What are the specialties in Suzhou?

1, Yangcheng Lake Hairy Crab ... Recommended ★★★★★★★

The clear water hairy crabs in Yangcheng Lake enjoy the reputation of "king of crabs", and their appearance features are: green back, white belly, yellow hair, golden claws and strong body. Green back, crab back is bright, refreshing and translucent. It is pure red and bright red after cooking. Different from other crabs in the lake area, it is gray, dark and earthy. When cooked, it is reddish, with gray in the red. White belly, crab belly is white and shiny, giving people a beautiful feeling of jade (with the development of aquaculture, Yangcheng Lake hairy crabs are also cultured in some places with deep water, so a small number of crab bellies in other lakes are gray or gray, or white and unclean. Yellow hair, fluff on crab claws and whiskers on crab claws are all yellow. Male crabs are dense, soft and free of sundries. The hair on the crab claws is bright yellow. The crab hair in other lake areas is earthy and unclean. Golden claws, crab claws are as golden as tobacco. Crabs in other lake areas have no obvious golden yellow claw tips. Strong, Yangcheng Lake hairy crabs are strong, stout and powerful, with two claws and eight claws, and can crawl freely on the glass. Compared with other lake crab, Yangcheng Lake hairy crabs of the same size are much heavier, and there is no water with shells.

Yangcheng Lake hairy crabs are the "king of crabs" with good color, fragrance and taste. "The tender jade is full, and the shell is convex with red grease." The orange-red crab yellow, white jade paste and white tender crab meat are all excellent in color, fragrance and taste, which are incomparable to other crabs in the lake area. No wonder Mrs. Zhang Taiyan and Mrs. Tang Guoli said in a poem: "Yangcheng Lake crab is not good, why should I live in Suzhou in my life?"

2. Three Treasures of Taihu Lake .......................................................................................................................................................................

Taihu Lake is rich in aquatic resources, which provides Suzhou, located on the coast of Taihu Lake, with abundant food resources. The rich whitebait, mackerel and white shrimp are also known as the "three treasures of Taihu Lake" and are well-known at home and abroad.

Iced fish

Whitebait, commonly known as noodle fish, or noodle fish, is a few inches long and slightly round. According to legend, the king of Wu had more than enough food, abandoned it in water and turned it into fish, which was called residual fish in ancient times (the name of whitebait is because it swims in the lake, like a silver arrow leaving the string). It can be seen that whitebait in Taihu Lake, as a precious edible fish species in China, has a long history of development.

There are four kinds of whitebait in Taihu Lake, namely whitebait, whitebait, whitebait and whitebait. The first two are bigger and the last two are smaller. The whole fish is white and transparent, with soft bones and no scales, except for black spots in the eyes. The spawning period is concentrated from mid-May to mid-June every year, which is the peak season for fishing. Wang Shucheng, a poet in the Ming Dynasty, praised the whitebait in his poem, "When the ice runs out, the whitebait runs, and the white jade floats, there is no need to explore the inner point". In the Song Dynasty, Zhang Xian wrote a poem "After beginning of spring, whitebait is not as good as perch", and whitebait and perch are listed as treasures in fish.

Whitebait is rich in nutrition. According to the analysis, every 100g whitebait contains 8.2g of protein, 0.3g of fat, 0.4g of carbohydrate, 258mg of calcium, 0.5mg of phosphorus 102mg of iron, 4 1 kcal of calories, and vitamin B 1 and.

Fresh whitebait can be made into dried whitebait after being irradiated by sunlight, which looks like Hosta, and its color, fragrance and taste remain unchanged for a long time. The dried whitebait produced in Dangkou, Suzhou, is less than two inches in length, flat in body, soft in flesh and white in color, and is listed as the top grade. It is exported to Europe and America and enjoys a high reputation.

Whitebait is tender, white, without bone spurs and fishy smell, and can be used to cook various delicious dishes and fresh soups. The "whitebait balls" with fresh fish soup and the "whitebait stall yellow dish" with tender fragrance are two traditional dishes made by whitebait in Taihu Lake and cooked by famous chefs. Dried whitebait should be soaked in water before cooking. If fried with eggs, it is tender and delicious, soft and boneless, and it is a famous dish in the south of the Yangtze River.

Miki

Plum carp, also known as lake carp, commonly known as hairy fish, is slightly flat and thin, with a sharp mouth and a big mouth. Its eyes are born at the front and upper end of its head, its abdomen is slightly wider, its tail is narrow and narrow, its scales are thin and white, and its overall shape is as long and narrow as bamboo leaves.

According to Zhang Hua's "Natural History" in Jin Dynasty, it is said that at the end of the Spring and Autumn Period, Gou Jian, the king of Yue, saved his strength and fought a decisive battle with Wu to avenge himself. At that time, Fu Cha, the king of Wu, had fun all day because of her beauty, and she was extravagant and ruined her loyalty. Wu Jun didn't want to fight for him, and the Vietnamese army won favorable fighters and won one after another. However, because it was blocked by the surface of Taihu Lake, it was impossible to conquer the capital of Wu, and the war was deadlocked. Just as the Vietnamese army was about to run out of rations and wanted to retreat, suddenly around the Vietnamese warships, groups of small fish floated up-that was Mei Yan. When the Vietnamese army caught the grain, its morale was greatly boosted, and it quickly invaded the capital of Wu (now Suzhou) and destroyed Wu. According to legend, the Mei Mei in Taihu Lake was made by Fu Cha, the king of Wu, pouring leftover meat and bones into Taihu Lake. Because it is longer than whitebait, Taihu fishermen are used to calling Meimei Brother Whitebait.

Mackerel lays eggs in March and April every year, and begins to see fish in June, followed by the fishing season. Therefore, there is a folk proverb "July 7, plum blossom mackerel together", and the fishing period can last until the middle of February of the following year.

Japanese mackerel is tender, delicious and nutritious, and rich in protein, fat, carbohydrates and inorganic salts such as phosphorus, calcium and iron. In particular, tender bones and eggs contain a lot of calcium, which is about three times that of whitebait. They are supplements for human brain and bone marrow, and are especially suitable as health food for young people.

Fishermen in Taihu Lake usually use charcoal fire to slowly dry the freshly caught Coix lachryma-jobi in time, and make dried Coix lachryma-jobi with delicious taste and no fishy smell. It is a famous specialty of Taihu Lake and is regarded as a treasure on the table.

There are many cooking methods for mackerel (fresh) and its dried fish, which can be steamed or braised in brown sauce. For example, if dried mackerel is cooked with pickles or tofu, it is a delicious dish for people in Taihu Lake area in the south of the Yangtze River.

White shrimp

White shrimp, which grows in the open waters of Taihu Lake, belongs to freshwater shrimp. The body color is transparent, the head has whiskers, the chest has claws, the eyes are prominent, and the tail is shaped like *. According to Taihu Lake Preparation, "White shrimp in Taihu Lake is the best in the world, and its color is still white when cooked."

Most white shrimps in Taihu Lake live in shallow waters with abundant aquatic plants and calm waters, and their feeding habits are mainly plant fragments, organic residues and weak invertebrate plankton. From May to the middle and late July every year, it is the peak season for white shrimp to lay eggs. Young shrimps hatched in early spring molt for two or three months and six or seven times, grow into prawns in the middle and late June and mature to lay eggs at the end of August. There is no special flood season. Usually, June and July in the lunar calendar are the season for eating shrimp.

White shrimp in Taihu Lake is fresh, tender and delicious, with high nutritional value. According to scientific analysis, every 100g edible shrimp contains 20.6g of protein, 0.7g of fat, inorganic salts such as calcium, scales and iron, and vitamin A and other nutrients. In addition to eating, it can also be used as medicine. Ye Juquan, a contemporary pharmacist, said in his book "Chinese Medicine and Prescriptions": "Shrimp is sweet and warm, and can nourish acne, lactation and strengthen yang. It is a strong drug for nourishing sperm, and it can detoxify by oral administration. "

Shrimp dishes are delicious. Famous dishes such as "Robbie Shrimp", "Fried Shrimp Cake" and "Three Shrimp Tofu" are all made by skilled chefs, and they are full of praise after eating.

3. Biluochun .....................................................................................................................................................................

Biluochun tea originated from the east and west mountains of Suzhou, but there are many beautiful and touching legends about Biluochun. According to legend, "Biluochun" flourished in Tang Dynasty and Song Dynasty, and spread all over the south of the Yangtze River in Ming and Qing Dynasties. Because the color is like blue, it looks like a snail, and it is also worth spring, so it is named. It is said that this kind of tea was handed down by the Queen Mother who sent cranes. The mountain man Zhu is unique and planted under the cliff. It was originally called "scary", and was renamed "Biluochun" after Kangxi's southern tour of Dongshan in Qing Dynasty. Another view is the currently accepted view. Legend has it that Biluochun has a history of 300 years. At the beginning, when tea farmers picked tea, because "the basket is difficult to keep, put it in their arms, the tea is hot and suddenly smells strange", so the tea farmers exclaimed "it's scary" and "it's scary", which became the common name of "Biluochun". Later, it coincided with Emperor Kangxi's southern tour. The Governor of Jiangsu, Luo Song, took this tea as a gift, which was very commendable, but the sage thought it was indecent, so he named it "Biluochun". As a result, today everyone has the reputation of "Biluochun".

4. Kun Shi recommended ...

"Solitary roots stand on the piano, small flowers grow long clouds and moisten the pen bed", which is the praise of the poet Zhang Yu of Yuan Dynasty to Kunshi in his poem Dekunshan Stone. Kunshi, named after it was produced in Kunshan, Jiangsu. Mainly from Yufeng Mountain (formerly known as Maanshan) outside the city. Together with Lingbi Stone, Taihu Stone and Quartz Stone, they are called "Four Famous Stones in China" and "Three Famous Stones in Jiangsu", occupying an important position among the strange stones.

"About hundreds of millions of years ago, due to the extrusion of crustal movement, the hot solution rich in silicon dioxide in the magma deep underground in Kunshan intruded into rock cracks and cooled to form a time pulse. The timely crystal cluster generated in the cave of the timely vein is Kunshi. Because of the diversity of its crystal cluster and pulse structure, it is found that there are more than ten varieties such as "chicken bone" and "walnut", which are distributed in Dongshan, Xishan and Qianshan of Yufeng Mountain. Chicken bone stone is composed of stone pieces as thin as chicken bone, giving people a tough and strong feeling. It is the most precious stone in Kunshi. Walnut surface wrinkles all over, block abrupt, glittering and translucent and lovely. In addition, there are varieties such as "Snowflake", "Jellyfish", "Litchi" and "Lotus Leaf", which are mostly named after pictographs. On the whole, Kunshi is characterized by white crystal, with holes all over it and exquisite appearance.

The mining of Kunshi has a long history, which was introduced in the Song Dynasty's Yunlin Stone Spectrum. It can only be completed through complex processes such as blank selection, exposure, washing, desliming, carving and soaking, and it is still valuable because the quantity has been very small. Yufeng Mountain is only 82 meters high, while Fiona Fang is only 3 miles high. After thousands of years of continuous mining, it is difficult to see the slate on the mountain surface now.

Generally speaking, the size of Kunshi is only a few feet, and the largest one is rare. According to the author of "Mi Qing Cang", he saw a piece of Kunshi in Jiajing period, square in height, with seven or eight feet. The lower part is like a walnut block, and the upper part is a chicken bone, white as jade, delicate and lovely, which was bought by a surnamed Zeng in Songjiang for 8,000 yuan. At present, there are two one-person-high Kunshi peaks in Kunshan Park, both of which are old objects of the Ming Dynasty. One is "Spring Clouds Out" and the other is "Autumn Water Cross Wave", which are displayed in the pavilion in front of Gu Memorial Hall. These two huge stones, graceful and exquisite, are riddled with holes and are the only giant peaks left. More sketches of Kunshi were collected by the people and became the product of the case.

5, three thousand cattle ..........................................................................................................................................................................

It is the first choice of Zhouzhuang's famous dishes. It is made from selected pig hind legs with seasonings and through slow stewing or steaming. The meat is crisp and tender, rotten and deboned, the soup is bright red, fat but not greasy, salty and sweet, crispy and delicious. Originally, it was the main course in Zhouzhuang Spring Festival banquet celebration, which meant reunion. Later, it became an excellent dish for entertaining distinguished guests, and it was handed down as a necessary dish for Shen Wansan's family to entertain guests.

6. Ten thousand three-course amaranth .....................................................................................................................................................................

Amaranth is picked in spring with the tender cabbage heart produced locally in Zhouzhuang as raw material. After careful pickling, put it into a small retort, seal the mouth with Indocalamus leaves and yellow mud, and store it for several months. The smell is fragrant and can be eaten raw or in soup. Ingredients: vegetable core, edible salt, sugar, etc.

7. Gordon Yale .........................................................................................................................................................................

Gordon Euryale is a top-grade local product in Tongli, and Gordon Euryale (commonly known as "chicken head rice") produced in the northwest of Tongli is known as "ginseng in water". According to Compendium of Materia Medica, Euryale Semen is mainly used to treat dryness and dampness, lumbago and knee pain, tonify middle energizer, eliminate violent diseases, benefit essence and qi, strengthen ambition, improve eyesight and hearing, stimulate appetite, benefit qi, quench thirst, benefit kidney and treat urinary incontinence. Can be used as a medicated diet, soaked in water for half a day, cooked with slow fire, with red dates, lotus seeds, longan can be more delicious.

8. Water shield in Taihu Lake ........................................................................................................................................................................

Water shield is a perennial aquatic plant, which was originally wild in lakes and ponds south of the Yangtze River, especially Taihu Lake in southern Jiangsu and West Lake in Hangzhou. The leaves of water shield are oval and dark green, and the back secretes a mucus similar to agar, which is rich in protein, glucose and other ingredients. It can be cooked and fried, and it is not only a precious vegetable with unique flavor, but also has the effects of clearing away heat, moistening lung, diuresis, detumescence, detoxicating, invigorating stomach and stopping diarrhea. The water shield of Taihu Lake began to be cultivated artificially in the late Ming and early Qing dynasties, and it grew and propagated rapidly. Every year around Qingming Festival, underground stems at the bottom of the water begin to sprout and grow. The tender water shield slices picked at this time are called "spring water shield"; After the "long summer", the temperature rose and the water shield grew vigorously. It can be picked in large quantities in the first frost, which is called "autumn water shield". At present, the biggest yield of water shield is Dongshu Consortium Lake Area and Xishu Xiao Xia Bay. Every summer and autumn, there is a large water shield covering for miles, as if to embroider green "lace" on the mirror-clear Taihu Lake, which is beautiful. Besides being edible, water shield can also be processed into bottled or canned water shield by food factories for preservation or export. Taihu water shield not only sells well in the domestic market, but also wins the title of foreign trade quality product and is exported to foreign countries. "Water shield soup" and "Water shield hibiscus" cooked with auxiliary materials in Taihu Lake are fresh and delicious, with attractive fragrance, which are famous dishes in Jiangsu cuisine, so the demand for water shield in Taihu Lake is increasing day by day in domestic hotels, restaurants and guest houses. People also compare the water shield of Taihu Lake to homesickness. According to the Book of Jin, Zhang, a famous minister in the history of Han Dynasty, thought of the soup in the south of the Yangtze River in the north, so he abandoned his official position and returned to his hometown. This is the origin of the allusion "the thought of perching".

9. Fan Bird ..........................................................................................................................................................................

Shajiabang has a history of nearly 100 years and has gradually developed into a famous brand in the south of the Yangtze River. Its main raw materials are grass chicken and grass duck, which are refined by Shajiabang traditional craft with more than ten kinds of natural spices and modern vacuum packaging sterilization technology, without adding any additives. The product can be eaten after opening the bag, and it can ensure that it will not deteriorate during storage and maintain its original unique flavor. It is a good product for travel, family banquets and gifts to relatives and friends.

Silk reeling is an ancient handicraft art, which is used to make robes and dresses of emperors and queens. It is a special handmade fabric with warp and weft. Woven with raw silk as warp and colored cooked silk as weft. Where the cloth pattern is combined with plain land, it is slightly high and low, like carving. Therefore, it is also called "carved silk" woven screen, nave, kimono belt and daily necessities are all exquisite works of art.

Suta

Sandalwood fans, folding fans, silk official fans and paper round fans produced in Suzhou are exquisitely made, beautiful in appearance and full of artistic characteristics. Especially the sandalwood folding fan, which is an elegant work of art, is decorated with silk tassels by three techniques: engraving, drawing and stamping. Suzhou jade carving jade carving is also a traditional craft in Suzhou. The ancient court hired Suzhou jade workers to carve all kinds of jade for the royal family. "Although Liangyu gathered in the capital, she skillfully pushed Wu Jun."

Suzhou jade carving

We are inheriting this fine tradition and rejuvenating. In addition to the above handicrafts, other famous Suzhou handicrafts, such as national musical instruments, gold and silver seiko, mahogany utensils, Chinese painting pigments, calligraphy and painting mounting, are also famous.

Sushi candy honey money

Exquisite selection of materials, fine production, unique formula and technology. The ingredients of candy are mainly pine nuts, walnuts, sesame seeds and melon seeds, forming the characteristics of Soviet-style candy. Su-style cakes are sweet, loose, waxy, tough, fragrant, soft, moist and crisp. There are many kinds, 170. There are many different styles and different fillings. Biluochun green tea is one of the sixteen famous green teas in China. Because of its dark green, tender meat, curly leaves like snails, it was picked in early spring, hence the name. It is listed as the best green tea because it has excellent color, taste and shape. Jasmine tea Suzhou is an important producing area of jasmine tea in China, accounting for one-third of the country's output. Jasmine tea in Suzhou is elegant, strong but not greasy, and is very popular with customers.