Moyuan · Ya Yan
江浙菜 · ⭐ 4.4
Unit 101, Building 5, Phase 1 Xietang Old 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 Unit 101, Building 5, Phase 1 Xietang Old Street. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: 15-Year-aged Shaoxing Wine-Steamed Crab, Sichuan-style Spicy Australian Beef Tongue, Jiangnan Benbang Braised Pork.
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: 江浙菜
- Rating: 4.4
- Address: Unit 101, Building 5, Phase 1 Xietang Old Street
- Popular dishes: 15-Year-aged Shaoxing Wine-Steamed Crab, Sichuan-style Spicy Australian Beef Tongue, Jiangnan Benbang Braised Pork, Boston Lobster, Thick Soup Tofu
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Dishes
15-Year-aged Shaoxing Wine-Steamed CrabFresh crab is slowly steamed in 15-year-aged Shaoxing wine, resulting in tender meat and rich aroma.
Sichuan-style Spicy Australian Beef TongueA flavorful dish featuring tender Australian beef tongue stir-fried with authentic Sichuan spices, delivering a bold, numbingly spicy kick.
Jiangnan Benbang Braised PorkPork belly is blanched and then slowly braised with rock sugar, soy sauce, yellow wine, and spices, resulting in a rich red color, tender texture without greasiness, melting in the mouth, with a deep savory-sweet flavor.
Boston LobsterBoston lobster is a dish featuring fresh Boston lobster as its main ingredient. The lobster is carefully prepared to retain its complete shape, then steamed or grilled until fully cooked, resulting in tender and delicate meat. Finally, it is served with a specially crafted sauce to enhance the overall flavor.
Thick Soup TofuStewed old tofu in rich broth, made with aged tofu, high-quality stock or water, and ingredients like ham, mushrooms, and dried shrimp. Slow-cooked to absorb flavors, resulting in soft, tender tofu and a savory, concentrated soup.
Coiled Dragon Eastern Star PerchA Cantonese delicacy featuring whole eastern star perch steamed with ginger and scallions, shaped like a coiled dragon for symbolic elegance.
Private Recipe Hua Diau Wine Braised PorkPork belly braised slowly with Huangdiao wine, soy sauce, and rock sugar, resulting in tender meat with rich wine aroma and balanced salty-sweet flavor.
Oxeye Mushroom Australian Beef CubesAustralian beef cubes stir-fried with prized oxeye mushrooms, delivering tender meat and rich umami flavor.
Suzhou-style Stir-fried Free-range RoosterA classic Suzhou dish featuring tender free-range rooster stir-fried with vegetables and aromatic seasonings.
Suzhou-style Braised PorkSuzhou-style braised pork belly is made with fatty pork, blanched and then simmered with rock sugar, light soy sauce, dark soy sauce, cooking wine, and spices until tender and glossy red.- Wild Rice Tomato Sauce Stewed AbaloneWild rice tomato sauce stewed abalone, a delicacy combining tender abalone with wild rice and rich tomato sauce.
Caviar Pan-Fried Peony PrawnPan-fried peony prawns with crispy exterior and tender interior, topped with caviar for a rich flavor profile—savory with a hint of sweetness, highlighting the natural seafood taste and the luxurious aroma of caviar.
Abalone RiceAbalone rice is a dish made with fresh abalone and rice. After cleaning, the abalone is typically simmered in broth or clear soup until tender, then served over hot rice, allowing the rice to absorb the rich flavor of the abalone.