牡丹园·灵岩山房

A lingering drizzle transformed Suzhou into Gusu. It wasn't my first time in Mudu, but it was my first time up close to Lingyan Mountain, a modest yet 2,500-year-old mountain steeped in spiritual cultivation. The rain fell incessantly, dense yet fine as the silk used in Suzhou embroidery, veiling the eaves of the Peony Pavilion in an ink painting. The rockery and rocks were also bathed in a deep, inky hue, soaking the garden's osmanthus trees with a cool, sweet drenching. A waitress in Hanfu, holding an oil-paper umbrella, accompanied me along the stone paths along the waterside pavilions, into the ethereal, water-filled peony garden of "Lingyan Mountain House." There, I listened to the guzheng, sipped Biluochun red wine, and savored Suzhou-style boat snacks... I anticipated the ensuing autumn banquet would be breathtaking, but I hadn't anticipated its truly earth-shattering impact. I had always imagined Gusu to be so soft, glutinous, and elegant, but I hadn't expected Lingyan Mountain to embody its unique character. I thought the braised "Cangshu Mutton Crossing the Bridge with Mindong Yellow Croaker" dish was a ceremonial extravaganza. I never imagined even the humble water source was from the century-old Wolong Spring. I've heard the spring itself is the right eye of Wolong, and the water level remains unchanged for a century. Isn't that incredible?! The resulting broth is both fresh and sweet. The tender, sinewy belly of the Cangshu Lake sheep is paired with the Mindong yellow croaker, making the lamb tender and tender. A simple dip of the golden yellow croaker fillet in the boiling broth is like a collision of the richness of the land and the freshness of the ocean. It turns out the word "fresh" can be so captivating. Braised Beggar's Chicken with Salt and Axe I thought the opening was already a climax, but then here comes this explosive Beggar's Chicken. Gone is the dark mud, coated in crimson rose salt, and roasted at high temperatures into a golden armor. Did you think this was a dazzling debut?! Pour wine on it, light the fire, and bring down the hammer! The moment the salt crust cracked, the delicate fragrance of lotus leaves, wrapped in the richness of truffles and fish maw, burst forth. The hen from Zhangjiagang's Luyuan, imbued with the spiritual energy of the Eight Immortals, is permeated with a rich, savory aroma. This isn't just a beggar's chicken; it's a beggar's chicken, overflowing with wealth and blossoming like a flower of wealth. I hear there's a very cost-effective alternative to the Eight Immortals Beggar's Chicken; next time I'm here, I'll go for it. Wenwu Hairy Crab Before there was Wenwu duck, and now there's Wenwu hairy crab. Half is the original flavor of steaming, half is the intoxicating lingering flavor of Huadiao wine. They look like molten autumn gold, and once you taste it, like a blind box, you realize the twin charms unfolding within the golden roe. I, who naturally dislike multiple-choice questions, finally smiled. You understand me so well. And then there's the unforgettable Eight Immortals Wrapped ...

Mudu, a small town in Suzhou, is a place I visit every year. This Suzhou town boasts over 2,500 years of history. When it's quiet, stroll through the ancient town, dotted with towering trees, and buy a bag of handmade pine nut candy from a small shop, bursting with pine nuts and bursting with sweetness. This time, Peter invited me to enjoy an osmanthus banquet at Lingyan Mountain House, which allowed me to discover another wonderful place in Mudu. Lingyan Mountain House, built on the site of the Lingyan Mountain Pavilion, originally built by Bi Yuan, the top scholar during the Qianlong period of the Qing Dynasty, at the foot of Lingyan Mountain, took four and a half years to restore. The original rockery and ponds have been restored, and 30 precious peonies have been planted. The 30-acre garden setting is currently the largest per capita area among Suzhou Black Pearl restaurants. It features 10 private dining rooms and dozens of open-plan dining areas. This season's osmanthus banquet draws inspiration from Suzhou's 2,500-year-old culinary tradition, incorporating wild-caught large yellow croaker from Mindong Yiyu. The restaurant embodies the gentleness of Suzhou and the freshness of the ocean. The Eight Immortals of Water, autumn Yangcheng Lake hairy crabs, Tibetan lamb, autumn osmanthus, Taihu No. 1, and mushrooms are all present on the table. The homemade osmanthus foam on the yellow croaker belly and the distilled osmanthus extract in the desserts are all examples of the chef's pioneering culinary innovations. The dishes are infused with the over a century-old Wolong Spring water from Wolong Mountain in Guangfu Town. This feast is filled with the interplay of seasonal bounty and umami flavors. "Based on cultural heritage, relying on local Suzhou ingredients, and enhanced by the unique dietary habits of Suzhou people," this restaurant's fusion of culture and cuisine is the core spirit. It's the very reason you'll fall in love with Suzhou restaurants.

I was really amazed by Lingyan Mountain Villa in Suzhou! As expected of the Black Pearl Restaurant, the setting is stunningly tranquil, and the dishes are exquisitely delicious. Order a 👍! 🎡Environment Upon entering, you'll be captivated by the elegant Suzhou-style courtyards. White walls and black tiles, flowing bridges, and a pond of quietly blooming lotus flowers truly embody Suzhou's unique beauty. Each private room is named after a Suzhou garden, offering ample privacy. Each room features a large glass window offering a stunning view of the outdoors. The elegant window view at the reception desk is also stunning, highlighting the sophisticated decor. Perfect for dates or banquets. ✨Dishes 1️⃣ Jellyfish with Oil and Vinegar I often eat jellyfish, but I've never had jellyfish this beautiful. The flavor is simply amazing! 2️⃣ Dried White Shrimp with Fruit and Celery I never imagined celery could be this delicious. It's sweet and refreshing, like fruit. 3️⃣ Crispy 28-Day Young Pigeon What a vivid name! Young pigeon, I guess the ingredients must be incredibly high quality! I've never been a fan of pigeon, but the chef's cooking was so good I finished the skin off. 4️⃣ Slow-cooked Black Vinegar Beef Short Ribs This dish immediately gave me the feeling of dining at a high-end Western restaurant. The portion was small, but the flavor was so good I couldn't get enough. 5️⃣ Steamed Mindong Yellow Croaker with Ham and Huadiao Wine The meat was so succulent I devoured it in no time. 🌈To be honest, while not every dish here is amazing, they're all really delicious. I think the Black Pearl deserves the name because of its exceptional ambiance and cuisine. We don't just seek delicious food when dining; we also want a beautiful environment and a pleasant mood. In the fall, I can spend an entire afternoon here with my baby, enjoying tea, taking him for a walk, and even heading to Lingyan Mountain ⛰ behind. Just thinking about it makes me happy. Oh, and the restaurant has its own parking lot, so it's very convenient to drive here. #ScenicRestaurant #SuzhouFood #Lie-DownBabyWalkTips

There are a total of six Black Pearl restaurants in Suzhou. 🍴 I have to admit I was captivated by their dining atmosphere! But one thing to note is that they're reservation-only! There's no menu! The kitchen only stocks a small selection of ingredients for stir-frying, supposedly to ensure freshness and quality. ✔️The entire restaurant is designed in the style of a Suzhou garden! With verandas, lotus flowers, and rockery...it's like a paradise! Even more beautiful in spring when the peonies are in bloom. ✔️Private rooms are scattered throughout the garden! Most are independent and private! There aren't many open seats, so reservations are essential. ✔️The black decor is understated yet sophisticated! The waiters are friendly and courteous, and each dish is served warm. 🍃Salt-baked Conch Chicken: Fresh conch slices paired with tender salt-baked chicken! A very appetizing appetizer with just the right amount of saltiness! Not cloying at all. 🍃Roasted Deer Tendon with Scallions: I heard they're from Changbai Mountain! Soft and chewy! Full of soy sauce flavor! Perfect with rice. 🍃Three Shrimp Noodles: Shrimp roe, shrimp roe, and shrimp meat 🍤 but with a slight fishy flavor. 🍃Moonlight over the Lotus Pond: Absolutely love it! Crispy water chestnuts paired with sticky chicken rice! Add lily bulbs and lotus root slices! Refreshing 🀄️ with a sweetness! 🍃Black Pepper Beef: Tender and smooth beef! Be sure to pair it with the incredibly fragrant fried garlic slices. 🍃Green Mango Sea Tiger Prawn Balls: Deep-fried black tiger prawn balls topped with sweet mango diced! Dusted with mustard powder! The mustard flavor isn't too pungent! Not greasy at all. ❌Drunken Huadiao June Yellow: Ten-year-old Huadiao? Not only is it completely flavorless! The Huadiao flavor is barely noticeable! The crab 🦀 had roe, but the meat didn't seem particularly plump! It was a disappointing dish. ❌ Slow-cooked Fish Maw Soup with Ginseng: The broth was clear and the umami flavor was definitely there! However, I wouldn't recommend the chicken and pork ribs; they were a bit dry. ❌ Baked Dried Abalone in Casserole: The mushroom flavor completely overwhelmed the abalone's umami flavor! While the broth was rich, the abalone was quite small. ❌ Fruit Platter: As a Black Pearl restaurant, I recommend choosing the fruit 🍉! The winter dates were a bit wrinkled. - Overall, I was quite satisfied! It's a truly Suzhou experience! Lunch is even more cost-effective! After dinner, it's a great time to go to Lingyan Mountain Temple or Mudu Ancient Town to work off the food! It was very relaxing. #FoodFestival #RomanticDateRestaurant #ScenicRestaurant #ThePlaceIsAskedOnFacebook #CoupleTravel

I found a "Jiangnan atmosphere restaurant" hidden near Lingyan Mountain - Fuxinchun·Night Food·Jiangnan Yipin Hotpot, which is actually owned by the same owner as the Black Pearl Restaurant "Zhichun Shanfang"! Eat noodles during the day, and go directly to the garden for hotpot at night. This environment + taste simply welds the Jiangnan romance into its DNA✨ 🌿 Be captured by the environment first! It's like living in a "living garden" Before entering the door, you fall into a "forest fairy tale" - the bamboo forest rustles at the door, the stream gurgles, and the door opens to a Jiangnan courtyard with green tiles and white walls: pavilions, waterside pavilions, rockery and green plants, lanterns, and dining tables hidden between flowers, trees and screens. When the warm light shines at night, hotpot looks like a costume drama! Any casual shot is a mix of "Suzhou gardens + fireworks"📸 🍲 Focus on it! This pot of "Jiangnan Warm Soup" at night is so delicious that you will stamp your feet As a "hot pot with soup you can drink", the bottom of the pot directly engraves the word "fresh" into the soul: 🥘 C position: Jiangnan Yipin Chicken Soup Pot The soup base is boiled until it is milky white and translucent, and the rich chicken aroma is floating in the air just by smelling it! Must-have "soul three-piece set": ✅ Handmade bean curd wrapped meat: bite it open and it is full of solid meat filling, bursting with juice after absorbing chicken soup, so fresh that you squint your eyes ✅ Handmade egg dumplings: The same taste as Suzhou mothers! The egg skin is soft and tender, and the filling is lightly sweet ✅ Suzhou-style ancient method of stewing local pork: the meat slices with fat and lean are so crispy that they melt in your mouth, and even the oil is fragrant! - It is even more amazing with hot pot dishes: the elasticity of fresh shrimps, the freshness of lettuce/baby cabbage, and you have to drink up the soup at the end of cooking, warm and stomach-warming~ 🦞 New "hardcore player": thirteen-spice lobster Must-have in summer! The red thirteen-spice soup wraps the plump shrimp meat, the spice flavor is strong but not too fresh, spicy and fragrant, fragrant and fresh, a sip of the soup will go straight to your head, is it too troublesome to peel the shrimp with gloves? It’s more satisfying to grab it with your hands, and you have to suck your fingers three times after eating🤤 📍 "Treasure Coordinates" near Lingyan Mountain ¥74 per person to eat full! A simple bowl of Su-style noodles during the day (after all, the boss’s noodles have won the "Jiangnan Good Taste" award, those who understand will understand~), and focus on hot pot at night! Sitting in the garden, eating hot pot and nibbling on thirteen-spice lobster, the wind rustles through the bamboo forest, this is the comfort that Jiangnan should have in summer~ 👉 Address: Mudu District, Wuzhong District (near Lingyan Mountain, follow the location to find the "luminous garden courtyard") ✨ Tips: It is recommended to arrive at the store in the evening and take pictures of the garden scenery under the sunset first. After dark, when the lanterns are lit, the hot pot heat + warm light atmosphere is directly full~ Hot pot + shrimp peeling are high energy throughout the whole process, so delicious that you can't stop! #苏州美食 #灵岩山风景区 #苏州旅游攻略＃苏州旅游 #我的深夜食堂 #线要吃火锅