Jinjia Village Original Cuisine
Home-style Chinese cuisine · ⭐ 4.1
No. 165, Jin Cun 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 No. 165, Jin Cun Road. It is a Home-style Chinese cuisine place, and the flavors are homestyle (mainly savory). Dragon Mate recommends you try: Freshwater Crab, Pork head meat, Braised Pork Belly.
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: Home-style Chinese cuisine
- Rating: 4.1
- Address: No. 165, Jin Cun Road
- Popular dishes: Freshwater Crab, Pork head meat, Braised Pork Belly, Shrimp Delight, Bamboo Shoot and Clam Stir-fry
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Dishes
Freshwater CrabDazhagai is a traditional famous dish made primarily from fresh crabs.选用肥壮的螃蟹，清蒸或煮制而成，保留了蟹肉的原汁原味，蟹黄丰富，肉质鲜嫩。
Pork head meatPork head meat is a dish made primarily from pig's head. Typically, the pig's head is cleaned thoroughly and then simmered or braised with seasonings to make it flavorful and tender. It is sliced and served on a plate, often as a cold appetizer or hot main course.
Braised Pork BellyBraised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
Shrimp DelightA dish featuring fresh shrimp stir-fried with garlic, ginger, and seasonings for a savory, quick-cooked meal.
Bamboo Shoot and Clam Stir-fryA classic Jiangnan dish featuring fresh clams and tender pea shoots, stir-fried to preserve their natural flavors and textures.
Glutinous Rice BallZongzi is a traditional Chinese dessert made primarily from glutinous rice flour, sesame seeds, and sugar. The preparation involves mixing glutinous rice flour with an appropriate amount of water to form a paste, then wrapping it around a filling of sesame and sugar, shaping it into round balls. Finally, the zongzi is deep-fried in hot oil until golden and crispy, then removed from the oil and drained before serving.