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Suhang Hui · Elegant Jiangnan Cuisine (Shoudu Aolai Store)

江浙菜 · ⭐ 4.3

Shouchuang Outlets, No. 501 Dongcheng Avenue, Floor F1, Unit G20B

Dishes

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  Dongpo Braised Pork

  Dongpo braised pork is a Chinese dish made with pork belly, simmered with soy sauce, sugar, rice wine, scallions, ginger, and star anise after blanching. The pork is cut into cubes, pan-fried to release oil, then seasoned and slowly stewed until tender and glossy.
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  Beijing-style Shredded Pork in Soy Sauce

  Beijing-style shredded pork in sweet soy sauce is a traditional Beijing dish made primarily from pork tenderloin, seasoned with sweet bean sauce, scallions, ginger, and other seasonings. The pork is sliced into thin strips, marinated, then stir-fried with the seasonings to create a dish with a glossy red color and rich, aromatic sauce.
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  Chilled Crawfish

  Cold-prepared crayfish is made from fresh crayfish that are cleaned, boiled, and then rapidly cooled to make the meat firm. It is typically braised with spices and seasonings such as Sichuan pepper, star anise, ginger slices, and garlic cloves, then soaked in ice water to enhance its crisp texture.
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  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
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  Qianshan Lake Fish Head Soup

  Thousand Island Lake fish head soup is made with fresh bighead carp heads from Thousand Island Lake, seasoned with ginger slices and green onions, then slowly stewed. The fish head is rich in collagen, yielding a creamy white broth with a delicious flavor.
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  Salted Pork with Huangshan Bamboo Shoots

  Salted Pork with Huangshan Bamboo Shoots is a Huizhou cuisine dish, primarily made with tender bamboo shoots from Huangshan and cured salted pork. The salted pork is sliced and stir-fried to render its fat, then bamboo shoots (cut into chunks or slices) are added and stir-fried together. A small amount of broth or water may be added for brief braising to blend the flavors. The dish is savory and aromatic, featuring crisp bamboo shoots and tender pork.
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  General's Soul-Snatching Fish

  General's Soul-Snatching Fish is an innovative dish incorporating Sichuan flavors. It primarily uses fresh grass carp or sea bass, deboned and sliced, then marinated in a secret sauce (containing broad bean paste, Sichuan peppercorns, chili, ginger, garlic, etc.). During cooking, the fish head and bones are first simmered into a rich, milky broth. The fish slices are then quickly blanched until tender and smooth, finally topped with dried chilies, Sichuan peppercorns, and minced garlic sizzled in hot oil. The dish features tender fish, a rich and flavorful broth, and a bright red color.
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  Yangzhou Boiled Tofu Noodles

  Yangzhou Boiled Tofu Threads is a Huaiyang dish primarily made with tofu. The tofu is sliced into fine threads, blanched in boiling water, drained, then combined with ingredients such as ham threads, chicken threads, shrimp, and mushroom threads, and simmered in a rich broth. A small amount of salt and monosodium glutamate are added for seasoning.
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  Signature Grilled Eel

  Fresh river eel is marinated and slowly grilled over charcoal until the skin is crispy and the flesh tender, served with a secret sauce for rich flavor.
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  Squirrel-shaped Mandarin Fish

  Squirrel-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.
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  Shanghai-style Fried Shrimp

  A classic Shanghai dish featuring fresh shrimp stir-fried with scallions, ginger, and garlic, resulting in crispy shells and tender meat with a savory-sweet flavor.
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  Old Tofu

  Old tofu is a traditional dish primarily made from tofu, which becomes soft and tender after stewing, fully absorbing the broth. It is typically prepared with meat or vegetables to enhance texture and nutrition, then reduced to concentrate the flavors.

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