Qingtuan
Qingtuan is a traditional snack in Jiangnan area. It is green. It is mixed with wormwood juice into glutinous rice powder, and then wrapped with bean paste stuffing or lotus seed. It is not sweet or greasy, with a light but long aroma of green grass.
When making qingtuan, you can use wheat straw or wormwood juice. You can also use other green leaf vegetable juice and glutinous rice powder to pound it, and then use bean paste as filling. The function of qingtuan as a sacrifice is increasingly weakened, and more and more people use it as a spring outing snack.
Nowadays, the inner stuffing wrapped by green dumplings is no longer limited to sesame and bean paste. The famous cake brand “Shen Dacheng” in Shanghai has also launched egg yolk and meat floss stuffing, and “xinghualou” also has shredded chicken bacon green dumplings and durian green dumplings. The “Shenji Youth League” that you must not miss in Suzhou not only has traditional flavor varieties such as bean paste and sesame, but also many fresh varieties such as chocolate and dried plum vegetables. The price is also very affordable! Qingtuan is the first wave of new seasonal food in Suzhou after the Spring Festival. Most stores have to wait until March to April.
Su style noodle
Su style noodle soup is the most exquisite noodle soup. The soup should be clear without oil, fresh and dry after eating. Making noodle soup is called “hanging soup”, which is equivalent to burning high soup in a hotel. All noodle shops, big and small, regard the recipe of soup as a treasure of their family, and keep it secret. The common practice is to make the hoof bladder to explode the remaining eel bones, as well as various self-made secret recipe seasonings, which are boiled slowly over slow fire. With the original juice of stewed meat and cooked lard. However, the flavor of each noodle soup is different, and its formula is unknown. Authentic Su style noodle soup is as transparent as amber without any impurities. It smells delicious and is moderately salty.
Topping refers to the dishes with noodles. It has a rich variety, which is almost the recipe of Su Bang dishes; Such as Zhu Hongxing’s Stewed hoof, spiced spareribs in wufangzhai, braised duck in Songhe tower, fried eel in huangtianyuan, and common ones such as stewed meat, fried meat, spareribs, shrimp, fried mushrooms, spicy sauce and so on.
Mooncakes with meat
Fresh meat moon cake is a special snack of Han nationality in Jiangsu, Zhejiang, and Shanghai. A kind of Su-style moon cake, which is a food for the Mid Autumn Festival. When eating moon cakes with green tea, one can relieve greasiness and help digestion, and the other can chew and swallow slowly to increase taste and cheer up.
The most famous fresh meat moon cake in Suzhou belongs to the fresh meat moon cake of Changfa west cake. Fresh meat moon cakes are sold every day 365 days a year, so you don’t have to taste them in the Mid Autumn Festival. You can buy it on weekdays. In front of the Changfa cake shop on Linton Road, we often see people lining up to buy moon cakes, among which there are many elderly local houses, followed by tourists who are attracted by the name. Before and after the Mid Autumn Festival, there is an endless stream of customers. A long line is lined up beside the road to form a distinctive landscape, with strong human fireworks.
In addition to the original fresh meat moon cakes filled with pig meat, beef, and lobster fillings have also been “born” in recent years, and the taste buds of the eaters have been satisfied again and again.
Osmanthus rice wine
Osmanthus rice wine is a delicious traditional Han snack. Add an appropriate amount of corn starch to hydrate; Slowly add water to glutinous rice flour and mix well. It needs to be dried a little; Take up the wet glutinous rice flour, rub it into strips and put it on a clean chopping board; Boil some water in the pot and add rice wine after the water boils; After the rice wine is boiled, use chopsticks to pull in the sticky rice strips; Add glutinous rice strips and let them boil completely; Then pour in an appropriate amount of Osmanthus sugar; After it is fully opened, add water starch and stir while adding to make it uniform; After cooking, add some medlar to decorate.
Jiang nanchun and Soochow are two old wineries famous for making osmanthus rice wine. Suzhou people are used to buying osmanthus rice wine at home before and after the winter solstice. Originally, osmanthus winter wine was made only during the winter solstice. Now they can taste it all year round. Suzhou bridge is also a shop for making osmanthus rice wine. Whisper a reminder: if you want to drink rice wine, you can go to a treasure search by yourself.
Soviet style cake dough
Suzhou style cake Group is represented by Suzhou area, Jiangsu Province. The filling is mostly made of nuts and pig suet, flavored with osmanthus and roses, and the taste is heavy and sweet. Representative varieties include Soviet-style moon cakes and lard rice cakes. Soviet-style pastry occupies an important position in the development history of Chinese traditional pastry and is one of the main styles of Chinese traditional pastry. According to relevant historical data, Soviet-style pastries sprouted in the spring and Autumn period, originated in the Sui and Tang Dynasties, formed in the two Song Dynasties, developed in the Ming and Qing Dynasties, and inherited, carried forward, and innovated in modern times.
The well-known Suzhou-style cakes in Suzhou are huangtianyuan and Mingyue building. The rose lard rice cakes, mint lard rice cakes, and pumpkin cakes in huangtianyuan cake shop are soft, sweet, and delicious. The fried meat dumplings in Mingyue building are limited cakes in Suzhou in summer. The fillings are wrapped with minced meat, shrimps, bamboo shoots, and other fillings. They are very delicious and worth a taste.