Suzhou is known as the "City of Chinese Gardens" for its unique garden landscapes.Suzhou gardens represent private gardens in China and are listed as World Cultural Heritage by UNESCO.

Suzhousnacksare one of the Four Great Snacks in China (along with Nanjing Confucius Temple snacks, Shanghai City God Temple snacks, Suzhou Xuanmiao Temple snacks, and Hunan Changsha Fire Palace snacks)."Songheliu" is an old-style Suzhou restaurant;"Old Suzhou Teahouse & Restaurant" is famous for traditional Su cuisine;"Zhuhongxing Noodle House" and "Lvyangwonton" are known for their affordable and high-quality food, suitable for general consumption.Restaurants serving noodles are widely distributed throughout Suzhou, indicating the variety of toppings and the (skilled broth) in Su-style noodles.noodlesare a popular snack.

Food streets: Taian Lane, Shisanquan Street, Xueshi Street, Li Gongdi, Phoenix Street, etc., with Bifengfang and Li Gongdi recognized as famous streets for Chinese culinary culture.

Suzhou signature dishes include: Crispy squirrelChinese-style carp, oil-drum eel stew, crab meat tendon, slippery shrimpShrimp, simmered in soup, braised whole chicken, Taihu lotus root soup, snowflake crab trivet, peachChinese water chestnut, soy sauce meat, smoked fish (fish belly), walnut and sweet potato porridge, three pieces, steamed ham with dense juice, hot pot, etc.Suzhou-style candies include: lightly sweetenedhazelnuts,pine nuts,glutinous rice dumplings

, cut dates, three-color pine nut soft candy, crispy sugar, pine nut and date sugar, etc.Suzhou-style candied fruits have a history dating back to the Three Kingdoms period. The Qing Dynasty saw its peak development, with "Zhangxiangfeng" being most famous, traditionally regarded as court food.There are currently over 160 varieties of Suzhou-style candied fruits, including golden threads of honey dates, creamdried plums, golden threads of mandarins, sugar-coated sour cherries, nine-prepared preserved plum, etc.

Suzhou-style mooncakes are a traditional food for the Mid-Autumn Festival in Han Chinese regions and particularly beloved by people in southern China. They originated in Yangzhou, Jiangsu Province, initially called "flaky pastry mooncakes" before evolving into "Suzhou-style mooncakes".The outer layer is crispy while the color is attractive; the filling is rich yet not greasy, giving a soft and flaky texture, which is the essence of this pastry.Suzhou-style mooncakes come in two types: sweet or savory, either baked or pan-fried.Under the joint efforts of Rixiangcun and other time-honored brands, it has achieved comprehensive development. The art of making Suzhou-style mooncakes is included in the "List of Intangible Cultural Heritage of China."The technique of making Suzhou-style mooncakes is actually a collective wisdom from ancient people, originating in the Tang Dynasty and thriving during the Song Dynasty.During the prosperous Tang Dynasty in Yangzhou, bakers developed fermentation technology and used water-oil layering to achieve flaky layers. Various fillings were added when making pastries, gradually evolving into "flaky pastry mooncakes."Su Shi wrote a poem stating "Small cakes like chewed moons, with fatty cream inside," referring to Suzhou-style mooncakes.In the Song Dynasty, this technique flourished in Suzhou.Over two centuries of effort, with the efforts of Rixiangcun and other old brands, it has achieved comprehensive development. The precise inheritors can be traced back to Wu Jintang's generation in late Qing Dynasty, but before that, relevant historical records are lost, and there have been five generations of inheritance.Suzhou-style mooncakes use high-quality ingredients with local characteristics.

Sweet fillings include rose petals, osmanthus flowers, walnuts, sunflower seeds, pine nuts, sesame seeds, etc., while salty fillings mainly consist of ham, pork leg meat, shrimpCake

, lard, green onions, etc.

The flaky layer is made from wheat flour, granulated sugar, molasses, and fat.Crispy squirrelis a traditional delicacy in the Jiangsu region. It has been considered a premium dish at banquets in various parts of the Yangtze River Delta for centuries and enjoys great reputation both domestically and internationally.The dish is colorful, aromatic, flavorful, and visually appealing. What's more interesting is that it makes a "squeaking" sound when served.When friedis placed on the table, it sizzles as hot sauce is poured over it, resembling small squirrels making a noise.

Crispy squirrelis a traditional dish from Suzhou region. It has been listed among the top dishes at banquets in various parts of the Yangtze River Delta since the time of Emperor Qianlong's southern tour.It is said that this dish was already being served during Emperor Qianlong's visit to Suzhou.

History and culture

The Suzhou-style mooncake making technique is actually a crystallization of the collective wisdom of ancient people, originating from the Tang Dynasty and flourishing in the Song Dynasty.During the prosperous Tang Dynasty in Yangzhou, pastry chefs mastered fermentation techniques to develop using water-oil "incompatibility" for layering, transforming hard dough into "crisp" dough, achieving a crispy texture in the mooncakes. Various fillings were added during the preparation process, gradually evolving into what we now call "crispy-style mooncakes."Su Shi once wrote in a poem: "A small cake like chewing on the moon, with butter and joy inside," which refers to Suzhou-style mooncakes.In the Song Dynasty, this technique was widely developed and prospered in Suzhou.[1] Over more than two centuries, it has been comprehensively developed through the joint efforts of brands such as Daoxiangcun and other time-honored enterprises.To date, written records can trace the exact lineage to Wujintang from the late Qing Dynasty. Before that, precise historical records of artisans have been lost, with a total of five generations of transmission.

Process

Suzhou-style mooncakes use high-quality ingredients, giving them a local flavor.Sweet mooncake fillings includerose petals,osmanthus flowers,walnutsseeds,sunflower seeds,pine nuts, andsesame seeds. Salty mooncake fillings mainly consist ofham,pork leg meat, shrimp,lard,green onions.The crispy skin is made fromwheat flour, refined sugar, syrup, and oil.Crispy Mandarin Fish

Introduction

Crispy Mandarin Fish is a traditional delicacy in Jiangsu region. It has always been listed as an upper-class dish for banquets throughout the southern regions of China and enjoys high reputation at home and abroad.

This dish not only tastes good but also looks beautiful with its unique sounds.

When the fried mandarin fish, which resembles a "squirrel," is served, it immediately gets doused with boiling sauce. The "squirrel" starts making "chirping" noises.History and culture

Crispy Mandarin Fish is a traditional delicacy in Suzhou region and has always been considered an upper-class dish for banquets throughout the southern regions of China.

Legend has it that during Emperor Qianlong's visit to Jiangnan, there were "squirrel" carp and yellow croaker in Suzhou.The ingredients used included fresh fish such asmandarin fish,"Thus, Emperor Qianlong once tasted it.""It later developed into the dish known as 'Squirrel-Glazed Crucian Carp'.""In the Qing Dynasty's "A Compilation of Culinary Arts", there is a record about 'Squirrel Fish': 'Take seasonal fish, remove the bones from the belly, coat with egg yolk, fry until golden, and shape it like a squirrel.'""Dip in"oil,""soy sauce""and cook.""The term ‘seasonal fish’ should refer to flower carp, which is also known as crucian carp.""This record indirectly proves that the legend of 'Squirrel Crucian Carp' during Emperor Qianlong's time in Suzhou is plausible.""Because many dishes in "A Compilation of Culinary Arts" are from the Qing Dynasty under Emperors Qianlong and Jiaqing.""Secondly, it can show that today's 'Squirrel-Glazed Crucian Carp' developed from 'Squirrel Fish'.""The difference is that ancient 'Squirrel Fish' was coated with egg yolk batter while today’s version is coated with dry starch.""Ancient 'Squirrel Fish' was fried and then cooked with oil and soy sauce, whereas today's version is poured over after frying to form a glaze.""Today's 'Squirrel Fish', in terms of appearance, is more realistic, with an acidic-sweet taste that ancient versions could not match.""The preparation method

"Ingredients

"Preparation: 200 grams of Chinese crucian carp, 2 grams of cooking wine, 10 grams of pine nuts,"a little white pepper,"10 grams of tomato sauce, 500 grams of vegetable oil, 40 grams (used 50 grams) of wet starch, an appropriate amount of salt, and"15 grams of vinegar."Preparation steps: 1. Clean the Chinese crucian carp by removing scales, gills, fins, and entrails; remove the head skin, wash it clean, slice off the head, and flatten it. Remove the backbone from the fish body (do not cut through the belly), leaving about a finger's length of spinal bone at the tail."2. Season the fish with salt, white pepper, cooking wine, and a little wet starch, coating them evenly."3. Heat the wok over high heat until the oil is hot (about 70%), dip the crucian carp in a bit of dry starch and fry for several minutes, then repeat with the head. Fry until golden brown, drain, place the flowered side up on the fish platter."4. Place the pine nuts in the wok and fry until fragrant, remove and put in a small bowl.

"5. In another wok, add a little clear broth, salt, sugar, tomato sauce, and vinegar, bring to a boil then thicken with wet starch, add some hot oil and stir well before pouring over the fish meat and sprinkling with pine nuts."Mapo Tofu"Introduction"Mapo Tofu is a traditional Sichuanese dish, known for its spicy and numbing flavors. It requires special fermented tofu, fermented broad bean paste, ground pork, and chili oil as key ingredients.""Historical Context"In the late Qing Dynasty, there was a butcher named Zhang in Chengdu who sold Mapo Tofu to support his family."One day, he ran out of oil for frying tofu. He decided to use bean paste and chili powder instead."The dish became very popular among locals and tourists due to its unique flavor, attracting many customers."Later, Zhang's descendants continued the business, and it gradually became a well-known local specialty in Sichuan."Preparation"Ingredients: 100 grams of tofu, 200 grams of ground pork, fermented broad bean paste (doubanjiang) 10 grams, chili oil 10 grams, garlic 10 grams, ginger 10 grams, doubanjiang 10 grams, fermented black beans (douchi) 5 grams, green onions 5 grams."Preparation steps: 1. Cut the tofu into cubes, season with salt and set aside.

"2. In a wok, heat oil until hot, add minced garlic and ginger, stir-fry for a minute.

"3. Add ground pork and cook until browned.

"4. Stir in doubanjiang, fermented black beans, and chili oil, continue cooking."5. Add tofu cubes and simmer over low heat for 10 minutes or until the sauce thickens."6. Garnish with green onions and serve hot."yellow croaker,fish bones, shrimp,snails.The dish was known for its delicious taste and tender meat that melts in your mouth. It was called "White Soup Large Noodles" because no soy sauce was used in the seasoning; the soup remained clear.

History and culture

Fengzhen is where the famous Hanshan Temple is located.According to legend, during the Taiping Heavenly Kingdom period, two brothers opened a noodle shop in Fengzhen.One day, the elder brother lost all his money at a gambling den, even losing the funds he had planned to buy ingredients and seasonings with. He ran out of money for soy sauce as well.The next day was hard to open up.In desperation, they asked their neighbors for some fermented rice wine and fish bones. They decided to switch from "red soup" noodles (noodles seasoned with soy sauce) to "white soup" noodles.Due to the richness of the fermented rice wine and the freshness of the fish bones, the white soup was very well-received by customers that day. Business did not suffer at all; it even became busier.Later on, they decided to focus solely on making "white noodle" dishes. This spread quickly, attracting more and more customers over time, leading them to officially hang up a sign for "Fengzhen Large Noodles."Over time, Fengzhen Large Noodles became the traditional local delicacy.ProcessIngredients: 500 grams of fresh noodles, 1000 grams of pork shoulder, 500 grams of yellow croaker, 20 grams of salt, 10 grams of fermented rice wine, 20 grams of cooking wine,MSG,2 grams of ginger and scallions., 5 grams of fennel seeds, 20 grams of mature pork fat, 2 grams of chopped ginger, 5 grams of alum.

Method: In a pot, add 2000 milliliters of water, 20 grams of salt, bring to a boil, then pour in the yellow croaker. Immediately cover and cook until the fish opens its mouth, remove and place it in cold water.

The broth from the pot is skimmed of impurities with alum. Remove the bones of the yellow croaker.Cut the pork shoulder into rectangular pieces, wash thoroughly, soak for 3 hours in clear water, then rinse again before placing them in a clean pot and boiling to remove any impurities.In another pot, add salt and alum, bring to a boil, skim off foam, then strain out the broth. Add pork bones and seasonings such as salt and spices to the pot, bring to a boil, then add cooking wine.Simmer for about 4 hours until the meat is tender.Once cooked, remove from heat, let it cool down, cut into pieces, which will be used as toppings. Remove all seasonings and ginger from the broth in the pot and set aside.Add 20% of the meat broth to a separate pot with the yellow croaker bones and flavor bag (sewn up), place in the pot and continue simmering.,Fennel5 grams, mature pork fat 20 grams, chopped green onion 2 grams, alum 5 grams.

Method: Place 2000 milliliters of water in a pot and add 20 grams of fine salt. Bring to a boil and then pour in the eel, immediately cover the pot, and cook until the eel opens its mouth; remove and place in cold water.Discard some alum from the original broth and skim off any foam for later use.Cut open the eel and remove the bones.

Rinse the pork spare rib meat and cut into rectangular pieces. Soak in clear water for 3 hours, then rinse after removal, and place in a pot of boiling water, then remove and clean again.To make the soup: Add fine salt and some alum to the cooking pot with the meat broth, bring to a boil and skim off any foam before clarifying. Then add the hard spare rib meat, along with salt and spices, bring to a boil, and add cooking wine.Simmer over low heat for about 4 hours.After the meat is cooked, remove from the pot and place on a platter, let cool then cut into pieces. This is the meat topping. Remove the spice bag and green onions and ginger from the soup in the pot.In thefish brothpot add 20% of the meat sauce, then put the eel bones and the spice bag together in a cloth bag, tie it up, and place it in the broth pot.Boil the fire.Bring to a boil, add alum to clear the broth, then add monosodium glutamate (MSG) and reduce heat to keep warm; this is the white broth.Rice wine is placed in a bowl, mixed with 1000 grams of cold water, heated on a stove, and allowed to ferment until the rice grains float. Then, mix in chopped green onion, add lard, sauce, and pour in the white broth, then serve over cooked noodles; this is how Fengzhen Dandan (Feng Town Noodles) is made.

MolassesTofuDry

Introduction

MolassesDried Tofuis a traditional delicacy from Shanghai, Wuxi and other regions in China's Han ethnic groups. It can be used as a home-cooked side dish or eaten cold.Cold Dishas an accompaniment to soup.Rice PorridgeOr as an accompaniment.It integrates saltiness, fragrance, and sweetness, making it first-rate for snacking or serving with congee.Shiny in color, soft and sweetly fragrant.Molasses-soaked tofu slices have a stronger sweet taste; they are a delicacy from Suzhou, often used as a cold dish at the.

Preparation

Ingredients: 500 grams of old tofu.Seasonings: 10 grams of soy sauce, 75 grams of sugar, 1 gram of monosodium glutamate (MSG), 4 grams of sesame oil, 500 grams of vegetable oil (25 grams used), 400 grams of broth.

Preparation Method: 1. Cut the tofu into small cubes and drain off any moisture.2. Heat the oil in a pot until it is hot, then add the tofu to fry until lightly golden yellow; remove from heat.3. Discard the oil from the pot and add the broth, soy sauce, sugar, and simmer over low heat for 20 minutes. Add MSG when the tofu is tender, thicken with a little more of the liquid, add sesame oil, then serve.

CatalogMutton

Introduction

Mutton from Zhan Book in Jiangsu Province is a traditional Han Chinese snack.Flavor Specialty SnackWith a long history, it uses unique cooking techniques to create various mutton dishes.Cooked by simmering, white-braised has a milky white broth color, rich aroma, tender meat that isn't too soft, with a fresh yet not greasy mouthfeel.Historical and Cultural Background

Zhan Book Administrative Office (originally Zhan Book Town) is located in the west suburbs of Suzhou, in an area with extensive hills and abundant vegetation, providing natural ecological conditions suitable for sheep farming.

Mutton was originally a supplement for laborers after autumn harvests or a dish to entertain guests. Due to its excellent taste, it gradually became a staple among city dwellers as they moved into the city for business.PreparationCooking on a stove: use high heat initially until boiling; then switch to low heat and simmer (you will see that mutton is cooked in a very dark wooden tub. This is key for authentic taste).

Positioning: During cooking, the position of different parts of the lamb needs attention.

Place the meat at the bottom, followed by the stomach, and then the liver on top.After boiling, remove the liver to soak in lightly salted water to prevent discoloration and flavor loss.

Secret: In summary, Zhan Book mutton is flavorful because of a secret recipe.First, choose two-year-old lambs for their meat texture; then steam or boil for 1.5 hours with proper fire control, ensuring the meat remains tender without becoming too hard. Add special seasonings at appropriate times to make a warm, fragrant stew that is rich and smooth in texture, garnished with personal preferences like green onions, garlic, salt, vinegar, chili sauce.Clam SoupIntroductionClam soup is a traditional Han Chinese dish from the Jiangnan region, part of Suzhou's cuisine.

Made primarily from fresh clams, it features ingredients such as winter bamboo shoots and ham for flavoring. Deep red in color, it is oily but not greasy, fresh and delicious.Named after the sound of oil bubbling when served, it highlights its clam meat’s freshness and rich aroma, enhancing appetite and health.PreparationIngredients: 300 grams of clams;Auxiliary Ingredients:

25 grams of bamboo shoots;

25 grams of ham;

2 scallions;5 cilantro leaves;1 small piece of ginger;10 cloves of garlic;Appropriate amount of cornstarch.

Seasonings: 30 grams of cooking oil;

1 teaspoon of sesame oil;2 teaspoons of soy sauce;½ tablespoon of chicken broth;½ tablespoon of rice wine;1 small spoon of black pepper;2 teaspoons of vinegar;2 teaspoons of salt;1 small spoon of sugar;½ teaspoon of MSG.Preparation Method: 1. Clean and chop the scallions, cilantro, ginger;Halve some garlic while finely chopping others;Prepare bamboo shoots, ham, and slice them;Blanch the prepared ingredients in boiling water, then cut the ginger into pieces.Mix soy sauce, rice wine, sugar, wet cornstarch, chicken broth, MSG to make a slurry;2. In a pot, add vinegar, salt, and rice wine with scallions and ginger.Bring to boil, then add live clams;3. When the water boils again, reduce heat and simmer until the meat is soft, remove from heat and cool in cold water.From the head of the clam, cut out the tough meat, separate the bones, and slice the remaining meat into pieces, clean with boiling water and drain.4. Heat oil in a pan, add garlic, scallions, ginger to sauté until fragrant, then add clams and stir-fry until well-coated;Pour the slurry, mix evenly;After adding vinegar, transfer to a dish, garnish with chopped garlic, bamboo shoots, ham, cilantro, and pepper, drizzle with hot sesame oil.

WatermelonChickenIntroductionWatermelon chicken is a famous Han Chinese dish from the Lu cuisine. It was created by the chef of the. The idea of using watermelons in dishes originated in the imperial kitchen during the Qing Dynasty, and it has since been perfected at the.Made with young chickens, watermelons, scallops, and mushroom slices, it is fresh, nutritious, and distinctively flavorful. It was renamed byKong Xiangke to "One Egg Hatches Two Phoenixes" due to its unique preparation method and delightful taste.Historical and Cultural BackgroundThe use of watermelons in cooking began in the imperial kitchen during the Qing Dynasty.Watermelon chicken, also known as"One Egg Hatches Two Phoenixes," was first created by a chef at the.Bring water to a boil and add live eel;When the water boils again, switch to low heat until the eel is soft, then remove from heat and place in cold water;Cut off the old meat below the head of the eel, remove the bones, and cut the remaining flesh into pieces, blanch in boiling water, then drain.In a pan, heat oil and add scallions, ginger, garlic, stir-fry until fragrant. Add eel segments, stir-fry thoroughly, then pour in sauce and mix well;Drizzle with vinegar, place the eel on a plate, sprinkle with garlic chives, bamboo shoots, ham strips, and coriander, drizzle with hot oil.

WatermelonChicken

Introduction

Watermelon Chicken is also known as "One Egg Hatches Two Phoenixes" and is a famous dish in Han cuisine, belonging toRuizhou Cuisine. It was first created by the kitchen of Confucius Mansion. The use of watermelon in cooking started in the imperial palace during the Qing Dynasty. The Watermelon Chicken at Confucius Mansion uses watermelon and young chicken withDried Scallop,Mushroomand other ingredients, its taste is clear and rich, providing a unique flavor.The chef named this dish "Watermelon Chicken", but Master Kong found the name unappealing. After tasting it, he renamed it "One Egg Hatches Two Phoenixes" as an ode to the uniqueness of the preparation method and the freshness in taste.

History

Watermelon was used for cooking from the imperial palace during the Qing Dynasty.The Watermelon Chicken is a creation by the kitchen staff of Confucius Mansion, also known as"One Egg Hatches Two Phoenixes".This dish is prepared using watermelon and young chickens, along with ingredients such as dried shrimp and wood ear mushrooms.It is said that the Kong family once used this dish to entertain Qing emperors and presented it as a gift to Empress Dowager Cixi.During the late Qing dynasty, this dish spread to various parts of Jiangsu province, becoming a beloved summer delicacy for all.

Preparation

Main ingredients: one oval watermelon (about 2.5 kg), two young chickens (about 800 g).Ingredients: 50 grams of water-soaked sea, 25 grams of water-soaked, 25 grams of, 25 grams of ham, and 50 grams of dried shrimp.Seasonings: 10 grams of cooking wine, 3 grams of salt, 50 grams of watermelon juice, 20 grams of white oil.Method: 1. Remove the outer skin from the watermelon (or patterns on the rind), then cut a long rectangular opening in the middle of the watermelon (about 10 cm x 5 cm). Scoop out the flesh while leaving some inside to create a cover, ensuring it is not too thin.2. Cut the, sea,, and ham into long slices; blanch these ingredients except for the ham in boiling water and then remove them.3. Prepare the chickens by removing their feathers, internal organs, and washing them thoroughly. Remove the large bones, wings, and leg bones while keeping the ring bone intact, and cut off the tips of the chicken's feet ( ， ).4. Mix the prepared chicken with seasonings such as cooking wine, salt, white oil, watermelon juice,, sea,,, and let it marinate until well-seasoned.

5. Place the watermelon in a large ceramic bowl, then fill it with the seasoned chicken along with the other ingredients (ensure that the heads of both chickens are slightly exposed through the opening). Cover this with the cut-off watermelon top using bamboo skewers to secure it (rind side up), and steam over high heat until the chicken is tender. Remove the skewers once done, revealing the chicken heads ( ).Pomegranate Flower CakeIntroduction: Pomegranate flower cake is a specialty snack from Nanjing, Suzhou, Wuxi, similar to hawthorn cake.It is made by mixing high-quality flour, yeast, and water into a batter, then pouring it into heated pomegranate-shaped molds. Various fillings such as red bean paste, minced meat, pork fat, and rose are added before covering with more batter and sprinkling with sugar and colored shredded vegetables.This cake is golden yellow in color, shaped like flowers, soft and delicious, suitable for all ages.Historical Context: Originating from the Ming dynasty, this cake became a famous specialty of southern China during the Qing era.According to legend, Emperor Qianlong once tasted it on his tour of Jiangnan. The cake's sweet taste without being greasy, its soft and crisp texture, and lingering flavor surpassed court desserts, earning him praise.Due to its flower-like appearance, he named it pomegranate flower cake, which has been passed down to this day.

Method

Ingredients: 4 kg of high-quality flour, 3.5 kg of red bean paste, 150 grams of white sugar, 500 grams of sweet pork fat cubes, 75 grams of colored shredded vegetables, 15 grams of baking soda, and 25 grams of vegetable oil.

Method: 1. Mix 2 kg of flour with an equal amount of warm water in a bucket using a long iron spoon, then let it sit for 5-6 hours. Add another 2 kg of flour and 3 kg of warm water, stirring vigorously until the batter is smooth.Dissolve the baking soda in water and mix into the bucket. Store this mixture in a copper kettle.Pour vegetable oil into a container and add 50 grams of water to make a water-oil mixture.2. Heat the molds and their lids on a stove, then brush them with the water-oil mixture. Pour batter into half of each mold, then flip it over and rotate to evenly coat the walls. Add 35 grams of red bean paste and 5 grams of sweet pork fat cubes per hole, followed by 15 grams of white sugar sprinkled over each.Fill the rest of the mold with batter and sprinkle another 15 grams of colored shredded vegetables before covering it and heating for two minutes. After opening, add more sugar (15 grams) and re-cover for three minutes until cooked.

Once done, use a metal spatula to remove each cake from the mold and serve on a plate.

Ox-Hoof NoodlesIntroduction: Ox-hoof noodles are a famous Han ethnic food in Jiangsu Province, belonging to the Su cuisine system.Visitors to Yufeng Mountain in Suzhou often head to "Ao Zhaoguan" for their ox-hoof noodle bowl.

The ox-hoof noodles here include two types: red oil-braised fish noodles and white broth duck noodles.

Red Oil-Braised Fish Noodles are known for their white, thin noodles and rich, reddish-brown soup. The White Broth Duck Noodles feature clear, unadulterated flavors of white and clear broth.

Historical Context: Ao Zhaoguan has a history of nearly 100 years. Its predecessor was the "Tianxiangguan", which had to change its name and management due to poor business performance.

After being taken over by seamstress Chen Xiuying, who was skilled in fine food preparation, the shop's reputation grew rapidly.

The small noodle shop became popular with customers from the start. In 1983, a second branch opened in Suzhou under the name "Ao Zhaoguan".Legend has it that during the same period, there was a small noodle shop at Yufeng Mountain owned by woman named Yan Chen.She blended northern and southern noodle techniques to create a unique red oil dish. Despite initial skepticism from competitors, its popularity grew due to its quality and flavor.

One day, a scholar proposed using the of " " (ao zhaoguan) as the shop's name for this special dish.This suggestion gained widespread support and quickly led to national recognition of ox-hoof noodles as a famous delicacy in the Jiangnan region.The noodle preparation emphasizes five aspects: hot bowls, hot soup, hot oil, hot noodles, and hot toppings. The small ingredients are combined on demand without using large pots, preserving the original taste.

Notable features include "three heats": the noodles should be boiled in boiling water, not cooled before serving; the soup is kept warm in an iron pot; and the bowls are sterilized by placing them in hot water.

Thus, even on freezing days, eating these noodles can make one sweat.

Preserved Bean CurdIntroduction: Preserved bean curd has over 80 years of history. The original producer was now known as "Tjijin Brand" preserved bean curd manufacturer in Suzhou.The brand name comes from the former "Old Tjijin Beef Workshop".Ingredients: Select high-quality raw materials and add premium auxiliaries, processed using traditional methods and advanced technology.Rich in sauce, it is sweet, soft, and well-balanced, combining flavors of Suzhou-style braised dishes with preserved snacks.Red Oil Fried Fish Noodles, with fine white noodles and red-brown broth;White Broth Duck Noodles, with white noodles and clear broth.

History

The Ao Zhaoguan has a history of nearly a century.Its predecessor was the "Tianxiang Hall" in Kunshan. Due to poor business operations, the owner left the place.The creditor Zhao Slae took it over and handed it to skilled seamstress Chen Xiuying for management, renaming it "Yan Xufeng".With her talent and skills, Ms. Chen improved the dishes and attracted many customers.Despite having only three and a half tables, the small noodle shop was always bustling with people.After liberation, according to the meaning of "Ao Zhaoguan" as a play on words, it officially changed its name to "Ao Zhaoguan".

According to legend, during the Tongzhi era in Yufeng Mountain, there was a smallNoodle Shop. The owner was a woman named Yan Chen.She operated carefully and combined northern and southern noodle-making techniques to create a uniquely flavored red oil noodles.Due to its excellent taste and appearance, the shop became popular throughout Kunshan County.However, competitors tried to harm business by saying that the red oil noodles were "ruo zao" (messy).Despite this, the customers still favored the noodles due to their quality.One day, a scholar visited and suggested renaming the shop based on its famous name: using the homophone of "ao" (mess) as the "Ao Zhaoguan".Thanks to the promotion by scholars and regulars, Ao Zhaoguan became renowned across Jiangnan region.To meet customer needs, an Ao Zhaoguan branch was opened in Suzhou in 1983.

The popularity of Ao Zhaoguan lies in its unique soup and noodles.

Red oil noodles are well-received because they useYellow Fishflavoring techniques, which make the taste exceptionally fresh.Secondly, the meat toppings are made from yellow fish. The duck is cooked with "Kunshan Big Pepper Duck" in old broth, ensuring a rich flavor without being greasy.Thirdly, high-quality flour is used to make fine noodles that are quickly blanched in boiling water for perfect texture.Ao Zhaoguan emphasizes the "Five Hot Integrate" method and uses "Small Ingredients Boil Soup"."Five Hot" means a hot bowl, hot soup, hot oil, hot noodles, and hot toppings;"Small Ingredients Boil Soup" refers to not using large pots but preparing it on demand for each customer.The Ao Zhaoguan is renowned for its "Three Heats":Noodles are served at room temperature; noodles are blanched in boiling water without rinsing;Soup stays hot from the residual heat, maintaining its flavor and freshness;Bowls are used after being boiled to maintain warmth and hygiene.This ensures that even in freezing weather, customers will sweat while eating Ao Zhaoguan.

Pickled Tofu

Introduction

The history of pickled tofu exceeds eighty years.The founder is the current producer of "Jinyin brand" pickled tofu.This is Suzhou Food Factory.Suzhou Food Factory was originally called "Old Jinyin Beef Shop", and the "Jinyin brand" name came from it.BeefPickled Tofu

Method

"Jinyin brand" pickled tofu uses high-quality ingredients combined with premium additives, made using traditional techniques and modern technology;The broth is rich, with a fresh and sweet taste, soft texture, unique flavor, combining the characteristics of Su-style preserved meat dishes and Suzhou honeyed fruits.