Braised River Eel is famous in Suzhou. The river eel is first braised in a large pot and then simmered in small pots to make the flesh soft and the taste perfect.

  Barb fish tastes the best in autumn. So many people cook the Barb Liver Soup in this season with the liver, flesh and skin of barb fish.

  The soup is creamy white, and the fish is tender. Usually, shredded ham and vegetable are added, making the soup not only beautiful, but also more delicious.