Shalangfang is one of the oldest Korean restaurants in Suzhou, with a large but gray façade and a menu with a high price. However, the endless stream of Korean diners in the restaurant is enough to guarantee the taste of Salang Fang.
The price of barbecue in Shalangfang is divided into two levels, Xuelong black cattle is the most expensive category in the store, which is a three-way cross between Dalian Lifu cattle and French Limousin cattle and Australian Wagyu beef, and it takes 84 months to breed high-quality beef cattle, which is also recognized as the top cattle breed in China. Shalangfang will price a 150g snowflake part of Xuelong Black Cattle at 388 yuan, the texture is dense and clear, the oil is vigorous and the taste is light, and the tenderness and density are impressive. The price of ordinary beef is also about 20% higher than that of similar products in other stores, the quality is acceptable, and the aroma is full, but the chewiness of the steak and beef ribs are slightly hard, and if you like a soft texture, you can try grilled eel, which is best cooked with salt, and simple seasoning can bring out the unique freshness of the eel itself. The barbecue is served by the waiter in the back kitchen, and the barbecue is simmered on a small stove to keep warm when served.
Even more popular than barbecue is steak soup. The soup is made up of pork ribs and radish stewed together, mellow and fresh, with a slight sweetness. The steak is cooked in whole pieces to lock in the tender juices inside, and when it is served, the waiter will cut it into a palatable size with scissors for easy consumption. The steak meat in the stewed soup is not inferior to the barbecue, it is crispy and glutinous but not soft, the meat tendons are slightly glued, and the lips and teeth are fragrant after eating.
Other popular dishes include stir-fried seafood and seafood cakes. Stir-fried vegetables with a slight aroma of sesame sauce, stir-fried with squid, shrimp, egg skin, shredded onion, shiitake mushrooms, shredded carrots, shredded green and red peppers, and sweet potato flour are stir-fried together. The seafood cake is thick and burly, the seafood is not stingy, supplemented by a large number of cabbage and green and red peppers densely spread in the pie crust, and the two pieces have a strong feeling of satiety under the belly, so it is recommended to order when there are many people.
There are about 8 dishes of small dishes in Shalangfang, but the style is similar, mostly pickled salted sauerkraut. Pumpkin porridge is worthy of praise, the mouth is docile, and it is very greasy to match with barbecue. Fruit and schisandra tea are served at the end of the meal, and although the portion is not large, the ingredients are high-quality, which is also quite a thoughtful gesture. There are two floors in Shalangfang, the first floor is a private passenger area, and the second floor is equipped with a private room, the decoration is relatively simple, and with traces of time, slightly old. Fortunately, it is spacious and generous, and the service staff is also polite, which is also decent as a place for business meetings.
