The east and west mountains of Taihu Lake in Suzhou are rich in oranges. Every year in September of the lunar calendar, the oranges in Dongting East and West Mountain are almost ripe, and orange cakes are on the market. Orange cake is as bright as gold, sweet and sour, delicious, full of flavor, and saliva is all over your mouth and cheeks; Orange cakes can also sober up.
2. Meat buns in Daoxiang Village
Daoxiang village meat dumplings, the stuffing production is very elegant, select top-grade pork (mainly sandwich meat), remove tendons and membranes, chop them into minced meat with a knife, and add good seasoning; Dumpling skins should be made of dry flour mixed with meat oil, and the meat stuffing should be baked in the oven immediately after jiaozi is wrapped. This jiaozi must be eaten while it is hot. It tastes crisp and delicious, melts in the mouth and has a unique flavor. If it is cooled and reheated, the filling juice will be soaked in the skin, and the taste will be greatly inferior.
3. Look at the revitalization of steamed bread.
Guan Zhenxing is famous for its appetizing fancy pasta. Its toppings, such as shrimp, shredded eel, fried fish, kidney flower, hoof flower and shredded Chinese cabbage, are exquisite in materials and high in quality, and customers are full every day. The vegetarian steamed bread in this shop is a very popular summer snack. Guan Zhenxing's vegetable steamed bread is cut into thin slices with auricularia auricula, day lily and dried citron, added with sugar and light salt, and mixed with the stuffing soaked in vegetable oil. The flour used for steamed bread skin is fermented with wine. How can customers not line up for such exquisite snacks?
4. Zhou Wanxing's rice cake
"Zhou Wanxing" is a century-old shop in Gongxiang, just south of Xuanmiao Temple. The rice cakes sold in this shop are soft, fragrant, sweet and unique in flavor. The rice cake fresh out of the steamer is as big as a disc and as high as 10 cm. The strangest thing is that the shopkeeper doesn't cut the cake with a knife, but when someone comes to buy it, he cuts it with a thread. This is because the texture of the cake is particularly soft, but it is more troublesome to cut with a knife. Zhou Wanxing's rice cake won't go bad for a few days. Why can't others make such a simple production process? Obviously, there must be something fishy in this.
5. Mysterious Crystal jiaozi
There used to be a 3000-square-meter "snack world" behind the Sanqing Hall of the Xuanmiao Temple. Seasonal snacks change all the year round, and all kinds of snack vendors can occupy a place. Crystal dumplings are as big as walnuts and slightly smaller than ordinary jiaozi. The main ingredients of the stuffing are lard and sugar, and the skin is ground glutinous rice flour. Thin skin and big stuffing. Fry in the oil pan until golden, and jiaozi will be as transparent as crystal. When jiaozi comes to the table, the stall owner will greet the customers: Be careful when eating, take a small bite first and finish the soup inside. Otherwise, if you take a big bite, the boiling juice in the filling will overflow, which is likely to burn your mouth!
6, crow eight-treasure porridge
It is said that Emperor Kangxi drank Suzhou eight-treasure porridge when he went down to the south of the Yangtze River, which was praised by Emperor Kangxi. Since then, eight-treasure porridge has become famous all over the world. The formula of Suzhou eight-treasure porridge is to collect the best nuts and millet from north and south, land and water, including longan, lotus seed, rice kernel, Euryale euryales, jujube, medlar and so on. It is a very rare nourishing snack. Not only are the ingredients exquisite, but the cooking is also very authentic. It uses vegetable oil as fuel and is cooked in Suzhou's unique "Chicken Chiming Furnace". Su Dongpo also wrote a poem, "When the chicken calls the porridge cooked". This stove and the ancient shop called "chicken crow" under the guise of this poem. Eight-treasure porridge in the store-keep the fine formula; Sugar porridge-"Red clouds cover snow" is a traditional feature of Suzhou, which is to pour red bean paste on snow-white porridge, which is bright and interesting.
7. Zhu Hongxing's Noodle Soup
Whether the sun rises early in summer or late in winter, there is always a long queue at the entrance of Zhuhongxing Noodle Restaurant in Guanqian Street before dawn every day. These people are all going for the famous noodle soup in this noodle restaurant. The reason why Zhu Hongxing's noodles are delicious lies mainly in the carefully cooked soup. "Noodle soup" is the first pot of soup just cooked in the morning, of course it is delicious. In Suzhou, Zhu Hongxing's tradition of getting up early to eat "noodle soup" has lasted for a hundred years, and the "noodle soup" in the store is really competitive. A hundred years later, the taste has changed.
8. Green jiaozi
It is made of glutinous rice flour mixed with green vegetable juice, and the white sugar bean paste lard stuffing has a spring flavor from color to taste. Suzhou has all kinds of famous cakes all year round, and it is still the same today. 1 Moon Lantern Festival, February 2nd mat cake, March green jiaozi, April14th fairy cake, May fried dumplings with meat stuffing, June 24th crab jujube jiaozi, July cowpea cake, August jiaozi, September 9th Chongyang cake,1October radish jiaozi,/kloc. I heard this recipe from my grandmother that year, and I ate it one by one that year, and I haven't forgotten it yet. Suzhou's green water and fertile soil gave birth to a rice culture with Jiangnan characteristics, and Wu Nong's soft words turned into sweet and soft Suzhou cakes.
9, sweet potato sugar refueling faucet
Suzhou's sweet potatoes with sugar and oil are strictly selected, and they must be purchased from Yixing. It is said that Yixing sweet potato is delicate and crisp, which is incomparable to other sweet potatoes. White sugar is made of top grade, and the cooking technology strives to be coarse and fine, which is extremely serious. When processing, the sweet potato is washed first, roasted with slow fire in a large pot, and when it is half crisp, white sugar is added to collect the pulp, and the taste of sugar is required to penetrate the heart, and then the boiled sugar oil is poured, so that it can be served. Sweet potato with leading sugar and oil is bright in color. When you cut it open, it is full of red eyes and rich fragrance. The population is crispy and sweet. Especially loved by Suzhou people and overseas Chinese in Southeast Asia. This used to be a trump card of Huang Tianyuan, a century-old shop, but now it seems to be rare.
10, osmanthus chicken head rice
Chicken head rice, which has nothing to do with chicken, is just a rare specialty of Nantong aquatic products in Fengmen, Suzhou, also known as Euryale ferox. The head of a chicken is also related to a chicken. Because the degenerated part of the calyx on the fruit of Euryale ferox looks like a chicken beak, everyone gave it a kind and appropriate common name "Jitoumi". Its meat color is jade white, its particles are like beads, and it is sweet, moist and soft, that is, it is called chicken head meat, which is made by peeling the shell of a farmer. Because it is labor-consuming, the chicken's head rice itself is a tonic comparable to tremella, so the price is more expensive. Sweet-scented osmanthus chicken head meat, with chicken head meat, sweet-scented osmanthus sugar and soft sugar as the main auxiliary raw materials, is sweet and delicious after being made, and is a favorite dessert of local people. In the past, chicken head rice was only eaten when it was on the market in the autumn. Now, some dried chicken head rice can be bought in some southern shops, which is convenient for tourists to continue their travel.
1 1, Begonia cake-Plum cake
The two most beautiful snacks in Suzhou belong to Begonia Cake and Plum Blossom Cake. Now, I'm afraid it's still difficult to find their trace in big stores. In the past, they were often bought by shoulder vendors selling in the streets. The shapes of plum blossoms and begonia flowers are pleasing to the eye without eating them. They are baked in a special mold with a flour shell outside and a bean paste filling inside. Because of the mold of plum blossom and begonia, it is natural to make such a beautiful embryo. The freshly baked plum blossom and begonia cake is brown with caramel on the surface, which is especially sweet to eat. It is also decorated with five colors, such as shredded fruit, melon seeds and sesame seeds, to make the flowers fully bloom. So it's fun to eat Begonia Cake, and it's also interesting to watch the chef in the store make Begonia Cake. There is a vendor in Shenxian Street, Suzhou, who stands there all the year round and makes plum blossom and begonia cakes. Give it a try!
12, stir-fried lotus root with osmanthus.
Osmanthus fragrans and mature lotus roots in autumn are the best seasons in Suzhou. Suzhou's sugar lotus root was famous all over the country in the Tang Dynasty. Suzhou people use local materials, using Suzhou's unique glutinous rice and sweet-scented osmanthus in full bloom in autumn, and they have this sweet, glutinous and crisp taste. The method is to take the middle part of lotus root, put glutinous rice into the hollow part of lotus root, recombine the cut head and middle part into strips with chopsticks or bamboo chopsticks, and put them into a pot of water to cook with white sugar, osmanthus fragrans and brown sugar. Finally, you will see sweet-scented osmanthus ripe lotus root, red sauce, juicy as honey, and sweet and glutinous at the entrance. You can also dip in rose sweet sauce, osmanthus sweet sauce or other toilet water.
13, bloody glutinous rice
Xuenuo is a precious Redmi variety in Changshu since ancient times. Because of its high nutritional value and physical fitness, it was once regarded as a special "imperial meal" for tribute to the imperial court. Changshu people use it to brew winter sweet wine and make desserts. Blood glutinous rice, also known as fried blood glutinous rice, is a unique variety of Wang Si restaurant and a famous restaurant in Changshu. Stir-fried glutinous rice is purple, full and nutritious, and it is a famous feast. The production method is quite special. As a specialty of Changshu, duck blood glutinous rice and fine glutinous rice need to be soaked in advance, then steamed with white glutinous rice at a ratio of 3: 7, fried with sugar and oil, and sprinkled with osmanthus, which is full of color, flavor and taste.