Xiehe Restaurant is a famous town street restaurant on Phoenix Street, and it is also one of the most prestigious Subang restaurants in Suzhou, second only to Songhe Tower and Deyue Tower. In recent years, the old Subang restaurant has been in decline, and Xiehe Restaurant has been praised on the altar for its authentic production and people-friendly status, and today's Xiehe Restaurant is not only the favorite of many local diners, but also the holy place for tourists to check in Subang cuisine.
The façade of the Concord restaurant has a bit of the charm of the old hotel, with carved wooden doors, dark red paint, and flashing lights, but the area of the restaurant is really not spacious, and the Concord restaurant is still not eye-catching on the Phoenix Street. The restaurant has two floors, the dining area on the first floor is narrower, with a small table for four people, backed by the kitchen and the front desk, and the stove is the first left of the entrance. There are many large tables on the second floor, and there are several private rooms. The menu of Xiehe Restaurant is simple and simple, a piece of plastic red paper, and both sides are crowded with all kinds of Suzhou-style cold dishes, Subang hot dishes, special seasonal vegetables and classic casseroles, etc., with a wide range of dishes and a wide range of choices, and the price of the meal is not low. Although there are many dishes to choose from, the popular dishes ordered are mostly fixed on several classic Subang dishes such as eel paste, stir-fried shrimp, and Xiehe sauce recipe.
In terms of cold dishes, classic Suzhou-style cold dishes such as Soviet-style sauce duck, Suzhou-style fried fish, fragrant duck tongue, white sliced belly, and fragrant dried malan head are all available. The sauce duck is worth a try, the color is red sauce, the skin is fat and the meat is tender, sweet and not greasy. Suzhou loves sweetness, almost all cold dishes in Xiehe restaurant are sweet, green vegetables and cold dishes such as fragrant dried Ma Lantou also reapply sugar, if the acceptance of vegetables with sweetness is not high, it is recommended to avoid this dish. The sugar porridge and Suzhou-style pulled cake in dessert are more universal, especially the sugar porridge with delicate bean paste and rich sweetness, which is suitable for finishing the meal.
Subang cuisine is extremely heavy on oil and sugar, especially in Xiehe restaurants. The signature dish of eel paste and stir-fried shrimp is regarded by many diners as the benchmark of Sioux City, and its large amount of oil is also eye-catching. The fried shrimp is hand-peeled, the size of a fingernail, cold soaked in ice water, sizing and sliding pot, the heat is moderate, the meat is crispy and crisp, but the salt is wilder, the taste is salty, and the oil is also heavy, and there is a pool of surplus oil at the bottom of the plate. Xiangyou eel paste is a traditional cast-in-place oil, which stimulates the aroma of onions, garlic and pepper with boiling oil. The eel silk meat at Xiehe Restaurant is soft, and when chewed, it has a silky texture like crab meat, and the sweetness is light, with a sake lees aroma.
In addition, the Concord sauce recipe is also the restaurant's signature dish, which is boiled over high heat, simmered on low heat, on a full fire for four hours, and then left to stand for a long time to reduce its heat and reduce the fatiness of the fat. The overall taste of the sauce recipe is sweet, the appearance is ruddy and crystalline, the taste is tender and smooth, and the small green vegetables soaked in oil are also fat and fragrant. The size of the sauce recipe is not small, if the number of people in the dining group is small, it is recommended to replace it with sauce meat, the method is basically the same, but the portion is smaller. The white food of Xiehe Restaurant also has a high standard, with a plate of chowder such as hoof tendons, kidney flowers, pork belly, sea cucumbers, shrimps and other white foods, which are comfortable to season and have soft flavors.
There are not many staple food options in Concord, the scallion oil noodles can still be tried, the portion is very large, the noodles are tight and not salty, and the green onion is full of aroma, but the sauce is light, and the taste is light and not fresh. The restaurant's various casserole soup pots are also quite distinctive, among which the three-piece casserole, family portrait casserole and fish head casserole are the most popular: the three pieces are for the old Subang dish, chicken and duck hooves boiled in a pot, the meat is rotten and tasteful; The family portrait is made of cabbage, egg dumplings, cured meat, pork skin, etc. The fish head casserole soup is white, fresh and spicy, with a strong flavor and a warm stomach.
The decoration of Xiehe Restaurant is quite old Suzhou style, with eight immortal tables, benches, and dark green tablecloths on the table. However, for today's diners, the environment of the Concord Restaurant is by no means a plus, the interior is dimly lit, the color is black and purple and old, the hygiene is not optimistic, and the large amount of oil is also reflected on the floor of the restaurant, which is greasy and sticky, which is unpleasant. In terms of service, the waiters in Concord are mostly aunts and uncles, and their enthusiasm is insufficient. Concord Restaurant is quite popular, and you often have to wait in line for a table during popular times, and you need to share a table to eat when there are few people. Parking is inconvenient in the vicinity of the restaurant, so direct public transportation is recommended.
