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Grandma Su · Suzhou Cuisine · Private Kitchen · Mandarin Fish (Pingjiang Road Branch)

江浙菜 · ⭐ 4.3

No. 308, Baita East Road (west of Bank of China)

Dishes

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  Dongpo Braised Pork

  Dongpo braised pork is a Chinese dish made with pork belly, simmered with soy sauce, sugar, rice wine, scallions, ginger, and star anise after blanching. The pork is cut into cubes, pan-fried to release oil, then seasoned and slowly stewed until tender and glossy.
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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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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Dry Pot String Beans

  A Sichuan-style dish made with fresh string beans stir-fried with pork, chili, garlic, and ginger, offering a fragrant and slightly spicy flavor.
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  Spicy Kimchi Fish

  Spicy kimchi fish made with fresh carp, fermented vegetables, and a savory broth, offering a tangy and fiery flavor.
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  Squirrel-shaped Perch

  Squirrel-shaped perch is a Chinese dish where boneless perch is cut with floral patterns, deep-fried to set shape, then drizzled with a sweet and sour sauce made from sugar, vinegar, and tomato ketchup. The dish resembles a squirrel, with a crispy exterior and tender interior in golden color.
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  Suzhou Grandma's松鼠桂鱼

  A classic Suzhou dish featuring a filleted mandarin fish cut into flower patterns, deep-fried and glazed with sweet and sour sauce, resembling a squirrel in shape.
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  Suzhou-style Dongpo Pork

  Suzhou-style Dongpo pork, made primarily from fatty pork belly, is carefully prepared. First, the pork belly is cut into cubes and tied tightly with cotton thread, then pan-fried until slightly golden. Next, caramel color, rice wine, light soy sauce, dark soy sauce, ginger, and scallions are added, and the dish is slowly stewed over low heat until the meat becomes tender and the sauce thickens. Finally, the sauce is reduced and the dish is served, presenting a glossy red appearance that is visually appealing.
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  Suzhou-style Crab Shell Yellow

  A traditional Chinese pastry, Suzhou-style Crab Shell Yellow features a crispy outer layer and a filling primarily made of crab meat, mixed with minced pork and seasonings. Made by wrapping the filling in oil-spring dough and baking until golden brown, it resembles a crab shell in shape.
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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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  Chicken Head Rice Lion's Head

  A Jiangnan-style dish featuring pork lion's heads simmered with fragrant chicken head rice (芡实), offering a rich, savory flavor and tender texture.

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