Classic cuisine of Suzhou
Suzhou is a paradise for gourmets, with hundreds of years of
culinary experimentation. Suzhou cuisine is light in taste and sweeter
than neighboring Yangzhou’s Huaiyang Cuisine. Each course is individually prepared and the emphasis is on the use of quality ingredients and attention to detail meaning the dishes are all unique in color, aroma, shape and taste.
There are many signature dishes of
Suzhou that make up a formal banquet
Suzhou style and which are renowned
throughout China. Squirrel-Shaped
Mandarin Fish is the most famous,
legendary both home and abroad. The Mandarin Fish is characterized by its lack of bones and the soft
ness of its meat. The head of the fish, its mouth positioned wide open, and the tail bent upwards, gives the overall look of a squirrel. The fish is also cut into spikes resembling the fur. It is finished with shrimp, dried bamboo shoots and a sweet-and-sour sauce and thus the Squirrel-shaped Mandarin Fish is complete in color, shape, and flavor.
The second dish of a typical Suzhou banquet is Whitebait Soup. Whitebait, noted for its soft texture, appears on the Suzhou fish market
every fall. This light, delicious soup is seasoned with ham, bamboo slices, green vegetable leaves, and includes the whitebait’s liver. Biluo Shelled Shrimps are named after Bi Luo Chun tea, arguably the finest green tea in all of China, which comes from Suzhou. This dish is prepared using the tea to flavor the shrimp, allowing for a unique taste. The fourth dish on any menu is C racking Eel Paste, where rice field eels are broiled, stir-fried or quick-boiled. The cracking refers to the sound of the oil having been served immediately after cooking. Watermelon Chicken is a dish that is braised and then marinated by using the watermelon. This allows a combination of both sweet and savory flavors.
In addition to these formal banquet电子体温表
dishes, Suzhou also has food from Taihu
Lake with a difference. With the Taihu
Lake as a backdrop, you can experience
what has come to be known as Taihu
餐饮业和集体
用餐配送单位卫生规范
地磁指数Boat Dishes. Taihu Boat Dishes first appeared in the Tang Dynasty, over 1,000 years ago, when rich officials and merchants held banquets on boats so they could enjoy the beautiful scenery while dining. Since 1994, Boat Dishes have become a well established tradition in Guangfu town on the eastern bank of the Taihu Lake. There are now 13 magnificent boat restaurants along the fishing harbor offering wide varieties of fresh seafood. S teamed White Fish andWater Shield Soup with Egg Flakes are some of the best known dishes. White fish is a specialty of the Taihu Lake, steamed with shredded ginger and red and green peppers, it is a wonderful dish in texture, look, aroma and of course, taste. Water Shield Soup with Egg Flakes is just as popular, especially as it is a nutritious soup while still being extremely appetizing.
Furthermore, Suzhou has various snacks, ideal for a tea or coffee break. They may not appear in lar
ge restaurants but you can still find them in ordinary stands or shops. Dragon Head Sweet Potatoes with Sugar Juice, Gorgon Fruit with Osmanthus, Plum Blossom Cakes, and Boiled Lotus Roots with Osmanthus are the best of these unique treats.
Sweet fillings are made of sugar, Walnuts, sesame, osmanthus
flowers, rosepetals, or jujube paste etc.
甜馅可以由糖，胡桃，芝麻，桂花，玫瑰花瓣，或者枣泥做成。
Gorgon fruit芡实过期期刊
Baiyangdian waters crops and resources, the growth of the lotus
root, caltrop,Gorgon Fruit, arrowhead and other 30 kinds
of rare wild aquatic plants.渗透系数
白洋淀内水生作物资源充足，生长着莲藕、菱角、芡实、慈姑等 30多种珍贵野生水生作物。
火候：heat control
小火/微火/文火：gentle heat
大火/旺火/武火：strong heat
中火：medium heat
煎：pan-frying
炒：stir-frying
爆：quick-frying
炸：deep-frying
烩：stewing
熏：smoking
煨：simmering
煮：boiling
烘：baking
烤：roasting
蒸：steaming
红烧：braising (with soy sauce) 中国菜常用的烹调方法 Cutting techniques：
Slicing(片)
Strapping (条)
陈祖德Dicing (切丁)
Mincing (磨)
Cutting into chunks (块)
Quick-fry over high heat (爆)
Steaming in a container (隔水炖)
Stewing over medium, then high heat (烧)
Precooking and then stewing (烩)
Crisp frying with syrup (拔丝)
Quick boiling (焯)
stir-fry (炒), deep fry (炸), shallow fry(煎), steam (蒸), stew/braise (炖，焖),
boil(煮), roast/broil (烤), bake, smoke (熏), pickle (腌), barbecue (烧烤),
重点记住基本的几个词汇就可以了：蒸煮炒炸煎
常用调料：
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