Xin Su Li · Intangible Cultural Heritage · Suzhou Cuisine · Mandarin Fish (Pingjiang Road Branch)
江浙菜 · ⭐ 4.8
No. 36, Daru Lane (opposite Sanlian Bookstore, 100 meters from Pingjiang 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. 36, Daru Lane (opposite Sanlian Bookstore, 100 meters from Pingjiang 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: Sizzling Eel Sauce, Baby Lobster Crab Paste Tofu, Handmade Crab Roe Soup Dumplings.
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: 江浙菜
- Rating: 4.8
- Address: No. 36, Daru Lane (opposite Sanlian Bookstore, 100 meters from Pingjiang Road)
- Popular dishes: Sizzling Eel Sauce, Baby Lobster Crab Paste Tofu, Handmade Crab Roe Soup Dumplings, New Suzhou Rolled Pork, Squirrel-shaped Mandarin Fish
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Dishes
Sizzling Eel SauceFried Eel with Hot Oil is a Chinese dish primarily made with eel. The eel is cut into segments and stir-fried with seasonings such as garlic and ginger, then finished by pouring hot oil over it, creating a sizzling sound that gives the dish its name. The dish has a bright red color and tender eel meat.
Baby Lobster Crab Paste TofuA refined dish combining seafood and tofu, featuring baby lobster crab paste simmered with soft tofu for a rich, savory flavor.
Handmade Crab Roe Soup DumplingsHandmade crab roe soup dumplings filled with fresh crab roe and pork, steamed to perfection. Delicate wrappers encase a rich, savory broth.
New Suzhou Rolled PorkA modernized Jiangsu dish featuring braised pork wrapped in straw and slow-cooked with soy sauce, rock sugar, and spices for a rich, tender flavor.
Squirrel-shaped Mandarin FishSquirrel-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.
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.
Osmanthus, Lily and Job's Tears DessertA sweet dessert from Jiangnan region, made with job's tears, lily, and osmanthus, offering a delicate, fragrant flavor.
Steamed Freshwater CrabSteamed fresh crab is a dish made with live crabs, steamed in clear water to preserve its original flavor and freshness.
Old-fashioned Oil-blasted ShrimpA traditional Chinese dish made with fresh shrimp stir-fried in oil with garlic, ginger, and scallions, seasoned with soy sauce, sugar, and rice wine for a savory-sweet flavor.
Stir-Fried Cauliflower with Preserved Meats腊味炒花菜 is a dish featuring preserved meats like sausage and bacon, stir-fried with cauliflower. Slice the腊味, blanch cauliflower florets, then stir-fry the腊味 first, add cauliflower, season, and cook quickly.
Suzhou-style Dim SumTraditional Jiangsu snacks known for delicate shapes and subtle flavors, made with glutinous rice flour, pork, shrimp, and red bean paste, typically steamed or pan-fried.