Spicy Chicken (NT$220),
prepared with a famous SiChuan
chili sauce, is spicy, salty and
delicious.
Sesame sauce vegetables

Plum Herb (NT$200) is prepared
with plum sauce and herbs and is
a great appetizer.

Green Onion Fried Omelet
(NT$40/piece)

Su Hang Restaurant

Words and photos by Eden Lin Translated by Sho Huang

(02) 2910-7522
DaPingLin Branch: 25, MingQian Rd, 2F, XinDian City
MRT:DaPingLin Station # 1 Exit
(02) 2396-3186
JiNan Branch: 2-1, JiNan Rd, Sec 1, 2F
MRT:ShanDao Temple Station # 2 Exit ( BanNan- blue line) or TaiDa Hospital Station # 2 Exit ( Danshui- Red line)
Hours: 11:30 am-2 pm, 5:30-9 pm
Credit cards accepted. 10% service charge. No smoking. Parking nearby.

Because of its hidden location and the fact that no sign can be found, Su Hang is one of those special restaurants that most customers find out about through word of mouth. Open for four years, Su Hang has caters to Suzhou-Hangzhou cuisine. To widen the selection, Mr. Huang Yan-Ling, the deputy manager, and the cooking team visit Shanghai regularly to bring back the most popular dishes, such as Fragrant Yellow Fish (NT$200). This dish, prepared by marinating fish in bean curd sauce, then deep frying it, is a great appetizer in the summer.

Su Hang got its fame from the Green Onion Fried Omelet (NT$40/piece) and LooFah Shrimp Soup Dumplings (NT$100/8 pieces), both on the must-order list. In fact, each table can only order two servings. The Green Onion Fried Omelet is prepared with flour and stuffed with a generous amount of I-lan's green onions and deep fried to golden color. It is crispy and delicious. The soup dumplings are stuffed with abundant shrimp and loofah from Penghu. When you open up the steamer, green loofah can be seen through the almost transparent skin, which makes one's mouth water. The best way to enjoy them is nipping through the skin and tasting the soup first, followed by the stuffing, mixing the taste with fragrant fresh shrimp and crunchy juicy loofa.

DongPo Pork (NT$360) is marinated with rock sugar and soy sauce. It's cooked for six
hours so the flavor sinks into the pork, and served with chicken necks.

BaBao Sticky Rice Cake (NT$240) is filled with fried pork stomach, shrimp, bamboo
shoots, chicken, and pork with Sichuan chili sauce.