Close

Yan Yang Lou · Suzhou-style Noodles

小吃面食 · ⭐ 4.4

No. 655 Shiquan Street

Dishes

• 

  Three-Shrimp Noodles

  Three-shrimp noodles are made with shrimp meat, roe, and eggs. Thin or alkaline noodles are tossed with stir-fried shrimp mixture and seasoned with broth, then garnished with scallions or cilantro.
• 

  Traditional Braised Duck

  Traditional braised duck is made by marinating and slow-cooking duck in a rich soy-based sauce, resulting in tender, flavorful meat with a glossy finish.
• 

  Xuecai Stir-fried with Pork Strips

  A classic Suzhou dish featuring preserved mustard greens and pork strips, stir-fried to perfection for a savory, slightly tangy flavor.
• 

  Victory Cake

  Dingsheng cake is a traditional Chinese pastry made from glutinous rice flour and japonica rice flour, filled with red bean paste or jujube paste, and steamed. It is shaped into round or square forms in molds and steamed until pink, symbolizing good fortune.
• 

  Fengzhen Big Meat

  Fengzhen Big Meat is a traditional Chinese dish made with pork belly, marinated and slowly braised in soy sauce, sugar, and spices until tender and flavorful.
• 

  Stir-Fried Shrimp

  Clear stir-fried shrimp is a dish primarily made with shrimp as the main ingredient. During preparation, vegetables such as green pepper, red pepper, or broccoli are added to enhance color. After washing and draining, the shrimp is quickly stir-fried with seasonings to maintain its fresh and tender texture. The entire dish features bright colors and delicious, tender shrimp.
• 

  Braised Pork

  Braised meat is a dish primarily made with pork, usually belly or leg meat, cut into pieces and simmered slowly with seasonings in water or broth until tender and flavorful. Common ingredients include soy sauce, sugar, cooking wine, star anise, and cinnamon.
• 

  Braised Pig's Trotter

  A traditional Chinese dish made by slow-cooking pig's trotters with soy sauce, sugar, and wine until tender and flavorful.
• 

  Crispy Fish

  A traditional Chinese dish made by frying marinated fish until crispy, then stir-frying with a savory sauce for a rich, crunchy texture.
• 

  White Soup Base

  A clear, savory broth made by slowly simmering bones and poultry for a rich, delicate flavor, commonly used in hot pots or as a base for soups.
• 

  Red Soup Base

  A spicy and aromatic broth made from fermented soybean paste, chili, and Sichuan peppercorns, commonly used in hot pot or braised dishes.
• 

  Suzhou White Soup Noodles

  A traditional Jiangsu dish featuring delicate bone broth, thin noodles, and toppings like braised pork or fried fish, known for its clear flavor and smooth texture.
• 

  Suzhou Red Soup Noodles

  A traditional Jiangsu dish featuring a rich red broth made from pork and chicken bones, served with thin noodles and braised meat or fried fish.
• 

  Intangible Cultural Heritage Osmanthus Rice Cake

  The Intangible Cultural Heritage Osmanthus Rice Cake is a traditional Chinese dessert. Its main ingredients are glutinous rice flour, rice flour, and sweet osmanthus. During preparation, the rice flours are sifted and mixed with sweet osmanthus-infused water to form a smooth batter, which is then poured into square molds. Using traditional steaming techniques, the steam evenly penetrates the batter, resulting in a fine, dense, and semi-transparent texture. The finished product is a small, white or pale yellow square with a soft, chewy, and mildly sweet taste, carrying a rich aroma of osmanthus flowers. Its crafting technique is recognized as intangible cultural heritage, reflecting the preservation of traditional craftsmanship.

Reviews