苏锡常·常州土菜
江浙菜 · ⭐ 4.2
天宁区和平北路100号
Dishes
Soul-Capturing Fish Head PotA richly flavored dish made with fresh fish head, tofu, and mushrooms, slowly simmered to create a savory and aromatic broth.
Changzhou Stone-Milled TofuChangzhou stone-milled tofu is made from high-quality soybeans ground slowly in a traditional stone mill, resulting in a smooth and fragrant texture. Often served with vegetables or meat sauce.
Changzhou Yellow Skin Softshell Turtle with Beef RibsMade with yellow-skinned softshell turtle and beef ribs, this dish is slow-cooked to perfection. The turtle is blanched before being simmered with the ribs, resulting in rich broth and tender meat that combines the freshness of turtle with the savory depth of beef ribs.
Spicy Flavor ShrimpSpicy flavor shrimp is a Sichuan dish featuring fresh shrimp stir-fried with a blend of spicy, sweet, and savory seasonings, creating a complex taste profile.
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.
Oil渣 Stir-fried Baby Bok ChoyA classic Chinese home-style dish made with baby bok choy and pork cracklings, stir-fried until fragrant and tender.
Braised Eel with Single GarlicA dish made by braising eel with single-head garlic, resulting in a rich, savory flavor.
Steamed Liyang Tea Garden ChickenSteamed Liyang tea garden chicken uses locally raised free-range chickens from Liyang, slowly boiled with mountain spring water until tender. The meat is firm and fresh, retaining its natural flavor. Served with a simple scallion-ginger dipping sauce to highlight the dish's authentic taste.
Rice Field Crab with Rice CakeA traditional Chinese dish featuring fresh rice field crab and glutinous rice cake, stir-fried with ginger and garlic, resulting in a rich, savory flavor.
Old-Style Changzhou Shui (Intangible Cultural Heritage)Old-style Changzhou Shui is a traditional snack from Changzhou, Jiangsu Province, made primarily from glutinous rice steamed and flavored with brown sugar and osmanthus. It has a soft, sticky texture and sweet taste. The preparation requires precise timing and heat control, making it a representative intangible cultural heritage dish of the region.
Furong Snail and Soil Roast ChickenMade with free-range chicken, furong snails, ginger, garlic, and other ingredients, slowly roasted using traditional methods. The chicken is tender and juicy, with rich, aromatic snail flavor.
Furong Snail Stew with Free-Range RoosterMade with furong snails and free-range rooster, simmered slowly. Snails are blanched to remove odor, then cooked together with whole chicken using ginger, scallions, and cooking wine for a rich, flavorful broth and tender meat.
Su Xi Chang Matsutake Divine ChickenMade with premium local chicken and rare matsutake mushrooms, this dish is slowly stewed with goji berries and red dates. The broth is clear and fragrant, the chicken tender and nutritious, offering health benefits.
Suzhou-Wuxi-Changzhou Rice Straw Aromatic Braised PorkA traditional dish from Jiangsu Province, featuring pork belly tied with rice straw and slowly braised until tender, infused with a subtle straw aroma.- Stewed Goose with Green PepperA Chinese dish featuring old goose simmered with green peppers, resulting in tender meat and rich flavor.
- Purslane DumplingsPurslane dumplings feature fresh purslane as the main filling, combined with pork or vegetarian ingredients, steamed to perfection. A seasonal delicacy in spring.
- Fresh Chili Stinky TofuA spicy Sichuan dish made with fermented tofu and fresh chili, stir-fried with garlic and ginger for a bold, aromatic flavor.