Suzhou's scenery, customs and special cuisine.

Suzhou custom: On the sixth day of the sixth lunar month, Suzhou has the custom of drying books. On this day, the album is exposed in the court, which is particularly effective in preventing moth-eaten corrosion.

All the temples moved the Tibetan scriptures out to dry, and the monks took the opportunity to call the old rural women to hold a "sutra turning meeting", where they turned the scriptures and exposed them in the hot sun, claiming that "turning the scriptures ten times can turn over a man's body." There is also a folk saying: "June 6, dog rot bath." (Suzhou dialect calls bathing rotten) Just to avoid lice and fleas, take dogs and cats to the river to take a bath.

Second, Suzhou attractions:

1, humble administrator's garden

The Humble Administrator's Garden, located in Suzhou, Jiangsu Province, was built in the early years of Zheng De in the Ming Dynasty (65438+the beginning of the 6th century) and is a masterpiece of classical gardens in the south of the Yangtze River. Over the past 400 years, the Humble Administrator's Garden has been divided and combined several times, either as a "private" house, a "golden house" or a "palace", leaving many attractive relics and allusions.

2. Jinji Lake

Jinji Lake is located in the northeast of the old city of Suzhou, Jiangsu Province, in the middle of Suzhou Industrial Park, and faces Dushu Lake in the south. Its center is located at 3 1 18' north latitude and 120 42' east longitude, with a water area of 7.4 square kilometers.

Third, Suzhou specialties:

1, snow crab bucket

Snow crab bucket is a famous traditional snack in Jiangsu province, which belongs to Jiangsu cuisine and is a famous dish created on the basis of lotus crab. This dish is made of crab shells, white as snow, soaked in eggs, decorated with a little, and full of color, fragrance, taste and shape.

2. Cherry meat

Cherry meat is one of the traditional famous dishes in Suzhou, Jiangsu Province, and belongs to Jiangsu cuisine. Founded in Jiangsu Province, it was introduced into the palace during the reign of Emperor Qianlong in Qing Dynasty, and there are records of yam wine and cherry meat in the catering files of imperial tea in Qing Dynasty. Its characteristic color is cherry red, bright and pleasing to the eye, crisp and fat.

3. Oily eel paste

You Xiang eel paste is a traditional dish in the south of the Yangtze River, belonging to Subang cuisine. Named after the eel paste on the table, the oil in the dish is still crackling. Taking fresh eel as raw material, cut the eel slaughtered that day, add seasoning and stir fry. Deep red in color, oily but not greasy, fresh and delicious.

4, honey juice fire recipe

Honey fire recipe is a traditional famous dish. This dish is found in Zhejiang cuisine and Jiangsu cuisine. The raw materials are Jinhua ham, Tongxin An Baili, etc. Its color is fiery red, its marinade is transparent and its aftertaste is endless.

5. Sauced meat

Sauced meat is a traditional dish in Suzhou, Jiangsu Province, and it is one of the recipes of marinade. It is characterized by crisp and moist entrance, rich fragrance, rotten skin and waxy meat, instant melting at the entrance, fat but not greasy, and bright color.

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