What are the more convenient specialties in Kunshan?

The specialties that Kunshan is convenient to bring are:

1. Yangcheng Lake Hairy Crab

, also known as Golden Claw Crab. Produced in Kunshan, Jiangsu. Crab body is not stained with mud, commonly known as clear water crab, with big fat body, green shell and white belly, golden claws and yellow hair. The meat is greasy, ten limbs are vigorous, and it can crawl quickly on the glass plate. Every time the golden breeze is cool and chrysanthemums are in full bloom, it is the peak season for the golden claw crab to go on the market. Female crabs in September and male crabs in October of the lunar calendar have the best gonad development. Cooked and condensed, the female becomes golden yellow, and the male is like white jade, which tastes delicious.

The clear-water hairy crabs in Yangcheng Lake are big and fat. Generally, three of them weigh 5g, while the big ones only weigh more than 25g, and the biggest one can reach 5g. They have yellow hair with green back, white belly and golden claws, ten limbs are vigorous, and the crab meat is plump and nutritious. Since ancient times, Yangcheng Lake hairy crabs have attracted countless diners, and they are famous brand products in China. Mrs. Tang Guoli, the wife of Zhang Taiyan, said in a poem, "If Yangcheng crab tastes good, why live in Suzhou in this life?"

2. Sock bottom crisp

"Sock bottom crisp" is said to have been copied by Jinxi people according to the refreshments in Song Xiaozong Shigongting. It is shaped like the bottom of a sock, with layers of crispy cakes as thin as cicadas' wings. It is fragrant and crisp when bitten, sweet and salty when eaten in the mouth. It has always been a traditional refreshment that people scramble to taste in the south of the Yangtze River.

The popularity of "sock bottom crisp" lies in the selection of ingredients and exquisite workmanship. When using pastry and dough, knead it repeatedly for five or six times until it is completely uniform, so that the baked pastry can be thin and transparent layer by layer, and it tastes crisp and refreshing. The stuffing core is exquisitely made, and the proportion of raw materials is strict. For example, the salt used for making salt and pepper cakes should be cooked in a wok, rolled and finely rolled, and the shallots should be smashed into pieces, so as not to be perforated or exposed. Baking is very technical. When baking, the master must keep an eye on the hearth step by step, until the crisp cakes are bright and fragrant.

in recent years, on the basis of inheriting the traditional characteristics of "socks-sole crisp", Jinxi food industry has reformed its production technology, expanded its production scale, constantly introduced new products and improved its packaging, which is not only more beautiful but also fresh-keeping, and more convenient for giving to relatives and friends.

3. Sauced meat in Suzhou

Suzhou's cooked food, Halolai, has a long history, good color and flavor, especially the sauce is more popular with people. Suzhou folk customs, from before the Qingming Festival until after long summer, people like to buy sauce meat to taste the new, and tourists from other places are also competing to buy it.

According to legend, sauce meat has been in the market for more than 2 years. At first, it was called braised sauce meat, which was colored with red rouge. Later, it was colored in Redmi, and then it was renamed sauce meat. Suzhou sauce meat, the most famous shop is Lu Gaojian deli. The sauce in this shop is strict in selecting ingredients, exquisite in ingredients and fine in production, which is really unique.

for the convenience of tourists, they should all be packed in vacuum, which is relatively easy to carry.

4. Zhengyi Green Dumplings

Green Dumplings are made of glutinous rice flour mixed with green vegetable juice, and the white sugar bean paste and lard stuffing have the smell of spring from color to taste. Suzhou has all kinds of famous cakes in all seasons of the year, and it is still the same today.

January Lantern Festival, February 2nd Backing Cake, March Green Dumplings, April 14th Fairy Cake, May Fried Dumplings with Meat, June 24th Xiezao Dumplings, July Cowpea Cake, August Sweet Pea Cake, September 9th Chongyang Cake, October Radish Cake, November Winter Solstice Cake, and December Sweet Osmanthus Lard Sugar New Year Cake.

I heard this formula from my grandmother that year, but I haven't forgotten it since I ate it one by one that year. Suzhou's green water and fertile soil gave birth to a rice culture with the characteristics of the south of the Yangtze River, and the soft words of Wu Nong turned into a sweet and soft Suzhou cake group.

5. Huang Tianyuan

Suzhou people are fond of sweet and glutinous food, and they always give each other auspicious and festive gifts to express their congratulations on holidays. The Huang Tianyuan Cake Group, founded in the first year of Daoguang in the Qing Dynasty (1821), is a very popular gift.

6. Thousand-lamp meat dumplings

Thousand-lamp meat dumplings are beautiful and exquisite in appearance, fragrant in smell, oily but not greasy in mouth, and have been famous for thousands of years. During the Dragon Boat Festival, families in rural areas in the south of the Yangtze River have to wrap and eat zongzi. This custom has been followed for more than 2, years. According to legend, it was formed in memory of the patriotic poet Qu Yuan.

7. Pickling pickles

Pickling pickles has three processes. The first is to make bean paste. Take five or six kilograms of flour and dough, add more than one kilogram of beaten cooked watercress, mix well, stir and steam them in a steamer. Then knead the cooked dough, cut it into small squares, put them in a small plaque, cover them with straw and let them ferment. After about half a month, mold appeared around the dough and turned yellow. Put the sauce yellow in the sun for a day or two, then put them in a sauce jar with light salt water (water needs boiling water, one kilogram of sauce yellow plus three or four kilograms of boiling water and two or two ounces of salt), expose the sauce jar in the sun, crush the sauce yellow with your hands after two or three days, and after six or seven days, the sauce yellow will become bean paste. The second is to make melon slices. Cut open the raw melon, take out the melon seeds, cut off the butt, put them in a jar for pickling after washing, pickle them at night and sun them during the day, mainly to remove some water, and then they will become melon slices in two or three days. Finally, the melon slices are soaked in the sauce and pickled, and can be eaten after four or five days.

8. Smoked green beans

Smoked green beans are a home-cooked snack of ordinary people in the south of the Yangtze River, and the beans used are edamame. First, choose edamame, which is mature and full of big grains, but it should not be old. It must be green beans, and old soybeans can't be as delicious as green beans. After peeling the beans, put them in the pot and cook them. The water head should be well controlled. If there is too much water, the delicate flavor of the beans will be wasted in the water. Too little water will stick to the pot when cooked. After boiling, put some salt and sugar according to the taste of the eater. Generally, it should be sweeter. Don't cook it too badly, just cook it. Then pour the beans on the barbed wire screen, spread them evenly and thinly, and then put them on the charcoal stick for smoking. You can't smoke them yellow or burnt, but you must smoke them dry. After smoking, this kind of bean is green, salty and sweet, and moderate in hardness. Delicious and delicious, snacks are suitable for porridge.

9. Chimelong moon cakes?

It originated in the 24th year of Guangxu reign in Qing Dynasty (1898), and was named after Sun Changlong's South Goods Store, which used to be a workshop behind the store. Changlong moon cake has the style of Soviet-style moon cake, but the production process is very different. Instead of adding loosing agent, it adopts a way of crispy dough. The skin is crisp, the color is bright, the filling is fat but not greasy, the taste is crisp, the filling does not add water, and the shelf life of the finished product is long.

Changlong moon cakes are mainly vegetarian fillings, including bean paste, salt and pepper, passion fruit, rose, hibiscus, etc. They are exquisitely made and have a unique flavor, and enjoy a long-standing reputation in Jiangsu and Zhejiang provinces. In 25 years of the Republic of China (1936), he participated in the food exhibition held in Jiangsu Province. In 1952, as a condolence product to resist US aggression and aid Korea, we crossed the Yalu River, making our soldiers feel the warmth of the motherland.

1. Gordon Euryale Seed Cake

It is said that Gordon Euryale Seed is a kind of medicinal material beneficial to human body, but the local Gordon Euryale Seed Cake is fragrant and soft, and can't taste any medicinal flavor. There are many kinds of "forest Gordon Euryale cake", including four kinds of sweet-scented osmanthus, eight treasures, sesame and mint, as well as snacks such as walnut cake. Generally, there are only three kinds of Gordon Euryale cakes in other shops. Of course, sweet-scented osmanthus is the most delicious. It is not only fragrant on the teeth and cheeks, but also slightly sweet. It is by no means the kind of cake that will gain weight when eaten with a lot of sugar. Women will definitely like it very much. We recommend two shops, Forest near Anjing Bridge and Longfeng on the misty and rainy promenade. They are cheap and good, and only cost eight yuan a catty. The shopkeepers are also very enthusiastic to send some cakes to the guests to taste.

11. Wansan Cake

Wansan Cake, a specialty of Zhouzhuang, has a history of hundreds of years. The Zou family in the town inherited their ancestral business and produced all kinds of cakes, which were favored by consumers because of their exquisite materials, numerous varieties, thin, slippery and instant. Zou's ancestors set up Gongmao Tea Workshop as early as the early Ming Dynasty. On holidays, Shen Wansan, a neighbor, often ordered a large number of cakes to give to friends and relatives, which was later called "Three Thousand Cakes". Zou's tea and food workshop became famous.

After the reform and opening up, Zhouzhuang vigorously developed tourism, and Wansan cake became a traditional tourist food. The more you do, the better you get. The selection of materials from varieties, technological processes, specifications and quality are constantly innovated. Now, we not only produce traditional Wansan cake and Quanfugong cake, but also meet the tastes of different customers according to the seasonal changes, and produce more than 2 kinds of cakes, such as sesame cake, peanut cake, walnut cake, jade belt cake, mint cake, salt and pepper cake, pine nut cake, fragrant baked cake, thousand-layer cake and step-by-step cake. All the cakes and rice are made of fine long-grained glutinous rice, which is roasted and crushed, and then added according to the ancestral formula. After molding, steamed cakes and baked cakes pay attention to the temperature and are manually cut. There are eight processes from feeding to finished product packaging. Wansan cake is most suitable for the elderly and children, and it has become an ideal food for tourists at present.