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Yubin Lou · Republican Style · Shanghai Home Cooking (Suzhou First Store)

特色菜 · ⭐ 4.6

No. 53 Wuqueqiao Road

Dishes

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  Traditional Kung Pao Shrimp Balls

  Traditional Kung Pao Shrimp Balls is a classic Sichuan dish. Main ingredients include fresh large shrimp, dried chili peppers, Sichuan peppercorns, peanuts, scallion sections, ginger, and garlic. The shrimp are cleaned, coated with egg white and starch, then briefly fried to set. In a wok, dried chilies, Sichuan peppercorns, ginger, and garlic are stir-fried until fragrant. The prepared Kung Pao sauce (typically containing soy sauce, vinegar, sugar, cooking wine, etc.) is added and brought to a boil. The shrimp balls and fried peanuts are quickly tossed in the sauce until evenly coated, and finally, scallions are added. The dish features tender, bouncy shrimp balls coated in the classic sweet, sour, and slightly numbing-spicy Kung Pao sauce, complemented by crispy peanuts for a rich texture.
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  Preserved Vegetable Pork Tripe Noodle Dumplings

  A hearty Chinese dish featuring pork tripe, preserved vegetables, and handmade noodle dumplings in a savory broth.
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  White Jade Square Cake

  A traditional Chinese dessert made from glutinous rice flour and starch, steamed into a soft, sweet, square-shaped cake with a smooth, jade-like appearance.
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  Signature Pig Trotter

  Signature pig trotter dish uses pig feet as the main ingredient, blanched to remove odor, then slowly stewed with soy sauce, cooking wine, ginger slices and other seasonings until tender and flavorful, resulting in elastic skin and succulent meat.
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  Sesame Lime 9-Second Stir-Fried Shrimp

  Fresh shrimp quickly stir-fried with sesame and lime juice for a tangy, nutty flavor in just 9 seconds.
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  Steamed Bamboo Forest Chicken with Dried Matsutake Mushrooms

  This dish features free-range bamboo forest chicken and dried matsutake mushrooms as the main ingredients. The chicken is cut into pieces and placed in a steaming bowl with rehydrated dried matsutake, a few slices of ginger, and a small amount of water. Using the dry-steaming technique, it is sealed and steamed over low heat for an extended period, allowing the chicken's umami to fully integrate with the rich aroma of the matsutake. The resulting dish has a clear broth, tender chicken, and a pronounced matsutake flavor.
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  Crystal Meat Jelly

  Crystal Meat is a traditional cold dish made from pork trotters, cured, boiled, and chilled to set. Seasoned with salt, scallions, ginger, and yellow wine, it becomes firm and crisp, with a semi-transparent appearance giving it the name 'Crystal'.
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  Hunan-style Stir-fried Pork with Chili

  Hunan chili stir-fried pork is a dish made primarily with pork belly and green peppers. Sliced pork belly is stir-fried to render fat, then green peppers are added and cooked together until well blended, seasoned to taste.
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  Shanghai-style smoked fish

  Old Shanghai smoked fish is a traditional dish made from mandarin fish or grass carp, prepared by marinating, frying, and braising. The fish is first marinated to absorb flavor, then deep-fried until golden and crispy, and finally soaked in a specially prepared braising sauce to enhance its rich taste.
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  Black Pepper Beef with Asparagus

  A stir-fry dish featuring tender beef cubes and fresh asparagus, seasoned with black pepper for a savory and aromatic flavor.
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  Suzhou-style Squirrel-shaped Mandarin Fish

  Suzhou-style Squirrel-shaped Mandarin Fish is a traditional Suzhou dish made with fresh mandarin fish (Chinese perch). The fish is deboned, cross-cut, coated with starch, and deep-fried until golden and crispy, resembling a squirrel. It is then topped with a sweet and sour sauce made from tomato paste, sugar, and vinegar, served sizzling with a bright red color, crispy outside and tender inside.
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  Suzhou-style Braised Pork with Fresh Abalone

  A refined dish combining pork belly and fresh abalone, slow-cooked in a rich, savory sauce typical of Suzhou cuisine.
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  Moutai-Flavored Da Hong Pao Roasted Crispy Pigeon

  This dish features a young pigeon as the main ingredient. After marination, the skin is brushed with a special sauce and then roasted at high temperature or deep-fried to achieve a golden, crispy crust. The unique aroma of Moutai liquor and the fragrance of Da Hong Pao tea are incorporated, typically by adding Moutai to the marinade or using tea leaves for smoking during the roasting process. The meat remains tender and juicy, while the skin is fragrant and crisp, offering a rich and layered flavor profile.
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  Soy Sauce Eel Strips with Pancake

  A dish of tender eel strips stir-fried in soy sauce and served with a soft pancake, offering a savory and satisfying meal.
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  Lucky Chicken with Prosperity Sauce

  A symbolic dish made with whole chicken and vegetables, steamed and served with a savory sauce to bring good fortune.

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