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Suzhou cuisine

( chinadaily.com.cn )

Updated: 2014-08-10

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Suzhou cuisine is light in taste and sweeter than neighboring Yangzhou’s Huaiyang cuisine. Each course is individually prepared and the emphasis is on the use of quality ingredients and attention to detail, meaning the dishes are all unique in color, aroma, shape and taste.

Squirrel-Shaped Mandarin Fish: The most famous dish, legendary both at home and abroad. The Mandarin Fish is characterized by its lack of bones and the softness of its meat.

Whitebait Soup: Whitebait, noted for its soft texture, appears in the Suzhou fish market every fall. This light, delicious soup is seasoned with ham, bamboo slices and green vegetable leaves and includes the whitebait’s liver.

Biluo Shelled Shrimp: This dish is named after Bi Luo Chun tea. This dish is prepared using tea to flavor the shrimp, allowing for a unique taste.

Cracking Eel Paste: Rice field eels are broiled, stir-fried or quick-boiled. The cracking refers to the sound of the oil being served immediately after cooking.

Watermelon Chicken: This dish is braised and then marinated with watermelon. This allows a combination of both sweet and savory flavors.

Snacks: sweet potatoes with sugar juice, Gorgon Fruit with osmanthus, Plum Blossom Cakes and boiled Lotus roots with osmanthus

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