Suzhou chuandian

Suzhou boat dishes belong to the dim sum part of Suzhou boat dishes. Suzhou boat dishes have a long history, which has nothing to do with Suzhou Watertown. Suzhou has the reputation of Venice in the East. In history, the means of transportation mainly depended on boats. At that time, there were more than ten kinds of sand boats, light boats, clippers, cruise ships, juggling boats and boats sailing against the current, while sand boats, light boats and cruise ships all had "kitchens". During the Ming and Qing dynasties, local businessmen often held banquets on cruise ships and invited "traders in Wu" to discuss business, which made the boat dishes more and more abundant. The banquet in Wumen is headed by cold dishes accompanied by wine and dishes, then the dishes are stir-fried, with exquisite snacks at intervals and big dishes at last. The big dishes often end with fish, which shows that there are more than enough leftovers. Chefs are well versed in the psychology of eating guests at dinner. Dim sum is just an ornament, small and exquisite, with both ornamental beauty and delicious taste. At present, all famous restaurants are innovating the traditional boat dishes and cultivating many masters in making them. Boat dishes have become an indispensable part of banquets. Mainly flowers, plants, insects, birds and animals, such as: white goose, made of flour and jujube paste stuffing; White rabbit, made of flour and fine sweet bean paste; Peaches, made of flour, fine sweet bean paste, cocoa powder, etc. Loquat is made of flour, jujube paste, sweet bean paste, cocoa powder and sesame. When it is made, firstly, the glutinous rice flour and the inlaid flour are kneaded into a dough, then kneaded into a shape, and added with food pigment, then steamed in a steamer and coated with sesame oil when it comes out.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)