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Sugeng Xiaoyuan · Garden-style Suzhou Cuisine (Xiatao Old Street Branch)

特色菜 · ⭐ 4.6

Rooms 101–102, 2nd Floor, Building 4, Phase I, Xietang Old Street, Songtao Street

Dishes

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  Pork Ribs and Corn Soup Bowl

  Pork ribs and sweet corn are slowly simmered to make this clear, flavorful soup. The corn adds natural sweetness, while the tender ribs provide a rich texture.
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  Homestyle Braised Pork Belly

  A classic Chinese dish featuring slow-cooked pork belly in a savory-sweet sauce, tender and richly flavored.
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  Spicy Pepper Stir-Fried Pork

  尖椒小炒肉 is a Chinese home-style dish made with pork belly and green chili peppers. Pork belly slices are stir-fried to release oil, then combined with green chilies and seasoned.
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  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
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  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel. The preparation involves deboning the fish, slicing it into flower-like cuts, marinating it, then deep-frying until golden and crispy. It is finally stir-fried with a sweet-and-sour sauce, resulting in a dish with vibrant colors and a balanced sweet-and-tart flavor.
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  Steamed Large White Fish

  Steamed large white fish is a dish made with fresh large white fish, seasoned with ginger slices and scallions, and steamed to preserve its natural flavor.
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  Stir-Fried Organic Cauliflower

  Stir-fried organic cauliflower is a dish made primarily with organic cauliflower, quickly stir-fried to retain its crisp tenderness. The cauliflower is washed, broken into florets, and stir-fried with garlic slices and ginger threads in hot oil.
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  Stone Plate Mushrooms Stuffed with Shrimp Paste

  Fresh oyster mushrooms are hollowed out and stuffed with shrimp paste, then cooked on a heated stone plate. Tender texture with rich aroma, highlighting the natural flavors of seafood and mushrooms.
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  Stone Plate Fish Meat

  A dish featuring fresh fish meat cooked on a heated stone plate, served with vegetables and seasonings for a flavorful experience.
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  Stewed Eel in Clay Pot

  A dish made by slow-cooking fresh eel with ginger and scallions in a clay pot, resulting in tender, flavorful meat.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Suzhou-style Crab Meat Lion's Head

  Made from pork with crab meat and bamboo shoots, hand-rolled into large balls and slowly stewed. Tender texture with rich crab aroma and savory broth.
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  Lotus Pond Stir-Fry

  Lotus Pond Stir-Fry is a Chinese stir-fried dish primarily made with lotus root, snow peas, carrots, and wood ear mushrooms. The ingredients are sliced or julienned, blanched separately, then quickly stir-fried with a small amount of minced garlic. Finally, it is seasoned and thickened with a light sauce.
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  Premium Beef Ribs

  The premium beef short ribs are made from high-quality rib cuts, marinated and then roasted to a golden, crispy finish. Accompanied by a specially crafted sauce, the dish delivers rich meaty flavors and a layered texture. The elegant presentation highlights the sophistication of fine cuisine.
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  Braised Lotus Seed with Shrimp

  Chicken head rice stir-fried with shrimp is a dish primarily made with chicken head rice and fresh shrimp. The preparation involves first cleaning the shrimp and marinating them with cooking wine, salt, and other seasonings. Next, the chicken head rice is cooked and set aside. Then, heat oil in a wok, sauté葱姜蒜 (scallions, ginger, and garlic) until fragrant, add the shrimp and stir-fry until they change color. Finally, add the chicken head rice, season with salt and other seasonings, and quickly stir-fry until well combined.
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  Deer Antler Mushroom Braised Hoof Tendons

  Deer antler mushrooms and beef tendon are slowly braised, resulting in a soft, chewy texture and rich, savory broth.

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