Typical Suzhou Dishes
Renowned for classical gardens and the Beijing-Hangzhou Grand Canal, Suzhou is a city that is as much a feast for the palate as it is for the eyes. The culinary scene here is a reflection of the city's historic opulence and its embrace of both tradition and innovation. In this article, we dive into a few must-try Suzhou top foods that will ignite your palate with their complex flavors and rich history.
Shengjian mantou has been one of the most common breakfast foods in Suzhou in recent years. Shengjian mantou is made with partially risen dough wrapped around a pork and gelatin filling. During the cooking process they are sprinkled with chopped chives and sesame. When we talk about Saber food, shengjian del mudo stands out the most for its unique flavor. The reason why it is called shengjian of the mute is because the boss is an honest and kind-hearted deaf. Because of the delicious fried food, diners gradually forget his name and call him dumb shengjian. There are many branches of shengjian del mudo in Suzhou, and the one on Lindun Road is the most popular.
Squirrel-shaped fried fish is a well-known dish from Jiangsu cuisine, originally from Suzhou. It is prepared by deboning and carving a mandarin fish into an ornamental squirrel-like shape, then deep-fried it before being drizzled with sweet and sour sauce. When soaked with hot juice, it will make a squeaky sound, like a squirrel screaming. Without a doubt, it is very popular for its color, fragrance, flavor and shape. Tourists have the opportunity to taste this famous dish at Songhelou Restaurant in March and April every year.
Sweet Suzhou-style mooncakes are very popular when the Mid-Autumn Festival arrives. Unlike Guangdong mooncakes, Suzhou-style mooncakes have a sweeter, more indulgent filling and a flaky crust. Initially served to celebrate the Mid-Autumn Festival, these delicacies have captured hearts all year round. Their intricate patterns symbolize harmony and unity, making them an edible display of Suzhou's cultural heritage.
Shrimp with Biluochun tea is a Suzhou delicacy. This plate is mainly composed of white and green color, looking elegant. The white is shrimp and the green is Biluochun tea. The flavor is aromatic and light. The main ingredient is the meat of live river prawns. They are coated with egg white and starch, and then fried in lard at a medium-low temperature for 15 seconds. They are removed from the oil, moistened and drained when the shrimp turn white, and stir-fried quickly over extreme heat with boiling infused water with Biluochun tea.
Be that as it may, the mouthfeel of Suzhou cuisine is characterized by being soft, but not too soft or crumbly. The above mentioned dishes are the most famous dishes in Suzhou for reference.
