CHAI 8 HOUSE

Ligongdi in Suzhou Industrial Park has its own Jinji Lake view box and outdoor terrace. When the golden blue tune is fifteen minutes, you can see the lights of the Oriental Gate of Big Pants on. It is a super beautiful lakeside box. The chicken, bowl of soup and plate of shrimp on the menu of this spring banquet are memorable. Lotus-flavored salt-baked Dongshan free-range chicken is a super surprise. The salt-baked lotus leaf wraps the 180-day Dongshan free-range chicken that has been braised for half an hour, and then uses brandy to enhance the freshness. The aroma of wine, lotus and chicken is combined into one, and it is so delicious that you can't stop eating. Pickled Duxian • Dark-patterned stuffed fins Selected old chicken, old duck, old pigeon and black-haired pig's trotters are extracted in a purple clay steamer for six hours to make a pot of original soup. The shark fin is stuffed into the stomach for freshness. This soup tastes like RMB. Dahongpao oil-soaked snakehead fish: Choose snakehead fish weighing more than 200 grams, and use low-temperature oil soaking to lock the freshness of the fish meat. The peppery fragrance of Dahongpao pepper and the sweetness of the fish meat combine to create a compound aroma that lingers in the mouth. Yaochun Spring Pancake "Roll up spring and eat it in one bite!", Biluochun tea powder handmade pancakes, wrapped with "seven heads and one brain" seasonal spring vegetables such as amaranth, shepherd's purse, and toon, topped with amaranth sauce, one bite directly travels into the Jiangnan in the Book of Songs! Maotai choked Yangcheng river shrimp, worthy of being raw marinated river shrimp with Maotai liquor, the sauce is sweet and slightly spicy, and it also has the aroma of Maotai aftertaste and a little bit of spicy taste, which fully reflects the deliciousness of the shrimp meat! Xuanlian stewed with white fish, the powdery and glutinous Wuyi Xuanlian is matched with the delicate taste of white fish, and it is simmered slowly over low heat to double the freshness! One bite is super satisfying! Tangerine peel red bean paste bird's nest green ball, hand-beaten mugwort skin wrapped with 10-year-old Xinhui tangerine peel red bean paste, bite open the bird's nest liquid! Only the fragrance of tangerine peel over 10 years old can be found! Longan stewed with pear is the spring beauty water for fairies, which can warm and relieve spring fatigue! The Belgian pear is slow-cooked for 2 hours and the flesh melts in the mouth. The Fujian longan flesh is sweet to the heart, and there is still a sweet aftertaste in the mouth after drinking it.

I have eaten at Yueshanfu many times. At present, in Ligongdi 👀, I personally think it is the best value for money option that integrates food and environment! Looking at the landmark lake view, we had a winter nourishing dinner😋 The Christmas tree atmosphere at the spiral staircase in the lobby is a great shot📷 It has a maximum sense of holiday ritual, perfect for a date and dinner! There are five impressive winter dishes I tasted this time: 1⃣️The Fulu foie gras appetizer is a must-try. It is shaped like the number 8 in the Yueshanfu No. 8 logo. It has a sweet and sour taste that melts in your mouth; 2⃣️Soup No. 1 Panyu (fresh fish and sheep), a famous dish from ancient books, made of Eastern goat meat and precious white eel, stewed slowly over low heat, the soup is fresh and delicious; 3⃣️Biluochun Smoked Pigeon Legs: Take one bite of the pigeon leg, and you will be surprised! A lot of freshly cut hairy crab meat, with rich texture~ 4⃣️The confession of radish: Unexpectedly, radish, a common vegetable in winter, can also be made into tricks. You can eat the growth process of radish from small buds to the final mature radish hh 5⃣️Stewed pork rice: a very classic Suzhou home-cooked dish in winter. The rice is cooked on-site in the hall. The pot is full of flavor and you can taste the warm winter flavor of Suzhou🔥 📣I heard that there will be a bluefin tuna fish show on Christmas Eve on the 24th~~ Looking forward to it! ! ! Get ready to call your friends for a rush💃

Suzhou restaurants (and I suppose this is true across the country) are becoming increasingly expensive! Who would have thought that "Yueshan Mansion No. 8," nestled against the emerald waters of Jinji Lake, offers a delicious hairy crab feast for just 888 RMB for two. I love the salt-baked hairy crab! Cooked on site, it locks in the freshness even better, and the crab roe is richer and more flavorful than steamed crab. Their classic White Jade Squirrel Mandarin Fish gets a bold autumnal twist, smothered in golden crab roe, instantly filling the entire restaurant with the aroma of crab, a true "Curse of the Golden Flower" moment. This is arguably Suzhou's most delicious soufflé, topped with a thick layer of hand-crushed crab roe. The delicate balance of savory and sweet is just right. Drunken Crab with Caviar and Soft-boiled Preserved Egg. Honestly, caviar has been a bit too prominent lately, but this dish doesn't overshadow the main ingredient; the three elements blend beautifully. Yueshan Mansion No. 8 has always been eclectic. Suzhou's autumn cuisine doesn't have to be limited to hairy crab; it can be more eclectic. The deliciousness of the Donghai white crab lion's head is enhanced by white pepper, while the Zhoushan swimming crab, with its addition of mozzarella cheese, offers a more diverse flavor. In addition to Suzhou's Eight Immortals chicken head rice, lotus root, and water chestnuts, the newly arrived Dongshan chestnuts and mandarin oranges are a perfect addition. The "Suzhou-style Tom Yum Goong" soup, with its orange juice, is refreshing and tart, so appetizing that you'll want to eat another bowl of rice. The "Golden Thread Crab Roe Pot Rice" not only has the aroma of crab and egg, but also the fragrance of Dongshan chestnuts, making it a must-try! #LocalDelicious

Lift the red veil and see the "Jiangshan" (river and river) mountains your sister has conquered for you, marking the beginning of the first crab feast of autumn 2025. 🦀Biluohong Tea Salt-Baked Hairy Crab I've tried steamed and boiled hairy crabs, so today I'm going to try the salt-baked version. The sea salt locks in the hairy crab's juices, leaving the crab meat firm and sweet. 🦀Caviar-Drunken Crab with Preserved Egg This award-winning dish, packed with creativity, features cooked drunken crab stuffed into a preserved egg and topped with caviar, creating a rich, layered flavor experience. 🦀Crispy Cheese Crab Shell Swimming crab is also in season. Freshly picked seasonal white crab from the East China Sea is baked with cheese. The rich, crabmeat and cheese blend create a flavor that surpasses even Japanese crab jerk. 🦀Crab Roe Soufflé When rich crab roe is topped with a fluffy soufflé, Suzhou's Yangcheng Lake and Paris's Seine meet unexpectedly on a small dining table, creating a delicious fusion of East and West. 🦀Golden Thread Crab Roe Pot Rice Every season, they create a pot rice dish incorporating seasonal ingredients. Freshly shredded crab roe, sweet chestnuts, golden shredded egg, and shredded ginger—the joy of carbohydrates is always simple. Autumn's abundant aquatic life in Suzhou is undoubtedly the perfect complement to hairy crab and sea crab. The combination of various ingredients complements each other perfectly, while the combination of Chinese and Western cooking techniques creates a creative and appetizing crab feast. Enjoy it with the stunning view of Jinji Lake outside the window. This golden autumn feast can only be found in Suzhou, a paradise on earth. #CrabFeast#LakeViewRestaurant#RecommendedMid-AutumnFestival andNationalDayMust-TryFoods#HairyCrab#JinjiLake#Soufflé#CityGuide#CityTastingPlan

The autumn menu at Yueshan Mansion No. 8 is quite interesting. Autumn in Suzhou is all about hairy crab, and the seasonal "Water Eight Immortals" is also a favorite at major restaurants. In addition to local ingredients, they also incorporate white crab from the East China Sea and swimming crab from Zhoushan, creating a rich, umami-rich dish. Considerable attention has been paid to the cooking process. My favorite appetizer is the Crab Roe Autumn Chestnut. The Dongshan egg yolk chestnut paired with crab roe is crispy in the mouth and sweet in the heart. Another memorable dish is the Nine-Year Lily Crab Oil Crispy Ear Slices. The amber crab oil refined from Yangcheng Lake hairy crab roe, combined with the transparent cartilage of the Sutai black pig ear slices, creates a truly eye-catching and undeniably delicious dish. The Caviar Drunk Crab with Soft-Boiled Preserved Egg is an award-winning dish. The combination of drunken crab, preserved egg, and caviar is a truly incredible experience. This dish also adjusts its ingredients based on the season. Delicious food should be enjoyed year-round. [Tiptop] The most extravagant dish of this event is the Golden Crab Soup with Squirrel Fish. The broth is made from crab bones and fermented tomatoes. A 2-jin (100-pound) Yangcheng Lake mandarin fish is cut into small pieces, and the crab roe is used to make crab roe. The process of spraying the crab roe is like sprinkling gold. As a customer, I just want to raise my glass, cross my legs, and say, "Don't stop until I say so!" (So refreshing!) The centerpiece must be the salt-baked hairy crab. How delicious is it? Even I, who hates to open crabs, would open ten just for this dish. The best hairy crabs are all about their original flavor. They can be steamed or salt-baked. The salt penetrates the crab, making the plump, tender crab meat even sweeter. Dip it in crab vinegar sauce, and oh my! Everyone in the country should come and try it!!! The barbel is blanched in boiling water for a few seconds, then seasoned with mandarin orange juice from Suzhou's Dongshan Mountains and topped with fresh day lily. This creates a unique Suzhou-style "Suzhou-style Tom Yum Goong" soup, absolutely sour and refreshing. 💯 For such an excellent soufflé at a Chinese restaurant, you absolutely must order one at Yueshan Mansion No. 8. 👍 The pastry is sweet and delicate, topped with hand-shredded crab roe. Feel free to order it! I'll take it! Other dishes include the Crispy Cheese Crab Shell, where only one crab shell is made from two pieces of crab meat; the Crispy Fried Water Cheese Mushrooms with hand-shredded crab roe, paired with Italian vinegar, are truly amazing; the Crab Oil Crispy Lotus Root, made into a Suzhou Garden Window Paper; and a bowl of I couldn't get enough of the chicken head rice soup; the golden thread crab roe casserole rice with the ultimate ingredients 🌰, and so on. It took me a full three hours to finish the whole table. Everyone says time is precious these days, but if I could spend it enjoying delicious food and drinks, I'd waste it every day. [Grin] The restaurant currently offers set menus for two, four, and six people to cater to everyone's dining needs. I've already recommended all my favorites to everyone. 👆 With National Day and Mid-Autumn Festival approaching, if you're still deciding where to celebrate (and eat) the holidays, check this out. [Yeah] #Yangcheng Lake Hairy Crab #Suzhou Gardens' Little Charms #Suzhou Travel #Suzhou Food #Local Food