Close

Fake Suzhou & Hangzhou · Garden Restaurant (Lujiazui Center Branch)

江浙菜 · ⭐ 4.5

Unit 505, 5th Floor, Tianjin Lujiazui Center, Nos. 25–29, Dafeng Road

Dishes

• 

  Sizzling Eel Sauce

  Fried Eel with Hot Oil is a Chinese dish primarily made with eel. The eel is cut into segments and stir-fried with seasonings such as garlic and ginger, then finished by pouring hot oil over it, creating a sizzling sound that gives the dish its name. The dish has a bright red color and tender eel meat.
• 

  Yangzhou Fried Rice

  Yangzhou fried rice is made primarily with rice, stir-fried with ingredients such as eggs, ham, shrimp, and green peas. First, the ingredients are stir-fried to half-cooked, then rice is added and stir-fried together, finally seasoning is added.
• 

  Almond Tofu

  Almond tofu is a traditional Chinese dessert made primarily from almond powder, milk, and sugar. The preparation involves mixing almond powder with milk until smooth, adding an appropriate amount of sugar for flavoring, then chilling to allow it to solidify. Finally, it is cut into small pieces for serving.
• 

  Braised Pork Meatballs

  Braised pork meatballs in clear broth is a traditional dish made primarily from minced pork and vegetables. The pork mixture is shaped into balls and slowly stewed with clear soup and vegetables until the meat becomes tender and the broth rich and flavorful.
• 

  Yangzhou Stewed Lion's Head Meatballs

  Yangzhou Stewed Lion's Head is a traditional dish from Jiangsu province, belonging to Huaiyang cuisine. The main ingredient is pork belly (with a balance of fat and lean meat), supplemented with a small amount of water chestnuts or winter bamboo shoots for texture. The pork is hand-chopped into rice-grain-sized pieces, mixed with other ingredients, and vigorously stirred to create a cohesive mixture, then shaped into fist-sized meatballs. The cooking method involves clear stewing: the meatballs are placed in a clay pot with clear broth (or water) and Napa cabbage leaves, then simmered over low heat for an extended period. The finished dish features plump, tender meatballs that hold their shape, a clear broth, and a savory, mild flavor.
• 

  Sweet and Sour Pork Ribs

  Sweet and sour pork ribs is a dish primarily made with pork spare ribs. The preparation involves marinating the ribs, then frying them until golden and crispy, followed by cooking a sweet and sour sauce using sugar, vinegar, and ketchup, which is then poured over the ribs.
• 

  苏杭一品东坡肉

  苏杭一品东坡肉以五花肉为主料，经过焯水去腥后，加入黄酒、酱油、冰糖和香料慢火炖煮至肉质软糯、色泽红亮。成品肥而不腻，入口即化。
• 

  苏杭油焖笋

  苏杭油焖笋是一道以新鲜春笋为主料的菜肴，辅以葱段、姜片和调味料。春笋切段后焯水去涩，再用油煸炒，加入酱油、糖和少量水，小火焖煮至入味，使笋体软嫩且吸收酱汁风味。
• 

  Suzhou-Hangzhou Premium White Fish

  Suzhou-Hangzhou Premium White Fish uses fresh white fish from Taihu Lake or the Yangtze River basin as the main ingredient. After scaling and gutting, the fish is traditionally prepared by steaming or braising. Steaming is done with ginger slices, scallions, and a small amount of cooking wine to highlight the tender texture of the fish. Braising involves slow-cooking with soy sauce, sugar, and spices to infuse flavor. The finished dish features delicate, white fish meat and a savory broth.
• 

  Suzhou-Hangzhou White Fish

  A classic Jiangnan dish made by steaming fresh white fish with ham and bamboo shoots, resulting in a delicate and savory flavor.
• 

  Suzhou-Hangzhou Crab Meat Soup Dumplings

  A traditional Jiangnan delicacy featuring delicate wrappers filled with crab meat and pork, steamed to perfection for a rich, savory broth.
• 

  Longjing Shrimp

  Longjing Shrimp is a dish primarily made with fresh shrimp and Longjing tea. The shrimp are carefully prepared and combined with the unique fragrance of Longjing tea, then gently stir-fried to create a dish that highlights tender shrimp and an aromatic tea flavor.

Reviews