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Chen Tai Po Mom's Hoof (Suzhou Park Branch)

Sichuan cuisine · ⭐ 3.8

Room 109, Building 32, Xin Weilai Garden, No. 588 Shenhu Road

Dishes

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  Cold-Mixed Sea Bass

  A dish made by steaming fresh sea bass, cooling it, and mixing with garlic, cilantro, chili oil, soy sauce, and vinegar for a refreshing and savory flavor.
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  Braised Tofu

  Home-style braised tofu is a classic dish made with soft tofu, pan-fried until golden and then simmered with soy sauce, sugar, scallions, ginger, garlic, and water to absorb the rich flavors.
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  Signature Nourishing Herbal Pig Trotters

  Signature Nourishing Herbal Pig Trotters is a traditional Chinese nourishing dish, primarily made with fresh pig trotters and a variety of Chinese medicinal herbs such as angelica root, astragalus, goji berries, and red dates. The ingredients are simmered over low heat for an extended period. The trotters are cooked until tender and falling off the bone, and the broth becomes rich and milky white. The preparation involves blanching the trotters to remove any gaminess, then simmering them with the herbs for several hours until the trotters are completely tender and the herbal essences infuse the broth. The finished dish features soft, gelatinous meat and a robust, mildly herbal broth.
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  Signature Old-Mom Pig Trotter

  A classic Sichuan dish featuring slow-cooked pig trotters with soybeans and peanuts, resulting in tender meat and rich broth.
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  Signature Sour and Spicy Pig's Trotters

  Signature Sour and Spicy Pig's Trotters is a classic Sichuan cold dish. It primarily uses pig's front trotters, which are blanched, stewed until tender, then cooled and sliced or cubed. The core sauce is made from aged vinegar, light soy sauce, chili oil, minced garlic, minced ginger, sugar, and Sichuan pepper oil, creating a complex, appetizing sour and spicy flavor. The finished dish features tender, gelatinous trotters that fully absorb the sauce, resulting in a refreshing and non-greasy texture.
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  Spicy Double Crisp

  A Sichuan dish made with pork stomach and duck intestine, stir-fried quickly to achieve a crisp texture and bold spicy flavor.
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  Stir-fried Pork Kidney and Liver

  Stir-fried pig kidneys and liver is a Chinese dish featuring sliced pork kidneys and liver marinated with rice wine and starch, then quickly stir-fried with葱姜蒜 and chili for a tender texture.
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  Stir-fried Pork Kidney

  Stir-fried pig kidneys is a Chinese stir-fry dish using pork kidneys as the main ingredient. The kidneys are cut with diagonal incisions and briefly blanched, then quickly stir-fried with vegetables such as green peppers and onions. Seasonings like soy sauce, cooking wine, ginger, and garlic are added to maintain the tender texture of the kidneys.
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  Spicy and Sour Pig Trotters

  A Sichuan dish made with pig trotters simmered in a spicy and sour sauce, known for its rich flavor and tender texture.
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  Chen Taipo's Signature Old Mother Pig's Trotters

  Chen Taipo's Signature Old Mother Pig's Trotters is a classic Sichuan dish. The main ingredients are pig's front trotters, supplemented with white kidney beans, ginger, scallions, and Sichuan peppercorns. During preparation, the trotters are blanched to remove gaminess, then simmered with soaked white kidney beans in ample water and seasonings over low heat for an extended period until the trotters become tender, fall off the bone, and the broth turns milky white. The finished dish features soft, glutinous trotters, creamy beans, and a rich, mellow broth.
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  Crispy Spicy Chicken

  Spicy crispy chicken is a Chinese dish made with chicken, usually thigh or breast meat, marinated, coated in starch and deep-fried until crispy. It's stir-fried with dried chilies, Sichuan peppercorns, scallions, ginger, and garlic for rich flavor.
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  Spicy Pork Intestines

  Fresh pepper pork intestines is a dish made primarily from pig intestines, cleaned, blanched to remove odor, then stir-fried with fresh chilies, garlic, and ginger. The intestines are soft yet chewy, while the chilies add a spicy aroma for a rich, layered taste.

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