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Songhelou Suzhou Cuisine (万象天地 Branch)

江浙菜 · ⭐ 4.4

SL410A, OCT Harbour MixC World, No. 9668, Shennan Avenue, Dachong Community, Yu Hai Subdistrict

Dishes

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  Sizzling Eel丝

  Fried eel threads in hot oil is a Chinese dish primarily made with eel. To prepare it, eel is sliced into thin strips and marinated with seasonings such as scallions, ginger, and garlic. Next, the eel strips are quickly stir-fried in hot oil to maintain their tender texture. Finally, hot oil is poured over the dish to enhance the aroma of the eel, resulting in a bright red color and rich, fragrant flavor.
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  Delicious Pan-Fried Dumplings

  Ruyi pan-fried buns are a Chinese snack made with pork filling seasoned with scallions, ginger, and other spices, wrapped in dough and pan-fried until golden and crispy on the outside, tender and juicy inside, with a fragrant crust at the bottom.
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  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
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  Century-old Suzhou Noodle Soup

  A classic Suzhou noodle soup featuring hand-pulled noodles, pork bone broth, shrimp, braised pork, and greens—delicate, savory, and traditionally prepared.
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  Braised Pork Belly in Purple Clay Pot

  Braised pork belly in purple clay pot is made with fatty pork belly as the main ingredient, seasoned with soy sauce, sugar, and cooking wine, then slowly stewed in a purple clay pot over low heat. The meat is tender and succulent, with a bright red color and rich, flavorful broth.
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  Fine Mung Bean Paste Dumplings

  Sweet bean paste balls are a dessert made primarily from red bean paste and glutinous rice flour. The preparation involves wrapping the red bean paste in a dough made from glutinous rice flour, shaping it into round balls, and then steaming them to set their form. The finished product has a soft, chewy outer layer and a smooth, sweet filling.
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  Moonlit Lotus Pond

  A refreshing vegetarian dish made with lotus root, snow peas, wood ear mushrooms, and carrots, stir-fried to preserve crispness and vibrant colors.
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  Shrimp Roe Soy Sauce Noodles

  Shrimp roe soy sauce noodles are made with thin noodles tossed in a sauce of shrimp roe and soy sauce. Main ingredients include fresh noodles, shrimp roe, and soy sauce. Simple preparation results in a savory, briny flavor with prominent shrimp roe aroma.
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  Crab Roe Soup Dumplings

  Steamed pork and crab meat dumplings with a thin skin, filled with minced pork and crab roe, seasoned and steamed until juicy and flavorful.
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  Crab Meat Tofu

  Crab meat tofu is a traditional delicacy made with soft tofu as the main ingredient, combined with fresh crab meat and crab roe. The preparation involves cutting the tofu into small pieces, mixing it with sautéed crab meat and roe, adding broth or water, gently simmering, and finally seasoning and reducing the sauce so the tofu fully absorbs the rich crab flavor.
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  Red Bean Paste Dumplings

  A traditional Chinese dessert made of glutinous rice balls filled with sweet red bean paste, soft and delicious when boiled.
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  Gizzard Lily and Sweet Peas

  A light and refreshing dish made with gizzard lily (芡实) and fresh sweet peas, quickly stir-fried to preserve their natural flavor and crisp texture.

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