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Queilan Sichuan Cuisine (Suzhou Grandview Mall Branch)

Sichuan cuisine · ⭐ 4.4

Shop L5-29, Suzhou Joy City, No. 1999, Yuyao Road

Dishes

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  Glacier Eggplant

  Glacier eggplant is a dish featuring eggplant as the main ingredient. The eggplant is sliced, blanched or steamed, then topped with a sauce made from soy sauce, vinegar, sugar, garlic, and sesame oil, finished with green onions or sesame seeds.
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  18-Second Liver

  18-second liver is a quick-cooked dish using pork liver as the main ingredient. The liver slices are blanched in boiling water for about 18 seconds, then quickly removed to maintain a tender texture. It's typically seasoned simply with scallions, ginger, garlic, soy sauce, and cooking wine, and may include a small amount of starch for extra smoothness.
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  Stir-Fried Pork with Green Pepper

  A classic Hunan dish made by stir-frying pork with green and red peppers, offering a spicy and savory flavor.
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  E Mei Sichuan Pepper Steamed River Carp

  Fresh river carp steamed with E Mei Sichuan pepper, delivering a spicy and aromatic flavor.
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  Desheng Jujube Wood Roast Duck

  Desheng Jujube Wood Roast Duck features premium Peking duck roasted over jujube wood charcoal, resulting in crispy skin and tender meat. Served with thin pancakes, hoisin sauce, and fresh garnishes for a classic Chinese experience.
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  Spring Water Pig Intestine Chicken

  A dish made with pork intestines and chicken simmered in spring water, resulting in tender intestines and succulent chicken in a rich, fragrant broth.
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  Vegetable Stir-Fry

  Vegetable stir-fry is a dish made primarily with fresh vegetables like bell peppers, onions, carrots, and potatoes. Cut into cubes or slices, they are stir-fried in oil and seasoned to taste. Simple to prepare, it highlights the natural flavors and textures of the ingredients.
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  Sichuan-style Ginger Frog

  Salt-Style Ginger Frog is a dish featuring frog as the main ingredient, stir-fried with young ginger, garlic, and chili. The frog is cooked with slices of young ginger, seasoned with salt and soy sauce to preserve its natural flavor while highlighting the fresh aroma and mild spiciness of the ginger.
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  Salt-Style Water Fish

  A Sichuan dish featuring fresh carp briefly blanched in boiling water and stir-fried with chili, Sichuan pepper, and fermented bean paste, resulting in tender fish with a spicy, numbing flavor.
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  Red Willow Branch Grilled Angus Beef

  Premium Angus beef marinated and grilled on red willow branches, delivering a smoky, savory flavor with tender texture.
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  Crab Roe Tofu

  Crab Roe Tofu is a traditional delicacy featuring tender tofu and crab roe as its main ingredients. The preparation involves cutting the tofu into pieces, then stewing it together with fragrant crab roe, delicate crab meat, and appropriate seasonings until the tofu absorbs the rich flavors and the aroma of crab fills the air. Finally, the sauce is reduced and served in a dish, showcasing an appealing yellow-and-white color combination.
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  金汤酸菜龙利鱼

  金汤酸菜龙利鱼以龙利鱼柳为主料，搭配酸菜、姜片、蒜片等辅料，用高汤或清汤煮制而成。鱼肉嫩滑，酸菜爽口，汤色金黄，味道鲜美。
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  Fragrant Spicy Chicken

  Fragrant Spicy Chicken is a dish made primarily from chicken, seasoned with various spices and chili peppers. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with spices and chili peppers to allow the chicken to fully absorb the spicy and aromatic flavors.
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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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