In the autumn of Jiangnan, there is the fragrance of golden cinnamon, there is the cry of the falling moon, the autumn frost is full of sky, there is the river maple fishing fire and sleepless people, of course, there is also the good taste on the table.
A day in Suzhou begins with a bowl of steaming Su-style noodles. Suzhou people have a tradition of eating noodles, and the old Suzhou people regard drinking tea, eating noodles, and listening to reviews as daily compulsory courses. A bowl of soup noodles for Suzhou people has long gone beyond the scope of a simple breakfast, and has long been deeply integrated into the "Su-style life".
"Yellow japonica rice ripe fell into the west wind, fat into jiangnan October Male." Kneeling waddles and teeth white, round umbilicus suction bucket cream red. "Yangcheng Lake hairy crab is a delicacy that is glamorous on the table and has always been popular.
Crab yellow soup buns have enjoyed a high reputation in the Ming and Qing dynasties, and their characteristics are that the skin is as thin as paper, blown bullets and broken, and when one bite goes down, the eyebrows are freshly dropped. When eating, you must pay attention to opening the window first, then drinking soup, and finally sweeping the light, and doubling your happiness and satisfaction.
As the weather gets colder, there is not much time left for hairy crab lovers. But smart Suzhou people will always think of a way to preserve - a bowl of bald butter, the essence of hairy crab firmly locked, in a longer period of time, for the food to taste this "fairy food".
Suzhou people like sweets, so they made the local special lotus root into osmanthus sugar lotus, filled the lotus festival with glutinous rice and heated, poured with osmanthus syrup boiled with osmanthus brine, with a unique Gusu flavor.
The Qianli Huai River and Hongze Lake meet in Xuyi, and hundreds of thousands of acres of beach wetlands bring the most delicious gifts to lobsters. In Suzhou, the crayfish are also very delicately made, the shrimp meat is peeled and eaten in the mouth, full and tender, thick and elastic. Teeth light bite, the soup is delicious, smooth and delicious, spare you have seen how much the world before, can not help but eat fingers, greedy.
The last delicacy is guaranteed to be eaten once and will never be forgotten, and that is the ringing oil eel paste, named after the oil in the plate after the eel paste is served. Thick sticky sauce is one of the souls of this dish, and the other soul is the sound of hot oil pouring down. Su Bang cuisine is so exquisite, color and fragrance is not enough, if there is no ringing oil this finishing touch, this dish will lose a lot of charm.