Autumn is not in a hurry
With a cool turn of the autumn rain
Autumn is stronger
In addition to the long -awaited beauty
There is also a large wave of food!
Whether it is the hairy crab that is not allowed
Still fragrant library lamb
It’s the most delicious business card this season
Hairy crab
There is a proverb in Suzhou: “The west wind sounds, the crab feet itchy.” It means that when the northwest wind is blowing in the deep autumn seasons, the crab of Suzhou’s aquatic products is already growing, and the crab eats at the time.
Taihu is one of the major hairy crabs in China. Compared with other crabs, Taihu Crab has a “five major” personality: “green shell, white belly, golden claws, yellow hair, body strong”.The reason is that the climate of the Taihu Lake is mild, the water is deep in water, and the water flow is moderate.
Taihu Qingshui hairy crabs are best to cook, so that it can maintain its original flavor best.Crab meat is like white fish, but it is more tender than white fish; the meat of crab can be better than scallops, and it tastes like silver fish, small and fresh; crab yellow crab paste is better than eight treasures, “taste world”, “Essence
White
Bai Bai is also known as 茭, gourd, and bamboo shoots.Baijie and white tender, fleshy and soft, good flavor, clear and rhyme, no greasy stagnation.Therefore, Suzhou Baibai was known as “aquatic vegetables” by the world and was famous for the country before the Tang Dynasty.
Old Suzhou loves to eat oil, white and white fried shredded pork, fleshy juice, smooth and refreshing, taste great!
water chestnut
Linds can be eaten raw when young and tender. Old cooked fruits can be cooked or processed into diamond powder.There are many varieties in Suzhou’s water chestnuts, but the most popular water red rhombus, known as “Suzhou Red”.
At present, it is the season when Shui Hongling is listed. As one of the water eight immortals, the water red diamond shell is soft and more water, the meat is tender, and the fragrance is sweet.In addition to eating raw, chicken head rice stir -fried red diamonds, Lao Ling stewed meat & hellip; & hellip;
ginkgo
Ginkgo is the fruit of ginkgo and is also known as “Gongsun Shizi”. It is a food nourishing food in autumn.The origin of the white fruits in Suzhou is mainly concentrated in East and West Mountain. “Taihu Preparation” records: “A duck foot of Ginkgo, the real round is the name of the ball, the elder name is a bergamot, and the east -west mountains.”
The fruit of ginkgo is rich in nutrition and can also be used as medicine, which has high medicinal value.The current frying ginkgo is waxy and fragrant, with sweetness in bitterness.When it is made into a dish, Huang Chengcheng put a few ginkgo and put it, and the whole dish became more lively and fragrant.
Chestnut
The autumn meaning is getting stronger. With the autumn wind, the sweet and soft chestnuts are also listed.The sugar fried chestnut at the end of the street exudes a strong aroma, peeling a hot chestnut to send the entrance, and the sweetness spreads in the mouth.
Chestnuts can also be used for side dishes. Whether it is chestnut roasted chicken or chestnut steamed meat, it is preferred delicious for “food”.
Fresh meat moon cake
In Suzhou, each season has different tastes.Mid -Autumn Festival is a season for fresh meat moon cakes. At this time, the taste of Suzhou is the aroma of fresh meat moon cakes floating in the streets.
The fresh meat moon cake, the meat filling is firmer and delicious, the cake skin is crispy and powdered, the bite is bite, the meringue falls, and the fragrance is overflowing. It is really enjoyable.
Huangpu River eel
Huangpu River eel, yellow chestnut chicken, and yellow crickets are called three “yellow” dishes, which are classic famous dishes in Suzhou in the autumn.Huangpu River eel should choose Taihu Eel, with tender skin and delicate skin, delicate texture, soft and glutinous.
Made with a large pot on the cooking, store it in a bowl, and cook in a small pot when serving.The well -made Huangpu River eel color brown yellow is slightly red, the marinade is thick, the eel flavor, the eel skin is fat, the fish is soft and glutinous.
Chicken head rice shrimp
Stealing Taihu shrimp with salt to taste, stir -fry with chicken head rice into the pot, shrimp meat is delicious, chicken head rice soft glutinous and tender.
Although the condiments are simpler, the original flavor of the high -quality ingredients itself is just right.
Silver fish ravioli
Radium, commonly known as horseshoe grass.Put the vegetables that have just been salvaged into the pot, sprinkle a few salt grains, and then put it in silver fish known as one of the “Three White of Taihu Lake”. Slowly stir, and finally put some starch.The delicious and delicious silver fish can be out of the pot!
鲃 鲃 鲃 鲃
On the Suzhou menu, there is a popular dish in soup and vegetables & mdash; & mdash;It uses the liver and fish of Taihu water specialty catfish, supplemented by ham slices, shiitake mushrooms, etc., and is fired with chicken soup. It is a seasonal dish belonging to autumn.
This soup needs to taste slowly: When eating fish liver, use the tip of the tongue and the upper jaw to suck, taste to the roots of the tongue, and leave the mouth full of flavor; the fish meat is chewed slowly, the fish flavor and fish juice are all in it;Fresh, don’t have flavor.
mutton
Speaking of Suzhou people’s love for mutton, it can be seen from the lamb shop everywhere on the streets and alleys.There are two types of lamb in Suzhou, one showing one hidden: showing, library lamb; hidden, Dongshan mutton.The flavor of the two is unique and the taste is graceful.
The lamb of the book is a goat, the cooked lamb is tender and smooth, the lamb soup is delicious and hot, and the aroma overflows.Eat mutton with a large mouth, drink lamb soup with a large mouth, nourish the taste.”Book Lamb Making Skills” has been included in the “non -heritage” protection list in Suzhou.
Dongshan mutton is lake lamb, and the two most famous ways are white cut and braised.The cooking technology of “White Cut Lamb” has been circulating for more than hundreds of years. It takes a whole day to make a pot of lamb. The lamb is delicious, and there is no taste.
The braised lake mutton is tender and smooth, rosy, crispy and rotten, and strong juice.In addition to white cuts and braised, there are also onions, hot pots, lamb hot pot, mutton dumplings, mutton, grilled mutton, etc., different methods, the same deliciousness!
Sky and cloudy autumn
Is a season full of joy
Mid -Autumn Festival and National Day holiday are coming soon
Suzhou Autumn Food
Don’t miss everything!