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Su Yao · Private Banquet Suzhou Cuisine

江浙菜 · ⭐ 4.6

No. 3356 Chang'an Road, Dongtaihu Eco-tourism Resort

Dishes

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  Salmon Avocado

  Salmon and avocado is a dish featuring fresh salmon and avocado. Salmon is usually marinated and then pan-fried or served raw, while avocado is pitted, sliced, or mashed and paired with salmon, often seasoned with lemon juice and olive oil.
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  Buddha's Hand Dongpo Duck

  A fusion dish combining traditional and innovative Chinese cuisine, featuring duck meat braised with Buddha's hand melon and mushrooms for a rich, savory flavor.
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  Sichuan Three-Part Boiled Dish

  A traditional Sichuan dish featuring pork liver, kidney, and tripe simmered in a spicy broth with chili and Sichuan peppercorns.
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  Stir-fried Fragrant Rice with Lobster

  Stir-fried Fragrant Rice with Lobster is a dish primarily made with fresh small lobster (or small-sized lobster/crayfish) and fragrant rice. The main preparation method involves shelling the lobster, dicing the meat, and setting it aside. The fragrant rice is first steamed and cooled to separate the grains. In a hot wok with oil, the lobster meat is quickly stir-fried until it changes color and removed. Then, aromatics like ginger and garlic are sautéed, followed by adding the rice for stir-frying. Finally, the pre-cooked lobster meat is added back, seasoned with salt, soy sauce, and other simple seasonings, and quickly tossed to combine before serving. The finished dish features dry, fragrant rice grains and tender, springy lobster meat.
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  Osmanthus Sweet Taro

  A traditional Chinese dessert made with taro, rock sugar, and osmanthus flowers, offering a sweet and fragrant taste.
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  Spicy Pepper Pork Ribs

  Spicy麻排骨 is a dish made primarily with pork ribs, which are marinated and then fried or pan-fried until golden brown on the surface. It is then stir-fried with spices such as Sichuan pepper and chili peppers until well blended. Main ingredients include pork ribs, Sichuan pepper, dried chilies, ginger slices, and green onions. The dish has a crispy exterior and tender interior with a rich, aromatic flavor.
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  Poached Guilu Fish in Soup

  A dish featuring fresh Guilu fish poached in clear broth, highlighting the delicate flavor of the fish and the light, savory soup.
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  Braised Zhuangyuan Pork Knuckle

  Braised Zhuangyuan Pork Knuckle is a traditional Chinese dish made primarily with pork front knuckle. The knuckle is first blanched to remove impurities, then simmered with ginger, scallions, star anise, cinnamon, bay leaves, soy sauce, cooking wine, rock sugar, and water over low heat until the meat becomes tender and the sauce thickens. The dish has a glossy red color, with soft, gelatinous meat.
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  Secret Sauce River Eel

  Secret Sauce River Eel is a dish featuring fresh river eel as the main ingredient. Key components include river eel, a special sauce (typically made from soy sauce, cooking wine, sugar, and spices), ginger, and scallions. The eel is cleaned, cut into sections, and marinated in the sauce to absorb flavor. It is then braised or stewed until the meat becomes tender and fully infused with the rich, savory sauce. The finished dish has a glossy red-brown appearance and a pronounced aromatic sauce fragrance.
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  Secret Sauce Pickled Radish

  A cold dish made by marinating white radish in a special sauce, resulting in a crisp and flavorful side dish.
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  Suzhou-style Stir-fried Shrimp

  A classic Suzhou dish featuring fresh river shrimp stir-fried with scallions, ginger, garlic, and a savory-sweet sauce made from yellow wine, sugar, and soy sauce.
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  Braised Pork Steamed Bamboo Shoots

  A Chinese dish featuring braised pork and bamboo shoots steamed together, resulting in a savory, tender dish with a delicate balance of meaty richness and vegetable freshness.

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