Manjiangyu · Suzhou Cuisine · Mandarin Fish (Zhuozheng Garden Branch)
江浙菜 · ⭐ 4.6
No. 258 Pishi Street
Dishes
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 Cauliflower in Hot PotDry Pot Cauliflower is a home-style dish primarily made with fresh cauliflower, pork belly, and dried chilies. The preparation typically involves stir-frying pork belly until slightly golden, then adding minced garlic and dried chilies to release aroma, followed by stir-frying the cauliflower until just cooked through. Finally, seasonings are added and the dish is stir-fried evenly.
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.
Osmanthus Glutinous Rice with Lotus RootGuìhuā Táng'ǒu is a dessert made primarily from lotus root and glutinous rice. Glutinous rice is stuffed into the lotus root holes, then boiled, sliced, and simmered with rock sugar and osmanthus flowers.
Stir-fried hairy crab with rice cakesHair Crab Stir-Fried Rice Noodles is a dish primarily made with hair crab and rice cakes. The preparation involves cleaning the hair crab and cutting it into pieces, while slicing the rice cakes separately. Next, sauté葱姜蒜 (scallions, ginger, and garlic) in a hot oil pan, then add the crab pieces and stir-fry until they change color. After that, add the rice cake slices and continue stir-frying. Finally, season with an appropriate amount of soy sauce, cooking wine, salt, and other seasonings, stir well, and serve.
Three Whites of the LakeA classic Jiangnan dish featuring white fish, white shrimp, and white carp, steamed or blanched to highlight natural flavors.
Clay Pot String BeansA home-style dish made with fresh string beans and pork or sausage, slowly stewed in a clay pot for rich flavor and tender texture.
Suzhou Crispy DuckA classic Suzhou dish featuring crispy fried duck with tender meat and aromatic seasoning.
Grass-Tied Dongpo PorkA traditional Chinese dish featuring braised pork belly wrapped in straw and slow-cooked until tender, with a rich, savory flavor.
Shrimp and Crab Roe TofuShrimp and crab roe tofu is a dish made with soft tofu as the main ingredient, combined with fresh shrimp and crab roe. The tofu is cut into cubes and blanched before being set aside. The shrimp are deveined and peeled, while the crab roe is sautéed in oil until fragrant. It is then stir-fried together with the tofu, and finally seasoned with appropriate seasonings to allow the flavors to penetrate.
Red Bean DumplingsA traditional Chinese dessert made with red bean paste and glutinous rice balls, soft and sweet, often served as a snack or during festivals.
Spicy Stir-Fried Pork with ChiliChili Stir-Fried Pork is a home-style dish primarily made with pork and chili peppers. The preparation involves slicing the pork thinly, cutting the chilies into segments, and mincing ginger and garlic. Heat oil in a wok, add ginger and garlic to stir-fry until fragrant, then add the pork slices and stir-fry until they change color. Finally, add the chili segments and quickly stir-fry together, seasoning with an appropriate amount of salt and soy sauce.
Sweet and Sour PorkSweet pineapple pork is a dish made with pork, typically tenderloin cut into cubes, fried and stir-fried with pineapple, green pepper, and onion. The sauce is made from ketchup, sugar, vinegar, salt, and starch, creating a sweet and sour flavor.