The spring in Suzhou is intoxicating and splendid in color. It is the same case with Suzhou delicacies. Let us have a taste of spring in Suzhou!
Sauce-braised Pork
A dice of sauce-braised pork ushers in spring in Suzhou. By adding red kojic rice powder and rock candy, the pork is red in color, sweet in taste, and soft, crisp in texture.
Recommendations: Lu Gao Jian陆稿荐, Du San Zhen杜三珍
Squirrel-shaped Mandarin Fish
The dish is shaped like a squirrel. With crisp skin, tender flesh, dark reddish orange color, and a sweet-sour taste, it has become a signature product of Su cuisine.
Recommendations: Song He Lou松鹤楼, De Yue Lou得月楼
Fermented Rice Wine Pancake
The flour wrappings are made with fermented rice wine. The fillings include rose and bean pastes.
Recommendations: Cai Zhi Zhai采芝斋, Ye Shou He叶受和, The Shop of Lin林家铺子
Qingtuan
Qingtuan, or green glutinous rice ball with stuffing, is made by crushing green leaves, to produce green juice, and then kneading the dough with the juice and fillings such as pork, meat floss, bean paste, and chocolate.
Recommendations: Shenji Qingtuan沈记青团, Wen Kui Zhai文魁斋
Broad Bean
Broad beans are one of the locals’ favorite spring vegetables. Local broad beans have thin skin and a sweet taste. Without extra ingredients, the stir-fried beans taste perfect.
Recommendations: Fengmen Hengjie葑门横街
Biluochun Tea
As one of the ten famous tea brands in China, Biluochun tea produced in Dongting Mountain area by Taihu Lake combines the fragrance of flowers, fruits, and tea leaves, and is thus hailed as the “gem of tea.”
Recommendations: Dongshan Tea Factory东山茶厂
Yan Du Xian
“Yan” means salted pork; “Du” means simmering in Suzhou dialect; “Xian” refers to the fresh meat and bamboo shoots. Besides, lettuces, tofu skins, and hams can also be added to suit one’s own taste.
Recommendations: Xiehe Restaurant协和菜馆, Wusa Restaurant五卅酒家, Jiangnan Yachu江南雅厨
Pine Pollen Rice Cake
Put bean or sesame paste into the dough coated with pine pollen. The cake tastes soft and tender.
Recommendations: Jin Shui Lou近水楼, Ming Yue Lou明月楼
Snakehead Murrel
The prime time to eat this fish is when the rape flowers blossom.
Recommendations: Fengmen Henjie葑门横街
River Snail
River snails taste delicious usually before the Qingming Festival. Stir-fry it with sauce, and suck the meat out of the shell to your heart’s content.
Recommendations: Fengmen Henjie葑门横街
Wumi Rice
The color of Wumi rice (dark rice) comes from the juice of Asiatic bilberry’s leaves, which also gives the rice a unique taste.
Recommendations: Wu Zhen Tang吴珍堂