Suzhou sauce originated from the Suzhou Bureau specially set up by Emperor Qianlong, who loved Suzhou cuisine, and was later improved by the national treasure-level cooking master Cheng Ruming. It is crispy and spicy, with a slight spiciness that is more like the southern style. It is especially delicious when mixed with noodles or rice. 苏造酱源自爱吃苏州菜的乾隆特别设置的苏造局，后面又经国宝级烹饪大师程汝明改良而成。酥脆香辣，偏向于南方的柔辣，拌面拌饭，都特别香。