Mung bean water with hot sheep soup?How can Suzhou people be cool?

The summer of Suzhou people,

Spirit is the spirit of the spirit!

It is probably only Suzhou people who can interpret "from time to time not to eat".

The "seven heads and one brain" in the spring day, hairy crabs in autumn wind, "one year, one winter brewing" in the winter solstice ... and the annoying Meiyu season, although it brings sultry and humid, it also adds to the summer of Suzhou. Shao surprise--

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Suzhou people pay attention to eating "Three Fresh" in summer.

And the broad beans and red amaranth in "Di San Fresh",

Photography / LUOLUOIVY, FXY1223, Weiya

Figure / Figure Worm · Creative

Lili sees "three fresh"; small full litchi is sweet; plum yellow Shiyu, welcome the three shrimp noodles; Dragon Boat Festival Luozi five yellow feasts; Sanfu boiled pot of mung bean soup, plum rain after stopping the scriptures ... a lot of fresh food forms a living together to form a living together Summer summer.

A bowl of Suzhou Three Shrimp Noodles, fresh teeth!

In late May, when Taihu Seed shrimp matured, the three -noodle shop had a billboard of three shrimp noodles. Three shrimp noodles can be called the "one phase and one meeting" of Suzhou people. For Suzhou people who are obsessed with "fresh", a bowl of tender and plump three shrimp noodles is the best of the heart. Even if the price can be called "Hermes in the face", you have to walk into the noodle restaurant to have a bowl of "luxury brunch".

The three shrimp noodles of Xiu Xiu are in line with Suzhou people who grew up in Jiangnan Water Village.

Photography / Jory Junjun; Figure / Figure Worm · Creative

The "three shrimp" in the three shrimp noodles refers to shrimp seeds, shrimp brains and shrimp. The clever aunts first strip the shrimp seeds with their fingertips, and then squeezed the shrimp and peel the shrimp brain. The fine splitting and cooking of each part is the key to determining the flavor of the three shrimp noodles. So that when the three shrimp noodles were on the table, I didn't know if it was time to chew slowly or swallowed.

The crystal clear shrimp is not only the soul -poured,

There are also artists' ingenuity.

Figure /"Flavor Earth"

Making three shrimp noodles is a craftsmanship. Eat three shrimp noodles, even more so. Quickly stir the noodles and pour the three shrimp to pour the head. Try to wrap each noodles with soy sauce and shrimp seeds, and then paired with ginger, fried vegetables, fried soybeans, and sour cowpea. "

The smooth Q bomb of the shrimp and the sweetness of the shrimp seeds perfectly merged with the spray of the shrimp brain in a bowl of noodles. The freshness of Jiangnan was caught into the tip of the tongue at this moment. After eating very fresh noodles, if you drink another bowl of soup, it will really be the original soup to the original food, and it is fresh!

The fragrant three shrimp noodles are also in the exploration of Suzhou people in the "fresh" exploration.

One of the most successful masterpieces.

Figure /"Flavor Earth"

In addition to river shrimp, it is the most fattened catfish one month before and after the summer. The most famous "loud oil", if it is used as a head, a noodle may not be enough.

Add the filament to all kinds of ingredients, fry until golden color, and then thicken the dish, sprinkle with green coriander onions, and garlic and pepper. Finally, a small cup of hot oil was splashed, and the "snoring" sounded for a while, and the deliciousness of the silk was completely stimulated. This is also the essence of the "loud oil".

Compared to other dishes with all color and fragrance,

The crackling loud oil paste has another attractive voice.

Photography / fork Shushu; Figure / Figure Worm · Creative

Whether it is the carefulness when peeling away from the river shrimp, or the spicy and free time when the hot oil is poured on the silk, the summer to fresh feast of Suzhou people will never be absent.

Suzhou in the midsummer, mint flavor?

Walking on the street on the street, you can find that in Sichuan, a bowl of ice powder in hand; in the Northeast, a person's hand is an ice cream; in Gansu, a cup of sweet rice milk tea ... but in Suzhou, men, women, and children hold one with one The huge glass, chewing with a rough straw, this is the summer exclusive "milk tea" of Suzhou people -Su -style mung bean soup.

The colorful Su -style mung bean soup is more like a bowl of "mung bean porridge".

Photography / noisy; Figure / Huitu.com

In the hearts of Suzhou people, the Su -style mung bean soup, which is rich in ingredients and rich ingredients, can be described as unparalleled. The grains are clear, soft but not broken, and a spoonful of snow -white glutinous rice, as well as dates, kumquats, green red shreds, winter melon sugar, and a little red beans. It looks pleasing to the eye. Just raising the transparent glass to appreciate its "beauty", and the summer heat has disappeared.

You can use the mung bean soup with a beacon cup,

Rich materials, even touching cups are very imposing.

Photography / Xu Hao Tong; Figure / Figure Worm · Creative

At first taste the mung bean soup, the cold mint water slipped into the throat, and the cool cooling spread from the tip of the tongue to the whole body, and instantly understood what it was "a bite of the heat." At the same time, rich ingredients are constantly giving diners a new surprise. The simple and simple mung beans and soft and sweet red beans are clever and neutral, and the glutinous rice is quite chewy.

Compared to the mung beans that boil sand, in Suzhou,

The clear grain of mung beans makes the taste more layered.

Picture / network

The iced mint mung bean soup in Suzhou was first developed by mung bean lily soup. It is said that the ingredients are abundant, especially the green bean soup with green and red silk. At that time, only large households would enjoy it, and adding the glutinous rice balls to make the mung bean soup can be "full" after drinking. As a result, Lily Mung Bean Soup has gradually evolved into ice mint mung bean soup that is now loved by young people.

It is not exaggerated to describe the midsummer of Suzhou with mint flavors. Not only the mung bean soup, but even the cake balls are full of mint clear fragrance. In the soft and delicate mint cake, there is a heart that opens the cool world.

Figure/"China Season 2 on the Tip of the Tongue"

The outer skin is full of fragrant, the filling of the pine nuts is crispy, the sweet mint elegant cakes, the mint cakes mixed with sweet bean paste, and the three colors of red and white and green, which makes people look bright in front of them. No wonder the Soviet banquet in summer always ended in a mint cake.

Entering, a bowl of sheep soup sink prescription

In the eyes of most people, lamb is warm, and sheep are often eaten in winter. However, in Suzhou and other areas, they do it. They like to "eat Sheep" in the Sanfu Tian, ​​and have the courage to eat hot pot in the summer of Chongqing people.

Summer in Suzhou, this taste.

Photo / Visual China

Eating Fuyang originated in the Huaihai area and traced back to the Yaoshun period. As soon as they enter the Fu, the "Pengcheng Fu Sheep Festival" in Xuzhou kicks off the curtain. Summer appetite, as long as you drink a bowl of salty and delicious, hot and steaming mutton soup, it will make people sweaty, open appetite, so transparent and fast! No wonder the folk proverb often said: "Drink a bowl of soup in Fu Sheep, do not need to prescribe the prescription of medicine."

The traditional collection of lamb, which needs to be burned with the barrels of the Vegetarian Mountain, is called "Bidai".

Picture / network

When you come to the Jiangnan area, you can naturally recognize the "collection of lamb". Located on the west of Suzhou City, the town of Tibetan town adjacent to the east bank of Taihu, a well -known lamb shop was born more than a hundred years ago. The local goats selected locally, after the nourishment of the winter and spring, the fat meat is tender, and the stewed sheep soup is light and delicate, which can be called the "handle" of the mutton world.

Books with skin lamb, with jelly -like texture,

The delicate taste can easily capture people's hearts.

Photography/ Wu Xuewen

The collector eats lamb to pay attention to killing, and he eats a "fresh" word, which is suitable for white, braised, cold -cut, and soup. The authentic collection of sheep soup is stunning without asking for the first bite, but more and more taste.

Use lamb bones and lamb to cook slowly until the soup is crispy, milk white soup, rich aroma, fresh and not greasy. If you match a plate of white cut lamb, drink soup with a big mouth, and eat meat, it is really "not willing to put the slap" (describing things delicious)!

In the summer of Suzhou, drink sheep soup, ray prescription.

Photography / Xiaojun_Joanne; Figure / Figure Worm · Creative

Good mutton, do everything to use. When the mutton is eaten, the next Soviet -style noodles are the next to the mutton soup. A bowl of soup is sweet and smooth white soup mutton noodles. In the morning, come to a bowl of hot soup noodles, and the muscles and bones all day are all alive.

In addition to lamb soup, of course, it is even more indispensable for white -roasted mutton, braised lamb hoofs, and fried garlic leaves with daily rice belly, as well as the lighter and mellow, meaning "high -rise" collected lamb cake. Rao is the ingenuity of Suzhou people who can't stop eating and tirelessness.

At the end of summer, taste a bowl of "nobles in the water"

From the early summer river, to the "mint" in the midsummer, and the Suzhou people who "confidant" with the time, they came to the end of the summer and looked forward to a bowl of fresh chicken head rice.

After boiling, add osmanthus to the chicken head rice,

Sweet and white, like a bowl of "chicken head broth".

How beautiful the photography / life;

The name of chicken head may be unfamiliar to many people. For Suzhou people, it is a nostalgic existence. When Suzhou people are studying in other places, the happiest thing is that they can eat water -bearing chicken -headed rice when they go home in the winter vacation.

Chicken head rice, namely Nanti, Suzhou Nantang Nantang, is the only place for origin. Therefore, the chicken head rice is also known as the nanda chicken head (Nantang chicken head) by the old Suzhou people.

Known as the "pearl in the water", the chicken head rice is full of large,

It looks like a big pomegranate when it is not peeled.

Photography above / Tao Yuan Figure Photography / Ma Yaoming

The picture is selected from "Chinese Chronicle · Tongli"

Compared with the north, the authentic south is larger, the fruit is round and smooth, and it comes with seductive goose yellow. In addition to the scarcity of south, the scarcity of the south lies in its taste: soft glutinous but not powder, fresh and tender texture, soft and fragrant, and grains.

In order to welcome the chicken head rice, it can be described as "the grains are hard." The farmers opened its castic like the beak, and then took a little cliché with a scissors and special fingers to remove the skin. It was like cutting the mussels. It was necessary to be careful to get a smooth and smooth seed benevolent.

The chicken head rice and shrimp are frying together, which can be described as a big party of "fresh water".

Photo / Visual China

Suzhou people who are most particular about "from time to time", when they face the chicken head with less than 50 days of appreciation, they play "small sex". Eat a whole year.

The boiled water is the biggest respect for the fresh chicken head rice. Fresh chicken head rice is cooked in boiling water for two minutes and the soup is prosperous. You can eat it directly, or you can add sugar osmanthus to make chicken -headed rice sugar water.

Chicken head rice is the "hard core" ingredient in Suzhou dessert industry.

The picture shows chicken head rice ice American coffee.

Photography / Yunhai Road is long; Figure / Figure insect · Creative

The chicken head boiled in the water is white and white, and it tastes soft and glutinous, sweet and delicate. Finally, the bowl was lifted to drink the soup, and the original incense from the food entered the atrium, which made people can't help but say "the taste of the world".

In addition to boiled, chicken head rice also has many innovative ways to eat. Fry with lotus root and rhombus, refreshing and fresh, complement each other; add a few chicken head rice when cooking porridge, and the simple white porridge also becomes delicious; desserts are decorated with several chicken head rice, and red beans are more rich ... The chicken head of the side dish is still dazzling. Chicken head rice is hidden under this thorn leaf.

Photography / Han Yu; Figure / Figure Worm · Creative

The early summer products are "fresh", the summer mint, and then the chicken -headed rice in the late summer, the "summer light" of Suzhou people is far more than that -

Dad's cooking for a set of hot noodles dragged June yellow (noodles), the fans mixed with a lazy weekend, the children sat around the pot "stupidly" peeled the shower head, and also Or the ice sour soup shared with friends under the scorching sun ...

"Is the gardener planting a tree because of the flowers, it is a picotin ice tooth,"

Suzhou people who tasted plums in the early summer,

In the midsummer, the sour plum soup continued to cool.

Photography / zigzags; Figure / Figure Worm · Creative

After eating in the summer, the hairy crabs in September are a new round of hope. This is a soft Suzhou native, leaving the hottest mark of life.

Wen 丨 Yan Ran

Text Edit | | Ge

Picture Edit | Water

Figures | Visual China

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In the summer of Suzhou people, click "watching"!

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