Su Yin (Lang Ting Tian Yue Branch)
江浙菜 · ⭐ 4.9
No. 1462 Qianjin West Road
Dragon Mate tips
If you are traveling in China to visit Suzhou, this restaurant is worth a stop for great food. This restaurant is located at No. 1462 Qianjin West Road. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Lobster Baked with Superior Broth E-Fu Noodles, Hand Roll Ice Cream Foie Gras, Organic Fish Head Fugangqiang.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Suzhou
- Category: 江浙菜
- Rating: 4.9
- Address: No. 1462 Qianjin West Road
- Popular dishes: Lobster Baked with Superior Broth E-Fu Noodles, Hand Roll Ice Cream Foie Gras, Organic Fish Head Fugangqiang, Two Ways of Matsutake Crab, Jiangnan Slow-Cooked Beef
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Dishes
Lobster Baked with Superior Broth E-Fu NoodlesThis is a dish that combines seafood and noodles. Main ingredients include fresh Boston lobster, E-Fu noodles (a type of egg noodle), and a carefully prepared superior broth. The lobster is cleaned, cut into pieces, and the noodles are pre-cooked. Both are placed in a baking dish, generously covered with a rich broth made from aged chicken, ham, pork bones, etc., topped with cheese and other ingredients, then baked or grilled until the surface is golden and aromatic. The finished dish features tender, springy lobster meat, and the E-Fu noodles, having absorbed the essence of the broth and lobster, are smooth and richly flavored.
Hand Roll Ice Cream Foie GrasA fusion dish featuring foie gras mousse and vanilla ice cream wrapped in rice paper, offering a unique contrast of textures and temperatures.
Organic Fish Head FugangqiangA luxurious dish featuring organic fish head and premium ingredients like abalone, sea cucumber, scallop, and bird's nest, slow-cooked to perfection for a rich, savory broth.
Two Ways of Matsutake Crab松叶蟹两吃 is a dish featuring hairy crab as the main ingredient, divided into two parts: one part uses crab roe and meat to make crab roe tofu or noodles, while the other is steamed or blanched to preserve its natural flavor. The preparation emphasizes maintaining the crab's freshness and texture.
Jiangnan Slow-Cooked BeefBeef cubes are simmered with scallions, ginger, garlic, star anise, bay leaves, yellow wine, light soy sauce, dark soy sauce, and water until tender. Reduce the sauce to concentrate the flavor.- Burned Pepper Soft-Boiled EggA creative Sichuan-style dish featuring soft-boiled eggs with a runny yolk, served with charred green and red peppers and a savory sauce.
Flower Dragon Sauce Pearl ShrimpFresh shrimp are cooked in a rich flower dragon sauce, blending seafood broth and special seasonings to create a delicate, savory dish with tender, succulent shrimp.- Garlic Chili Sea SnailA Sichuan-style dish featuring sea snail (Dongshan Dagua) stir-fried with garlic and chili oil, offering a fresh, tender texture with bold spicy flavor.
Spicy Braised Intestines and Tail-Shaped ShrimpA flavorful dish combining braised pork intestines and tail-shaped shrimp, seasoned with a spicy sauce for a bold taste.
Spicy Wine Sauce WinklesFresh winkles stir-fried with chili, ginger, garlic, and yellow wine, creating a spicy and aromatic dish.
Braised Pork Belly with AbaloneAbalone braised pork is a traditional delicacy made primarily with abalone and fatty pork belly. The preparation involves cutting the pork into pieces, stir-frying until browned, adding seasonings, and slow-cooking until the meat becomes tender. Finally, abalone is added to simmer together, allowing the seafood flavor of the abalone to perfectly blend with the rich taste of the braised pork.