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Four Seasons Hotel Suzhou · Jin Jing Ge

江浙菜 · ⭐ 4.8

No. 88, Siji Road

Dishes

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  Sichuan-style Spicy Chicken with Lobster

  A fusion dish combining chicken and lobster, stir-fried with Sichuan spices like dried chilies and Sichuan peppercorns for a bold, aromatic flavor.
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  Citrus-Glazed Shrimp

  Fresh shrimp stir-fried with citrus peel and flesh, delivering a bright, savory flavor.
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  Hazelnut Duck Liver Pâté with Shanghai Scallion Pancake

  A refined dish blending Chinese and Western flavors, featuring smooth duck liver pâté, crispy scallion pancake, and toasted hazelnuts for a rich, layered taste.
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  Stir-Fried Shrimp

  Oil-blasted shrimp is a Chinese dish made with fresh river shrimp, quickly stir-fried in hot oil. Shrimp are deveined,留尾, marinated with wine and salt, then stir-fried rapidly in hot oil with葱姜蒜 for aroma, finished with a touch of soy sauce and sugar to make the meat tender and shiny red.
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  Scallop and Spring Onion Fried Rice with Seafood

  Scallop and Spring Onion Fried Rice with Seafood is a dish made primarily with rice, stir-fried with dried scallops, shrimp, and other seafood, along with eggs and spring onions. The main method involves stir-frying leftover rice with shredded rehydrated scallops and shrimp in a wok, adding beaten eggs to coat the grains, and finishing with a generous amount of chopped spring onions for aroma. The finished dish features separate, golden rice grains with a rich seafood flavor and the fresh scent of spring onions.
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  煮干丝

  煮干丝是一道以豆腐干为主要食材的菜肴，将豆腐干切成细丝后焯水去腥，再用高汤或清水煮制，加入火腿、虾仁、香菇等辅料一同炖煮，最后勾芡调味。制作过程中注重火候与汤汁融合，使干丝吸收鲜味。
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  Secret-Recipe Black Pork Barbecue

  A premium black pork dish marinated in a secret sauce and slow-roasted to perfection, offering tender, juicy meat with a rich, glossy finish.
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  Braised Squab with Soy Sauce

  Braised squab is a traditional dish featuring squab as the main ingredient. After marinating, the squab is braised to achieve a golden, crispy skin and tender, juicy meat, complemented by a specially prepared braising sauce that delivers a rich aroma.
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  Crispy Golden Chicken

  A crispy-skinned chicken dish made by marinating and deep-frying a whole chicken, resulting in a golden, crunchy exterior and tender meat inside.
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  Shaoxing Egg Yolk with Sea Urchin Steamed Egg

  A refined dish featuring tender steamed egg custard topped with savory Shaoxing wine-marinated soft-boiled egg yolk and fresh sea urchin, offering a luxurious blend of textures and umami flavors.
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  Suzhou Cherry Pork

  A classic Jiangnan dish made with pork belly, deep-fried and braised with cherries, sugar, and vinegar for a sweet-sour flavor and tender texture.
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  Crab Roe Steamed Bun

  Steamed pork and crab roe dumplings are a traditional snack made by wrapping a mixture of minced pork and crab roe in thin dough made from flour, then steaming them. To prepare, the pork is minced and mixed with crab roe, seasoned to taste, then wrapped in dough, pleated, and steamed until cooked.
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  Crab Meat Tofu

  Crab meat tofu is a traditional delicacy made with soft tofu as the main ingredient, combined with fresh crab meat and crab roe. The preparation involves cutting the tofu into small pieces, mixing it with sautéed crab meat and roe, adding broth or water, gently simmering, and finally seasoning and reducing the sauce so the tofu fully absorbs the rich crab flavor.
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  Rice Cake with Fermented Rice Wine

  A traditional Chinese sweet dessert made by steaming glutinous rice flour and fermented rice wine, resulting in a soft, sweet, layered texture often served during festivals.
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  Snow菜 Yellow Croaker Noodles

  A savory noodle dish featuring fresh yellow croaker and pickled mustard greens, simmered in a rich broth for a balanced, umami-rich flavor.

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