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Rao Pu Ji Chinese Restaurant · Suzhou Cuisine

江浙菜 · ⭐ 4.8

No. 78, Lüjia Lane

Dishes

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  Chicken Curry Rice

  Chicken curry rice is a dish primarily made with chicken and curry. The preparation involves cutting the chicken into pieces and simmering it with curry blocks until the sauce becomes rich and the chicken is fully cooked. Finally, the chicken curry is poured over steaming hot rice.
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  Sizzling Eel Sauce

  Fried 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.
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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. The preparation involves deboning the fish, slicing it into flower-like cuts, marinating it, then deep-frying until golden and crispy. It is finally stir-fried with a sweet-and-sour sauce, resulting in a dish with vibrant colors and a balanced sweet-and-tart flavor.
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  Lemon Sparkling

  A refreshing drink made with fresh lemon slices and sparkling water, sweetened with honey or sugar for a tangy and crisp taste.
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  Stir-fried River Shrimp

  Oil-burst river shrimp is a dish primarily made with river shrimp as the main ingredient. First, clean the river shrimp and drain off the water. Then, heat a wok with cold oil; once the oil temperature rises, quickly stir-fry the river shrimp until they change color. Finally, add minced scallions, ginger, garlic, cooking wine, soy sauce, and other seasonings, stir well, and serve.
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  Steamed White Fish

  Steamed white fish is a dish made with fresh white fish as the main ingredient, seasoned with ingredients such as ginger slices and scallions, and prepared by steaming. After washing the white fish, place it in a dish, add seasonings, and steam until cooked.
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  Steamed Yangcheng Lake White Fish

  Fresh Yangcheng Lake white fish steamed with ginger and scallions, highlighting its natural freshness and delicate flavor.
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  Yanchi Tan Lamb Hot Pot

  Yanchi Tan Lamb Hot Pot is a stew dish featuring specialty lamb from Yanchi, Ningxia. Main ingredients include bone-in lamb pieces, white radish, potatoes, and vermicelli. The lamb is first blanched to remove gaminess, then simmered with ginger, scallions, Sichuan peppercorns, and other spices until tender. Vegetables are added later. The broth is clear and light, with tender, non-gamy lamb and vegetables absorbing the savory flavors. Served in a small pot or clay pot to retain heat, ideal for sharing.
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  Biluochun Shrimp

  Biluochun Shrimp is a dish featuring fresh shrimp and Biluochun tea leaves. After marinating, the shrimp is stir-fried, and the tea leaves are steeped in hot water, then filtered to retain only the leaves, which are stir-fried with the shrimp to infuse it with tea aroma. The dish has a clear color, tender shrimp, and a subtle tea fragrance.
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  Stir-Fried Beef Shreds with Reed Shoots

  Stir-Fried Beef Shreds with Reed Shoots is a home-style stir-fry dish. The main ingredients are fresh reed shoots and beef tenderloin. The beef is cut into thin shreds and marinated with soy sauce, cooking wine, and starch. The reed shoots are blanched to remove any astringency. The beef is first stir-fried until it changes color and set aside. Then, green onions, ginger, and garlic are sautéed, followed by the reed shoots. Finally, the beef is added back to the wok, seasoned with salt, sugar, and a little light soy sauce, and stir-fried over high heat until well combined.
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  Suzhou-style Barbecue Pork

  Suzhou-style barbecue pork is made from pork tenderloin marinated in soy sauce, sugar, and spices, then roasted to a glossy finish with a sweet-savory flavor.
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  Suzhou Victory Cake

  A traditional Jiangnan dessert made from glutinous rice flour and japonica rice flour, filled with red bean paste or jujube jam, steamed into a diamond shape. Symbolizing good luck, it's often served at celebrations.
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  Lotus Leaf Steamed Pork with Rice Flour

  A traditional Chinese dish made by steaming marinated pork wrapped in lotus leaves with rice flour, resulting in tender, fragrant meat.
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  Crab Meat Tofu

  Crab meat tofu is a traditional delicacy made with soft tofu as the main ingredient, combined with fresh crab meat and crab roe. The preparation involves cutting the tofu into small pieces, mixing it with sautéed crab meat and roe, adding broth or water, gently simmering, and finally seasoning and reducing the sauce so the tofu fully absorbs the rich crab flavor.
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  Crispy Fried Freshwater Crab with Flour

  A Jiangsu-style dish featuring fresh June crab lightly coated in flour and pan-fried until golden, offering a crispy exterior and tender, savory meat.
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  Fresh Water Shield and Whitebait Soup

  Fresh Water Shield and Whitebait Soup is a delicate soup primarily made with fresh water shield (Brasenia schreberi) and whitebait. The main preparation involves cleaning the fresh water shield and whitebait, then cooking them together in a broth (typically chicken or clear broth) until boiling. A small amount of starch slurry is added to lightly thicken the soup, and sometimes a drizzle of egg white is incorporated for a smoother texture. The finished soup is clear, slightly thickened, with tender water shield and fragrant whitebait, offering a light and fresh flavor.

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