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De Qu Tang Suzhou Cuisine (Huntang Alley Branch)

江浙菜 · ⭐ 4.8

No. 20, Huntang Lane

Dishes

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  Three-Shrimp Stewed with Tofu

  A classic Jiangnan dish featuring river shrimp, shrimp roe, and shrimp paste stewed with soft tofu, delivering a rich, delicate flavor.
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  Banyuan's Special Steamed and Marinated Crab

  Fresh crab is gently steamed and then marinated in a secret blend of yellow wine, spices, and seasonings for a rich, aromatic flavor.
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  Braised Eel with Rock Sugar

  A dish of eel braised with rock sugar, resulting in a sweet and savory flavor with tender meat and glossy finish.
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  Cold Dish

  Cold dishes are prepared by cooling cooked ingredients before serving. Common ingredients include vegetables, meat, seafood, and soy products. Preparation methods typically involve blanching, boiling, marinating, or mixing, then chilling in the refrigerator or cooling directly before plating.
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  Ancient Method Snowflake Crab Custard

  A traditional Cantonese dish made with fresh crab meat, egg white, and seasonings, steamed to a delicate custard texture.
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  Hand-Pulled Shrimp with Oil-Blasted Shrimp

  A dish combining hand-peeled shrimp and oil-blasted whole shrimp, featuring tender, flavorful shrimp with a rich aroma.
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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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  Stir-fried Eel Strips in Oil

  A dish made by quickly stir-frying eel strips with oil and seasonings, resulting in tender, golden strands with a savory flavor.
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  Fried Rose Fish with Fish Spring Rolls

  This dish consists of two parts: fried rose fish and fish spring rolls. The rose fish is made from a whole white-fleshed fish, deboned and cut with petal-shaped patterns, then coated with thin starch and fried until golden and crispy, resembling a blooming rose. The fish spring rolls are filled with minced fish mixed with a small amount of vegetables (such as carrots and shiitake mushrooms), wrapped in spring roll wrappers, and deep-fried. The result is crispy on the outside and tender inside, with a savory fish aroma. Main ingredients include white-fleshed fish (such as perch or cod), spring roll wrappers, starch, vegetables, and basic seasonings.
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  Rose Fish

  A whole fish, typically carp, is scored to resemble a rose and deep-fried, then glazed with a sweet and sour sauce for a vibrant, floral presentation.
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  Private Kitchen Rose Fish

  Private Kitchen Rose Fish is an exquisitely presented dish. It primarily uses a fresh whole fish (such as perch or mandarin fish), which is deboned and sliced thinly. The fish slices are then rolled into rose shapes and arranged on a plate. It is typically accompanied by ingredients like shiitake mushrooms, shredded ham, and ginger. During preparation, the rolled fish roses are steamed, and finally drizzled with a clear sauce made from broth and soy sauce. The finished dish is visually appealing with tender fish meat.
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  Braised Radish

  A classic Chinese home-style dish made by slow-cooking white radish with soy sauce, sugar, and ginger until tender and flavorful.
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  Chicken Wing Soup with Mixed Grains

  A nourishing soup made with chicken wings and mixed grains, slow-cooked to perfection for a rich, savory flavor.
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  Huaiao Steamed Drunk Crab

  Hu diao shu zui xie is made with fresh crabs as the main ingredient, steamed and then soaked in a marinating liquid composed of Hu Diao wine, yellow wine, soy sauce, sugar, and ginger slices. This process allows the crab meat to absorb the essence of the wine and seasonings, resulting in a delicious and flavorful dish.
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  Suzhou White Meat Platter

  A traditional Suzhou dish featuring a platter of boiled pork offal and poultry organs, served cold with a delicate, savory flavor.
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  Suzhou-style Braised Pork Belly

  A classic Suzhou dish featuring pork belly braised in a savory sauce of soy, sugar, and wine until tender and flavorful.

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