苏帮菜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 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: 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