Suzhou-Hangzhou Jiangnan Fish Palace · Family Banquet (Luku Zhengyang Road Store)
特色菜 · ⭐ 3.8
Second and Third Floors, No. 1 Zhengyang Road
Dishes
Braised Beef Brisket with PotatoesPotato and beef brisket stew is a dish made primarily with beef brisket and potatoes. After blanching the beef to remove odor, it's cooked with potatoes, water, soy sauce, cooking wine, and ginger until tender and flavorful.
Braised Pork Belly (Baohongshaorou)Baohongshaorou is a classic Chinese braised pork dish, primarily made with skin-on pork belly. The basic method involves cutting the pork belly into chunks, blanching them, then stir-frying with rock sugar to create a caramel color. The pork is then stir-fried to coat it with the color. Soy sauce, dark soy sauce, cooking wine, ginger slices, scallion sections, and an appropriate amount of water are added. After bringing to a boil over high heat, it is simmered over low heat until the meat becomes tender and the sauce thickens. The finished dish has a bright red color and soft, glutinous meat.
Special Fish Head with FlatbreadA specialty dish featuring fish head stewed with tofu and vermicelli, then served with flatbread soaked in the rich broth.
Braised Country ChickenBraised free-range rooster is a Chinese dish featuring free-range chicken as the main ingredient. The chicken is cut into pieces, blanched to remove odor, then stir-fried with葱,姜,蒜, star anise and other spices. Soy sauce, cooking wine, sugar and water are added for slow stewing until the meat is tender and flavorful.
Braised Pork BellyBraised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
Crispy Skin PigeonCrispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
Tea-Scented Spare RibsTea-flavored spare ribs are made by marinating and stewing pork ribs with tea or tea infusion. After blanching, the ribs are slowly cooked with tea leaves, ginger slices, and green onions to absorb the tea aroma, resulting in tender meat with a subtle tea fragrance.
Braised Catfish in Soft SauceBraised Catfish in Soft Sauce is a traditional Sichuan dish featuring fresh catfish as the main ingredient. The fish is cut into pieces and marinated with ginger, scallions, and cooking wine to remove any fishy odor. In a wok, oil is heated, and doubanjiang (broad bean paste), pickled chili, ginger, and garlic are stir-fried until fragrant. Then, broth is added and brought to a boil. The fish pieces are added and simmered over medium-low heat until fully cooked and infused with flavor. Finally, a thin starch slurry is added to thicken the sauce, which coats the fish. The dish is characterized by tender fish and a rich, mildly spicy sauce, highlighting the complex seasoning of Sichuan cuisine.
Braised Softshell TurtleYellow-braised softshell turtle is a dish made with fresh softshell turtle as the main ingredient, combined with seasonings such as scallions, ginger, garlic, soy sauce, and yellow wine. It is prepared by stir-frying and slow simmering. First, the turtle is cleaned and cut into pieces, then cooked together with the辅料 in a pot, adding适量 water and seasonings. It is slowly stewed over low heat until the turtle becomes tender and fully absorbs the flavors.