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Chu Shi · Elegant Suzhou Cuisine · Private Banquet · Chinese Afternoon Tea (Xiaoshi Center Branch)

江浙菜 · ⭐ 4.7

No. 19 Beiyuan Road

Dishes

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  Ximiao White Rice

  Ximiao white rice is made from high-quality Ximiao rice, washed and soaked before steaming. The rice has distinct grains, soft texture, and a fresh aroma with rich rice fragrance, served without seasoning to highlight the natural flavor of the rice.
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  Crispy Roast Squab

  A Cantonese classic dish featuring tender squab pigeon roasted until the skin is crispy and golden, with juicy meat inside.
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  Beef Tenderloin Soup

  A savory soup made with beef tenderloin, slow-cooked to perfection for a rich and tender flavor.
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  Cooling Mung Bean Cake

  A refreshing dessert made from mung bean flour, glutinous rice flour, and sugar, steamed to a smooth texture—perfect for summer.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp Balls feature fresh shrimp, peanuts, dried chilies, and aromatics like green onions, ginger, and garlic. The shrimp is marinated and stir-fried, then tossed with a savory Kung Pao sauce and toasted peanuts for a glossy, tender dish with rich flavor.
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  Hand-Deveined Shrimp and Chicken Head Rice

  Fresh shrimp and chicken head rice (glutinous rice) are the main ingredients, with shrimp shells manually removed and then stir-fried or cooked together. The dish has a fresh, tender, and slightly chewy texture with plump grains and a delicate aroma.
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  Wensi Tofu Soup

  Wensi Tofu Soup is a delicacy made with soft tofu as the main ingredient, combined with ham, mushrooms, and bamboo shoots. The tofu is sliced into fine threads and cooked with other ingredients to create a rich, smooth broth.
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  Seasonal Fresh Fruit Platter

  A seasonal fruit platter features fresh, sliced fruits arranged neatly on a plate, including watermelon, honeydew, grapes, strawberries, blueberries, mango, and kiwi—no seasonings added, just the natural fruit flavors.
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  Benshang Braised Pork

  This Shanghai-style braised pork belly uses fatty pork belly as the main ingredient, blanched to remove odor, then slowly stewed with soy sauce, sugar, cooking wine, scallions, and ginger to achieve a soft, tender texture and bright red color.
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  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
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  Squirrel-shaped Perch

  Squirrel-shaped perch is a Chinese dish where boneless perch is cut with floral patterns, deep-fried to set shape, then drizzled with a sweet and sour sauce made from sugar, vinegar, and tomato ketchup. The dish resembles a squirrel, with a crispy exterior and tender interior in golden color.
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  Oil-fried gluten noodles

  Oil-fried gluten balls are made from wheat dough that is fermented and then deep-fried, forming hollow spherical shapes with a crispy outer shell and a porous interior. To prepare them, the dough is shaped into small balls and fried in hot oil until they expand, turn golden brown, and are then drained of excess oil. They are commonly used in stir-fries or stews, absorbing the broth to create a rich and flavorful texture.
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  Special Fried Rice

  Special fried rice made with rice, eggs, vegetables (like carrots, peas, corn), and meat (such as ham, chicken, or shrimp). Rice is first fluffed, then ingredients and seasonings are added and stir-fried over medium heat until cooked through.
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  Crispy Fried Young Pigeon

  Fresh young pigeon is marinated and deep-fried until crispy outside and tender inside, delivering a rich, savory flavor.
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  Crispy Fried Young Pigeon

  A dish made with young pigeon, marinated and deep-fried to achieve a crispy exterior and tender interior.
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  Apple and Loofah Stew with Squidlets

  Apple and loofah stewed with squidlets, featuring stir-fried ingredients simmered in broth. Crisp and sweet apple complements tender squidlets and soft loofah, creating a refreshing, natural flavor.
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  Scallion Oil-Braised Shrimp

  Fresh river shrimp stir-fried quickly with scallions in oil, resulting in tender, flavorful shrimp with a subtle aromatic kick.
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  Leek-flavored Pig Kidney

  Scallion pork kidneys is a dish made with pig kidneys and scallions. The kidneys are scored, blanched to remove odor, then stir-fried with sliced scallions and seasonings.
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  Water Chestnut and Hand-Deveined Shrimp

  A refined Jiangnan dish featuring fresh hand-peeled shrimp and tender water chestnuts, gently stir-fried for a delicate, savory flavor.
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  Chicken Broth Steamed Shrimp with Hand-Deveined

  Fresh shrimp peeled by hand and deveined, steamed in clear chicken broth. The soup is clear and savory, with tender, chewy shrimp retaining their natural flavor.

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