Fresh meat mooncakes:
Few southerners don't like Soviet-style mooncakes. They look golden and chewy, have a crunchy texture, and have a variety of sweet and savory flavors. Sweet toppings include pine nuts, walnuts, roses, adzuki beans, etc. ; savory toppings include ham, shrimp, chives, etc. Among them, the meat mooncake is probably the most memorable. In front of the stalls of traditional brands, you can see queues for the release of mooncakes all year round, and during the Mid-Autumn Festival, supply exceeds demand.
Fengzhen noodles:
There are few bowls of noodles that bring the aroma of wine to diners like Fengzhen noodles, because in addition to the common meat and bones, in plus eel bones, wine grains and screws are also added. The filling is a piece of bra porkized, but it is different from regular braised pork in that it is white and the method is complicated. Soy sauce cannot be added when braising, and it is purely seasoned with salt. As a result, the braised meat is plump and melt-in-your-mouth; the noodle soup is fresh and creamy and the wine is mellow.
Tang Ao Zao Noodles:
Fish noodles fried in red oil, white soup noodles Most people who have tasted Ao Zao noodles will never forget the unique flavor of clear, refreshing soup. soft noodles and toppings. Pan Xiaomin, the national catering master of Xucheng Building, went to Kunshan Aozao Noodles more than ten years ago to learn the art and brought authentic Aozao Noodles to Suzhou. He continuously improved the formula and taste, making the soup more refined and refined. richer in taste and toppings include poiits fried. In addition to braised duck, braised pork and wild shrimp are also added.
Chicken head rice soup:
People in Suzhou have many peculiarities when eating “water ginseng” chicken head rice. The first is to eat Nantang chicken head rice, which is of the best quality; the second is to buy a small amount and eat it at one time, so that you can eat it with the fresh taste of water; eat it during the Mid-Autumn Festival, if you miss it, we can only look forward to the launch next year.
Fish-flavored spring rolls:
The cooking of Suzhou spring roll wrappers is unparalleled. The chef holds the pot with one hand and shakes the dough with the other hand, and it is a clean sheet. The skin of the spring roll is paper-thin, round like a mirror, transparent and soft. The rolls ofhe fish-flavored springs, as their name suggests, are stuffed with sea bass meat and shrimp. They are rich in fishy flavor and have distinctive local characteristics in the “Land of Fish and Rice”.