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Cui Yuan · Private Garden Suzhou Fusion Cuisine (Pavilion of the Gardens Branch)

江浙菜 · ⭐ 4.7

No. 18, Mugun Lane, Xibei Street

Dishes

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  Cherry Pork

  Sweet and sour pork is a Chinese dish primarily made with pork, typically using pork tenderloin cut into cubes. After marinating, the meat is deep-fried until golden brown and then stir-fried with a sauce made from sugar, vinegar, soy sauce, and other seasonings. The finished dish has a bright red color, tender meat, and a balanced sweet-and-sour flavor, resembling cherries in shape—hence its name.
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  Steamed Salt-Cured Large White Fish

  Fresh large white fish is marinated with salt, ginger, and scallions, then steamed to preserve its natural flavor and tenderness.
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  Braised Pork Belly

  A classic Chinese dish made by slow-cooking pork belly with sugar, soy sauce, and spices until tender and glossy.
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  Cuiyuan Steamed Vegetables

  A healthy dish made by steaming a mix of fresh vegetables and lean meat or mushrooms, preserving natural flavors and textures.
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  Suzhou-style White Offal Platter

  A traditional Suzhou dish featuring a variety of pork offal such as stomach, lungs, and intestines, simmered and sliced for a fresh, tender texture and subtle flavor.
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  Suzhou-style smoked fish

  Suzhou-style smoked fish is a Chinese dish made with grass carp or black carp. The fish is cut into pieces, marinated, fried until crispy, then simmered with sugar, soy sauce, and yellow wine to absorb rich flavors.
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  Water Shield Soup

  A delicate soup made from water shield, a freshwater plant, often combined with chicken or ham. Known for its smooth texture and subtle flavor, it's a classic dish from the Jiangnan region.
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  Red-braised Eel

  A dish made by braising eel with red yeast rice or powder, resulting in a bright red color and savory-sweet flavor.
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  Crispy Duck

  香酥鸭 is a dish primarily made with duck, typically using a plump and tender duck that is marinated and then deep-fried until the skin becomes crispy. The preparation involves cleaning the duck thoroughly, seasoning it with spices to infuse flavor, and then frying it in hot oil until golden and crisp, forming a hard crust on the outside while keeping the inner meat juicy and tender.
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  Braised Abalone with Egg Custard

  A refined dish made with fresh abalone and eggs, gently steamed to create a silky, savory custard with tender abalone slices.

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