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Su Sang Gu · Intangible Cultural Heritage · Creative Suzhou Cuisine · Sweet and Sour Mandarin Fish (Xie Tang Old Street Branch)

江浙菜 · ⭐ 4.8

Nos. 1-6, Unit 1, Building 20, Xietang Old Street, No. 1088 Songtao Street, Suzhou Industrial Park

Dishes

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  Suzhou Elegant Four-Taste Platter

  A refined cold dish featuring four traditional Suzhou flavors: braised beef, steamed white fish, honey-glazed ham, and chilled malan greens.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Truffle Lime Oil-Braised Shrimp

  Fresh shrimp stir-fried with lime juice and truffle oil, offering a delicate balance of citrus freshness and earthy truffle aroma.
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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. The preparation involves deboning the fish, slicing it into flower-like cuts, marinating it, then deep-frying until golden and crispy. It is finally stir-fried with a sweet-and-sour sauce, resulting in a dish with vibrant colors and a balanced sweet-and-tart flavor.
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  Fried Yellow Croaker

  Fried yellow croaker is a dish made with fresh yellow croaker. After cleaning and marinating, the fish is coated in starch or flour and deep-fried until golden and crispy. The skin is crunchy while the flesh remains tender and flavorful.
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  Pure Bud Three White Lion's Head

  A traditional Suzhou dish made with pork belly, bamboo shoots, dried mushrooms, and ham, shaped into meatballs and slowly braised for a rich, tender flavor.
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  Stewed Beef Shank with Kidney Beans

  A classic Chinese dish featuring tender beef shank and kidney beans simmered in a savory sauce until richly flavorful.
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  Sū Sāngū Xiangyóu Shàn Hú

  A classic Jiangnan dish made with eel, stir-fried and finished with hot oil to enhance aroma. Tender, flavorful, and traditionally served in a clay pot.
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  Crab Filling Suzhou-style Dongpo Pork

  Premium pork belly slow-cooked until tender with a slightly crispy skin, filled with crab meat. Blended with Suzhou-style cooking techniques, offering rich texture and balanced sweet-salty flavor.
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  Crab Roe Suzhou-style Dongpo Pork

  A rich, slow-cooked pork belly dish infused with crab roe, showcasing the delicate flavors of Suzhou cuisine.
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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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  Squirrel Fish

  A traditional Chinese dish made from a whole fish, typically carp or perch, cut into fillets and deep-fried to a crispy texture, then coated in a sweet and sour sauce. It is named for its resemblance to a squirrel's tail.
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  Intangible Cultural Heritage Squirrel Grouper

  Fresh grouper is scored, deep-fried to set shape, then stir-fried quickly with sweet and sour sauce. The dish resembles a squirrel, with crispy exterior and tender interior, offering a balanced sweet and sour flavor and golden color.

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