Suzhou has a lot of bone ash food. Many people may not have heard of it, let alone eat it. Today, let's take a look at the heavyweight food in Suzhou. No1: mandarin fish with squirrel
Also known as squirrel mandarin fish, it is a famous local traditional dish in Suzhou City, Jiangsu Province. When the fried mandarin fish (or mandarin fish) is served, it is immediately poured with steaming marinade, and it squeaks. It is named for its resemblance to a squirrel. After the dish is finished, it looks like a squirrel, crisp outside and tender inside, orange in color, sweet and sour, and has a pine red flavor. The predecessor of squirrel mandarin fish is Squirrel Fish. It is recorded in the collection of diaoding in Qing Dynasty that tuna belly is taken, bone is removed, egg yolk is dragged and fried, making squirrel style. Oil, soy sauce to burn '. Chuichthys chuatsi, or mandarin fish, is also called chuichthys chuatsi. People in the south often call it mandarin fish, which means to hang in toad palace.
NO2: Xiangyou eel paste
It is a famous traditional dish in Jiangnan area, belonging to the Su Gang cuisine. It's named for the fact that the oil in the dish is still blaring after the eel is pasted on the table. With fresh eels as raw materials, cut the eels that were slaughtered that day into sections, add seasoning and stir fry. The color is dark red, oily but not greasy, fresh and delicious. It is characterized by delicious eel meat, rich flavor, appetizer and fitness. It is characterized by delicious eel meat, rich flavor, rice with wine, appetizer and fitness. After the dish is put on the plate, it is drizzled with hot oil, and the dish will be thickened. The only small amount of soup in the final dish is wrapped on the shredded eel, so it is called "eel paste".
No3: Yangcheng Lake hairy crab
Also known as golden claw crab. Produced in Suzhou Yangcheng Lake. Crab body is not muddy, commonly known as water hairy crab, body fat fat, green shell white belly, golden claw yellow hair. The meat is greasy, and ten limbs are healthy. It can quickly crawl on the glass plate. Every time the golden wind blows and the chrysanthemum is in full bloom, it is the peak season for the golden claw crab to go on the market. The gonad development of female crab in September and male crab in October is the best. Cooked and coagulated, the female is golden yellow, the male is white jade like, and tastes delicious. It is a famous brand product in China. Yangcheng Lake hairy crabs can be steamed, boiled, fried, noodles dragged, drunk, pickled, but also often used as raw materials for making delicious dishes and crab feast.
No4: Fengzhen noodle
Fengzhen, Jiangsu Province, is a famous specialty. Fengzhen noodle, which is known as the most difficult, delicate and delicious in Suzhou, is made of high-quality streaky pork. After a series of steps such as plucking and cleaning, it can be stewed for 4.5 hours with seasonings. The noodle soup is made of meat bone, eel bone, shrimp brain, snail meat and other fresh things. It has the characteristics of delicious taste, tender stewed meat and instant melting in the mouth When the flavor does not need soy sauce, the soup is clear, so it is called white soup noodle. Topping is a piece of stewed meat, but it is also different from ordinary stewed meat. It is white, and the method is complex. When stewing, it can not put soy sauce, but only rely on salt to flavor.
No5: Baofei Decoction
It is a famous traditional dish in Jiangsu Province. It belongs to the Jiangsu cuisine. The liver of the fish is tender and fat, floating on the soup surface. The fish is delicate, and the soup is clear and delicious. It is a seasonal dish in summer and autumn. The main ingredients are 500g live Spinibarbus, 15g cooked ham slices, 15g cooked lard, 10g Shuifa mushroom slices, 10g cooked spring bamboo shoots slices, 5g pea seedlings, 25g Shaojiu, 7g refined salt, 2G monosodium glutamate, 2G white pepper powder, 5g scallion powder, and 750g chicken clear soup. Fish liver is commonly known as "fish lung" in the folk. The controversy in the newspaper made Bangan soup more and more famous, and eventually became a famous dish in the whole country.
No6: sugar porridge
Red bean porridge, also known as red bean porridge, is one of the traditional snacks in Suzhou, Jiangsu Province. With brown sugar and millet cooked rice porridge, smooth taste, thick soup. Methods of sugar porridge: 1. Wash the glutinous rice and japonica rice and cook them with ginger to make thick porridge; 2. Mix glutinous rice powder with water. Stir while heating on the stove. Add dried osmanthus or solid sugar osmanthus after boiling into a thin paste; 3. Add bean paste into the paste. stir. Sprinkle a little salt after the bean paste melts; 4. Pour the bean paste paste on the porridge when eating. If there is no dried osmanthus in step 2, drizzle with a spoonful of Osmanthus syrup before eating.