A while ago, I went to Suzhou to play and wrote two articles that were still popular with everyone: "What is it like to go to Suzhou and eat 9 breakfasts in one go?" "I went to Suzhou for three days to eat nearly 20 meals, gained 5 pounds of meat to write this foodie guide", which does not include a private dish that makes me want to patronize again.
Strictly speaking, it should be called private cuisine, which is also the meaning of the boss. I think that in addition to increasing recognition, it is more because "home" has more temperature than "room".
This private dish has just been rated as a must-eat restaurant in Suzhou in 2018, which can be regarded as a benchmark restaurant in Suzhou. The owner is a post-90s man with the kindness of the girl next door. It is said that every day she receives one or two hundred reservations, and some guests who cannot order food will scold people and even write bad reviews, making her helpless enough to want to say to the world: "I... That's me...... Completely different fireworks. No table flip, no queue, only accept reservations, thank you. ”
The helplessness of the boss, perhaps only those who went to the restaurant to eat, can understand one or two.
The restaurant is actually the old house of the owner's grandmother's house, a house along the river, quaint, closed on Mondays. There is only one private room, which can sit about 8 people, but it is not open at noon, and it is only occasionally open at night. The hall is more casual, and the specific opening of several tables depends on the mood of the boss, but it is certainly not accepted to turn the table, nor to accept the queue. Knock on the little blackboard: the boss is very spontaneous! Want to eat? Be sure to make a reservation by phone in advance!
The rule of private cuisine is to eat what to eat and never know what the next dish will be. The per capita standard here is 150 yuan / person, 2 starting points. After receiving the reservation, the boss will inform you when to eat, instead of prescribing a meal time, which is still very intimate. When serving, the waiter will whisper the name, allusion and precautions of the dish, feeling that eating food can also improve cultural accomplishment, which is really the best of both worlds.
Quietly said, in fact, the boss's father is the boss behind the scenes, and all the dishes are personally handled by him. The back of the busiest person in the kitchen every day must be him. Over 60 years old, just retired uncle, people have a special spirit, no special hobbies, is like to use the right pot, burn the right dish, to the right person.
We are also fortunate to be the right person in my uncle's heart. Because you understand, you love; and because you love, you understand. Here, you can get away from the right and wrong of the world, isolate the hustle and bustle outside the window, and quietly taste the taste of home.
5 pieces of cold dishes, fried river prawns, salted water beef, osmanthus sugar root, sake lees duck tongue and sour and spicy kimchi, each dish is light and delicate, especially the favorite sour and spicy kimchi, sour and refreshing appetizer is particularly suitable for my taste. After eating one, I asked the boss to help add another one.
Stir-fried hand-peeled shrimp, the first hot dish on the table, because the Suzhou dialect "shrimp" and "welcome" homophony, has the good intentions of welcoming guests, but also in line with the local human sense of ceremony. I like kung fu dishes the most, it is really a hand-peeled river shrimp Oh, be sure to dig a large spoon with a spoon, and then drizzle a little balsamic vinegar, send it to the mouth like a group of river shrimp dancing in my mouth.
Ringing oil eel paste, after the table is poured hot oil, the sound of whimpering is really sexy! Properly stimulates our appetite. The color and flavor are complete, and it is the best to eat while hot, fresh and sweet, and the best to eat with rice.
Lotus pond small stir-fry, did not expect vegetarian can also be so delicious, the most worth mentioning is the chicken head rice, pure chicken head rice with its own fragrance, bite up soft and sticky, can eat the best quality chicken head rice in this season, is really full of joy.
Steamed white fish, especially fresh, steamed in place, showing the delicious taste of white fish.
Sauce side, this dish is also a kung fu dish, which is said to need to be prepared in advance. Shake a small video, you can light up the blind circle of friends. The table is a large square piece, and then the waiter uses a knife to cut into small pieces, fat but not greasy, lean meat lean and not chai, the only problem is a little sweet.
Celery beauty, a dish that especially tests the heat. After the parsley is de-ribbed, the shelled clams are added and stir-fried, and the fragrance of the celery and the deliciousness of the clams are combined seamlessly.
Hairy crab fried rice cake, really is a small hairy crab, haha, it is simply so that I can ignore its existence, but the ningbo rice cake with it is very delicious, let me eat one piece after another.
Winter melon wind broth, salty and moderate, clear heat and fire, very homely, but I also love to drink.
Osmanthus sugar taro, after eating salty eat some sweet, dessert is not too sweet, taro is not the most sticky.
Mix the noodles with shallot oil, and finally each person will come to a chopstick to finish.
A corner of the house, a father and daughter, adhering to a table of authentic Su bang dishes. There are no eye-catching precious ingredients, only plain and sincere private taste. Just like our lives, all kinds of tastes are dull, and the more bland they are, the more flavorful they are, touching the softest part of people's hearts.
The hustle and bustle of Pingjiang Road is not worthy of the quiet years of listening to the Xiangtang.
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