Suke (Suning Plaza Branch)
小吃快餐 · ⭐ 3.7
平陵中路平陵广场
Dragon Mate tips
If you are traveling in China to visit Changzhou, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at 平陵中路平陵广场. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Cabbage and Vermicelli Stir-fry, Sweet and Sour Pork, Kung Pao Chicken.
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: Changzhou
- Category: 小吃快餐
- Rating: 3.7
- Address: 平陵中路平陵广场
- Popular dishes: Cabbage and Vermicelli Stir-fry, Sweet and Sour Pork, Kung Pao Chicken, Dry-Fried Cauliflower, Braised Duck Breast with King Oyster Mushroom
China trip · China travel
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Dishes
Cabbage and Vermicelli Stir-fryCabbage and Vermicelli Stir-fry is a Chinese home-style dish made with cabbage and vermicelli, stir-fried with oil. The dish has a crisp texture and a fresh taste, commonly found on Chinese dining tables.
Sweet and Sour PorkSweet and sour pork is a Chinese dish primarily made with pork, typically using pork tenderloin cut into pieces, coated in a starch batter and deep-fried until golden and crispy. It is then generously drizzled with a tangy sauce made from tomato ketchup, sugar, vinegar, and minced garlic, ensuring the meat is evenly coated. The finished dish has a bright red color, with a crispy exterior and tender interior, offering a perfectly balanced sweet and sour flavor.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Dry-Fried CauliflowerDry-fried cauliflower is a Chinese dish primarily made with cauliflower, which is blanched and then stir-fried with辅料 such as garlic and chili. The cooking process emphasizes precise heat control to achieve a crispy exterior and tender interior, resulting in a rich and varied texture.
Braised Duck Breast with King Oyster MushroomA dish featuring tender duck breast and savory king oyster mushrooms stir-fried quickly in a hot wok, seasoned with light soy sauce and aromatics.
Preserved Vegetable Braised PorkA Chinese dish featuring pork belly and preserved vegetables, slow-cooked or grilled to perfection.
Onion and Potato SlicesA simple stir-fried dish made with sliced onions and potatoes, seasoned with salt and soy sauce for a savory flavor.
Steamed Sea BassSteamed sea bass is a dish made with fresh sea bass as the main ingredient, prepared by steaming. After processing, the fish is seasoned with scallions, ginger, and other seasonings, then placed in a steamer and cooked with high-temperature steam until the flesh is fully tender, preserving its delicate and fresh texture.
Simmered Bone SoupA rich, slow-cooked soup made from bones, delivering a creamy texture and deep flavor.
Steamed Egg CustardA healthy dish made by steaming beaten eggs with water or broth, resulting in a smooth and tender texture.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.