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Wu Ji Liang Zao · Jiangsu-Zhejiang Cuisine (Yuyang Alley Branch)

江浙菜 · ⭐ 4.7

No. 151 Yangyu Lane, Suzhou Business Building

Dishes

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  Sizzling Eel丝

  Fried eel threads in hot oil is a Chinese dish primarily made with eel. To prepare it, eel is sliced into thin strips and marinated with seasonings such as scallions, ginger, and garlic. Next, the eel strips are quickly stir-fried in hot oil to maintain their tender texture. Finally, hot oil is poured over the dish to enhance the aroma of the eel, resulting in a bright red color and rich, fragrant flavor.
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  Earthen Pot-Braised River Fish

  Fresh river fish slow-cooked in an earthen pot with ginger, garlic, and chili for a rich, savory flavor.
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  Earthen Pot-Braised River Fish with Fried Dough Sticks

  A dish featuring fresh river fish slow-cooked in an earthen pot, served with crispy fried dough sticks for a satisfying contrast in texture.
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  Warm-Gut Pepper Pork Stomach Mushroom Pot

  A hearty stew featuring pork stomach, mushrooms, and black pepper, slow-cooked to create a rich, warming broth with savory depth.
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  Yangmei Shrimp Balls

  A dish featuring tender shrimp balls stir-fried with sweet and sour plum sauce, known for its vibrant color and refreshing taste.
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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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  Spring Water Tofu Hot Pot

  A savory dish made with soft tofu, pork mince, mushrooms, and greens, slowly simmered in spring water for a rich, delicate flavor.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Pork Sauce Glazed Lishui Taro

  A dish featuring Lishui taro simmered with pork, resulting in a rich, savory flavor and tender texture.
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  Suzhou-style smoked fish

  Suzhou-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.
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  Suzhou-style Soy Sauce Shrimp

  Fresh shrimp simmered in a savory soy sauce blend with sugar and ginger, resulting in tender, flavorful meat with a glossy red finish—classic Suzhou home cooking.
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  Sweet Rice Wine Steamed Bun with Braised Pork

  A traditional Chinese dish combining sweet rice wine steamed buns with slow-braised pork belly, offering a harmonious blend of savory and slightly sweet flavors.
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  Crispy Taro Chicken with Wasabi Spring Rolls

  This dish features deboned chicken thigh coated with taro powder and deep-fried until golden and crispy. The wasabi spring rolls are made by wrapping shredded vegetables and a small amount of shrimp in thin pastry skins, with the filling seasoned with mustard sauce, then fried. The chicken has a crispy exterior and juicy interior, while the spring rolls offer a thin, crunchy wrapper with a mildly spicy wasabi flavor. Main ingredients include chicken thigh, taro powder, spring roll wrappers, carrot, cabbage, shrimp, and yellow mustard sauce.
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  Lemongrass Torn Crispy Chicken

  A crispy chicken dish marinated with lemongrass and spices, then torn by hand for a fragrant, spicy bite.
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  Cod Fish with Plum and Shrimp Balls

  Cod fish paired with plums and shrimp balls, gently steamed and stir-fried for a delicate, sweet-and-sour flavor.

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