Born in 2009, Xiaoyuanlou is known for its cost-effectiveness and is deeply loved by local diners in Suzhou. Today's Xiaoyuanlou has a number of branches, years of polishing has made Xiaoyuanlou in the affordable route with ease, from the ingredients, techniques to the presentation of flavor, Xiaoyuanlou's performance is blameless.

The products of Xiaoyuan Lou are not only Su Bang cuisine, but many dishes have stepped out of the scope of local cuisine. However, even if it is not a classic Subang dish, the dishes of Xiaoyuanlou also have a high degree of consistency, and the sweet and oily tonality of Subang still runs through the whole meal. The salted goose in the cold dish is surprising, this northern Jiangsu lo-mei entrance is salty, fragrant and oily, the skin is thin and the meat is more, tender and flavorful, and it is not too salty and greasy to eat. Suzhou is good at treating braised vegetables, the various colors of the small garden building also have a good level, the brine platter is worth the money, the brine money tripe, the brine dried bean curd and the brine goose shoulder are fresh and fragrant, and the brine is refreshing and not heavy. Xiaoyuanlou has a lot of experience in the cooking of cheap ingredients, such as oil-soaked broad beans and white belly.

In terms of hot dishes, Xiaoyuanlou is still a typical Subang cuisine bloodline, with sweet and fragrant meat. The classic big dish squirrel mandarin fish, the price is about 150 yuan on weekdays, the size is medium, the color and shape are good, the materials are full of sincerity, pine nuts, shrimps, peas, corn kernels, etc. are readily available, the fried meat is thin, crispy and tender, and the juice is sweet. The stir-fried shrimp is neatly cooked, and in terms of its modest price, it is already a textbook-level product, both salty and sweet. The braised Yangtze catfish is also worth a try, the standard thick oil red sauce, the oil is moist and good for rice. The production of Xiangyou eel paste is slightly inferior, the body is thin, and the eel meat and sauce are not well integrated.

There are many affordable dishes in the small garden building, twenty or thirty yuan a piece, and you can try more and more. Hairy crab rice cake is a popular home cooking, the sauce is thick and sweet, the hairy crab is not big, but only the taste is refreshing and tender, the meat is sweet, the rice cake is solid and fragrant without a hard core, but it is easy to become cold and hard after a long time, and it needs to be eaten while it is hot. The amount of choking waist flower is quite abundant, but the amount of oil is very large, the taste is extremely greasy, and the color and surface of the waist flower are average, soft and brittle. The egg yolk pot is hot and crispy, but the oil of the egg yolk is absorbed by the pot, and it is inevitable that it will be greasy if you eat more. The mussel meat goldenrod is light sweet and salty, the amount of oil is still amazing, the grass is slightly dry and tough, and the mussel meat is accompanied by salted egg yolk, the price is affordable, and the assembly of ingredients is still full of sincerity.

Among the branches of Xiaoyuan Building, the Northwest Street store at the intersection of Northwest Street and Pishi Street is the most popular. Waiting for a table at the Northwest Street store is almost inevitable, so it is recommended to book a table in advance. The restaurant is close to the people, but the decoration style is elegant and stylish, the hall is two-in, spread all over the dining seats, the voice of the people is boiling, and it is very lively. In terms of service, Xiaoyuanlou has achieved perfection and is warm and thoughtful, but the manpower is slightly insufficient. In principle, smoking is prohibited in the restaurant, but smoking is basically unattended, and it is not uncommon for the lobby to be filled with smoke. There is a private room on the second floor, which is much quieter than the hall, and the environment is atmospheric enough, but the box is very popular, and it is recommended to book in advance for more than two weeks.