苏州印象.docx

1、苏州印象Classic CuisineSuzhou is a paradise for gourmets, with hundreds of years of culinary experimentation. Suzhou cuisine is light in taste and sweeter than neighboring Yangzhous Huaiyang Cuisine. Each course is individually prepared and the emphasis is on the use of quality ingredients and attention

2、 to detail meaning the dishes are all unique in color, aroma, shape and taste.There are many signature dishes of Suzhou that make up a formal banquet Suzhou style and which are renowned throughout China. Squirrel-Shaped Mandarin Fish is the most famous, legendary both home and abroad. The Mandarin F

3、ish is characterized by its lack of bones and the softness of its meat. The head of the fish, its mouth positioned wide open, and the tail bent upwards, gives the overall look of a squirrel. The fish is also cut into spikes resembling the fur. It is finished with shrimp, dried bamboo shoots and a sw

4、eet-and-sour sauce and thus the Squirrel-shaped Mandarin Fish is complete in color, shape, and flavor. The second dish of a typical Suzhou banquet is Whitebait Soup. Whitebait, noted for its soft texture, appears on the Suzhou fish market every fall. This light, delicious soup is seasoned with ham,

5、bamboo slices, green vegetable leaves, and includes the whitebaits liver. Biluo Shelled Shrimps are named after Bi Luo Chun tea, arguably the finest green tea in all of China, which comes from Suzhou. This dish is prepared using the tea to flavor the shrimp, allowing for a unique taste. The fourth d

6、ish on any menu is Cracking Eel Paste, where rice field eels are broiled, stir-fried or quick-boiled. The cracking refers to the sound of the oil having been served immediately after cooking. Watermelon Chicken is a dish that is braised and then marinated by using the watermelon. This allows a combi

7、nation of both sweet and savory flavors.In addition to these formal banquet dishes, Suzhou also has food from Taihu Lake with a difference. With the Taihu Lake as a backdrop, you can experience what has come to be known as Taihu Boat Dishes. Taihu Boat Dishes first appeared in the Tang Dynasty, over

8、 1,000 years ago, when rich officials and merchants held banquets on boats so they could enjoy the beautiful scenery while dining. Since 1994, Boat Dishes have become a well-established tradition in Guangfu town on the eastern bank of the Taihu Lake. There are now 13 magnificent boat restaurants alo

9、ng the fishing harbor offering wide varieties of fresh seafood. Steamed White Fish and Water Shield Soup with Egg Flakes are some of the best- known dishes. White fish is a specialty of the Taihu Lake, steamed with shredded ginger and red and green peppers, it is a wonderful dish in texture, look, a

10、roma and of course, taste. Water Shield Soup with Egg Flakes is just as popular, especially as it is a nutritious soup while still being extremely appetizing.Furthermore, Suzhou has various snacks, ideal for a tea or coffee break. They may not appear in large restaurants but you can still find them

11、in ordinary stands or shops. Dragon Head Sweet Potatoes with Sugar Juice, Gorgon Fruit with Osmanthus, Plum Blossom Cakes, and Boiled Lotus Roots with Osmanthus are the best of these unique treats.Biluochun TeaSuzhous Biluochun Tea is one of the ten most famous teas in China. It is locally known as

12、Fearful Incense due to the strong aroma of the brew!During the Qing dynasty, Emperor Kanxi visited Suzhou and praised the flavor of this aromatic tea. The tealeaves are picked from the Biluo Mountain near Tai Lake, and are collected traditionally in early spring between what is known as Tomb-sweepin

13、g Day and Grain Rain Day!The technique for collecting tealeaves is very complex. Only the tender tip of the leaf is used for the tea making process. This part of the leaf should be no longer than one inch long and shaped like the tip of a spear. One tin of tea uses 60 thousand spears! Its no surpris

14、e then, that some of the finest Chinese teas are very expensive. The next step in the process is to repeatedly knead, rub and roll the leaves by hand. The Biluochun tea involves a particularly labor intensive process but the end result are leaves that are compact, tender and wonderfully fresh and ar

15、omatic.If you have never sampled Chinese green tea, the Biluochun is a good one to start with. Chinese tea not only smells and tastes great but is reportedly very good for you! Take a few tealeaves and sprinkle them at the bottom of your cup. Next, cover them with boiling water until the tealeaves s

16、ink. Leave it to rest for a minute and then fill the cup to the top. The tea will then change color, to a light green shade and should taste delicious! It is an acquired taste but certainly one that grows on you, and is much healthier and more refreshing than black tea. The tea is quite expensive an

17、d can cost between RMB 200 and RMB 5000 for a kilogram. There are numerous tea houses around the city selling the leaves, particularly try some of the shops near Renmin Lu.Squirrel-shaped Mandarin FishTradition has it that once stopping at the Crane House during his south Yangtze tour, Emperor Qian

18、Long saw a carp frisking on the holy table and ordered it cooked for him. The chef, knowing it was the emperor s order, spared no effort in flavoring and seasoning. In order to be exempted from the sin of killing the “holy fish”, he made the carp into the shape of a squirrel with its head and tail s

19、oaring high. The dark reddish brown fish, crisp outside and tender amid, was sour and sweet enough to the taste of emperor, whose appreciation raised the name of Squirrel-shaped Mandarin Fish to the world.Being the raw material, the mandarin fish is characterized by its tenderness of the flesh and s

20、parseness 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

21、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.Crunchy Sesame CandyCrunchy sesame candy, including mainly crunchy rose-hemp candy, crunchy rose-lard candy, crunchy spiced-salt-lard candy, is the typi

22、cal Suzhou pastry that is made foldingly stuffed with steamed powder. Being a speciality of suzhou , crunchy sesame candy is characterized by its thin rind, exquisite lines, pure honey and softness and could serve both as desserts and as presents.Dried Bean Curd With Soy SauceSuzhou dried bean curd

23、with soy sauce can be served both as dessert and as dish for simple meals or banquets. It is a famed speciality of Suzhou.The most popular brand is Jinjin featuring dark reddish brown color, special flavor and abundant gravy. It tastes fresh, sweet, soft and glutinous, embodying flavors of both grav

24、y dish and candied fruit. In 1983, it won the title of “Jiangsu Product of Quality” and golden-dragon prize for new products awarded by National Economy Committee. It enjoys great popularity throughout China including such cities as Beijing, Tianjin, Shenyang, Xian, Harbin,etc.Taihu Lake WhitebaitWh

25、itebait, also called noodle dish, are mainly distributed in eastern Aisa, in which China boasts the highest yield and the most kinds. It has been one of the chief export aquatic proudcts of China . The growing areas of whitebaits in China are mainly the swallow lakes on the lower reaches of the Yang

26、tze River and Huai River , among which the whitebaits from Taihu Lake enjoy the greatest fame. Taihu Lake whitebait, some 10cm long, is famed for its white tender flesh and sparse bones. It is called one of the three Taihu Lake treasures and has been listed as one of the main national protective aqu

27、atic resources.There are four kinds of Taihu Lake whitebaits: big whitebait, Lei whitebait, Taihu short-mouth whitebait and toothless whitebait, among which the big whitebait and Taihu short-mouth whitebait are at the edge of extinction. The fishing time of Taihu whitebaits is from the mid of May un

28、til the late June. Most of the whitebaits are frozen for export. The Taihu Lake Brand frozen fresh whitebait has been a famous brand in Japan . The dried whitebaits not only sell well in the Aisian countries but have a ready market in Europe&America.Taihu Lake whitebait is nutritious for its protein

29、, fat, carbohydrate, calcium, phosphorus, iron, vitamin B1&B2, etc. It can be made into various delicious dishes such as Fried Whitebaits&Eggs, Boiled Whitebaits&Eggs, Fried Whitebaits, etc.Yangcheng Lake CrabThere are many kinds of crabs, among which the freshwater lakes boast more than 20, which i

30、n turn are highlighted by the golden-claw crabs in Yang-cheng Lake . After the Mid-autumn, fresh plump Yang-cheng crabs appear on the markets in large quantities, adding to the dining-boards another delicious throughout china.Yangcheng Lake lies in the northeast of suzhou , traversing the cities of

31、Wu Xian, Changshu and Kunshan. It has an area of some 80 square li. The clear water and abundant insects and grasses provide an excellent environment for the crabs. Crab is a kind of migration fish. It stays in freshwater lakes before September. About a fortnight after the crabs cast their shells in

32、 September comes the mating and spawning season. At this time they would crawl eastward to the juncture of the Yangtze River and the sea, thus making an annual crabbing season. The waterways in Kunshan city east to Yangcheng Lake are the only way of these migration crabs, so the place there becomes

33、the main crabbing area. Each year during the period of September and October, the fishermen go there crabbing with nets, fishing grates, baskets, and even bamboo poles, making a scenery bustling with excitement.After shelling appears the white jade of grease and the snow-white flesh. Going with wine or ford, the crab tastes deli