Problem description:
If so, I hope to tell the leading industry.
Analysis:
Kunshan specialty
* Sambo Kunshan
* Wansan series food
* Aoya, Taihe Zhou
* Aozao noodles
Kunshan sanbao
Kunshi: produced in Yushan (also known as Maanshan) in our city. It is natural and versatile. Its color is as white as snow and as yellow as jade. Crystal clear and versatile. Jade is clean and clear. Its shape is the same. Very delicate, so it is called Qiaoshi, also known as Linglong Stone. Others call it Kunshan Baishi. It has always been regarded as an artistic appreciation, and it is used in several cases as a treasure.
Qionghua: Qionghua in Kunshan Lin Ting Park is known as one of the "Three Treasures of Kunshan". Among them, the largest flower tree is connected with branches, with a round crown and flourishing jade flowers, which can be called the "most beautiful flower" in the world.
Ice Lotus: There is ice lotus under Maanshan, also known as Chiba Lotus and Qianruilian, which is one of the "Three Treasures of Kunshan". It was originally planted by Gu Alian, a Gao Shi, at the end of Yuan Dynasty, and spread for more than 600 years. It's called Gulian. The first composition written by Zhou Shoujuan, a famous scholar in Suzhou, said that the ice lotus was "good in color and fragrance".
Three series of foods
Wansandi, Wansanfang Meat, Wansanweiyuan, Wansanzhushou, Wanshandagu, Wansanye Duck, Wansangong Liquor, Wansanban Liquor and Wansanjia Liquor have become the representatives of Zhouzhuang cuisine. In particular, Wan Santi is unique and has won many food gold medals. With the increasing popularity of Zhouzhuang, it has stepped out of Zhouzhuang and flocked to Chinese and foreign dining tables.
Wan San Di: With pork leg as raw material, supplemented by seasoning, cooked with strong fire, steamed, moist and crisp, red soup, fat but not greasy, moderate salty and sweet, it can be called a dish with good color, flavor and shape.
Wansanfang Meat: Fresh ribs are cut into cubes and cooked by the "Wansanfang" process, which is the main course of the banquet in response to Wansanfang.
Wansanweiyuan: Fresh flour is made into gluten, stuffed with minced meat or dried shrimps and shredded chicken, made into balls and cooked, with the flavor of steamed dumplings, wonton and soup packets.
Wansan pig's hand: the trotters and feet cooked by traditional formula are moist and delicious.
Wansan drumstick: It's made from the thigh of a new chicken, with crispy skin and tender meat.
Wansan Wild Duck: With Taihu Wild Duck as raw material, it is cooked by the "Wansan hoof" process, and its meat is tender and delicious, making it an excellent dish on the table.
Three thousand tribute wine, three thousand banquet wine and three thousand home-brewed wine are said to have been carefully brewed by Shen Wansan family with glutinous rice, sorghum, corn, wheat, rice and Nanhu water through a special process. This wine tastes mellow.
Zhou Shi Taihe Aoya
Kunshan Aowei sauce duck, referred to as Aoya. The recipe technology originated from Medicinal Diet Series in Qing Dynasty. Taihe Austrian duck is characterized by excellent color, aroma, taste and nutrition, and has the reputation of "one Austrian chef, fragrant streets". The Austrian-flavored products from Zhou's Taihe Pavilion combine the two cooking techniques of "Austrian" and "sauce" to make the current Austrian-flavored sauced duck. Its characteristics are fat but not greasy, tender but not rotten, fragrant but not greasy.
Aozao noodles
Aozao Pavilion, a century-old shop, is located in the south of Banshanqiao, Lin Ting Road. Aozao noodles are mainly fried fish in red oil and stewed duck noodles in white soup.
Fried fish noodles in red oil: All fried fish are herring, and noodles are processed into Longxu Noodles with refined white flour, which is tender and ruddy, fragrant and delicious.
Braised duck noodles in white soup: "Kunshan Ma Duck" is made of old soup, so it is fat but not greasy. A bowl of noodles with special flavor will add endless fun to you and leave endless aftertaste.