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Madame Su's Suzhou Cuisine · Sweet and Sour Carp · Crab Roe Noodles (Museum Branch)

江浙菜 · ⭐ 4.7

No. 337 Lindun Road

Dishes

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  Boneless Chicken Feet

  Boneless black chicken feet is a dish made primarily from black chicken feet, blanched to remove bones while preserving the tender texture. Can be prepared by braising, stewing, or cold mixing, resulting in a soft yet chewy texture, ideal with sauces or seasonings.
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  Salted Vegetable and Pork Stir-fry with Snow Lotus芽

  A dish made by stir-frying snow lotus buds with salted vegetables and pork strips, offering a savory and refreshing taste.
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  Signature Squirrel Fish

  Signature squirrel fish features fresh mandarin fish, deboned and cut into pieces, coated with starch paste and deep-fried until golden and crispy. Topped with a sweet-sour sauce made from sugar, vinegar, tomato ketchup, scallions, ginger, and garlic, resulting in a tender interior and crunchy exterior with a bright red glaze.
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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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  Osmanthus Glutinous Rice with Lotus Root

  Guìhuā Táng'ǒu is a dessert made primarily from lotus root and glutinous rice. Glutinous rice is stuffed into the lotus root holes, then boiled, sliced, and simmered with rock sugar and osmanthus flowers.
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  Osmanthus Red Bean Dumplings

  Guìhuā Chìdòu Xiǎo Wánzǐ is a dessert made primarily from red beans, glutinous rice flour balls, and osmanthus. The preparation typically involves boiling the red beans until soft, then cooking them together with the glutinous rice flour balls, and finally sprinkling osmanthus on top to enhance the fragrance.
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  羊肉锅仔

  羊肉锅仔是一道以羊肉为主要食材，搭配蔬菜、豆腐等辅料，放入小火锅中慢煮而成的菜肴。羊肉切片后与姜片、葱段等调料一同入锅，加入高汤或清水炖煮，使肉质软嫩，汤汁浓郁。
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  Suzhou Yangcheng Lake Boiled Drunk Crab

  Fresh Yangcheng Lake crabs are steamed and then marinated in a blend of yellow wine, soy sauce, and sugar, resulting in tender meat with a rich, aromatic flavor.
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  Suzhou-style Crab Roe Steamed Bun

  Suzhou-style crab roe steamed bun is known for its thin, juicy wrapper. The filling consists of fresh crab roe mixed with pork, steamed to perfection. The soft, elastic skin bursts with savory broth, delivering a rich crab flavor and delicate taste.
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  Water Shield and Silver Fish Soup

  A classic Jiangnan dish made with fresh water shield and silver fish, simmered in broth for a delicate, refreshing flavor.
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  Crab Stir-fried Rice Noodles

  A Chinese dish featuring fresh crab and chewy rice cakes stir-fried together with savory seasonings, resulting in a rich, umami-packed flavor.
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  Golden Crispy Duck

  A premium duck dish marinated and deep-fried to achieve a crispy skin and tender meat, delivering rich flavor and satisfying texture.
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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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