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知春山房·苏帮菜(天平山店)

江浙菜 · ⭐ 4.5

No. 1, Shanli Wang, Group 7, Tianping Village

Dishes

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  Braised Eel with Rock Sugar

  A Chinese dish featuring eel braised with rock sugar, soy sauce, and yellow wine, resulting in a rich, sweet-savory flavor and tender texture.
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  Classic Steamed White Fish

  Steamed white fish with traditional method using fresh fish, ginger slices, and scallions, cooked by steaming to retain its natural flavor.
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  Signature Squirrel Fish

  The signature dish, Squirrel-shaped Mandarin Fish, uses mandarin fish as the main ingredient. It is named so because the finished dish has a bright red color and resembles a squirrel in shape. To prepare it, the mandarin fish is deboned and the flesh is cut into decorative slashes, then marinated and deep-fried until golden and crispy. Finally, a rich sauce made from sugar and vinegar is poured over it, creating a deliciously sweet-and-sour flavor.
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  Double Flavor Shrimp

  Fresh river shrimp are prepared in two ways: one side braised in a savory sauce, the other steamed to retain its natural tenderness, offering a refined taste of Jiangnan cuisine.
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  Jiangnan Osmanthus Cake

  A traditional sweet dessert made from glutinous rice flour and sugar, flavored with dried osmanthus flowers and steamed to a soft, fragrant texture.
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  Braised Duck from Xishan

  A Chinese dish featuring tender duck meat braised with soy sauce, sugar, and aromatics until richly flavored and tender.
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  Home-made Pickled Mustard Greens Stir-fried with Bean Sprouts

  A simple and flavorful dish made by stir-frying homemade pickled mustard greens with bean sprouts, seasoned with garlic and light soy sauce.
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  Water Shield and Silver Fish Soup

  A classic Jiangnan dish made with fresh water shield and silver fish, simmered in broth for a delicate, refreshing flavor.
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  Mushroom Chicken Soup

  Chicken and mushroom soup made with free-range chicken and various mushrooms like shiitake and king oyster, slowly simmered with ginger and a touch of cooking wine until the chicken is tender and the broth clear, with mushrooms absorbing the rich flavors.
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  Xishan Free-Range Chicken Soup

  This soup uses free-range chicken from the Xishan area as the main ingredient, known for its firm and flavorful meat. The whole chicken is cleaned, placed in a clay pot with ginger and scallions, covered with water, brought to a boil, then simmered over low heat for 2-3 hours. Only a small amount of salt is added to highlight the natural sweetness of the chicken. The resulting soup is clear and golden, with tender chicken and a rich, savory broth.
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  Wild Vegetables

  Wild vegetables refer to edible plant shoots, leaves, or roots collected from natural environments. Common types include purslane, dandelion, shepherd's purse, and ferns. They are typically washed, blanched to remove bitterness, then stir-fried, dressed cold, or made into soup while preserving their natural flavor.
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  Silver Fish Stir-fried with Free-range Eggs

  A dish made by stir-frying silver fish with free-range eggs, resulting in a fresh and savory flavor.

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