Suzhou-Zhejiang Assembly (Lianyang Plaza Store)
江浙菜 · ⭐ 4.5
3rd Floor, Lianyang Plaza Zone C, No. 300 Fangdian Road (near Yingchun Road)
Dragon Mate tips
If you are traveling in China to visit Shanghai, this restaurant is worth a stop for great food. This restaurant is located at 3rd Floor, Lianyang Plaza Zone C, No. 300 Fangdian Road (near Yingchun Road). It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Shanghai Steamed Dumplings, Plum and Black Vinegar Spare Ribs, Signature Vegetarian Abalone.
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: Shanghai
- Category: 江浙菜
- Rating: 4.5
- Address: 3rd Floor, Lianyang Plaza Zone C, No. 300 Fangdian Road (near Yingchun Road)
- Popular dishes: Shanghai Steamed Dumplings, Plum and Black Vinegar Spare Ribs, Signature Vegetarian Abalone, Signature Chicken Oil and Shaoxing Wine Steamed Mandarin Fish (Half), Shanghai-style Braised Pork Belly
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Dishes
Shanghai Steamed DumplingsShanghai xiaolongbao is a steamed dumpling made with pork and gelatin, featuring a flour-based wrapper and filling of minced pork, ginger, scallions, and seasonings, shaped into pleats and steamed until juicy.
Plum and Black Vinegar Spare RibsA Chinese dish featuring pork ribs braised with plums and black vinegar, offering a balanced sweet and sour flavor.
Signature Vegetarian AbaloneA vegetarian dish made by wrapping seasoned mushrooms, wood ear, and carrots in tofu skin, then steamed to create a tender, abalone-like texture.
Signature Chicken Oil and Shaoxing Wine Steamed Mandarin Fish (Half)Fresh mandarin fish half, steamed with chicken oil and Shaoxing wine for a rich, aromatic flavor.
Shanghai-style Braised Pork BellyA classic Shanghai dish featuring tender pork belly braised in a savory-sweet sauce with soy sauce, sugar, and spices.
Braised Tea DuckZhangcha Duck is a traditional Chinese dish primarily made with duck. It uses plump, tender ducks that are marinated and then smoked with camphor leaves and tea leaves. The preparation involves cleaning the duck, marinating it with a special seasoning to infuse flavor, and then slowly smoking it in a smoking oven using the smoke from camphor leaves and tea leaves, allowing the duck meat to absorb the aroma and develop its unique taste.
Orange-Flavored Shrimp BallsFresh shrimp balls are lightly fried and tossed in a sauce made from orange peel, juice, and sugar for a sweet and tangy flavor.
Stir-fried High-Yang River Shrimp RoeFresh river shrimp from Gaoyang Lake is stir-fried quickly with ginger, garlic, and scallions to preserve its tender texture and natural sweetness.
Spicy Red Oil Braised Eel RollsFresh eel slices are rolled and braised in a spicy red oil sauce, resulting in tender, flavorful rolls with a bold kick.
Suzhou-Shanghai Braised FishA classic Jiangsu dish made with carp or grass carp, marinated, deep-fried, then simmered in a sweet and savory sauce of sugar, soy sauce, and yellow wine.
Black Pepper Beef CubesBlack pepper beef cubes is a dish primarily made with beef. The beef is cut into small pieces, marinated with seasonings, then stir-fried together with辅料 such as onions and green peppers, and finally seasoned with black pepper. During preparation, the beef is typically marinated with light soy sauce, cooking wine, and starch to keep it tender and fragrant when stir-fried.