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Zizhi Yue (Suzhou Youfang Branch)

Cantonese cuisine · ⭐ 3.6

Youfang, No. 268, Jinfeng Road

Dishes

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  Stir-Fried Taiwanese Three-Cup Chicken

  A flavorful stir-fry dish made with chicken, garlic, ginger, and basil in a sauce of rice wine, soy sauce, and sesame oil.
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  Stir-fried Yellow Beef

  Stir-fried Yellow Beef is a dish made by quickly stir-frying yellow beef as the main ingredient with辅料 such as green peppers and onions. The beef is sliced and marinated with seasonings, then quickly cooked at high heat with vegetables to retain its tender texture and fresh aroma.
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  Freshly Stir-fried Seafood Pot

  Freshly Stir-fried Seafood Pot is a dish featuring fresh seafood as the main ingredient. Key components typically include shrimp, crab, shellfish (such as clams and mussels), squid, etc., paired with onions, bell peppers, ginger, and garlic. The seafood is first quickly blanched or stir-fried to seal in freshness. Aromatics are then stir-fried in a hot wok, followed by the seafood and a sauce made from broth, soy sauce, and cooking wine. The dish is briefly simmered before serving, emphasizing the natural flavors of the seafood and the wok's aroma, resulting in a tender texture and rich broth.
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  Freshly Stir-fried Shrimp and Scallop Congee

  Freshly Stir-fried Shrimp and Scallop Congee is a rice porridge dish featuring fresh shrimp and dried scallops (conpoy) as the main ingredients. The preparation involves first simmering rice into a smooth and thick porridge base. Fresh shrimp and rehydrated dried scallops are then quickly stir-fried until just cooked, and finally combined with the hot porridge and simmered briefly. The result is a smooth porridge with tender, springy shrimp and savory, fragrant scallops, offering a light and delicately flavorful taste.
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  Steamed Guangdong Mustard Greens

  Steamed Guangdong mustard greens is a light dish featuring fresh mustard greens briefly blanched in boiling water, drained, and dressed with seasoned soy sauce or light soy sauce.
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  Spicy Oil Beef Shank

  A Sichuan-style cold dish made with beef shank, braised and sliced, then drizzled with spicy chili oil for a bold, aromatic flavor.
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  Classic Cantonese Claypot Rice with Preserved Meats

  Classic腊味煲仔饭 is a traditional dish made primarily with腊肠 and fragrant rice. The preparation involves cooking the fragrant rice to about 70-80% doneness, then adding sliced腊肠 to continue stewing. Finally,适量 of soy sauce is added for seasoning, mixed well, and it's ready to enjoy.
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  Crispy Fried Milk

  A traditional Chinese dessert made by frying a milk-based custard until the exterior becomes crispy while the inside remains soft and sweet.
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  Bird's Nest Chicken Soup

  Abalone chicken soup is a nutritious soup dish primarily made with abalone and chicken. The preparation involves soaking the abalone in advance, then simmering it together with chicken until the broth becomes rich and the ingredients are fully cooked. This soup blends the delicate flavor of abalone with the rich taste of chicken, offering a smooth and refined texture that is greatly appreciated by diners.
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  Garlic Butter Grilled Giant Shrimp

  Large shrimp from South America, marinated in garlic and butter, then baked to perfection—deliciously aromatic with tender, succulent flesh.
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  Steamed Chinese Mustard Greens with Shrimp Paste

  A Cantonese dish featuring fresh Chinese mustard greens stir-fried with shrimp paste and garlic, then baked to perfection. The greens retain their crispness while absorbing the rich umami flavor of the shrimp paste.
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  Prawn Dumpling Supreme

  Shrimp Dumpling Imperial is a traditional dim sum dish primarily made with fresh shrimp meat. The preparation involves mashing fresh shrimp into shrimp paste, mixing it with an appropriate amount of starch and other seasonings to form the filling, then wrapping it in dumpling wrappers and steaming until cooked.

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