Top 10 Suzhou Foods You Should Try

Speaking of Suzhou, many people may first think of elegant classical gardens, elegant Jiangnan women, or small and chic Suzhou cuisine. Let’s take a look at the top 10 Suzhou food list, just think about it!

Sugared porridge

Sugar congee, also called red bean congee, is cooked with brown sugar and millet, its smooth taste, thick soup, taste sweet, is a famous characteristic snack in Suzhou, Jiangsu province. Sugar porridge is also a kind of winter solstice snacks in Suzhou, the Winter solstice festival in Suzhou has the custom of eating red bean porridge, has a history of more than 1600 years, Suzhou’s red bean porridge is particularly fine, red beans and porridge are done separately, there is the beauty of red cloud cover snow. White rice porridge cooked very in place, not thin not thick, sticky glutinous thick, bean paste paste sweet not greasy.

Kunshan Aozao noodles

Aozao noodles is a traditional snack in Kunshan City, Jiangsu Province. It belongs to Suzhou cuisine and is known as one of the top ten noodles in China. To visit Yufeng Mountain in Kunshan, people always go to the “Aozao Hall” to taste a bowl of “Aozao noodles”. Aozao noodle is famous for its fried fish noodles in red oil and braised duck noodles in white soup.

Su style fresh meat mooncake

Fresh meat mooncake is a local traditional name in the south of the river, which belongs to the Suzhou style pastry. It is usually eaten during the Mid-Autumn Festival. Mooncake with fresh meat is a local specialty snack in Jiangsu, Zhejiang and Shanghai. As the name suggests, the filling is completely composed of fresh meat, the skin is crisp and powder, and there is a bit of toughness lurking, and the rich gravy slowly permeates it.

The biggest difference between Su-style mooncakes and other faction mooncakes is the layer after layer of hand-made pastry, so the key to making Su-style mooncakes is the production of the crust. The most important thing to make pastry is oil, and the best pastry effect is lard.

Suzhou cake

Suzhou cake dough culture has a long history, with rice flour production, began more than 3,000 years ago. The main raw material of Suzhou-style cake ball is local rice, which is milled into glutinous rice flour or rice flour, and refined with different accessories. It is a seasonal food suitable for all ages and an indispensable part of Suzhou people’s life.

Suzhou people have a special cake plot, from the wedding banquet to the small breakfast dessert, it can be seen that Su style cake has long been integrated into the life of Suzhou people. The exquisite Su style cake dough changes with the seasons and seasons, and can be eaten from the beginning of the year to the end of the year.

Maple town big noodles

Fengzhen Damian, known as the “most difficult to do, the most delicate, the most delicious” in Suzhou, Fengzhen Damian should use high-quality pork belly, after a series of steps such as plucking and cleaning, adding ingredients to the pot and braising for 4 and a half hours before starting the pot. Noodle soup is made of meat bones, eel bones, shrimp brains, Luosifang meat and other fresh ingredients, which has the characteristics of delicious taste and the braised meat melts quickly in the mouth. Because the seasoning does not use soy sauce, the soup is clarified, so it is called white soup noodles.

Oil stifles yeast

Oil quick-leavened bread is also known as quick-leavened steamed bread, traditional dishes, Jiangsu seasonal snacks, the form is relatively small, the fried oil quick-leavened bread is called, is a fresh meat for the filling of Soviet-style food. Oil quick-boiled tight yeast is also called tight yeast steamed bread. The winter season, especially before the Spring Festival, is a gift for people to give to each other. It is called “Xinglong steamed bun”. Tight yeast, that is, when making steamed bun dough, there is not much yeast, and the degree of expansion and softness after steaming is low. Therefore, although the steamed bun is less than the general steamed bun soft and loose expansion, but once fried, it can continue to expand, and can be crispy outside and loose inside, and the juice is delicious.

Marinated dried bean curd

Marinated bean curd is a famous traditional snack in Suzhou, Jiangsu province. It has a history of more than 80 years. The founder is the manufacturer of “Jinjin brand” marinated bean curd. That is, Suzhou Food Factory. Suzhou Food Factory formerly known as “Old Jinjin beef factory”, “Jinjin brand” marinated bean curd hence the name.” Jinjin brand “marinated bean curd, selected high-quality raw materials, with high-quality accessories, the use of traditional techniques and advanced technology production; Rich marinade, sweet taste, soft waxy moderate, unique flavor, both Gusu marinade and Suzhou preserves characteristics.

Glutinous rice cake

Wine cake is the traditional name of Suzhou, Jiangsu Province, the spring seasonal dim sum, the appearance and small moon cakes are similar, the noodles are made with rice wine, due to climate reasons, often only suitable for one season, the best time to taste is around the Qingming Festival. Wine cake has meat, vegetarian points, varieties are mainly rose, bean paste, mint and other flavors. Wine cake to hot food for the best, is characterized by sweet fat soft tough, oil moistened crystal, bright color, distinct taste.

Glutinous rice cake is a seasonal snack in spring. Its appearance is similar to small mooncakes. The noodles are made with glutinous rice rice. Due to the climate, it is usually only suitable for one season. A year can only eat a season of spring Sioux City on behalf of the seasonal dim sum – wine cake, made a simple taste, bean paste filling.

Soviet-style preserves

Suzhou style preserves, a traditional snack in Wuzhong District and Xiangcheng District of Suzhou City, Jiangsu Province, has a long history. Its production process is unique, taste beautiful and fresh, best-selling all over the country, welcomed by consumers. The history of making preserves in Suzhou can be traced back to The Three Kingdoms period, the Qing Dynasty is the heyday of Su-style preserves, among which “Zhang Xiangfeng” is the most famous, and has always been “court food”. There are more than 160 varieties of Soviet-style preserves, the most famous of which are golden jujube, cream prune, golden golden kumquat, white sugar bayberry and nine-made orange peel. Su style plum flavor is sweet with acid, mouth contains a grain, refreshing taste, and a long aftertaste, the most popular tourists. Tangerine cake and kumquat cake made from Dongting citrus, tangerine aroma, sweet and refreshing, with appetizing ventilation function.

Suzhou crab shell yellow

Crab shell yellow because its shape is round like crab shell color such as crab yellow and named, it is also known as small sesame cake, crab shell yellow raw materials are mainly flour and filling, flour through a special crisp shell, layers of distinct, full of mouth to stay fragrant, in the old Suzhou generally often appear in the teahouse and theater, with raw fried steamed bread sales, received the local Suzhou people like and love.