Changshu cuisine (the hometown of Jiangnan cuisine)

Changshu, a county-level city under the jurisdiction of Suzhou City, Jiangsu Province, is a city with a long history and profound cultural heritage. In this beautiful city, there is a rich and colorful food culture, and it is known as "the hometown of tasting Jiangnan cuisine". Today, let's explore Changshu's food culture together!

Changshu snacks

Changshu snacks are an important part of Changshu food culture, and its unique production technology and taste have attracted countless tourists to taste them. There are many kinds of snacks in Changshu, among which the most famous are "Ma Tuan", "Duck blood vermicelli soup" and "Sweet and sour carp".

Fried sesame balls

Ma Tuan is one of the traditional snacks in Changshu, which is made of glutinous rice flour and sesame powder. The steps of making hemp balls are as follows:

1. Mix glutinous rice flour and sesame powder together, add appropriate amount of water, and knead into dough.

2. Divide the dough into small pieces and knead into thin strips.

3. Cut the thin strips into small pieces, each about 2 cm long.

4. Boil hemp balls with boiling water.

5. After cooking, remove and dip in sesame sauce.

Duck blood soup powder

Duck blood vermicelli soup is another traditional snack in Changshu, which is made of duck blood, vermicelli and various seasonings. The preparation steps of duck blood vermicelli soup are as follows:

1. Cut the duck blood into small pieces and soak the vermicelli until soft.

2. Put oil in the pot, add onion, ginger and garlic and stir fry.

3. Add duck blood, vermicelli and appropriate amount of water to boil.

4. Add seasonings such as salt and monosodium glutamate and cook until the vermicelli is cooked.

Changshu cuisine

Besides snacks, there are various cuisines in Changshu, among which Jiangsu cuisine, Huaiyang cuisine and Benbang cuisine are the most famous.

Fried carp in sweet and sour sauce

Sweet and sour carp is a traditional dish in Changshu, which is made of carp, vinegar, sugar and other materials. The production steps of sweet and sour carp are as follows:

1. Scaled and boned carp, cut into strips.

2. Marinate with salt and cooking wine 10 minutes or so.

3. Wrap the salted carp with starch and fry it in the oil pan until golden brown.

4. Leave a little oil in the pot, add onion, ginger and garlic and stir fry.

5. Add vinegar, sugar, salt, soy sauce and other seasonings and cook until the sugar dissolves.

6. Put the fried carp into the pot and stir fry evenly.

Stewed lion's head with crab powder

Stewed lion's head with crab powder is a traditional dish in Changshu, made of pork, crab powder, shrimp and other materials. The making steps of stewed crab powder lion head are as follows:

1. Chop the pork into paste, and add seasonings such as onion, ginger, garlic, salt, eggs and starch and mix well.

2. Knead the minced meat into a ball and fry it in the oil pan until golden brown on both sides.

3. Leave a little oil in the pot, add onion, ginger and garlic and stir fry.

4. Add crab powder, shrimp and other seasonings to boil.

5. Put the fried lion head into the pot, add appropriate amount of water and cook until the lion head is cooked.