Ding Shan Craft Banquet (High-Speed Rail New Town Store)
江浙菜 · ⭐ 4.8
33rd Floor, Tiancheng Shidai Business Plaza, No. 58, Qinglonggang Road, Gao Tie Xincheng
Dragon Mate tips
If you are traveling in China to visit Suzhou, this restaurant is worth a stop for great food. This restaurant is located at 33rd Floor, Tiancheng Shidai Business Plaza, No. 58, Qinglonggang Road, Gao Tie Xincheng. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Emperor Qianlong Lotus Leaf One-Pot, Ancient-Style Large Crab Three-Element Soup, Taicang Zao Lu Crab Claw Jelly.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Suzhou
- Category: 江浙菜
- Rating: 4.8
- Address: 33rd Floor, Tiancheng Shidai Business Plaza, No. 58, Qinglonggang Road, Gao Tie Xincheng
- Popular dishes: Emperor Qianlong Lotus Leaf One-Pot, Ancient-Style Large Crab Three-Element Soup, Taicang Zao Lu Crab Claw Jelly, Pingjiang Prince's Meat Vermicelli, Cherry Liver
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Dishes
Emperor Qianlong Lotus Leaf One-PotA traditional imperial dish wrapped in lotus leaves, featuring chicken, pork, seafood, and bamboo shoots slowly stewed together for rich flavor and nutrition.
Ancient-Style Large Crab Three-Element SoupMade with large crab and three elements (ginseng, goji berries, astragalus), simmered into a clear, fragrant broth with fresh crab meat and rich tonic flavor, offering nourishing health benefits.
Taicang Zao Lu Crab Claw JellyFresh crab claws are marinated in fermented rice wine brine and steamed to create a translucent gel-like texture. The meat is tender and melts in the mouth, complemented by the rich aroma and slight sweetness of the brine. A classic cold dish from Jiangnan region.
Pingjiang Prince's Meat VermicelliMade from sweet potato starch, this dish combines pork, dried mushrooms, and green peppers. The vermicelli is steamed, sliced, and tossed with stir-fried minced meat and mushrooms, offering a smooth, chewy texture with a savory, slightly spicy flavor.
Cherry LiverCherry liver is an innovative dish featuring fresh goose liver as the main ingredient, carefully prepared to resemble the shape and color of cherries. The liver has a delicate texture and rich flavor, enhanced by a specially crafted sauce that further highlights its deliciousness.
Peach Burst BubblesWatermelon bubble dessert made with fresh peach, diced flesh mixed with syrup and formed into burstable spheres using sodium alginate and calcium chloride. The chewy texture releases juicy flavor when bitten.
Spring Water Beef ShankA Chinese dish made by slow-cooking beef shank in spring water, resulting in tender meat and rich flavor.
Sauce-Infused Three-Shrimp Mandarin FishA crispy fried fish shaped like a squirrel, served with a savory sauce made from three types of shrimp—shrimp roe, shrimp meat, and shrimp paste.- Sesame Rose Fish BoxFresh fish fillets coated in sesame and egg white batter, deep-fried into a rose-like shape, crispy outside and tender inside, served with a special sauce.
Sichuan Pepper Braised CrabFresh large crabs are slow-braised in a seasoned broth made with Sichuan pepper, star anise, cinnamon, and other spices. The meat is tender, with rich umami flavor and a spicy-numbing finish.
Suzhou-style Braised Pork with Greens Rice BowlA classic Suzhou dish featuring slow-braised pork and greens served over rice, offering rich flavor and tender meat.- Moutai-Steamed Wagyu BeefPremium wagyu beef marinated in Moutai liquor and slowly steamed to perfection, resulting in tender, flavorful meat with a rich aroma.
Spicy Stir-Fried Pork Ribs with Shrimp PasteA savory dish of pork ribs stir-fried with shrimp paste and chili, offering a rich, spicy flavor.
Steamed Crab with SauceFresh crab steamed with a savory sauce, resulting in tender meat and rich flavor.- Black Truffle Stuffed Morel MushroomsStuffed morel mushrooms with black truffle, gently roasted to enhance aroma and texture.