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Zhichun Mountain House · Lan Cui Restaurant

特色菜 · ⭐ 4.8

No. 39 Huchao Li, Shushan Road, Shushan Village (70 meters south of Haidingbao)

Dishes

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  Ancient-Style Ham Steamed Large White Fish

  Fresh large white fish steamed with traditional ham, resulting in tender fish and rich ham flavor.
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  Salted Pork and Vegetable Rice

  A traditional Chinese dish made by stir-frying salted pork and vegetables, then mixing with rice to create a savory, aromatic meal.
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  Snow Cabbage Stir-Fried with Silver Noodles

  A traditional Chinese dish made by stir-frying snow cabbage and silver noodles, seasoned with garlic and ginger for a savory, slightly tangy flavor.
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  Jiangnan Steamed Drunk Crab

  Jiangnan-style drunken crab uses fresh crabs, steamed and then marinated in a fermented brine made from yellow wine, soy sauce, sugar, ginger slices, and scallions, allowing the meat to absorb the rich flavors of the alcohol and seasonings for a delicious taste.
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  Squirrel-shaped Mandarin Fish

  A classic Suzhou dish featuring a filleted mandarin fish cut into flower patterns, deep-fried and glazed with sweet and sour sauce. The crispy texture and squirrel-like shape make it visually striking and delicious.
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  Braised Eel with Single Garlic

  Braised eel with single garlic, tender and flavorful, infused with rich garlic aroma.
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  Spring Squirrel Mandarin Fish

  Spring Squirrel Mandarin Fish is a classic dish with a unique shape. It primarily uses fresh mandarin fish (also known as Chinese perch), which is deboned, scored, coated in starch, and deep-fried until golden and crispy, resembling a squirrel. The fish is crispy outside and tender inside, topped with a bright red sweet and sour sauce made from tomato sauce, sugar, and vinegar. It is often garnished with pine nuts, green peas, and shrimp.
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  Crispy Pork Belly

  A Japanese dish featuring tender pork belly coated in starch and deep-fried until crispy, offering a satisfying crunch and juicy interior.
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  Suzhou-Style Dual-Flavor Shrimp

  Suzhou-Style Dual-Flavor Shrimp is a traditional Jiangsu dish primarily using fresh river shrimp or prawns. The shrimp are divided into two portions: one portion is quickly stir-fried in oil to retain tenderness and springiness, typically seasoned with scallion, ginger, garlic, and soy sauce; the other portion is prepared using the 'drunken' method, where cooked shrimp are marinated in a brine made from rice wine, spices, and seasonings. The dish offers two distinct flavors in one ingredient: the savory wok aroma of stir-frying and the mellow wine fragrance of the drunken preparation.
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  Suzhou-style Stir-fried Shrimp

  Suzhou-style Stir-fried Shrimp is a traditional Suzhou dish featuring fresh river shrimp as the main ingredient. Fresh shrimp are shelled by hand, then marinated with egg white and a small amount of starch. The shrimp are quickly stir-fried in hot oil until they curl and turn color, seasoned with a little salt, and sometimes finished with a splash of cooking wine or broth. The dish highlights the natural flavor and tender texture of the shrimp, with a focus on precise heat control and quick cooking.
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  Cordyceps Chicken Soup

  A nourishing soup made with wild chicken and cordyceps, simmered slowly to extract rich flavors and health benefits.
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  Sauce-Steamed Clams

  A dish of fresh clams stir-fried with garlic, ginger, chili, and a savory sauce, offering a deliciously savory and slightly spicy flavor.
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  Braised Pork Meatballs in Superior Broth

  A classic Chinese dish featuring large pork meatballs simmered in a rich broth, resulting in tender, flavorful bites.
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  Black Truffle Smoke-Infused Braised Pork Belly

  A luxurious twist on classic braised pork belly, enhanced with black truffle and smoky aroma for a rich, savory experience.
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  Black Truffle Braised Pork

  Black truffle braised pork belly uses fatty pork belly as the main ingredient, blanched and then stewed with rock sugar, light soy sauce, dark soy sauce, and cooking wine. Black truffle slices or paste are added at the end for aroma, resulting in tender meat with a glossy red color.

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