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Being the raw material, the mandarin fish is characterized by its tenderness of the flesh and sparseness of the bones as well. After scaling and frying, the head of the fish looks big with its mouth wide open, the tail bends upwards, and the flesh imitates the erecting hair of a squirrel. It would be sqeaking like a squirrel if it is sprinkled with shrimp meat, dried bamboo shoots and tomato ketchup. Thus the Squirrel-shaped Mandarin Fish is complete in color, smell, flavour and sound, and it is to arouse the appetite of whoever sees it.
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Whitebait Soup rose into lasting fame. Besides, the fish of whitebait, white belly and leaden streaky back, can bubble up floating like a ball. Hence the name “streaky fish” or “bubble fish”. It is a speciality of Suzhou . The fish characterized by its tender flesh, appears on the market every fall. The light delicious soup is made up of liver and flesh. Seasoned with ham, bamboo slice and green vegetable leaves, the fleshy liver tastes savory and attracts countless guests.
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Biluo refers to Biluochun Tea produced in the east & west hills of Dongting Lake . Seasoned with fresh Biluochun tea, the famous dish is made with shelled shrimps. Thus it possesses not only the freshness of shrimps but the fragrance of the famous tea. If embellished with tea leaves around the dish, it would be a wonderful combination of color, smell and taste, exhibiting a typical characteristic of Suzhou cuisines.
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Ricefield eel is nutritious and can be prepared broiling, stir-frying or quick-boiling. Quick-boiled eel slivers, stir-fried eel slices and cracking eel paste are all Suzhou cuisines enjoying great popularity.
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The making of the dish includes the removal of the turtle ' s viscera, toes, tail and head, the scraping of the black membrance inside, the shelling and cutting and the seasoning of Chinese yam, bamboo shoot, mushroom, onion, ginger, salt, wine, etc. After it is cooked well the soup is shinning and thick, salty and sweet. It is one of the famous cuisines in Suzhou
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The main material of the dish is chicken. The making of it includes the jointing and heading of the chicken, the removing of its viscera, and the seasoning of water, ham and bamboo slices. It is to be braised with intense heat until the flesh is tender enough. Then to make a hole in the watermelon from where the pulp is to be emptied. Engraved with characters or designs on the rind, the watermelon is to be briefly scalded before cooling it in water. Then the chicken together with the soup, ham, bamboo slices and mushroom is to be put into the watermelon. Covered close, the dish is ready for service after several minutes' steaming.
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Its main materials are the heart of green fleshy cabbage and ham. First of all, the root of the cabbage is to be cut into a cross shape and the leaves are cut even and seasoned with other flavorings. Then sprinke it with chicken fat and soup and add some ham slices. The dish is elegant with its green leaves and scarlet hams. Its tenderness, fragrance and deliciousness would be even more prominent if served after meat dishes. It has become an indispensable dish in banquets for its greasilessness.
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As a well-known traditional dish of Songhe Lou Restaurant , the First Dish On Earth is highly appreciated by guests from home and abroad.
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