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Suyu Zao Dongjia · Modern Sichuan Cuisine (Taihe Store)

川菜 · ⭐ 4.3

No. 2013 Sunwu Road, Taihu National Tourism and Vacation Zone

Dishes

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  Dongjia Health-Preserving Fish Soup

  A nourishing fish soup made with fresh carp and medicinal herbs like goji berries, astragalus, and codonopsis, simmered slowly for a delicate, health-promoting flavor.
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  Dongjia White Fish

  Dongjia White Fish is a dish made by steaming fresh white fish with ginger, scallions, and cooking wine, resulting in tender meat and a mild, savory flavor.
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  Japanese-Style Beef

  Wagyu beef in Japanese style, featuring thinly sliced beef with onions and carrots, marinated in soy sauce, mirin, and sake, then pan-fried or simmered, finished with a glossy sauce. Bright red color, tender texture.
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  Handmade Tofu Pudding with Tender Beef

  Handmade tofu pudding paired with tender beef, seasoned with a secret sauce for a rich and delicate flavor.
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  Signature Spicy Frog Legs

  Signature spicy frog dish features frog legs with potatoes, lotus root, tofu skin, and bamboo shoots, stir-fried with oil and seasonings like doubanjiang, chili, and Sichuan peppercorns for rich aroma and flavor.
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  Yimeng Famous Free-range Chicken

  A slow-cooked free-range chicken dish from Yimeng, featuring tender meat and rich broth made with secret spices.
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  Salt-Style Ginger Frog

  A Sichuan dish featuring tender frog meat stir-fried with young ginger, garlic, and chili for a spicy and aromatic flavor.
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  Stone Pot Black Tofu

  A dish made with black tofu, stir-fried in a hot stone pot with minced meat and vegetables, known for its rich flavor and smooth texture.
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  Stir-Fried Red Chili with Local Pork

  A spicy stir-fry of red chili and locally raised pork, known for its bold flavor and tender meat.
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  Cured Meat Clay Pot Rice

  Laba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.
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  Chongqing Maoxuewang

  Chongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.

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