WU JI XIAO YUAN LOU

Suzhou Restaurant Exploration｜The God of Cost-Effectiveness🏆 📍Wu Ji Xiaoyuanlou (Baita West Road Main Branch) No. 71-75, Baita West Road, Gusu District 📎Parking is inconvenient, the subway is recommended. 🚇650m walk from Exit 1 of Beisita Station on Line 4🚶 🔍Xiaoyuanlou has many branches, other branches may not be stable, so look for the main branch. The restaurant chosen by Suzhou locals for family gatherings🍴, good quality, cheap, large portions, a good place to eat home-cooked meals, the king of pure cost-effectiveness! And there are so many dishes, basically you won’t go wrong with anything you order. The lobby started queuing at 11 o’clock, and there was a constant stream of old Suzhou diners. If you accept sharing tables, you can sit if there is an empty seat without queuing too long. ⭕️Fried eel paste in oil💰58: The eel shreds are plump and tasty, salty and sweet, and delicious with garlic and ginger😋 ⭕️Ayong flavored meat💰68: A must-order dish! Braised pork + braised egg with thick oil sauce, the braised pork is soft and delicious, sticky and glutinous, and it is soul-stirring! But you will get sick of eating too much, so you can take the rest home. ⭕️Stir-fried gluten with vegetables💰22: The oily and fragrant gluten is paired with seafood mushrooms, small fungus, and bamboo shoots, which is fresh and sweet and super delicious ⭕️Shred potatoes💰5: Special welfare dish! You can also choose mapo tofu ⭕️Shepherd's purse and mushroom stewed tendon: The fragrance of shepherd's purse and the deliciousness of mushrooms are perfectly combined, and the tendon is soft and glutinous. ⭕️Scallion oil noodles💰12: The portion is super large, such a big pot! I can't finish it at all. If you go, you can order some seasonal dishes, and you can also try the squirrel mandarin fish for 168. In summary: It is a restaurant with a high cost-effectiveness and is affordable!

I fell in love with Xiaoyuanlou from the first time I ate there. Every year when I come to Suzhou, I must come to Xiaoyuanlou. The dishes are still so delicious after all these years. Suzhou cuisine is basically the same as our Shanghai cuisine, with thick oil, red sauce and sweet taste. I absolutely love it. I have brought friends here to eat many times and they all said it was delicious. I will come again next time.

[Environment] I went to the Humble Administrator's Garden at noon. I searched online and found that this restaurant is a Suzhou specialty. I must try it. [Taste] The drunken crab is a little different from the one in the north, but the crab roe is full, the taste is good, and the price is not expensive. It's delicious! [Service] The service level is a little bit poor, and the restaurant environment is a bit messy!

Xiaoyuanlou is a time-honored Suzhou restaurant with several branches in the city center. After 7pm, people still line up to get their food, which shows its popularity. The shredded eel and braised catfish are very cost-effective, the noodles are fragrant, and the salad beef has a high click rate. There are also many Suzhou-style dishes that make Suzhou locals wait patiently, so don't miss it.

The taste is very good, and there are many customers. You have to queue up to eat. However, the food is very beautiful and colorful, which makes people very appetizing. In fact, the taste is also very good, especially the seafood, which is delicious.

"Squirrel Mandarin Fish" You can't eat hairy crabs during the lake ban period, but will you still worry about not having the best food in the spring when everything comes back to life? Let's eat fish! The mandarin fish is cut and carved into a rich and luxurious appearance along the texture, and the meat is repeatedly fried to make the meat fragrant. Add cold oil to the hot pot and add sweet and sour sauce--this is a job that requires the right temperature--wait until the color is rosy and the fragrance fills the room, turn off the heat and pour it on while it is hot. The sticky sauce activates a fat fish, which is sour, sweet and refreshing, and fat and fat~ "Drunken Crab" This thing is best made in Taohuayuanji, but it can only be eaten there after June. Try it at Xiaoyuanlou and you will feel comforted. The crab is small, yellow and thin, and the taste is not sweet enough, but the wine aroma is quite strong. It's just a complex. There is really nothing to eat in this day and age. "Eel in oil" The signature dish of Xiaoyuanlou is also a representative of Suzhou cuisine. It is characterized by heavy oil and ingredients. The soup base is so delicious that you can let yourself go with the rice. The eel is cooked delicately and it is quite good with some peach wine. "Toona sinensis fried eggs" In this season in Jiangnan, the toona sinensis is fresh and plump, and the local eggs are golden and clear. Put the two in the wok and stir-fry over high heat. It tastes fishy and fresh. It doesn't even need to be paired with white rice.