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Suzhou Old Restaurant · Sweet and Sour Carp · Suzhou Cuisine

江浙菜 · ⭐ 3.7

No. 11, Baita East Road

Dishes

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  Braised Pork Ribs with Rock Sugar and Plum

  A Chinese dish featuring pork ribs simmered with rock sugar and dried plums, resulting in a sweet and tangy 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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  Szechuan Pepper Beef

  Hangzhou pepper beef is a dish primarily made with beef tenderloin and Hangzhou peppers. To prepare, first cut the beef into strips and marinate with seasonings until flavorful. Then, slice the Hangzhou peppers into segments. Next, heat oil in a wok, quickly stir-fry the beef strips until they change color, add the pepper segments, and continue to stir-fry. Finally, season with salt and soy sauce as needed, stir well, and serve.
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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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  Szechuan Salted Chicken with Chili

  A classic Sichuan dish made by stir-frying crispy fried chicken with dried chilies and Sichuan pepper, seasoned with salt and spices for a bold, spicy flavor.
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  Seaweed Soup

  Seaweed soup is a simple and refreshing dish, primarily made with seaweed and supplemented with ingredients such as eggs and dried shrimp. The preparation typically involves cutting the seaweed into small pieces, adding it to boiling water along with seasonings, then stirring in beaten eggs and dried shrimp before boiling again and serving.
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  Suzhou-style Stir-fried Shrimp

  A classic Suzhou dish made by quickly stir-frying fresh river shrimp in hot oil with ginger, garlic, and a touch of sugar and rice wine, resulting in crispy shells and tender meat with a savory-sweet flavor.
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  Wine-Scented Gold Clover

  A dish made by stir-frying golden clover with yellow wine and garlic, resulting in a fresh, tender texture and rich wine aroma.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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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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