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Jia Zhuang Su Hang - Garden Restaurant (Henglong Plaza Store)

江浙菜 · ⭐ 4.5

No. 166 Xing'an Road, Hexin Plaza, 6th Floor, West Hall, Shop No. 6002A

Dishes

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  假装樱桃

  假装樱桃是一道以鸡蛋、番茄和糖为主要食材制作的甜品。将鸡蛋打散后与番茄丁混合，加入适量糖调味，搅拌均匀后倒入模具中蒸制而成。成品呈红色，外形类似樱桃，口感软嫩，带有酸甜味。
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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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  堂灼扬州大煮干丝

  堂灼扬州大煮干丝是一道以豆腐干丝为主料的淮扬菜。将豆腐干切成细丝，用沸水焯烫后沥干，再与火腿丝、鸡胸肉丝、虾仁、香菇丝等配料一同放入高汤中煮制，最后勾芡收汁，使味道融合。
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  Yangzhou Fried Rice

  Yangzhou fried rice is made primarily with rice, stir-fried with ingredients such as eggs, ham, shrimp, and green peas. First, the ingredients are stir-fried to half-cooked, then rice is added and stir-fried together, finally seasoning is added.
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  Almond Tofu

  Almond tofu is a traditional Chinese dessert made primarily from almond powder, milk, and sugar. The preparation involves mixing almond powder with milk until smooth, adding an appropriate amount of sugar for flavoring, then chilling to allow it to solidify. Finally, it is cut into small pieces for serving.
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  Sweet and Sour Pork Ribs

  Sweet and sour pork ribs is a dish primarily made with pork spare ribs. The preparation involves marinating the ribs, then frying them until golden and crispy, followed by cooking a sweet and sour sauce using sugar, vinegar, and ketchup, which is then poured over the ribs.
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  苏杭一品东坡肉

  苏杭一品东坡肉以五花肉为主料，经过焯水去腥后，加入黄酒、酱油、冰糖和香料慢火炖煮至肉质软糯、色泽红亮。成品肥而不腻，入口即化。
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  苏杭油焖笋

  苏杭油焖笋是一道以新鲜春笋为主料的菜肴，辅以葱段、姜片和调味料。春笋切段后焯水去涩，再用油煸炒，加入酱油、糖和少量水，小火焖煮至入味，使笋体软嫩且吸收酱汁风味。
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  Suzhou-Hangzhou Premium White Fish

  Suzhou-Hangzhou Premium White Fish uses fresh white fish from Taihu Lake or the Yangtze River basin as the main ingredient. After scaling and gutting, the fish is traditionally prepared by steaming or braising. Steaming is done with ginger slices, scallions, and a small amount of cooking wine to highlight the tender texture of the fish. Braising involves slow-cooking with soy sauce, sugar, and spices to infuse flavor. The finished dish features delicate, white fish meat and a savory broth.
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  Suzhou-Hangzhou White Fish (Chicken Broth/Tien Tze)

  Fresh white fish steamed and seasoned with chicken broth or Sichuan pepper sauce. Tender, delicate flavor with a fresh, light taste emphasizing natural essence.
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  苏杭蟹粉汤包

  苏杭蟹粉汤包以面粉制成薄皮，内馅主要包含蟹粉、猪肉末和虾仁，加入高汤调制而成。制作时将馅料包裹在面皮中，捏成小包子形状，蒸制至皮透明、汤汁饱满。
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  Scallion Oil Noodles

  Scallion oil noodles is a simple and delicious noodle dish made with noodles as the main ingredient, supplemented by scallions, oil, and other seasonings. After boiling, the noodles are mixed with hot scallion oil and seasonings, creating an enticing aroma and appealing color.
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  Fenghua Lamb Stew · Suzhou

  Fresh lamb is slowly stewed with radish, ginger slices, and spices, resulting in a clear broth, tender meat, and rich aroma of scallions and ginger.
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  Chicken Mushroom Stir-Fried with Fish Maw

  Chicken mushroom stir-fried with fish maw, sautéed with ginger and scallions. Tender texture with rich, fresh aroma. Main ingredients: chicken mushroom and fish maw, prepared using Chinese quick stir-frying technique.
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  Black Pepper Crispy Rice Shrimp Balls

  Fresh shrimp meat is coated with crispy rice flour and deep-fried into tender, crunchy balls. Served with black pepper sauce for a rich, savory-spicy flavor.

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