Su Wei · Yuanyuan Fu Di
江浙菜 · ⭐ 4.7
No. 3, Niujiatang Lane
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. 3, Niujiatang Lane. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Ancient-Style Osmanthus Scholar's Pork Ribs, Ancient Method Scholar's Pork, Sizzling Eel Sauce.
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. 3, Niujiatang Lane
- Popular dishes: Ancient-Style Osmanthus Scholar's Pork Ribs, Ancient Method Scholar's Pork, Sizzling Eel Sauce, Appetizer Snack, Squirrel-shaped Mandarin Fish
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Dishes
Ancient-Style Osmanthus Scholar's Pork RibsPremium pork ribs are marinated using traditional methods, slowly stewed until tender, then coated with osmanthus syrup, resulting in a crispy exterior and tender interior with rich osmanthus fragrance and sweet aroma.
Ancient Method Scholar's PorkA traditional Chinese dish made with pork belly, slowly braised in soy sauce, sugar, and spices to achieve a glossy, tender texture.
Sizzling Eel SauceFried 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.
Appetizer SnackLight and flavorful dishes served before the main course to stimulate appetite, often featuring vegetables, pickled items, or marinated meats.
Squirrel-shaped Mandarin FishSquirrel-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.
Orange-Flavored Crab PasteA delicate dish featuring fresh crab meat simmered with orange peel and broth, creating a fragrant, savory flavor.
Steamed Drunk CrabSteamed drunken crab is a dish made primarily from fresh crabs, marinated with yellow wine and spices. The crabs are first steamed, then soaked in a specially prepared drunken brine to fully absorb the aroma of the alcohol and seasonings.
Four-Item Appetizer from Noble Scholar's MansionA refined cold appetizer featuring jellyfish salad, braised beef, spiced fish, and shrimp dumplings—balanced flavors and elegant presentation.- Cucumber and Ginger Fish StripsA dish made with tender fish strips, cucumber, and ginger, stir-fried or mixed for a fresh and savory taste.
Stir-fried Eel in Hot Stone PotA dish made with eel stir-fried in a hot stone pot, seasoned with garlic, ginger, and chili, then finished with a splash of hot oil for aroma.- Crab Roe, Tangel, and ShrimpA refined Chinese dish featuring fresh shrimp, crab roe, and soaked tangel, gently steamed or lightly stir-fried for a delicate, nourishing flavor.
Steamed White Fish with Aged Shaoxing WineFresh white fish steamed with aged Shaoxing wine, resulting in tender flesh and rich aroma.
Aged Shaoxing Wine Marinated PrawnsFresh prawns marinated in aged Shaoxing wine, resulting in a rich, aromatic dish with tender, succulent meat.
Black Truffle Silver Fish OmeletteA refined Chinese dish combining delicate silver fish and premium black truffle, stir-fried with eggs for a rich, aromatic flavor.
Black Garlic Old Chicken SoupA nourishing soup made from old chicken and black garlic, slowly simmered to blend sweet fermented garlic with rich poultry flavor.