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Sangu Gu · Intangible Cultural Heritage · Old Suzhou Cuisine · Mandarin Fish (Zhuozheng Garden Branch)

江浙菜 · ⭐ 4.6

No. 18 Beiyuan Road

Dishes

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  Aunt Three's Roast Chicken

  Fresh chicken marinated with secret spices and roasted to perfection, featuring crispy skin and tender, juicy meat.
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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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  Braised Pork Belly

  Braised 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.
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  Mung Bean Cake

  Green bean cake is a traditional Chinese dessert made primarily from mung bean flour, supplemented with glutinous rice flour and sugar. Through processes such as steaming, stirring, and pressing, it achieves a delicate texture and a refreshing mung bean aroma.
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  Old Goose and Blood Soup

  A hearty soup made from old goose and pig blood, simmered slowly to blend flavors and textures.
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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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  Suzhou Lotus Pond Stir-fry

  A classic Suzhou-style vegetarian stir-fry featuring lotus root, snow peas, carrots, and wood ear mushrooms, known for its crisp texture and fresh taste.
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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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  Golden Pepper Sauce Stewed Softshell Turtle

  A dish featuring fresh softshell turtle simmered in a golden pepper sauce, resulting in tender meat and rich flavor.
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  Golden Garlic Steamed Shrimp

  Fresh shrimp are deveined and split open, then steamed with abundant garlic for a rich, aromatic flavor and tender texture.
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  Squirrel Fish

  A traditional Chinese dish made from a whole fish, typically carp or perch, cut into fillets and deep-fried to a crispy texture, then coated in a sweet and sour sauce. It is named for its resemblance to a squirrel's tail.
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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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  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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