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Yuxingji · Authentic Suzhou Flavors (Shishan Dream City Branch)

小吃面食 · ⭐ 4.6

Street-front unit, Shishan Mengzhicheng, No. 7 Zhuyuan Road (adjacent to Exit 5A of Shishanqiao Station, Metro Lines 3 and 5)

Dishes

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  Three-Shrimp Noodles

  Three-shrimp noodles are made with shrimp meat, roe, and eggs. Thin or alkaline noodles are tossed with stir-fried shrimp mixture and seasoned with broth, then garnished with scallions or cilantro.
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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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  Bamboo Shoot and Pork Strips

  Bianjian meat丝 is a dish made primarily from pickled bamboo shoots (bianjian) and pork shreds. The pickled bamboo shoots are sliced and stir-fried with lean pork, seasoned appropriately, and cooked until tender. Proper heat control ensures a delicate texture.
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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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  Braised Pork Noodles

  Braised pork noodles feature fatty pork belly simmered with soy sauce, sugar, and spices until tender, then served over wide handmade or machine-made noodles with rich broth. Garnish with green onions or cilantro.
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  白汤

  白汤以猪骨、鸡架或鱼头等为主要食材，加入清水慢火熬煮数小时，使汤色乳白，味道浓郁。制作过程中通常不添加酱油或其他深色调料，以保持汤的清澈与原味。
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  Crab Roe Noodles

  Crab roe noodles are a Jiangnan specialty made with fresh river crab roe and meat, simmered into rich crab oil, then mixed with broth and ginger, poured over cooked thin noodles to absorb the crab aroma.
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  Red Soup

  Red broth made by simmering pork or chicken bones to create a rich stock, then adding tomatoes, chili peppers, onions, and other ingredients. Commonly served with tofu, meat, or seafood. The soup has a bright red color and a rich flavor.
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  Imperial Crab Butter

  A rich crab butter made from fresh river crab roe and meat, blended with lard and aromatics. Known for its deep umami flavor and luxurious texture, often served with noodles or as a dipping sauce.
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  Suzhou-style Fried Fish

  Suzhou-style fried fish is a traditional Jiangnan dish made from grass carp or carp. The fish is marinated with salt and cooking wine, then quickly fried until crispy outside and tender inside. It's then stir-fried with sugar, vinegar, soy sauce, and ginger to coat evenly in sauce. The finished dish has a bright red color, crispy texture, and delicious flavor.
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  Suzhou-style Eel Stir-fry

  A classic Jiangnan dish made by quickly stir-frying eel with garlic, ginger, and soy sauce for a savory, tender texture.
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  Shrimp Roe Scallion Oil Noodles

  Shrimp roe scallion oil noodles feature noodles tossed in a savory sauce made from shrimp roe and scallion oil. Cooked noodles are drained, then mixed with fried scallion oil and shrimp roe for a rich, aromatic flavor.
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  Egg-coated Pork Cutlet

  Egg-coated pork cutlet is a dish primarily made with pork tenderloin. The meat slices are pounded flat, coated in beaten egg, and then pan-fried until golden brown on both sides. The finished dish has a crispy outer layer and a tender, juicy interior, offering a rich and satisfying texture.
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  Stir-fried Pork Liver with Sauce

  Stir-fried liver with sauce is a dish made by quickly stir-frying pig liver with a special sauce. After slicing and marinating, the liver is stir-fried at high heat with the sauce, resulting in a bright red color and a tender texture.

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