to pick green plums, one by one full and emerald green, you can make pickled plums and crisp plums, and you can make wine. The season when Ome is on the market is very short, but the twenty days between Qingming and Lixia are too yellow to be brewed in the blink of an eye.
The ancients used green plums to drink at the end of this spring, taking its bitterness to wake up the stomach to welcome the early summer. Green plum wine is slightly sweet, slightly sour, soft but has a mark, the faint fruity wine is refreshing, take a sip, the teeth and cheeks are fragrant, can't help but remind people of "Lang rides a bamboo horse, around the bed to get green plum" good sentence.
Fourth, exquisite seasonal pastries
1. Umi Tuan
Every May, in the Mudu and Dongshan areas, Matsubu and Umi dough go on the market. Umi dumplings are dumplings steamed with the sap of the black oak tree and glutinous rice flour, which is very similar to green dough.
2. Pine blossom dumplings
The pine blossom dumplings are filled with sesame seeds, bean paste or sugar water, and a layer of yellow and fragrant pine blossoms is rolled on the outside, which makes people's appetites burst.
The golden yellow pine pollen is taken from the pine tree flower, which is not only fragrant and smooth, but also has medicinal value, and the folk are worshipped as "immortal medicine". The top pine blossom dumplings, golden in color, sweet sesame sugar filling, tender white glutinous rice dumplings, light yellow pine pollen, blended together, the entrance is sweet and sticky, and the mouth is full of the taste of nature.
3. Fairy cake
Immortal cake is made by adding bean paste, sesame seeds, melon kernels, fruit materials, etc. on the basis of japonica rice flour and glutinous rice flour, and the taste is soft, sweet and sticky, and it is more suitable for the elderly to eat. For Suzhou people, eating fairy cake is not only a adherence to traditional culture, but also a kind of memory. However, the fairy cake is only served for a short period of time in May, and it is only sold for three or five days at the shortest time, so you must eat a piece when you encounter it.
4. Mint cake
Suzhou is rich in cake dumplings, but the mint cake eaten in summer and the mint lard rice cake in the wax moon can be completely different in taste, the summer mint cake belongs to the muffin with less oil, with mung beans and mint as filling, the cake color is light and elegant, sweet and cool, the fragrance is fresh, and the mouth is still lingering with a hint of coolness, quite small and fresh! It is a good summer cooling off!
5. Mung bean cake
Mung bean cake is a delicious snack in Suzhou in summer. Mr. Wang Zengqi once said: "Among the mung bean cakes in various places, JiQingxiang in Kunming in the south and Caizhizhai in Suzhou taste the best. The oil is heavy and roses are added. "The Su-style mung bean cake is small and delicate, fragrant and delicious, soft and oily to eat, and slightly cold. The delicate cotton flavor can be sweetened all summer.
6. White water dumplings
Simple white sticky rice is raw with the aroma of rice dumpling leaves, dipped in white sugar to eat a different kind of ice cold.