Wuyi Restaurant is a small restaurant that has been operating for more than 20 years, originally located in Wuyi Road, and later moved to Shiquan Street due to demolition and reconstruction, close to the well-known Yangyang Dumpling Restaurant. Compared to other Subang restaurants, Wuyi Restaurant is extremely small, with no more than 10 tables on two floors, but its production is not inferior to most of the well-known restaurants in Suzhou. Enter the store with four small tables, backed by the kitchen, only five meters from the food to the table, the stove is fast, and the hot air is hot; There is a drainage box in front of the store, where fish and shrimp swim in the water, and they are freshly caught.
The river shrimp in the store are all fresh and fresh small river shrimp from Taihu Lake, and you can choose a variety of methods such as oil explosion, salt water, soy sauce, etc., among which soy sauce shrimp is the number one signature dish of Wuyi Restaurant. The soy sauce shrimp base soup is ingredient, fresh and salty, the shrimp skin is crispy and the meat is tender, the size is moderate, not to be big and unflavored, not to be thin and uneaten, salty, sweet and fresh is just right. In the summer shrimp season, the soy sauce shrimp of Wuyi Restaurant is fatty and fresh with seeds, which is worth the price. In addition, the shrimp choked in fermented bean curd sauce is choked live shrimp, which is also quite rare in today's Subang restaurants.
The freshwater fish of Taihu Lake must be the most comfortable state in the Wuyi Restaurant, the steamed white fish in the middle, the braised ang thorn, the soup roasted pond snakehead, and the squirrel mandarin fish, although the color and surface are not outstanding, but they are all real and fresh in the taste. The old Subang cuisine still seems to be on the heavy side, with thick teriyaki sauce and salty white fish.
The boiled kidney flower is the second signature of the restaurant, the waist flower is thinly sliced and delicate, full of water and delicate, and in terms of this dish alone, the restaurant has almost no rivals in Suzhou. The golden cauliflower of Wuyi Restaurant also has a good production, and the "grass head" loved by Shanghainese also has a sweetness in Suzhou, and each dish is carefully selected young stems and thin leaves, with a slight wine aroma. The meat quality of the eel paste is excellent, the live meat is elastic, there is no fishy smell, the sweet red sauce is poured on the table, the standard Suzhou-style sweet Mimi, but the eel paste is packed in a deep basin, and the chopsticks are turned up and down when eating, and there is often some leakage at the end of the food, which affects the taste. The soup is the most popular with shepherd's cabbage and shrimp tofu soup, river shrimp, shredded pork, tender tofu, and minced shepherd's cabbage. Tomato pork liver soup is also quite distinctive, with a strong tomato flavor and plenty of pork liver, which is worth a try.
The environment and service of the restaurant are lackluster, and the waiters are rarely seen on the second floor. In addition, the stairs on the second floor of the restaurant are extremely narrow and steep, making it difficult for elderly diners to go upstairs. Although the popularity of Wuyi Restaurant is not high, the restaurant is small, and there may not always be a seat, so you can make a reservation in advance before dining. Parking around Shiquan Road is more inconvenient, it is recommended to travel by public transportation, and it is recommended to park in the surrounding Nanlin Hotel and other places when driving.
