Zefu Yuan Garden Private Huaiyang Cuisine (Wuzhong Store)
江浙菜 · ⭐ 4.6
3rd Floor, Bao Yi Building, No. 198 Dongwu South Road, Changqiao Subdistrict (take the Pod Inn elevator to the 3rd floor)
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 3rd Floor, Bao Yi Building, No. 198 Dongwu South Road, Changqiao Subdistrict (take the Pod Inn elevator to the 3rd floor). It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: State Banquet Lion's Head Meatballs, Steamed Pork and Swimming Crab, Hand-Deveined Shrimp.
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: 4.6
- Address: 3rd Floor, Bao Yi Building, No. 198 Dongwu South Road, Changqiao Subdistrict (take the Pod Inn elevator to the 3rd floor)
- Popular dishes: State Banquet Lion's Head Meatballs, Steamed Pork and Swimming Crab, Hand-Deveined Shrimp, Two Ways of Matsutake Crab, Sea Cucumber Rice Bowl
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Dishes
State Banquet Lion's Head MeatballsState Banquet Lion's Head is a dish made primarily from pork, enhanced with supplementary ingredients such as crab meat and shrimp roe. First, the pork is finely chopped and roughly minced to create meat granules, which are then mixed with the辅料 and shaped into balls. Next, they are simmered slowly in rich broth until the meat becomes tender and the sauce becomes deeply flavorful.
Steamed Pork and Swimming CrabA dish of steamed pork and swimming crab, combining tender pork with sweet crab meat for a rich, savory flavor.
Hand-Deveined ShrimpA dish featuring fresh shrimp peeled by hand, stir-fried quickly with garlic and ginger for a tender, savory flavor.
Two Ways of Matsutake Crab松叶蟹两吃 is a dish featuring hairy crab as the main ingredient, divided into two parts: one part uses crab roe and meat to make crab roe tofu or noodles, while the other is steamed or blanched to preserve its natural flavor. The preparation emphasizes maintaining the crab's freshness and texture.
Sea Cucumber Rice BowlSea cucumber rice is a dish made primarily with rehydrated sea cucumbers and rice. After soaking, sea cucumbers are simmered in broth or clear soup to absorb flavor, then served over hot rice with the sauce for a rich, savory main course. Ginger slices and scallions are often added to enhance aroma and reduce fishiness.
Raw-marinated Arctic ShrimpA cold dish made by marinating fresh Arctic shrimp in a blend of soy sauce, garlic, and lemon juice, resulting in a delicate, savory flavor.
Crispy OysterFresh oysters coated in a crispy batter and deep-fried to golden perfection, served with a secret sauce for a delightful contrast of textures and flavors.
Huaiao Steamed Drunk CrabHu 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.
Stewed Eel in Yellow SauceA dish made by stewing eel in a yellow sauce with soy sauce, sugar, and rice wine, resulting in tender and flavorful meat.
Dragon Soaring Across the SeasDragon Soaring Across the Seas is a seafood platter featuring fresh shrimp, squid, crab sticks, and fish slices, paired with vegetables like carrots and green peas, steamed or blanched and arranged to highlight the natural flavors.