Su Yan · Premium Private Banquet (New District Branch)
特色菜 · ⭐ 4.8
3rd Floor, Zhongyi Plaza, Yuebowan, Binhe Road
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, Zhongyi Plaza, Yuebowan, Binhe Road. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Three-Cooked Lobster with Scallions, Steamed Pork Pate with Sanmen Crab, Steamed Seasonal Vegetables in Superior Broth.
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: 特色菜
- Rating: 4.8
- Address: 3rd Floor, Zhongyi Plaza, Yuebowan, Binhe Road
- Popular dishes: Three-Cooked Lobster with Scallions, Steamed Pork Pate with Sanmen Crab, Steamed Seasonal Vegetables in Superior Broth, Ancient Method Braised Pork Belly, Heavenly Seed Orchid and Abalone Soup
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Dishes
Three-Cooked Lobster with ScallionsA dish featuring fresh large lobster stir-fried with three types of scallions—green, white, and chopped—for a rich, savory flavor.- Steamed Pork Pate with Sanmen CrabA creative dish combining fresh Sanmen crab and minced pork, steamed to perfection for a rich, savory flavor.
Steamed Seasonal Vegetables in Superior BrothFresh seasonal vegetables are gently simmered in premium broth until tender, preserving their natural flavor and freshness, light and savory with rich nutrition.
Ancient Method Braised Pork BellyA classic Chinese dish made by slow-cooking pork belly in a savory sauce of soy sauce, sugar, and spices until tender and glossy.- Heavenly Seed Orchid and Abalone SoupA delicately flavored soup made with fresh abalone and heavenly seed orchid, simmered slowly to bring out rich umami and a smooth texture.
Squirrel FishSquirrel Fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The mandarin fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. Finally, a rich sauce made by stir-frying tomato paste, sugar, and vinegar is poured over it, creating a vibrant color and a squirrel-like appearance.
Sea Urchin Sauce Baked LobsterFresh lobster baked with premium sea urchin sauce, delivering a rich, savory flavor and tender texture.
Flame-Grilled Australian Wagyu BeefPremium Australian Wagyu beef is slowly cooked and then seared at high heat, creating a crispy exterior and tender interior. Served with a special sauce and vegetables, the dish is ignited at the table for a dramatic presentation.
Crispy Glass Pigeon SupremeGlass-crisp Peking duck is made from fresh squab, marinated, coated with syrup, then deep-fried until the skin becomes transparent and crispy like glass. The meat is tender and juicy, with a golden, glossy crust and rich, layered texture.
Steamed Tiger Grouper with Preserved Turnip PasteFresh tiger grouper fillets steamed with preserved turnip paste, resulting in a delicate, savory dish that highlights the umami-rich flavor of the sauce and tender fish.
Egg Yolk Shrimp Balls with Baby OctopusA fusion dish featuring shrimp balls made with egg yolk sauce, served with baby octopus for a rich and savory flavor.
Steamed Eastern Star Grouper with Green Sichuan PeppercornsFresh eastern star grouper steamed with green Sichuan peppercorns, offering a delicate, slightly numbing flavor that enhances the fish's natural sweetness.