Panxiangcake
ShimeiPanxiangcake , because of its exquisite craftsmanship, it is famous for its crisp, fragrant and fragrant. It is said to be related to Son of Emperor Wu of Liang , Zhaoming .
The fragrant cake on the stone plum plate is bright yellow in color, with a variety of rich varieties, including meat and vegetable, sweet and salty. The desserts include osmanthus sugar, roses, bean paste, date paste, fruits, scallion oil, pepper and salt. Shimei Panxiang pastry has exquisite ingredients, exquisite craftsmanship, crispy and tender, rich in color and unique flavor. It is a major feature of Changshu cuisine.
Beef Chicken
Changshu Beef Chicken is made of a local Sanhuang chicken . This chicken is delicious in meat and delicious in meat. 1700 g of one end is its best choice. The production process is: first slaughter the chicken, marinate it with vegetable oil, cooking wine, salt, green onion, and ginger, put in ham slices, mushrooms, shrimps, winter bamboo shoots, onion, ginger, wine and other seasonings, wrap the chicken with a layer of oil, wrap it with lotus leaves, tie it with rope, make it into a pillow-shaped, apply a layer of sticky yellow mud on it, and put it on the fire for four to six hours.
Mushroom oil flour
Mushroom oil flour is a special snack in Changshu. It is known as the "king of the vegetarian food" and is very famous in Changshu. mushroom is a mushroom unique to Yushan Township, Changshu. This mushroom grows from the roots and does not occur all year round. The main growth period is spring and autumn. The fungi during this period are very fresh and tender, but there are many small insects in the freshly picked fungi. Peel off the skin, clean it, soak it in salt water for three or four hours, and then put it in a pot and cook it. This kind of vegetable oil cannot be used randomly, but it must be treated with pure farm rapeseed oil. The easiest way is to soften the slices of ginger and pour it into vegetable oil. When the oil boils, remove the pot from the heat, add star anise, cloves and other seasonings, then pour the mushrooms into the oil and fry them, pour in soy sauce, salt, sugar, etc., and cook over high heat until the water boils. The mushroom oil noodles are made of mushroom oil as "topping", which is full of fragrance and delicious taste, which is definitely not comparable to ordinary mushrooms.
Pot-oil chicken
Wangsi Hotel was founded in the 26th year of the Qing Dynasty Guangxu (1900). The owner Wang Sizang has a unique oil pan. During spring and autumn, three yellow hens are stewed for half a lifetime, and then put them in oil and simmer them slowly. This chicken is plump and full, golden in color, fine and soft in flesh, and fragrant.
