As a representative of Cantonese cuisine in Suzhou, Meilu Mansion deserves to be a low-key business for many years, focusing on quality rather than quantity, stable standards and strong reputation. The Li Gong Causeway, where the restaurant is located, is the only long causeway in Jinji Lake, and the density of high-end restaurants is second only to the left bank.
The restaurant focuses on high-end Cantonese cuisine, and the high-end seafood is particularly well prepared, which is different from the traditional method, and the seasoning and ingredient combination are innovative, which shows that the kitchen has a lot of experience in cooking. The medium-sized five-head abalone is rich in flesh and has a solid taste, and Meilu's method is stewed, and the novelty is to match the five grains and coarse grains, and also add the chicken head rice, which is a specialty of Suzhou, which is tough and glutinous but not jerky. Stewed with soft pumpkin, fragrant corn, the soup is thickened, and a small bowl has a changeable taste and rich nutrition. The signature Lando 100 alloy hooked shrimp also gets the essence of Cantonese cuisine, peeled prawns are multiplied by the freshness of high temperatures, with sweet lilies, unique aroma of cress, the taste of each other is enhanced, each ingredient is the protagonist, a simple stir-fry can be seen that the kitchen is not shallow, diners have eaten can't help but admire, celery can be so delicious.
Although the restaurant has a variety of dishes, there are relatively few dishes prepared every day, but not all dishes can be served on the day. All the hot dishes are freshly cooked, even the dumplings, cuttlefish buns and other small snacks are meticulous, and there are not many kitchen staff, which affects the speed of serving, but it can ensure stable production and high quality.
The kitchen team has always been very stable, insisting on the original flavor, cooking with less salt and less oil, and the style is distinct. Cantonese dishes such as claypot rice, roast duck, roast suckling pig and other heavy and mellow dishes are not served here. However, the flavor of the dashi stock remains the same. The restaurant also has a number of private dishes, which are unique, especially the sake series, which has a high permeability and can quickly penetrate into the ingredients, the alcohol contained in it can quickly remove the fishy smell of seafood and meat, and the rich esters and amino acids can effectively enhance the flavor. The alcohol content of sake is not high, so it will not destroy the protein and lipids of the ingredients, and affect the taste. Sake silver cod, sake foie gras and other flavors are extraordinary, and the portion is not much, so it can be enjoyed by one or two people.
When you come to Meilu Mansion, you can go up to the expensive frosted steak and down to a stir-fried amaranth, which tastes good. The name of the menu is straightforward and concise, and you can see the ingredients at a glance. The owner also has a penchant for wine, and the restaurant has his private wine cellar on the ground floor where diners can choose from their dishes. In the low-luxury English-style hall, the lake view is beautiful outside the floor-to-ceiling windows, and the dining is quite emotional.
The service is acceptable, there are basically questions to answer, and the kitchen can coordinate to meet the needs of guests as much as possible, but the details are a little stiff. The slight disadvantage is that the kitchen is very close to the door, and the double dining table next to it will be disturbed by noise, so the dining experience is average, so it is recommended to reserve a table by the floor-to-ceiling window or a private room on the second floor.
