Banyuan Private Kitchen · Meal Pairing (Pingjiang Road Main Store)
特色菜 · ⭐ 4.5
No. 3 Chuanfang Lane, Northern Section of Pingjiang Road (next to Chengdong Primary School)
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 No. 3 Chuanfang Lane, Northern Section of Pingjiang Road (next to Chengdong Primary School). It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Banyuan Mung Bean Cake, Sour Radish Chicken Duck Blood Soup, Ice Plant Salad.
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: 特色菜
- Rating: 4.5
- Address: No. 3 Chuanfang Lane, Northern Section of Pingjiang Road (next to Chengdong Primary School)
- Popular dishes: Banyuan Mung Bean Cake, Sour Radish Chicken Duck Blood Soup, Ice Plant Salad, Pumpkin Dumplings, Rice and Sea Cucumber Porridge
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Dishes
Banyuan Mung Bean CakeA traditional Chinese dessert made from mung bean flour, sugar, and oil, steamed or baked to a smooth, delicate texture with a subtle sweetness.
Sour Radish Chicken Duck Blood SoupA flavorful soup made with sour radish, chicken, and duck blood, simmered to perfection for a tangy and satisfying taste.
Ice Plant SaladIce plant salad features crisp ice plant leaves mixed with fresh vegetables and dressed in a light vinaigrette, offering a refreshing and healthy dish.
Pumpkin DumplingsPumpkin dumplings are a sweet snack made by mixing mashed pumpkin with glutinous rice flour to form small balls, then steamed or boiled until soft and flavorful.
Rice and Sea Cucumber PorridgeRice and sea cucumber porridge made with millet and sea cucumbers, cooked until soft and thick, allowing the sea cucumber's freshness to blend into the porridge.
Squirrel FishSquirrel Fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The mandarin fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. Finally, a rich sauce made by stir-frying tomato paste, sugar, and vinegar is poured over it, creating a vibrant color and a squirrel-like appearance.
Special Braised EelSpecial Braised Eel is a traditional dish featuring fresh eel as the main ingredient. Medium-sized eels are selected, processed, and cut into sections. During cooking, the eel sections are first quickly stir-fried in hot oil until the surface slightly curls, then ginger slices, garlic cloves, and scallion segments are added for aroma. The key step involves braising with a sauce made from soy sauce, cooking wine, sugar, and a small amount of secret spices, allowing the eel to fully absorb the flavors. The finished dish has a bright red color, with firm and tender eel meat coated in a rich sauce.
Suzhou-Style Hand-Deveined ShrimpFresh river shrimp are manually peeled and deveined, then gently cooked in clear broth to preserve their tender texture and natural flavor.
Sauce Braised Pork BellyA Chinese dish made by slow-cooking pork belly in a savory sauce until tender and flavorful.
Pan-fried RosefishFresh rosefish is marinated and pan-fried until golden and crispy, resulting in tender, flavorful meat with a subtle aroma from ginger, garlic, and scallions.
Fish Spring RollsFish spring rolls are made with fresh fish and vegetables, wrapped in thin rice paper and deep-fried until crispy.
Gizzard Lily Seeds DessertA traditional sweet dessert from Jiangnan, made with gizzard lily seeds (芡实), often cooked with lotus seeds and red dates for a soft, sweet flavor.