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Chaoren Lu Chuan · Chaocai Street Food (Suzhou First Store)

Cantonese cuisine · ⭐ 4.3

No. 315 Jinmen Road, Jincai Fang, Units 31–32, Gusu District

Dishes

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  Cantonese Radish Cake

  A traditional Cantonese snack made from radish and glutinous rice flour, steamed with ingredients like preserved meat or shrimp, offering a soft, savory flavor.
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  Chaoshan Lionhead Goose Meat

  A traditional Chaoshan dish made from premium lionhead goose, marinated and slowly stewed to achieve tender, flavorful meat.
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  Chao-Shan Clay Pot Rice Porridge

  Chao-Shan clay pot rice porridge is made by slow-cooking rice with seafood, meat, or vegetables in a clay pot. Key ingredients include rice, fresh fish, shrimp, crab, pork, or chicken, seasoned with ginger slices and green onions, allowing flavors to meld through long, gentle simmering.
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  Chao Shan Oyster Fritter

  Oyster cake from Chaozhou is a traditional snack made with fresh oysters, eggs, sweet potato starch, and scallions. The oysters are mixed with egg and starch, then pan-fried until golden brown for a crispy outside and tender inside.
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  Stir-Fried Rice Noodles

  Stir-fried rice noodles is a dish primarily made with rice noodles. First, the rice noodles are cooked to about 80% doneness, then drained and dried. Next, vegetables, meat, or seafood ingredients are stir-fried in a hot oil pan, followed by adding the rice noodles and seasonings such as soy sauce and salt. The mixture is quickly stir-fried until the noodles and ingredients are fully blended, resulting in an appealing color and aroma.
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  Spicy Mustard Duck Intestine

  Fresh duck intestines are blanched and tossed in a special mustard sauce, offering a crisp texture and bold, spicy flavor.
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  Lion Head Goose Three-Part Dish

  A fusion dish featuring three parts of the lion head goose—meat, liver, and intestine—prepared by braising, pan-searing, and stir-frying, served with a secret sauce for rich, layered flavors.
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  Marinated Fresh Shrimp

  A cold dish made by marinating fresh shrimp in a blend of soy sauce, garlic, ginger, and chili for a savory, refreshing taste.
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  Marinated Blood Clam

  Fresh blood clams are marinated with salt, garlic, ginger, chili, and other seasonings to create a cold appetizer. After washing, the clams are mixed with the seasoning and refrigerated for several hours or overnight to absorb flavor while maintaining a tender texture.
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  Stir-fried Beef with Chinese Broccoli

  Gai Lan Stir-Fried with Beef is a Chinese stir-fry dish primarily made with beef and gai lan (Chinese broccoli). The beef is sliced and marinated with seasonings, while the gai lan is washed and cut into segments. Heat oil in a wok, quickly stir-fry the beef until it changes color, then remove it. Next, stir-fry the gai lan until fragrant, then return the beef to the wok and mix thoroughly with the gai lan. Season to taste and serve.
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  Garlic Stir-Fried Cantonese Mustard Greens

  Stir-fried Guangdong mustard greens with garlic, a dish featuring fresh Guangdong mustard greens blanched and sautéed with fragrant garlic in hot oil to retain their tender texture.

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