Shan Ye Shan · Premium Ingredients from Jiangsu, Zhejiang & Anhui (Xietang Old Street Branch)
农家菜 · ⭐ 4.5
Nos. 1–11, Building 20, Xietang Old Street, 1088 Songtao Street
Dragon Mate tips
If you are traveling in China to visit Suzhou, this restaurant is worth a stop for great food. This restaurant is located at Nos. 1–11, Building 20, Xietang Old Street, 1088 Songtao Street. It is a 农家菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Wuchang Rice, Tomato and Tofu Stew, Winter Melon and Pork Rib Soup.
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: Suzhou
- Category: 农家菜
- Rating: 4.5
- Address: Nos. 1–11, Building 20, Xietang Old Street, 1088 Songtao Street
- Popular dishes: Wuchang Rice, Tomato and Tofu Stew, Winter Melon and Pork Rib Soup, Dahulu Reservoir Fish, Spicy Dry Pot with Deer Antler Mushrooms
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Dishes
Wuchang RiceWuchang rice is made from high-quality Wuchang rice as the main ingredient, carefully washed to preserve the natural aroma of the rice. It uses an appropriate ratio of water to rice and strictly controls cooking time to achieve soft, flavorful rice with distinct, separate grains.
Tomato and Tofu StewA hearty stew made with fresh tomatoes and soft tofu, simmered with aromatics for a rich, tangy flavor.
Winter Melon and Pork Rib SoupWinter melon and pork rib soup is a soup dish primarily made with winter melon and pork ribs. The typical preparation involves first stewing the pork ribs until tender, then adding chunks of winter melon to continue cooking until the melon softens. This soup is refreshing and ideal for cooling off during summer.
Dahulu Reservoir FishFresh fish harvested from Dahulu Reservoir, prepared by steaming or braising. Main ingredient is reservoir fish, with cooking methods focusing on steaming or braising to highlight the tender and fresh taste of the fish.
Spicy Dry Pot with Deer Antler MushroomsDry-fried Velvet Mushroom is a dish primarily featuring velvet mushrooms as the main ingredient. The mushrooms are first soaked, then stir-fried in a dry wok with garlic slices and chili peppers until cooked, preserving their natural flavor and aroma. The texture is tender and the fragrance is rich and enticing.
Steam-Steamed Torn ChickenMainly made from chicken, steamed and hand-torn into strands, retaining its original flavor, tender in texture and light without greasiness.
Stir-Fried ShrimpOil-blasted shrimp is a Chinese dish made with fresh river shrimp, quickly stir-fried in hot oil. Shrimp are deveined,留尾, marinated with wine and salt, then stir-fried rapidly in hot oil with葱姜蒜 for aroma, finished with a touch of soy sauce and sugar to make the meat tender and shiny red.
Stir-fried猪 LiverStir-fried猪肝 is a Chinese dish primarily made with pig liver. The liver is sliced thinly and stir-fried with seasonings such as green onions, ginger, and garlic. The dish has a bright red color and a tender, fresh taste.
Beautiful Mountain Wild Braised PorkPremium pork belly stewed slowly with wild mountain spices, resulting in tender, rich meat that is fatty yet not greasy. Seasoned with soy sauce, sugar, and cooking wine, infused with natural aroma.
Braised Pork Wine-Infused Steamed BunA steamed bun filled with braised pork and fermented rice wine, offering a savory and aromatic flavor.
Garlic Fish SlicesFresh fish slices stir-fried with abundant garlic, resulting in tender fish and rich garlic flavor.- Sour Spicy Tender Lotus Root SlicesA cold dish made from tender lotus root slices seasoned with vinegar, chili, and garlic for a crisp, tangy, and spicy flavor.
Stir-Fried Beef with CilantroA dish featuring tender beef stir-fried with cilantro and spices, known for its aromatic flavor and soft texture.
Spicy FrogA Sichuan dish made with bullfrog stir-fried in spicy chili and Sichuan peppercorns, known for its numbing and fiery flavor.
Huangshan Fragrant Stinky Mandarin FishA signature Huizhou dish made with fermented mandarin fish, known for its unique aroma and rich flavor. The fish is braised with ham and mushrooms to create a savory, slightly sweet taste.