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Shanshui Fang • Lake View Restaurant

江浙菜 · ⭐ 4.7

Shanshui East Road, Dafu Qitang, Shanshui Square, lakeside

Dishes

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  Chilled Drunk Lobster

  Fresh lobster marinated in yellow wine, ginger, and scallions, then chilled for a refreshing, savory dish with tender meat.
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  Three Whites of Taihu Lake

  A traditional dish from Suzhou, featuring fresh white fish, white shrimp, and silver fish from Taihu Lake, steamed or boiled to highlight their natural flavors.
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  Hand-Deveined Shrimp

  A dish featuring fresh shrimp peeled by hand, stir-fried quickly with garlic and ginger for a tender, savory flavor.
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  Slow-Cooked Beef

  Stewed beef with gentle heat is a dish made from select tender beef, cooked slowly over low heat. The beef, simmered for a long time at low temperature, retains its tenderness and original flavor while fully absorbing the aroma of the seasonings, resulting in a rich and flavorful taste.
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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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  Steamed White Fish

  Steamed white fish is a dish made with fresh white fish as the main ingredient, seasoned with ingredients such as ginger slices and scallions, and prepared by steaming. After washing the white fish, place it in a dish, add seasonings, and steam until cooked.
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  Braised Chicken with Abalone in Clay Pot

  A savory dish featuring chicken and abalone simmered slowly in a clay pot, resulting in tender meat and rich, flavorful broth.
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  Exquisite Six-Taste Platter of Jiangnan

  Selected Jiangnan specialty ingredients such as braised duck, marinated beef, five-spice tofu, sweet and sour spare ribs, steamed fish slices, and cold cucumber salad, prepared using traditional methods including pickling, braising, steaming, and chilling. Balanced flavor with a harmonious mix of savory, sweet, and tangy notes.
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  Vegetable Rice Soup

  Bao饭 is a traditional Chinese staple made by mixing cooked rice with stir-fried vegetable or meat broth. Main ingredients include rice, greens, minced meat or ham. First, vegetables and meat are stir-fried, then water or broth is added and boiled before mixing into the rice to absorb the flavors.
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  Steamed Crab in Wine

  Steamed crab is a cold dish made from fresh crabs marinated in a brine of yellow wine, soy sauce, sugar, ginger slices, and scallions for several hours to absorb the flavors.
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  Silver Fish Egg Slurry

  Silver fish custard is a dish made primarily with fresh silver fish and eggs. After washing, the silver fish are mixed with beaten eggs, seasoned appropriately, then gently fried or steamed until set. It has a tender texture and delicious flavor.
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  Silver Fish Fried with Eggs

  A classic Chinese home-style dish made by stir-frying fresh silver fish with beaten eggs, resulting in a tender and savory flavor.
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  Abalone Rice

  Abalone rice is a dish made with fresh abalone and rice. After cleaning, the abalone is typically simmered in broth or clear soup until tender, then served over hot rice, allowing the rice to absorb the rich flavor of the abalone.

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