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Dao Shan Village · Suzhou Cuisine · Sweet and Sour Mandarin Fish (Pingjiang Road Branch)

江浙菜 · ⭐ 4.7

No. 86, Pingjiang Road

Dishes

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  Ice-Cold River Shrimp

  A chilled dish made with fresh river shrimp, briefly blanched and then rapidly cooled in ice water for a refreshing, tender texture.
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  Ancient-Method Handmade Crab Meat Lion's Head

  A traditional Jiangsu dish featuring handmade meatballs made with pork belly and fresh crab meat, slowly simmered to perfection for a rich, tender 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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  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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  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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  Spring Water Tofu

  Spring water tofu is a dish made with fresh tofu cooked in mountain or mineral water. Tofu cubes are boiled in clear water, then seasoned with salt, green onions, and ginger slices, slowly stewed until flavorful. Some recipes add shrimp flakes, egg flowers, or greens for enhanced taste.
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  Rice Straw Wrapped Pork

  A traditional Chinese dish featuring pork belly tied with rice straw and slowly braised until tender, infused with a subtle herbal aroma.
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  Old Suzhou Braised Eel

  Fresh eel is slowly braised with scallions, ginger, garlic, yellow wine, and soy sauce to create a rich, savory dish.
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  Suzhou-style Crispy Duck with Sesame Flavor

  A classic Suzhou dish featuring crispy duck skin and sesame flavor, marinated and deep-fried to perfection.
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  Crab Roe Tofu (Hand-Picked Crab Meat)

  Crab Roe Tofu is a classic Chinese dish featuring soft tofu and hand-picked crab meat mixed with crab roe. The tofu is cubed and blanched. In a wok, ginger is stir-fried until fragrant, then the crab mixture is added and cooked with a splash of rice wine. Broth or water is added along with the tofu, and the dish is simmered gently. Finally, a light starch slurry thickens the sauce. The dish has a pale yellow hue, with tender tofu and rich, savory crab flavor.
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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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  Bamboo Shoot and Pork Stew

  Wild bamboo shoot braised pork is a dish made with fresh wild bamboo shoots and fatty pork. The pork is blanched, then simmered with the shoots and seasonings like soy sauce, sugar, and cooking wine until tender.

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