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Qian Feng Lou • Suzhou-style Mandarin Fish • Suzhou Cuisine (Lingyan Mountain Branch)

江浙菜 · ⭐ 4.4

Southeast corner of the intersection of Lingtian Road and Lingshan Road

Dishes

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  Sizzling Eel丝

  Fried eel threads in hot oil is a Chinese dish primarily made with eel. To prepare it, eel is sliced into thin strips and marinated with seasonings such as scallions, ginger, and garlic. Next, the eel strips are quickly stir-fried in hot oil to maintain their tender texture. Finally, hot oil is poured over the dish to enhance the aroma of the eel, resulting in a bright red color and rich, fragrant flavor.
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  Sizzling Eel Sauce

  Fried 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.
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  Earthen Stove Old Tofu

  A traditional Chinese home-style dish made with firm old tofu, slowly pan-fried over a wood-fired earthen stove until crispy outside and tender inside, seasoned with soy sauce and aromatics.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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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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  Jiangnan Braised Freshness

  Jiangnan Yanduxian is a soup made primarily with salted pork, fresh pork, and bamboo shoots. First, the salted and fresh pork are blanched to remove odor, then simmered slowly with spring bamboo shoots until the meat is tender and the broth clear and flavorful.
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  Steamed Salted Pork

  A traditional Chinese dish made by steaming cured pork belly, resulting in tender, savory meat with a delicate balance of salt and umami.
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  Braised Pig's Feet

  A Chinese dish made by slow-cooking pig's feet in soy sauce, sugar, and spices until tender and flavorful.
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  Braised Old Duck Pot

  A hearty dish featuring old duck braised slowly with aromatics, resulting in tender meat and rich broth.
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  Braised Pork Belly

  Braised 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.
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  Spicy Prawn Stir-fry

  Spicy prawns stir-fried with chili, garlic, and ginger for a bold, aromatic flavor.
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  Stewed Eel in Yellow Sauce

  A dish made by stewing eel in a yellow sauce with ingredients like ginger, scallions, soy sauce, and yellow wine, resulting in tender meat and rich flavor.
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  Black Pig Braised Pork

  A savory dish made from premium black pork, slowly braised with sugar, soy sauce, and spices until tender and richly flavored.

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