苏州Tag Archive

Keywords: Suzhou cuisine, Jiangsu cuisine, fried fish, grass carp Nowadays grass carp is often used for Suzhou fried fish, although some gastronomes insist black carp is better because the flesh is firmer, resulting in fried pieces that won’t crumble as easily. Some are also willing to pay a premium for… Continue Reading More on Suzhou's Famous FMHJ Wet Market: “Explosive” Fried Fish Worthy of Three-Hour Lines

Keywords: Suzhou cuisine, Jiangsu cuisine, Chinese noodles, braised duck As I wrote in the “description” section of the last video (https://youtu.be/S5n-hI-oIfg), there are many erroneous opinions about the “triple shrimp” noodles 三虾面 coming from the locals of Suzhou, where the dish originated, as a lot of people seem to think that 三虾面 was invented just a few… Continue Reading Three Bowls at the Noodle Shop of Songhelou, One of Suzhou's Most Famous Restaurants Est. 1757

Keywords: Suzhou pingtan, intangible cultural heritage, lotus leaves, steamed pork w/ rice flour, triple shrimp Here’s another Suzhou pingtan and Suzhou cuisine connection: According to authoritative Suzhou gastronomy expert Hua Yonggen, the chef Liu Xuejia was a huge fan of pingtan, and liked to sing a few lines every so… Continue Reading Suzhou's Intangible Cultural Heritage Pingtan and Summer's Steamed Pork Wrapped in Lotus Leaves

Keywords: Suzhou cuisine, Jiangsu cuisine, Chinese mitten crab, Huqiu, Tiger Hill The name of the restaurant 李百蟹 “Li, the Hundred Crabs” refers to Li Ruiqing (李瑞清), esteemed educator, calligrapher, artist…and crab connoisseur. 店面李百蟹其实是清末教育家、书法家、美术家、吃蟹行家李瑞清的又一绰号。 As an educator he was the president of Liangjiang Normal College (precursor of Nanjing University), as a… Continue Reading Pick My Crab! Chinese Mitten Crabs Picked by Pure Labor and Served in Purest Form

Keywords: Suzhou cuisine, Jiangsu cuisine, Chinese noodles Had to interrupt the ongoing series on Inner Mongolia because this noodle dish is seasonal: 三虾面 “triple shrimp” noodles. 稍微打断之前正在发布的内蒙系列，因为赶上了时令末班车，吃了顿三虾面。 After talking about noodles of Suzhou’s Wujiang District so many time before, finally a video about “traditional” noodles of Suzhou downtown. 在多次介绍苏州吴江区的面条之后，终于轮到正儿八经的传统苏式面了。 Though… Continue Reading One of The Most Opulent Chinese Noodles: 三虾面 Triple Shrimp Noodles of Suzhou

Keywords: Wuxi cuisine, Jiangsu cuisine, tuanzi, Chinese pastry I also read elsewhere that ancient yulanbing “magnolia cakes” did contain magnolias, and were indeed available only in spring when the eponymous flower bloomed. 后来在其他文章当中，也有看到介绍玉兰饼从前的确包含玉兰，并且只有花期才会供应。 Magnolia petals would be picked, washed, dried and finely chopped, then mixed w/ sticky rice flour left… Continue Reading I Came, I Saw Magnolias, I Conquered Some Magnolia Cakes

Keywords: Suzhou cuisine, Jiangsu cuisine, mutton, Lamb, Cangshu, Tianping Mountain The “lake sheep” huyang was previously written as 胡羊 not 湖羊, with the 胡 in the former probably denoting its “foreign” or “barbarian” origin. This 胡 nomenclature dates back to ancient times. For example, the wide range of bing (饼)… Continue Reading Southern Chinese Cuisine Has No Tasty Mutton? Try Suzhou's Cangshu Mutton Cooked in Wooden Tub