The development history of Subang cuisine

Subang cuisine has a long history. It is said that the birth of Suzhou City in 5 14 BC was related to "Fried Fish in Taihu Lake", that is, the Soviet-style smoked fish, which developed into a distinctive local cuisine today.

It is no accident that Gusu cuisine started as "grilled fish". Suzhou has been "good at the benefits of three rivers and five lakes" since ancient times. "Three rivers enter, the earthquake is fixed." 36,000 hectares of Taihu Lake and its adjacent waters provide Suzhou with extremely rich food resources, especially fish resources. Zhuan Xu learned the history of Grilled Fish from Taihu Lake (a work called Tai He Gong). He Lu "regards fish as a disaster" as a teacher, and "Wu people's disasters are caused by He Lu". Suzhou's "grilled fish" and "fish soup" are delicious for a long time. "yufu" is also the delicacy of ancient Wu. In the Jin Dynasty, Zhang Hua was called "fish" by Suzhou people in Lu Ji's salary, and "this dragon meat" by Zhang Hua in Jin Shu Zhang Hua Chuan. In the Five Dynasties, Suzhou's "Linglong Peony Fu" was the first one written by China. There are many fish dishes in Suzhou now, and you can find the shadow of ancient "grilled fish", "fish cup" and "fish cup"

According to Wu Yue Chun Qiu, He Lu's daughter "ate steamed fish with his wife and daughter, but tasted it and married her daughter" and committed suicide because she was angry with steamed fish. Wang repented, buried his daughter, danced cranes in the city, killed her and died. The female grave eventually fell into the lake. At that time, the importance attached to fish was roughly the same.

When He Lv came back from the war, he thought of the fish he had eaten in the sea, but the fish had been exposed by the chef, and the prince of Wu also claimed to eat it, which was very delicious. "The word" fish "was written because of the beauty of this book." This is the origin of "fish" (dried fish) in China. However, at the beginning of the reform and opening up, when the south wind went north, Cantonese cuisine was once very popular in Suzhou and occupied a high position in the catering industry. Later, Sichuan cuisine and hot pot entered on a large scale, and then Hangzhou cuisine opened a giant restaurant in Suzhou with abundant funds. In recent years, in addition to domestic cuisines such as Northeast Cuisine, Guizhou Cuisine, Taiwanese Cuisine, xinjiang cuisine Cuisine and Yunnan Cuisine, restaurants with international flavor such as Japanese Cuisine, French Cuisine, Indian Cuisine, Korean Cuisine, Malaysian Cuisine and Mexican Cuisine have also opened one after another, and Subang Restaurant, which is known as a gourmet street, has performances. These exotic foods have enriched the catering market in Suzhou, but behind the booming catering industry, Su Bang cuisine has also felt unprecedented pressure.

How to deal with this unprecedented external challenge, so that Subang cuisine will continue to be the pride of Suzhou and become a hot topic of concern to Suzhou people. As a city with rapid economic development and a national key tourist city, Suzhou should open its doors to all rivers. Despite the impact of foreign cuisines, Subang cuisine has its own cultural connotation and geographical environment of Suzhou water town. Through innovation and keeping up with the trend of the times, it can still occupy a place in the market with its new charm.

Subang cuisine can make a comeback, which is inseparable from the rapid economic and social development in Suzhou. People who come to Suzhou for meetings and tourism generally have a good impression on Suzhou. In addition, Suzhou's characteristic culture, such as classical gardens, Kunqu Opera, Suzhou Pingtan, Suzhou embroidery, Suzhou silk, Jiangnan silk and bamboo, has left a good impression on people, and Subang cuisine has naturally attracted the attention of its hosts and guests. Suzhou Central Hotel is the hotel that receives the most important guests from all over the country. Ouyang Bin, chef of catering department, believes that Subang cuisine, as an important part of Suzhou culture, is naturally loved and accepted by people, and Subang cuisine has also become the basis for chefs to arrange menus.

Subang cuisine is showing its elegance in the market with a brand-new look. On the one hand, a large number of local famous dishes, such as braised duck in Gusu, bean curd with crab powder, pickled fresh meat, braised pork with white leaves and gingko hearts, have been carefully prepared and introduced into high-end banquets; On the other hand, many Subang dishes with new tastes and practices appear in various restaurants. The hairy crabs from Yangcheng Lake and Taihu Lake, the three white and eight fresh waters from Taihu Lake, the "fresh water river" from the Yangtze River and the "fresh water river" from many rivers are all unique to Suzhou. Through innovative methods, such as steaming Taihu white fish with shrimp, frying "Four Treasures of Water Town" with water chestnut, lotus root slices, ginkgo biloba and fresh chicken head rice, cooking "Peach kernel soup" with glue on peach trees, stewing pork intestines and pork lungs, etc.