Cui Yuan · Private Garden Suzhou Fusion Cuisine (Pavilion of the Gardens Branch)
江浙菜 · ⭐ 4.7
No. 18, Mugun Lane, Xibei Street
Dragon Mate tips
If you are traveling in China to visit Suzhou, this restaurant is worth a stop for great food. This restaurant is located at No. 18, Mugun Lane, Xibei Street. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Cherry Pork, Steamed Salt-Cured Large White Fish, Braised Pork Belly.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Suzhou
- Category: 江浙菜
- Rating: 4.7
- Address: No. 18, Mugun Lane, Xibei Street
- Popular dishes: Cherry Pork, Steamed Salt-Cured Large White Fish, Braised Pork Belly, Cuiyuan Steamed Vegetables, Suzhou-style White Offal Platter
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Dishes
Cherry PorkSweet and sour pork is a Chinese dish primarily made with pork, typically using pork tenderloin cut into cubes. After marinating, the meat is deep-fried until golden brown and then stir-fried with a sauce made from sugar, vinegar, soy sauce, and other seasonings. The finished dish has a bright red color, tender meat, and a balanced sweet-and-sour flavor, resembling cherries in shape—hence its name.
Steamed Salt-Cured Large White FishFresh large white fish is marinated with salt, ginger, and scallions, then steamed to preserve its natural flavor and tenderness.
Braised Pork BellyA classic Chinese dish made by slow-cooking pork belly with sugar, soy sauce, and spices until tender and glossy.
Cuiyuan Steamed VegetablesA healthy dish made by steaming a mix of fresh vegetables and lean meat or mushrooms, preserving natural flavors and textures.
Suzhou-style White Offal PlatterA traditional Suzhou dish featuring a variety of pork offal such as stomach, lungs, and intestines, simmered and sliced for a fresh, tender texture and subtle flavor.
Suzhou-style smoked fishSuzhou-style smoked fish is a Chinese dish made with grass carp or black carp. The fish is cut into pieces, marinated, fried until crispy, then simmered with sugar, soy sauce, and yellow wine to absorb rich flavors.
Water Shield SoupA delicate soup made from water shield, a freshwater plant, often combined with chicken or ham. Known for its smooth texture and subtle flavor, it's a classic dish from the Jiangnan region.
Red-braised EelA dish made by braising eel with red yeast rice or powder, resulting in a bright red color and savory-sweet flavor.
Crispy Duck香酥鸭 is a dish primarily made with duck, typically using a plump and tender duck that is marinated and then deep-fried until the skin becomes crispy. The preparation involves cleaning the duck thoroughly, seasoning it with spices to infuse flavor, and then frying it in hot oil until golden and crisp, forming a hard crust on the outside while keeping the inner meat juicy and tender.
Braised Abalone with Egg CustardA refined dish made with fresh abalone and eggs, gently steamed to create a silky, savory custard with tender abalone slices.