The famous Soviet-style specialty dishes are sweet and sour mandarin fish, shark's fin in clear soup, sesame oil eel paste, watermelon chicken, whole chicken with mother oil, Taihu water shield soup, emerald shrimp bucket, stewed lotus and so on.

Suzhou snacks are also world famous. Dried bean curd with honey sauce, pine nut sugar, rose melon seeds, shrimp paste, jujube paste sesame cake, lard rice cake, etc. They are all well-known delicacies and must be tasted.

The main food streets in Suzhou are eunuch lane, shiquan street, bachelor street, Jiayufang, Fenghuang street, Ganjiang road and Shilu Jinmen Shangshi food street.

Shiquan Street, the old Suzhou Hotel had lunch. Many netizens recommended this hotel, and everyone thought it was ok.

Introduction: Songhelou, a traditional famous dish, has a history of more than 200 years since its creation. Now it has become one of the most famous dishes in China.

Allusion: According to legend, Gan Long went down to the south of the Yangtze River and came to Songhe Tower in Suzhou. When he saw a lively carp on the altar, he asked the chef to cook for him.

When the chef heard that the emperor had arrived, he was very happy and did not dare to neglect. He not only worked hard on the taste, but also burned the fish into the shape of a squirrel with its head held high and its tail stuck high. After eating it, it was greatly appreciated, and the "squirrel fish" became famous. Nowadays, squirrel fish are mostly made of mandarin fish, with red sauce, crisp outside and tender inside, sweet and sour taste, full of color and flavor, which makes people drool.

Guangfu osmanthus: produced in Suzhou, Jiangsu. First, prepare plum pulp. Wash the yellow plums in summer, add 20% salt, marinate them in a jar for about 30 days, take out the plums, mash them with a wooden stick (using a beater), filter out the plums, and then expose the mushy plums in the sun for 7- 10 days to make them yellow-brown, so that the plum pulp is made. The juice of pickled plums is called plum dew after filtration, which can be used to process clear water osmanthus. Secondly, plum meat should be kept fresh: the day after osmanthus is picked, it should be treated with plum meat method, so as not to lose its fragrance and lose its color. You can put osmanthus fragrans into bamboo radish, soak it in clear water, take it out immediately, filter out the water, add 30% plum meat, pour it into a jar, stir it evenly, and leave it overnight to make all the plum meat in osmanthus fragrans pulp suck in. The next day, the osmanthus fragrans was taken out and drained, and then the plum meat and 15% salt, which accounted for 30% of the original weight of osmanthus fragrans, were added and fully stirred. After filling a can, sprinkle salt on the top layer, immediately press it firmly with bamboo pieces, and keep the natural color, fragrance and taste of osmanthus fragrans for a long time. Can be stored for a long time, can be taken with food, and the fragrance still exists.

Shajiabang fanniao

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.

Zaozao noodles: Zaozao noodles come from Zaozao Pavilion, located in Lin Ting Road, with a history of nearly a hundred years. Its predecessor was Tianxiang Pavilion in Kunshan. The shopkeeper abandoned the pavilion because of poor management. Mrs Zhao San, the creditor, gave it to Chen Xiuying, the embroidered mother, and renamed it "Yan Fuxing". The ingenious Chen Xiuying is good at making exquisite snacks. It's really unusual for her to ask for advice modestly and cook carefully. The small noodle restaurant with only three and a half tables is full of customers and has a good reputation. After liberation, according to the meaning and homonym of "the secret is on the stove", it was officially named "Aozao Pavilion". Aozao noodles are very popular with customers. First of all, noodle soup has its own characteristics. It inherits the traditional practice and is made of herring scales, gills, fish and mucus, so it tastes fresh and tender. Secondly, the dumplings are exquisite, the fried fish are all made of herring, and the marinated duck is cooked with the old soup of "Kunshan Ma Duck", which is fat but not greasy. In addition, noodles are processed into Longxu Noodles with refined white flour, which can be quickly fished out from the pot with moderate hardness. Aozao noodles pay the most attention to "five fires in one, small materials to make soup". The so-called "five heats" are bowl heat, soup heat, oil heat, face heat and jiaozi head heat; "Cooking soup with small materials" means that you don't need to use a big pot to make soup, but you can keep the original flavor according to the current situation of visitors.

Sock bottom crisp: "Sock bottom crisp" is said to be imitated by Jinxi people according to the tea in Song Xiaozong Normal Palace. It is shaped like the bottom of a sock, with layers of shortbread as thin as cicadas. It tastes sweet and crisp when bitten, and sweet and salty when eaten in the mouth. It has always been a traditional tea that people in the south of the Yangtze River compete to taste. The popularity of "crisp socks" lies in the exquisite materials and exquisite workmanship. When using pastry and dough, knead it five or six times repeatedly until it is completely uniform, so that the baked pastry can be thin and crisp and refreshing. The stuffing is exquisitely made and the proportion of raw materials is strict. For example, the salt used to make pretzels should be boiled in a wok and rolled finely, and the shallots should be chopped into pieces, not perforated and not exposed. Baking is very technical. When baking, the master must stare at the stove step by step until the shortbread is bright and fragrant. In recent years, on the basis of inheriting the traditional characteristics of "socks with crispy soles", Jinxi food industry has reformed its production technology, expanded its production scale, constantly introduced new products and improved its packaging, which is not only more beautiful, but also fresh-keeping and more convenient for giving to relatives and friends.

Wansanzi: Wansanzi came from the family of Shen Wansan, a rich man in modern times. According to legend, Shen Wansan, the richest man in the south of the Yangtze River, "If there is a feast at home, there must be crisp hoofs". Wansanti takes pork leg as raw material, supplemented by seasoning. The method is to use a big casserole. After a day and a night of simmering, the temperature is extremely exquisite, with several articles, mainly slow fire. Simmer until cooked. If it is too rotten, it will be very fragile and destroy its original shape. After steaming, the skin will be moist and crisp, the soup will be bright red, fat but not greasy, salty and sweet, the meat will be crisp and rotten, and it will melt in the mouth. After simmering, the skin is red, and its eating method is even more special. Of the two long bones that run through the whole pig's trotters, a thin bone is gently pulled out, and the hoof shape does not move. With the bone as a knife, the hoof is cut smoothly, making people share food. Chaenomeles have become the main course of festivals and wedding banquets in Zhouzhuang, meaning reunion, while tourists are carrying fresh Chaenomeles packed in vacuum.

Qing Tuanzi: Qing Tuanzi used to be a grave-sweeping sacrifice in Tomb-Sweeping Day, a place in the south of the Yangtze River. The skin is mixed with glutinous rice, and the stuffing is thick, which is generally eaten by farmers. Legend has it that at the end of the Qing Dynasty, a woman named Zoe in Zhengyi Town found that a kind of soy sauce wheat straw was a good raw material for making green juice of green glutinous rice balls, while the glutinous rice balls made by hand grinding were softer and more delicate, not sticky, and did not break, harden or change color after being stored for several days. Later, Zoe's grandmother Chen learned this secret recipe from the south of the central bridge of Zhengyi Town. Since then, this green jiaozi has been supplied to the market and has become a snack with full color, flavor and local characteristics. Then, we made great efforts to improve jiaozi's stuffing, using 100-fruit heart, using jujube to remove the core and cut it into fine particles, and adding sugar, roses and pine nuts. The other is bean paste heart. Jiaozi made of these two fillings is embedded with a small piece of glittering lard, which tastes sweet but not greasy, fat but not full, and tastes mellow and delicious. Since then, Justice Green jiaozi has surpassed Suzhou Huang Tianyuan and Shanghai Shen Dacheng in color, fragrance and taste, and is very famous in Suzhou and Shanghai.