DING SHAN JIANG YAN

🍃I came to Suzhou again. The first stop is definitely Dingshan Jianyan, which I must eat every time I come. It takes only five minutes to walk from Suzhou North Station and twenty minutes by high-speed rail. It feels faster to eat in Shanghai than to go to Pudong. - 🍃Jianyan combines many local intangible cultural heritages of Suzhou, such as gold bricks and bird cages. There are many collections in the store. Every time I come, it is like visiting a museum. However, the most important reason why I can visit again and again is that the dishes are really good. - 🍃Tangjia Green Salted Turtle is a specialty of the store. It refreshes my understanding of turtles. How can this skirt be so plump and so soft? A mouthful of it is smooth from the tip of the tongue to the heart. Stewed with pig's trotters, it is a double experience of stickiness. Only large turtles over three years old can be cooked for a long time without falling apart, making this pot of exquisiteness! Yanduxian Xianhe Shenzhen Since Fanhua became popular, I have eaten a lot of Xianhe Shenzhen that followed suit. This one is combined with pickled pork and fresh pork, which makes people's eyes light up. Spring bamboo shoots, fresh meat, and pigeons together push the freshness of the wings to a climax. It's so delicious. "Crispy Fried Spring Garden" I ate a lot of big dishes, all of which were delicious, but what I can't forget is this "small" dish with a spring flavor. Using almost tempura techniques, white asparagus, wild rice stems, Chinese toon, broad beans, these seasonal Suzhou tender goods, how can they not be full of spring? - 🍃Suzhou is really a good place~

May all go well in the Year of the Dragon 🌈The fins of big herring are steamed with yellow spicy sauce, shaped like a sailing ship! Therefore, it has the beautiful meaning of “smooth sailing”! Bright red in color, fragrant in taste, and nourishing. The fusion of fresh fish and the aroma of flowers brings double enjoyment to the eyes and taste. It is an appetizer suitable for all ages. ⚡️ The money bird box is spread among the people as an ancient Pharaoh dish. Money refers to ancient copper coins. Today we call the flat and round dishes or snacks money. The chef uses herring meat as the filling and deep-fries it to golden color, which makes it crispy on the outside and tender on the inside. In Subang old cuisine, herring intestines are called "curled vegetables". This is because the fish intestines will curl into rings after being heated, hence the name. The fish intestines are tender, smooth and slightly chewy, and are made using mapo tofu. It is not only a good dish to go with wine and rice, but also a favorite among regular diners. The Six Chronicles of a Floating Life records several scenes of eating porridge, and the relationship between Yun Niang and Shen Fu also originated from a bowl of porridge. Therefore, eating porridge is also a romantic thing in the eyes of Suzhou people. A bowl of clear porridge paired with dozens of side dishes reflects the Suzhou people's particularity in eating, as well as the sophistication and elegance of Suzhou people's life. Fresh herring is paired with fragrant milk jelly. The aroma of tea and milk are just right. It is mellow in the mouth, silky and smooth in the throat, and will not be greasy at all. In Suzhou, the New Year is full of flavor, and Suzhou people often incorporate the four seasons into their food. Winter is the season for supplementation with food, and it is also the time of year when herring is the most plentiful. Herring ranks first among the four major fish species in China due to its delicious meat and high nutritional value. In the Song Dynasty, Su Shi highly praised "herring in a bowl". Later, it was widely spread among the people and enjoyed the praise of "eating fish without oil, not getting greasy after stewing it, can be used with both wine and rice, and the fragrance does not leak out".

I came to Suzhou for work with my friends. We got off the high-speed train at Suzhou North Station, so we booked dinner at Dingshan · Jiangyan, a subsidiary of Suzhou Parkson Group. The restaurant has 8 intangible cultural heritage boxes, each of which is antique and themed on a local intangible cultural heritage of Xiangcheng, like a large museum. Sitting on the 33rd floor, you can overlook the entire Yangcheng Lake and Cao Lake from the 270-degree giant floor-to-ceiling windows in the box. The restaurant not only spent a lot of effort on the environment, but I also heard that the proprietress has been pulling the chef to taste traditional Suzhou cuisine, and then innovated it to suit the tastes of contemporary people and blend it into a new style of Suzhou cuisine. As a specialty of Taihu Lake, the sauced water shield is smooth and refreshing, and the taste is sour and appetizing. It is paired with the seasonal chicken head rice, which has a rich taste. Fried purple cap with two-color lemon Fried purple cap is a traditional Suzhou dish that is almost lost. The braised meat with fat and lean meat is served with a crispy crust. Chef Kong 👨🏻‍🍳 added two-color lemon 🍋 to make the whole dish lighter and less greasy. The aged pigeon with soft-boiled pigeon eggs must be eaten quickly, otherwise the pigeon eggs will be stewed and lose the most perfect soft-boiled taste. The fermented pigeon 🐦 is also quite tasty, crispy and juicy, very suitable for summer. Finally, a bowl of traditional Suzhou red soup noodles 🍜 and chicken head rice is finished, which is comfortable and appetizing.

How can you not love Suzhou, a gentle and affectionate garden on earth? ! In November, the weather is clear and cool, and you can eat in season. The four seasons are in order. Come to Suzhou to enjoy the beautiful taste. Don't be happy with things, don't be sad with yourself, come to the paradise on earth to feel the "paradise". When you are in your prime and sexy, the weather is clear and cool, and you can eat in the south of the Yangtze River! ? The faint and tranquil fragrance of osmanthus fills the air of the whole city, which is the autumn of Gusu. From ancient times to the present, countless tourists want to pick not only a branch of osmanthus, but also the poetic autumn scenery of classical Suzhou. [Taste] In the middle of October, the temperature drops, and the "Yangcheng Lake hairy crabs" loved by many diners have stored up autumn fat, and they are all fat and strong. Now is a good time to eat crabs. Steam the whole hairy crabs in the steamer, and the good water breeds the crabs. The Yangcheng Lake, which has a unique geographical location and natural conditions, can breed hairy crabs with large heads and excellent taste. Select half a pound of Yangcheng Lake female crabs, just steam them, and you can enjoy the original sweetness and mellow flavor. Break open the crab shell, the oily crab roe is fragrant, dense and fine, fresh and sweet. Such a "worldly taste" makes people want to stop. The ancient method of stir-frying shrimps and crabs with lotus leaves inherits the classic Suzhou method. It is the meticulous attitude of Suzhou people that can properly handle the ingredients and maximize the freshness of shrimps and crabs. The freshly peeled shrimps, freshly opened crab powder, and eggs are fried together. The crab roe is like gold, and the shrimps are like jade. It is a rich and pleasing dish. The autumn osmanthus crab roe roll crispy glutinous rice chicken is the original creation of Kong Chef. It uses crispy chicken skin to wrap crab roe, crab paste and glutinous rice. It is crispy first and then glutinous. The taste is progressive layer by layer, fresh and rich, full of surprises. The most classic Suzhou banquet dishes of the rich: Dongshan duck, handmade meatballs with three parts fat and seven parts lean, red soup base, hot atmosphere, steaming hot, with fried vegetable and meat wontons, like the fairy duck in autumn, it tastes hot and warm, and you can't stop eating. A bowl of "shrimp and crab double-sided yellow noodles" for Suzhou people must be half "soft" and half "hard". The double-sided yellow noodles are not fried hard, but baked. There are new surprises in the artisan banquet menu every month, the root of Suzhou cuisine. [Environment] All private rooms are designed, each with its own charm, and the intangible cultural heritage theme restaurant is a work of art by skilled craftsmen in Xiangcheng, Suzhou. [Service] Wearing Suzhou classical Republic of China style cheongsam, she is quite temperament, gentle and charming, and beautiful in Suzhou. The service is also gentle as water, flowing like clouds and water, and mastered in a small space.

Thanks for the invitation~ Last night's Kaluga Caviar-themed dinner 🥂 was an immersive journey through the art of taste. In collaboration with Suzhou's one-star Michelin restaurant Dingshan · Artisan Feast, we expertly paired Kaluga caviar of varying ages with local Suzhou ingredients, creating a unique taste experience [fireworks]. A delicious start to the evening was a welcome revelation. Enjoy a platter of 8-, 9-, and 10-year-old Kaluga caviar. Comparing the flavors of different vintages 🆚 Paired with Argentina's renowned Domaine Catena white and red wine 🍷 , we experienced a new dimension in food and wine pairing. 7-Year-Old Caviar + Three Shrimp, Lily, and Crispy Bells Sweet lily puree coated with shrimp roe, shrimp meat, and shrimp brains paired with 7-year-old caviar and crisp bells. Each bite offered a distinct shift in texture, from sweet and glutinous to a lingering, crunchy finish. 8-Year-Old Caviar + Braised Lotus Root and Shrimp in Pine Nut Oil Floured lotus root cakes filled with shrimp are drizzled with fragrant pine nut oil. Paired with pine nuts and 8-year-old caviar, they create a perfect balance. The 8-year-old caviar is a brownish-yellow with a subtle 🍐Chinese New Year pear fragrance. 9-year-old caviar + Three-Shrimp Stir-fried Dumplings Suzhou's sticky dumplings are filled with shrimp roe, shrimp meat, and shrimp brain, all topped with 9-year-old caviar. Topped with shrimp broth, the juicy delight is unforgettable. The dark brown caviar bursts on the tongue, and the fresh, creamy flavor lingers in the mouth. 10-year-old caviar + Sesame-Stuffed Eel with Three Shrimp The 10-year-old caviar is a brownish-gray color with a distinct burst of flavor and a light hazelnut aroma. The Suzhou-style Three Shrimp Stir-fried with eel, three shrimp, and sesame seeds is enhanced by the fragrant aroma of perilla. A rich, layered flavor. A rich aroma blended with sesame, shiso, and hazelnuts, a satisfying bite. The ultimate highlight: a massive box of Kaluga caviar. A full pound, it covers the entire cake. 🎂 The experience is incredibly refined. 🍧Caviar and champagne 🍾Ice cream. An unexpected sweet combination. The savory flavor of the caviar blends with the sweetness of the champagne. Every bite is a delightful encounter. #TasteLocalFood #LocalFood #MeetKaluga #ScenicRestaurant #RomanticDateRestaurant