Urban Flavor Duck Blood Vermicelli (Yingshanhu Store)
小吃快餐 · ⭐ 3.8
Room 142, Building 1, North Zone, Feiliwan Garden, Yinshanhu Road
Dragon Mate tips
If you are traveling in China to visit Suzhou, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Room 142, Building 1, North Zone, Feiliwan Garden, Yinshanhu Road. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Seven-spice blend, Ham Fried Rice, Egg Ham Vegetable Pancake.
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: 小吃快餐
- Rating: 3.8
- Address: Room 142, Building 1, North Zone, Feiliwan Garden, Yinshanhu Road
- Popular dishes: Seven-spice blend, Ham Fried Rice, Egg Ham Vegetable Pancake, Duck Blood
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Seven-spice blendA Japanese spice blend made from seven different ingredients, commonly used to season fish, noodles, and sushi for a complex flavor profile.
Ham Fried RiceHam fried rice is a stir-fry dish made primarily with rice and ham. Pre-cook and cool the rice, then dice the ham. Heat oil in a pan, stir-fry the ham first, then add rice and mix well. Season with salt and seasoning to taste.
Egg Ham Vegetable PancakeA savory pancake made with eggs, ham, and vegetables, pan-fried to a golden crisp.
Duck BloodDuck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.