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Wan Guo Chun · Suzhou Cuisine (Pingjiang Road Branch)

江浙菜 · ⭐ 4.8

No. 56, Lüjian Lane

Dishes

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  Braised Pork Noodles in Red Soup

  Braised pork noodles in a rich red broth, featuring tender pork and flavorful noodles.
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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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  Dried Vegetable Braised Pork with Wine Aroma

  A savory Chinese dish featuring slow-cooked pork belly with dried vegetables and yellow wine, resulting in tender meat infused with rich aroma.
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  Squirrel-shaped Mandarin Fish with Osmanthus

  Squirrel-shaped mandarin fish is made from fresh mandarin fish, deboned and cut into diamond-shaped incisions. After frying, it's coated with a sweet and sour sauce made from sugar, vinegar, and tomato paste. The dish resembles a squirrel, with a crispy exterior and tender interior, golden color, and balanced sweet-sour flavor.
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  Osmanthus Glutinous Rice Lotus Root

  Honey-glazed lotus root with sticky rice is a traditional Chinese dessert made primarily from glutinous rice and lotus root. The preparation involves stuffing glutinous rice into the holes of the lotus root, then steaming it until tender. Finally, it is drizzled with osmanthus syrup, resulting in a texture where the lotus root breaks but remains connected by threads, offering a sweet, soft, and chewy experience.
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  Huaiyang Stir-Fried Three Shrimp

  A classic Jiangsu dish featuring river shrimp, roe, and eggs stir-fried with ginger for a delicate, rich flavor.
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  Rose Wine Infused Secret-Recipe Duck

  Premium duck meat marinated with rose wine and secret sauce, then slowly braised. Tender, aromatic, with a rich red hue and a unique blend of rose and wine fragrance.
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  Crab Meat Tofu

  Crab meat tofu is a traditional delicacy made with soft tofu as the main ingredient, combined with fresh crab meat and crab roe. The preparation involves cutting the tofu into small pieces, mixing it with sautéed crab meat and roe, adding broth or water, gently simmering, and finally seasoning and reducing the sauce so the tofu fully absorbs the rich crab flavor.
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  Crispy Beef with Green Lemon

  Tender beef slices marinated in green lemon juice and spices, then fried to a crispy finish for a refreshing and crunchy dish.
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  Eight Treasures Boiled Tofu Noodles

  A classic Suzhou dish featuring tofu strands simmered with eight premium ingredients such as ham, shrimp, and mushrooms, resulting in a rich, savory flavor.
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  Chicken Broth Steamed White Fish

  Fresh white fish steamed with chicken broth, garnished with ginger and scallions, resulting in tender flesh and a delicate, savory flavor.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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