Su-style dishes are mainly cooked by techniques such as stewing, stewing and stewing. Their taste is light, sweet but not greasy, they pay great attention to food carving and color matching, and have made great efforts in fancy and appearance. The name of the dish is elegant and the ingredients are fresh; Tableware is small and fine, with fine products as light; The drink is sweet but not strong, so drink it lightly. Like Wunong soft dialect there, Soviet-style cuisine is very suitable for readers' tastes.
Su cuisine is probably the most seasonal dish in the world, with fresh ingredients. Even ordinary people will not be confused about what they eat. It is not that things will disappear after the season, but that Suzhou people think that the umami taste of food will be greatly reduced after the season. For example, Tomb-Sweeping Day must eat snail and swordfish, salted duck eggs sold well in long summer, rice cakes and winter wine in winter.
The land of plenty is an early adopter every month.
Suzhou is a land of plenty, and the lower part of the word Gusu is "fish" and "grain", which can be illustrated by a few examples. Suzhou people like to eat seafood to a degree that is rare in other places. Suzhou is rich in fish species, including rare saury, shad, whitebait, perch, mandarin fish, Polygonatum odoratum, Yellowstone fish and other non-edible fish, carp and catfish for release, barracuda and leatherback fish specially fried.
Suzhou people pay attention to both methods and seasons when eating fish. In cooking methods, there are moxibustion, steaming, burning, steaming, frying, smoking, simmering, pickling and so on. In the season, there are "January pond carp February bream, March turtle April bream, May white fish June bream, July eel August." I don't know if eating fresh fish and live shrimp is related to the delicate white girls and the numerous literati in Suzhou.
Speaking of Suzhou aquatic products, I have to mention crabs. Crabs produced in Yangcheng Lake should be the best, and Yangcheng Lake is produced on the surface of Bacheng, Kunshan, and is located in the southeast, so crabs can't avoid it when the west wind is tight. Yangcheng Lake crab is big and fat, with a green back and a white belly and yellow hair. It is also a prosperous time for Gusu Yashi to hold crabs and enjoy chrysanthemums in Chongyang season. Pick lotus, peel ling, boil water and taste tea.
In Gusu, a water town, rivers crisscross, and lotus picking is a very common thing, but some scholars still regard it as an elegant move. Hong Ling is also a local product of the south of the Yangtze River, and the water surface in the east of Suzhou is the best. Another elegant move is to boil water to make tea. Wuzhong famous tea, headed by Biluochun, is produced in Robbie Peak, Dongshan, Dongting Lake District, Taihu Lake. There are more than ten kinds of folklore about its formation reasons. According to historical records, local tea girls store tea in baskets. "Baskets are difficult to store and put in clothes. After the tea was heated, it suddenly smelled strange, and the locals exclaimed and scared people. " Until the Qing Dynasty Kangxi went down to the south of the Yangtze River, the name of tea was "Biluochun" because it was "surprised and fragrant". Authentic Biluochun tea is made of lobular tea through a series of special processes. At first, "60,000 buds gather into a catty", but now it is not so particular, and a catty is about 30,000 to 40,000 buds. Tea leaves are curly and fluffy, and it is best to soak them in water at about 70℃. After soaking, the bud leaves sink to the bottom of the cup and can no longer float, which is called "spring dyeing the bottom of the sea".
In addition, literati like to entertain guests with tea before and after meals, and poetry books can be used to accompany wine at the table. Even today, some traditional Suzhou restaurants still pay attention to the decoration with famous calligraphy and painting. Therefore, in addition to the feast, it is also quite elegant to taste Suzhou cuisine.
Maltose and old tea house
In some small towns far away from the city, the most attractive ones are the old teahouse bookstore and the stall in front of the city god temple. In the afternoon, wandering at the gate of the small town god temple, the children are looking forward to the burden of maltose. The bearer scooped up a spoonful of thick syrup and lifted the handle to paint in the air. The golden syrup fell on the board along the spoon and solidified into a picture, mostly animals that children like, such as chickens, insects, snakes and birds. A master with good craftsmanship will not cut the syrup as a thread, and will not drop a drop.
As for the old teahouse, it is a thing of the past in Suzhou, and you have to go to a rural town outside the city to see it. I have seen an old teahouse, with a bookstore on one side and a snack shop on the other. At the door is an almost extinct tiger stove, and the water is steaming. It was full of people, and there was a long bench in the square table. In front of everyone, there is a big enamel cup. Some people peel melon seeds and peanuts for tea, and some people are eating pasta bought next door. A man was carrying a big kettle to add water back and forth. The room is filled with the smell of briquettes, mixed with the smell of tea, and the smell of various snacks and pasta. It feels very strange. This is the most lively place in the country, where all kinds of people gather and true and false news is passed around. At the beginning of the story, tea drinkers flocked to the next room, and the humble bench was full of people.
Sushi gourmet
Eager to retire and go home
Water shield, also known as water sunflower, is a kind of small water lily with leaf shape, which tastes smooth and fragrant, and is the best produced in Santan, West Lake, silver moon. Perch, perch, is a famous perch. "Notes on the Qing Dynasty" contains "Songjiang four-gill perch, which is delicious and famous all over the world since Wei and Jin Dynasties". Jin Shu? In the biography of Han Zhang, Han Zhang said, "Because of the autumn wind, I miss Wuzhong vegetable soup bass, saying,' Life is expensive and successful, why do you stay thousands of miles to make a name for yourself?' The story of "going home by car" Although it is an excuse to resign, in the end, it is necessary to use the delicious bass as an excuse. In the thirty-seventh episode of A Dream of Red Mansions, the water chestnut head and the chicken head have the plot that xiren sent someone to deliver food to Xiangyun, and one box "contains two kinds of fresh fruits, Hong Ling and the chicken head". Hong Ling is a kind of water chestnut, also called water chestnut. Hong Ling is famous for its octagonal Hong Ling, which is often cooked and peeled. If eaten raw, it is Nanhu hornless ling in Jiaxing, which is tender and commonly known as wonton ling. The head of a chicken, also known as Euryale ferox, grows in clear water and is divided into two parts: the former is produced in Taihu Lake and the latter in Hongze Lake. Compendium of Materia Medica is described as "like a fish, it is cooked like a seal".
hairy crab
The famous hairy crab "Eriocheir sinensis" is named after the hairy claws of adult male crabs, and the hairy crabs produced in Yangcheng Lake, Suzhou are the most plump. The ancients had the elegant thing of "grasping claws and enjoying chrysanthemums", and this "claw" refers to crabs. There is a folk saying that "nine females and ten males", which means that it is best to eat female crabs in September and male crabs in October after the Double Ninth Festival.