Bachelor Street

Named after the Ming Dynasty scholar Wang's Mansion, this north-south street clings to a moat and is home to a number of high-quality restaurants within a kilometre of people.

Eat slowly

The rich menu gives Manfang Zhiwei a variety of roles, it is a bookstore where you can drink, a coffee house that can host events, and it is also the first craft beer bar in Suzhou. In terms of wine, it has more than 200 bottled beers and four draft beers, which are not available in the off-season. The Founder Century IPA is a craft bottle beer that is often recommended by Slow Food, this wine has a golden brown body and is clear and translucent. The foam is thick and the hanging cup lasts. The smell is roasted malt and citrus. It's smooth and crisp in the mouth, the sweetness of the fruit belies the bitterness, and the balance is very good, making it a great summer drink. The waiter is enthusiastic, answering all questions and requests, and the degree of professionalism is not bad at all. If you're lucky, you'll be able to get a discount on some of the expiring wines, which is a great deal.

Weird lobsters

There are two lobster shops with very similar names on Bachelor Street, Strange Lobster and Really Strange Lobster, they have an intricate relationship, and the details can be seen in the list of trusted Suzhou crayfish. Strange lobsters mainly focus on Xuyi's signboards, so crayfish and condiments are purchased from Xuyi as much as possible. Crayfish are manually washed, and the shrimp line is not cut without cutting. The specification of 8 money ~ 1 tael is at a medium level in the industry. Strange lobster is the restaurant's signature dish, with a taste similar to the usual thirteen spices, but not too spicy, and the aroma is very persistent. Whereas, thirteen spiced lobsters are a little spicier than the common thirteen spices. The egg yolk pot lobster has a unique pot flavor, but there is almost no egg yolk and lacks the egg yolk flavor it should have. The environment of the weird lobster belongs to the level of food stalls, and the waiters are a little arrogant, but they can respond to the needs of diners in a timely manner.

Mei Niang's house

Mei Niang's family is popular in Suzhou with all kinds of food media. In the peak season of crayfish, Mei Niang's family has a batch of northern Jiangsu crayfish to the store every day. On weekdays, the crayfish are refrigerated in the refrigerator until the evening, and only on weekends are they processed directly at the store. Except for the chilled crayfish, which will be simply cut off from the whiskers, the other flavors will have the head cut off and the shrimp line removed. The strange flavor of the chilled lobster and shrimp meat in the menu is of good quality, the shrimp line is clean, and the shrimp meat is very Q elastic and full, but its Huadiao flavor is a little light, which is generally suitable for diners who usually don't like to drink. The performance of the lobster in the red soup is relatively prominent, firstly, this dish is relatively rare, and secondly, the shrimp shell that has been fried first is very easy to peel, and the shrimp meat is spicy and fatty, mellow and long. The restaurant environment is not much different from the food stalls, and the quality of service in the store is lackluster during meal time.

Other recommendations:

University Scholar Hanging Pot Skewers, Spicy Sanduo Charcoal Fire Frog Pot, Snow Furnace, Spicy Hot Skewers in the Sixth Grade, Wu Linglu Seafood Barbecue Restaurant