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Suci City · Authentic Suzhou Cuisine · Sweet and Sour Carp (Pingjiang Road Branch)

江浙菜 · ⭐ 3.7

No. 251, Baita East Road (100 meters from Pingjiang Road, 500 meters from Zhuozheng Garden)

Dishes

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  Silver Fish and Egg Stir-Fry with White Ingredients

  A dish made with silver fish and eggs, enhanced by white ingredients like scallion, ginger, and garlic, resulting in a fresh and savory flavor.
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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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  Signature Squirrel Fish

  Signature squirrel fish features fresh mandarin fish, deboned and cut into pieces, coated with starch paste and deep-fried until golden and crispy. Topped with a sweet-sour sauce made from sugar, vinegar, tomato ketchup, scallions, ginger, and garlic, resulting in a tender interior and crunchy exterior with a bright red glaze.
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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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  Jiangnan Bamboo Shoot Dry

  A traditional dish made from dried bamboo shoots, slow-cooked with pork belly and ham, offering a rich, savory flavor.
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  Special Golden Clover菜

  A dish made with fresh golden clover, stir-fried with garlic and chili for a fresh, crisp taste.
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  Boiled White Shrimp in Brine

  Saltwater white shrimp is a simple seafood dish. Fresh white shrimp are boiled in salt water, preserving their natural flavor and resulting in a tender, delicate texture.
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  Honey-glazed Lotus Root from Suzhou

  A traditional Jiangnan dessert made by stewing lotus root in a honey-ginger syrup, resulting in a soft, sweet, and fragrant dish.
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  Lotus Leaf-Wrapped Chicken

  A traditional Chinese dish where a whole chicken is marinated, wrapped in lotus leaves, sealed with clay, and roasted over charcoal. The meat becomes tender and infused with the aroma of lotus leaves.
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  Crab Roe Tofu

  Crab Roe Tofu is a traditional delicacy featuring tender tofu and crab roe as its main ingredients. The preparation involves cutting the tofu into pieces, then stewing it together with fragrant crab roe, delicate crab meat, and appropriate seasonings until the tofu absorbs the rich flavors and the aroma of crab fills the air. Finally, the sauce is reduced and served in a dish, showcasing an appealing yellow-and-white color combination.
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  Braised Chicken Head Rice with Shrimp

  Chicken head rice with shrimp is a dish featuring chicken head rice and fresh shrimp as main ingredients. Soak the rice beforehand, deodorize and marinate the shrimp, then stir-fry or blanch together to preserve natural flavors. Add a touch of葱姜蒜 for aroma.

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