Close

Su Yang Chun

江浙菜 · ⭐ 4.5

Level B1, Hongqiao Tiandi Shopping Center, No. 688 Shenchang Road (next to Xijia De Restaurant)

Dishes

• 

  Dudu Spring Chicken Pot

  A nourishing dish made with tender chicken, bamboo shoots, and mushrooms slowly stewed in a rich broth, ideal for spring.
• 

  Scallion Oil Noodles

  Scallion oil noodles with dried shrimp is a noodle dish primarily made with noodles, dried shrimp (also known as 'kai yang'), and scallion oil. The preparation involves boiling the noodles, then stir-frying chopped scallions and dried shrimp in hot oil to release their aroma, finally mixing the fragrant scallion oil with the noodles to create a rich, savory flavor combining the freshness of scallions and the umami of dried shrimp.
• 

  Squirrel Yellow Croaker

  A classic Suzhou dish featuring yellow croaker fish, deep-fried into a squirrel-like shape and glazed with a sweet and sour sauce.
• 

  Jiangnan Yaoke

  Jiangnan Yaoke is a traditional Jiangsu-Zhejiang dish, mainly made of pork leg. It is marinated, cooked, and sliced before serving. The texture is tender, with a savory and fragrant taste.
• 

  Huaiyang First Course

  Huaiyang first course typically features fresh river seafood like mandarin fish, shrimp, or crab roe, paired with ham and bamboo shoots, steamed or simmered to preserve original flavor and nutrition.
• 

  Huaiyang Osmanthus Salted Duck

  Huaiyang Osmanthus Salted Duck is a traditional Jiangsu dish made with duck meat and ingredients such as osmanthus and salt. The duck meat is tender, with a subtle osmanthus fragrance and salty flavor.
• 

  Huaiyang Steamed Pork Meatballs

  Huaiyang-style clear stewed lion's head is a dish primarily made with pork. The pork, with a balanced mix of fat and lean, is minced and mixed with scallion and ginger water, egg white, and other seasonings until well blended. It is then shaped into large meatballs and gently simmered in clear broth until fully cooked. The finished dish features tender meat and a clear, refined broth that preserves the natural flavors of the ingredients.
• 

  Huaiyang White Braised Eel

  Huaiyang White Braised Eel is a traditional Huaiyang dish made with eel as the main ingredient, along with scallions, ginger, and cooking wine. It is prepared using a white braising method, resulting in a tender texture and clear, fresh broth.
• 

  Huaiyang Soft Eel with Noodles

  A classic Jiangsu dish featuring tender eel cooked in a savory sauce with scallions and ginger, known for its delicate texture and rich flavor.
• 

  Stone Pot Crab Paste Tofu

  Stone pot crab custard tofu is a dish primarily made with soft tofu and crab roe. The tofu is cut into cubes and placed into a heated stone pot, then crab roe and broth or water are added to simmer, allowing the tofu to absorb the rich flavor of the crab roe. A few slices of ginger and scallions are typically added for seasoning, and finally, a slurry is used to thicken the sauce so it coats the surface of the tofu.
• 

  Red Soup Yangchun Noodles

  A noodle dish with a clear broth enhanced with red oil, scallions, and minced meat, known for its savory and slightly spicy flavor.
• 

  Braised Fish Head with Fried Dough Sticks

  A dish featuring a fresh fish head braised in a savory sauce, served with crispy fried dough sticks for a rich and satisfying meal.
• 

  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.
• 

  Xishan Vinegar Stir-fried Local Chicken

  Xishan Vinegar Stir-fried Local Chicken is a Chinese dish made with local chicken and stir-fried with Xishan vinegar. The chicken is tender, with a strong vinegar aroma and a refreshing sour taste, highlighting the natural flavor of the ingredients.
• 

  Steamed Pork Dumplings

  Fresh meat xiaolongbao is made with pork filling wrapped in thin dough and steamed. The pork filling is tender and juicy, while the dough is soft and translucent. After steaming, the flavors of the filling and dough blend together, resulting in a rich broth.
• 

  Fresh Pork Pan-Fried Bun

  A fresh meat jianbing is a Chinese pastry made by wrapping pork filling in flour dough and pan-frying it. The dough is rolled into rounds, filled with seasoned pork, sealed, then fried until golden and crispy on the bottom, followed by steaming with water to ensure a crispy exterior and juicy interior.
• 

  Golden Fried Pork Cutlet

  Golden fried pork cutlet made from pork tenderloin, marinated and coated with starch, egg wash, then breadcrumbs, fried until golden and crispy. Crispy outside, tender and juicy inside.
• 

  Longjing River Shrimp

  A creative dish from Hangzhou, featuring fresh river shrimp stir-fried with Longjing tea leaves, offering a delicate balance of tender shrimp and fragrant tea aroma.

Reviews