Suzhou Cuisine - News Center

China has the four greatest dish departments of Su, Lu, Yue, Chuan, the taste is each not same, the persons call" the east sour, the west hot, the south sweet, the north salty", the dishes of Suzhou belongs to the taste of the south sweet. Suzhou has been called the 'land of milk and honey' since ancient times and Jiangsu cuisine, of which Suzhou cuisine makes up one important part, is one of the eight famous culinary arts in China. Suzhou dishes are praised highly by food connoisseurs from both home and abroad. Derived from local time-honored culinary skills, Suzhou cuisine attains its unique sweet flavor from strictly selected materials, an elaborate way of cooking, and a unique color, aroma and shape. Nearby Taihu Lake (Tai Lake) supplies abundant fresh sea food that adds more color to the table culture of Suzhou. At the same time, more consummate culinary skills are mastered by the locals.
The characteristics of Suzhou dishes are to choose to anticipate carefully, do the work fine, depend on material to boil, have differences all the year round, excel to braise, steam, burn, fry on the cooking, lay equal stress on to see to adjust the soup, keep the juice taste. The taste is simple elegance to tend sweet, nuance diapason. The famous Su's type placard dishes have: Songshuguiyu, Qingtangyuchi, Xiangyousanhu, Xiguaji, Muyouzhengji, Taihucuncai Soup, Feicuixiadou, Hehuajijindun etc. The snacks of Suzhou also are known in the world, Mizhidoufugan, Songzitang, Meiguiguazi, the shrimp sauce, the Zaonimabing and the lard New Year pudding etc. are all very popular delicacies, must be tasted.

As part of Huaiyang Cuisine, the Suzhou style cooking is closely related to the local culture and characterized by natural flavor, beautiful presentation, light and palatable taste, and seasonal varieties. The selection of materials has much to do with the water country. Dishes and pastries traditionally served aboard of pleasure boats remain the principal form. Ingredients for seasonal foods are fishes, shrimps, crabs, water mallows, gorgon fruits and other aquatic products. The visitor is sure to be impressed by the refined taste of Suzhou cuisine.
Suzhou could be a paradise for gourmets. Suzhou cuisine features slightly sweetness in taste with fresh and seasonal vegetables as one of its raw materials. The vegetable and fish dishes of that region are especially famous. Some traditional sweets made from glutinous rice paste are an old tradition here; these will generally baffle most Western palates.
A Suzhou specialty popular with many visitors is 'Song Shu Gui Yu', often rendered in English something like "Squirrel-Shaped Mandarin Fish": the meat of a large fish is delicately cut into strips, breaded in flour, fried, and served covered with pine nuts and a sweet-and-sour sauce. It looks a little like a squirrel's tail...if you've drunk enough of the local spirits or rice wine.
Deyue Building and Songhe Building are the famous Su's type restaurants. The Old Tea Wine Shop of Suzhou is known with the traditional Su's dishes; Zhuhongxing Nooldes Reserant and Luyang Wonton etc. have beautiful things and low price, they are fit to public consume.
The main delicacies streets of Suzhou have: The Eunuch Lane, Shiquan Street, Xueshi Street, Jiayufang, Phoenix Street, Ganjiang Road and Shilujinmenshangshi Delicacies Street etc.

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