What is the specialty that can be eaten in Suzhou, Jiangsu?

Suzhou has a long history, rivers and lakes, fertile land, rich products, simple folk customs, merchants gathered, and literati competed for each other. People call it heaven. With such advantages, Paradise Cuisine has become a treasure in the field of food culture in China with its long history, extensive materials, exquisite cooking, exquisite seasoning, distinctive features, diverse varieties and rich cultural connotations. There are many old pubs and teahouses that make these delicious foods. The famous Soviet-style signature dishes are: sweet and sour mandarin fish, shark's fin in clear soup, sesame oil eel paste, watermelon chicken, whole chicken with mother oil, Taihu water shield soup, jade shrimp barrel, stewed lotus and so on. The main food streets in Suzhou are eunuch lane, shiquan street, bachelor street, Jiayufang, Fenghuang street, Ganjiang road and Shilu Jinmen Shangshi food street. "Sweet and sour mandarin fish" is a masterpiece of Gusu cuisine, which enjoys a long reputation at home and abroad. This dish is colorful, fragrant and delicious, tangible, and more interesting is the sound. When fried mandarin fish like "squirrel" is served on the table, it is immediately poured with steaming gravy, and "squirrel" squeaks.

Changshu Jiaohua Chicken, also known as "Stewed Chicken", is produced in Changshu, Jiangsu, China. "Taicang Rousong" is very famous, which is well known to women and children. With breakfast and cold dishes, it is very common on the table of ordinary people. Silky dental floss gradually melts in the mouth without the help of teeth, and a unique salty taste with sweetness remains between teeth and cheeks for a long time. Gold medal fermented bean curd is a famous Suzhou specialty. Developed from "braised chicken" in local snacks, Suzhou. As we all know, it is the best handed down product among Suzhou specialties. Dongting Biluochun:

Biluochun tea, produced in the east and west hills of Dongting, is one of the top ten famous teas in China with many buds, tender fragrance, clear soup and mellow taste. Biluochun tea has a history of 1000 years. Folk first called it "Dongting tea", also called "scary tea". Biluochun tea is characterized by tight knots, curled like a snail, white hair exposed, silver green and green, and tender leaves. After brewing, the taste of tea slowly stretches and dances up and down, and the tea color is silvery green, fragrant, cool and sweet, fresh and refreshing. As early as the late Tang Dynasty and early Song Dynasty, it was listed as a tribute. When picking Biluoren tea, Tomb-Sweeping Day's "Qianming Tea" is the best, and it is made of leaves. "Biluochun" is baked without tools. Keep baking the tender leaves in the pot with your hands. It should be bright green and white. A kilo of "Biluochun" tea needs about 60,000 leaf buds to bake "dry but not burnt, crisp but not broken, green but not fishy, fine and continuous". Stir-frying tea depends on the master's mastery of the heat, and timely group, knead, knead and stir-fry. It can be seen that the craft requirements are high and the kung fu is deep. Autumn snail spring tea is known as "kung fu tea" and "heart tea".

Tiger Hill Camellia Tea:

Tiger Hill is the main producing area of camellia in China. Before and after the "Long Summer" every year, mountains and rivers set each other off, with beautiful spring and beautiful scenery. Camellia is in full bloom behind the mountain, and its fragrance is attractive. It really feels like "the eyes are full of flowers and shadows, and the eyes are full of Fang Fei". Camellia in Huqiu has a long history. Jasmine was planted for viewing as early as the Five Dynasties. Over the years, some flower-related customs have been formed in Huqiu folk, such as the birthday of Baihua on February 12 of the lunar calendar every year, and on this day, Huqiu Flower Farmers' Association holds a grand flower sacrifice ceremony. Huqiu Camellia is famous for its rare fragrant flowers, such as Prynne, Jasmine, Pam Pam, Zhu Lan, etc., which are used to make scented tea and extract essence, among which Jasmine has the highest yield.

Dongting loquat:

Dongting in Wuxian County is a traditional loquat producing area in China. As early as the Ming Dynasty, loquat was produced in Baisha Village, dongshan town, so it was called "Baisha loquat". Loquat is an evergreen tree, which blooms in winter and is full of fragrance. You can get loquat honey by letting bees collect honey. In May, the sun is shining, loquat is yellow, and books are brocade. The varieties of Dongting loquat are divided into two categories, Baisha and Hongsha, with more than 30 varieties, among which Baisha loquat has strains such as "Yizhong", "Green" and "Xiaobaisha". As far as seeds are concerned, its advantages are neat fruit, thin skin and juicy flesh, fast growth, high yield and insignificant age. At present, it is the main variety of Dongting loquat, and its planting area accounts for more than 90% of the total loquat area. Red sand loquat, with yellow skin and yellow flesh, is of poor quality and has been basically eliminated.

Myrica rubra in Dongting:

"Fold to crane top red is still wet, gouge out long qing blood is not dry. If you really know the taste, litchi will get Chang 'an. "This is a poem that the ancients praised Dongting Yangmei. The cultivation history of Myrica rubra in China began before the Southern and Northern Dynasties, with a history of 1000 years. Among them, Yangmei in Dongting Mountain and Majishu in Taihu Lake area have the best quality and were once listed as tributes. At present, there are varieties of Myrica rubra in Dongting, such as "big leaf with fine pedicle", "small leaf with fine pedicle", "dark plum", "green shade head" and "litchi head", and the fruits are purple, red and white, among which "dark plum" is the best variety, purple is the best, the taste is sweet and sour, and the low yield is white or red Myrica rubra.

The water shield of Taihu Lake:

Water shield is a perennial aquatic plant, which was originally wild in lakes and ponds south of the Yangtze River, especially Taihu Lake in southern Jiangsu and West Lake in Hangzhou. The leaves of water shield are oval and dark green, and the back secretes a mucus similar to agar, which is rich in protein, glucose and other ingredients. It can be cooked and fried, and it is not only a precious vegetable with unique flavor, but also has the effects of clearing away heat, moistening lung, diuresis, detumescence, detoxicating, invigorating stomach and stopping diarrhea. The water shield of Taihu Lake began to be cultivated artificially in the late Ming and early Qing dynasties, and it grew and propagated rapidly. Every year around Qingming Festival, underground stems at the bottom of the water begin to sprout and grow. The tender water shield slices picked at this time are called "spring water shield"; After the "long summer", the temperature rose and the water shield grew vigorously. It can be picked in large quantities in the first frost, which is called "autumn water shield". At present, the biggest yield of water shield is Dongshu Consortium Lake Area and Xishu Xiao Xia Bay. Every summer and autumn, there is a large water shield covering for miles, as if to embroider green "lace" on the mirror-clear Taihu Lake, which is beautiful.

South swing gorgon fruit:

Wumen Water Town is rich in aquatic crops, including Zizania latifolia, Pleurotus ostreatus, Hong Ling, water chestnut and lotus root, among which Euryale ferox is the most famous. Euryale ferox, also known as chicken head, is a traditional winter tonic, which is exported to Southeast Asia. Liqun Village, Loufeng Township, outside Fengmen, a suburb of Suzhou, is a traditional producing area of aquatic products.

Whitebait in Taihu Lake:

Whitebait, also known as noodle fish and noodle fish, is mainly distributed in East Asian countries, among which China has the highest yield and the most species, and is one of the important export aquatic products in China. The origin of whitebait in China is mainly concentrated in shallow lakes in the lower reaches of the Yangtze River and Huaihe River, especially Taihu Lake. The whitebait in Taihu Lake is about 10 cm long, with tender, white and boneless meat. Known as one of the three treasures of Taihu Lake, it is listed as the key protection object of national aquatic resources. There are four kinds of whitebait in Taihu Lake, namely whitebait, whitebait, whitebait and whitebait. Whitebait and whitebait are the main species, and the number of whitebait and whitebait is very small because of the decline of population. Whitebait in Taihu Lake is fished from mid-May to mid-June every year. After being captured, most of them were exported chilled. Taihu brand chilled whitebait enjoys a famous brand reputation in Japan.

Yangcheng Lake Qingshui Hairy Crab:

There are many kinds of crabs, including more than 20 species in freshwater lake alone, among which Yangcheng Lake Golden Claw Hairy Crab is the top grade. "Jiangnan crab autumn fat" After the Mid-Autumn Festival, a large number of delicious and fat Yangcheng Lake crabs came on the market and became a delicacy on the dining table in the north and south of the Yangtze River. Yangcheng Lake is a big lake in the northeast of Suzhou, spanning Wuxian, Changshu and Kunshan, 80 miles from Fiona Fang. The lake is clear and clean, rich in Cordyceps, which provides a good environment and conditions for the growth of crabs. At the same time, crabs are migratory animals and live in freshwater lakes before September every year. About half a month after shelling in September, lake crab laid eggs and mated, and crawled eastward to the confluence of Yangtze River products and seawater, forming an annual crab tide. Hegang Lake Bay in Kunshan, east of Yangcheng Lake, is the only place for Yangcheng Lake crabs to swim back, so it has become a concentrated production area of Yangcheng Lake hairy crabs. Every September and October, fishermen catch crabs with nets, sticks, baskets and even bamboo poles. This is a touching sight. Yangcheng Lake hairy crabs are huge, fat, with green back and white belly, yellow hair and golden claws, and are called "big crabs with golden claws". Generally, three are a catty, and the big one is more than half a catty. And it is yellow and thick, and the meat is fresh and tender. Peel off the crab cover, orange-red egg pieces and white cream, add white crab meat, and match it with wine. It is nutritious and beautiful. It is not only listed as a delicacy by domestic restaurants, but also famous in international markets such as Hong Kong and Macao.

Cream watermelon seeds:

Cream watermelon seed is a traditional product of Suzhou roasted seeds and nuts, with black skin, thin shell and thick meat, rich in protein, fragrant and tender, and creamy taste in sweetness. After careful baking, it forms a unique style. The creamy watermelon seeds in Caizhai Candy Store inherit the traditional craft and combine with modern technology. All the processes are very strict, so they are black and bright. Full granules, crisp texture, moderate sweetness and unique flavor are listed as the top grade of watermelon seeds.

Dried bean curd with marinade:

Dried bean curd with marinated sauce is a famous specialty of Suzhou bean products, which can be tasted not only as preserves, but also as home-cooked dishes or banquets. Marinated bean curd is the most famous brand "Jinjin". The sauce is red in color, unique in fragrance, full in marinade, sweet and soft, and has two flavors of marinated vegetables and candied fruit. 1983 won the Golden Dragon Award for Jiangsu Province's high-quality products and new products of the State Economic Commission, which are not only sold well along Shanghai-Nanjing and Shanghai-Hangzhou, but also exported to major cities such as Beijing, Tianjin, Shenyang, Xi and Harbin.

Su-style candied fruit in Caizhizhai, and countless cakes in Huang Tianyuan. Count.