卿家姆小馆·生腌熟醉·宁波小鲜(仁恒仓街店)
江浙菜 · ⭐ 3.9
Unit 123, LG1 Floor, R&F Cang Street Commercial Plaza, No. 1, Cang Street, Pingjiang Subdistrict
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 Unit 123, LG1 Floor, R&F Cang Street Commercial Plaza, No. 1, Cang Street, Pingjiang Subdistrict. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Fried Crispy Tofu Skin Rolls, Braised Pork Belly, Steamed and Drunk Freshwater 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: 3.9
- Address: Unit 123, LG1 Floor, R&F Cang Street Commercial Plaza, No. 1, Cang Street, Pingjiang Subdistrict
- Popular dishes: Fried Crispy Tofu Skin Rolls, Braised Pork Belly, Steamed and Drunk Freshwater Shrimp, Stir-fried Yellow Beef, Pian'erchuan Hot Pot
China trip · China travel
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Dishes
Fried Crispy Tofu Skin RollsA traditional Chinese snack made by rolling tofu skin into tubes and deep-frying until crispy, often served with sweet bean sauce or chili paste.
Braised Pork BellyA classic Chinese dish featuring tender pork belly braised in a savory-sweet sauce until melt-in-your-mouth perfection.
Steamed and Drunk Freshwater ShrimpA cold dish made by steaming freshwater shrimp and marinating them in a seasoned wine-based sauce, resulting in a rich, savory flavor.
Stir-fried Yellow BeefStir-fried Yellow Beef is a dish made by quickly stir-frying yellow beef as the main ingredient with辅料 such as green peppers and onions. The beef is sliced and marinated with seasonings, then quickly cooked at high heat with vegetables to retain its tender texture and fresh aroma.
Pian'erchuan Hot PotA fusion dish combining Hangzhou-style ingredients with hot pot elements, featuring preserved vegetables, bamboo shoots, and pork slices in a savory broth.
Raw-marinated OystersSteamed oysters are made by marinating fresh oysters with soy sauce, vinegar, garlic, ginger, and chili in the fridge for several hours or overnight to absorb flavors.
Marinated Blood ClamFresh blood clams are marinated with salt, garlic, ginger, chili, and other seasonings to create a cold appetizer. After washing, the clams are mixed with the seasoning and refrigerated for several hours or overnight to absorb flavor while maintaining a tender texture.
Private Chef Boiling FishA Sichuan-style dish featuring tender fish fillets cooked in a spicy, numbing broth with vegetables and aromatics, known for its bold flavors and fiery heat.
Scallion Oil Small CuttlefishFresh small cuttlefish from the East China Sea is stir-fried with scallions and a special scallion oil, resulting in a tender and fragrant dish.
Sauce-Steamed Blue CrabFresh blue crab steamed with a savory soy-based sauce, resulting in tender meat and rich flavor.
Marinated Blood ClamFresh blood clams marinated in yellow wine, ginger, and scallions, then briefly steamed to retain tenderness and enhance the rich aroma.
Golden HairtailGolden hairtail is a dish primarily made with hairtail fish. The fish is cut into segments, marinated, coated with starch or flour, and then deep-fried until golden and crispy. The finished dish has a fragrant, crunchy exterior and tender, fresh interior.