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苏三姑·新苏州菜·松鼠桂鱼·平江船宴(平江路店)

江浙菜 · ⭐ 4.1

No. 20, Baishang Lane

Dishes

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  Buddha Jumps Over the Wall

  Buddha Jumps Over the Wall is a famous traditional Fujian dish, primarily made with珍贵 ingredients such as shark fin, abalone, sea cucumber, fish maw, and pigeon eggs, enhanced with aromatics like dried scallops, chicken, and ham. Each ingredient is separately stewed before being combined into one pot and slowly simmered over low heat to create a rich, flavorful broth where all ingredients blend harmoniously. The finished dish has a golden color and a thick, delicious soup.
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  Sizzling Eel Sauce

  A classic Suzhou dish featuring tender eel stir-fried with sauce and finished with a hot oil pour for aroma.
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  Suzhou Elegant Four-Taste Platter

  A refined cold dish featuring four traditional Suzhou flavors: braised beef, steamed white fish, honey-glazed ham, and chilled malan greens.
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  Plum-Scented Steamed Drunk Crab

  Fresh crabs are marinated in a blend of yellow wine, soy sauce, rock sugar, ginger, and star anise, with plum adding a fragrant note. The dish offers rich, savory flavors and tender crab meat.
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  Hand-Deveined River Shrimp

  Fresh river shrimp are manually peeled and gently stir-fried to preserve their tender texture and natural flavor.
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  Crab Roe Steamed Bun

  Steamed crab meat dumplings filled with fresh crab meat and pork, wrapped in delicate dough and steamed. The skin is thin and tender, with rich broth and an aromatic crab flavor.
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  Crab Meat Tofu

  Crab meat tofu is a traditional delicacy made with soft tofu as the main ingredient, combined with fresh crab meat and crab roe. The preparation involves cutting the tofu into small pieces, mixing it with sautéed crab meat and roe, adding broth or water, gently simmering, and finally seasoning and reducing the sauce so the tofu fully absorbs the rich crab flavor.
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  Crab Roe and Pig's Trotter Stew

  A rich Chinese dish featuring tender pig's trotters simmered with savory crab roe, creating a luxurious and flavorful stew.
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  Sauce-Braised Beef Shank

  A Chinese dish featuring beef shank braised in a savory sauce, resulting in tender and flavorful meat.
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  Intangible Cultural Heritage Squirrel Mandarin Fish

  Fresh mandarin fish is carved into a squirrel shape, coated in batter and deep-fried until golden and crispy, then topped with sweet and sour sauce. The dish features a squirrel-like appearance, with a crisp exterior and tender interior, offering a balanced sweet-and-sour flavor and a bright red color. A classic Jiangnan delicacy.
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  Intangible Cultural Heritage Squirrel Grouper

  Fresh grouper is scored, deep-fried to set shape, then stir-fried quickly with sweet and sour sauce. The dish resembles a squirrel, with crispy exterior and tender interior, offering a balanced sweet and sour flavor and golden color.
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  Scallion and Silver Fish Steamed Egg

  A Chinese dish made with fresh silver fish, scallions, and eggs, gently steamed to create a silky, fragrant texture.
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  Steamed White Fish with Chicken Oil

  Chicken oil steamed large white fish is a steamed dish with large white fish as the main ingredient and chicken oil as the auxiliary ingredient. After cleaning the large white fish, it is paired with chicken oil and appropriate seasonings, then steamed. The fish meat is tender and fresh, while the chicken oil adds a rich aroma, creating a unique taste.

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