Shuxiang Hotel · Su Flavor Hall (Dushu Lake Branch)
江浙菜 · ⭐ 4.8
No. 2699, Tongda Road
Dishes
Shuxiang Aozao NoodlesA traditional noodle dish from Kunshan, Jiangsu, featuring hand-pulled noodles in a rich broth with braised pork and shrimp, reflecting the refined taste of Jiangnan cuisine.
Sizzling Eel SauceFried Eel with Hot Oil is a Chinese dish primarily made with eel. The eel is cut into segments and stir-fried with seasonings such as garlic and ginger, then finished by pouring hot oil over it, creating a sizzling sound that gives the dish its name. The dish has a bright red color and tender eel meat.
Spicy Stir-Fried Organic CauliflowerDry Pot Organic Cauliflower is a dish primarily made with organic cauliflower, seasoned with辅料 such as chili peppers, garlic, and ginger, and stir-fried quickly over high heat. The cauliflower is cut into small florets, blanched, then stir-fried in a dry pot with seasonings to allow the ingredients to fully absorb the flavors.
Handmade Millet CakeA traditional Chinese dessert made from millet, steamed to achieve a soft and chewy texture with a naturally sweet flavor.
Squirrel-shaped Mandarin FishSquirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
Stewed Large ShrimpOil-braised large shrimp is made with fresh shrimp as the main ingredient. First, the shrimp are fried in hot oil until the shells become crispy, then seasonings are added and the dish is slowly stewed to allow the shrimp meat to fully absorb the sauce, achieving a rich, tender, and juicy texture.
Liquid Custard Persimmon BunLiquid Custard Persimmon Bun is a creative dim sum. Main ingredients include flour, persimmon pulp, salted egg yolk, butter, and sugar. The filling is made by mixing persimmon pulp with salted egg yolk, butter, and sugar, then stir-fried until it achieves a sandy, semi-liquid texture. The outer layer uses fermented dough, which is wrapped around the filling, shaped into a bun, and then steamed. The finished product has a soft exterior and a smooth, flowing filling with the natural sweetness of persimmon and the savory aroma of salted egg yolk.
Clear Stir-fried Peeled ShrimpA dish featuring peeled fresh shrimp stir-fried quickly in oil with ginger and scallions, lightly seasoned to preserve the shrimp's natural sweetness and tenderness.
Steamed White FishSteamed white fish is a dish made with fresh white fish as the main ingredient, seasoned with ingredients such as ginger slices and scallions, and prepared by steaming. After washing the white fish, place it in a dish, add seasonings, and steam until cooked.
Mustard Shrimp BallsCrispy shrimp balls seasoned with mustard sauce, made from fresh shrimp marinated, lightly coated in starch and deep-fried until golden, then tossed in a bold mustard dressing. Tender inside, crunchy outside, with a sharp mustard aroma.
Suzhou-style Mandarin FishA classic Suzhou dish featuring a boneless fish cut into flower patterns, deep-fried and glazed with sweet and sour sauce, resembling a squirrel.
Scallion Oil JellyfishA cold dish made with jellyfish, scallions, and ginger, dressed with hot oil for a fragrant, crisp texture.
LobsterLobster is a dish primarily made with fresh lobster as the main ingredient. To prepare it, first clean the lobster and cut it into pieces suitable for eating. Then, it can be steamed, braised in soy sauce, or stir-fried, combined with appropriate seasonings and vegetables to preserve its natural flavor while enhancing its delicious taste.