The Suzhou-Hangzhou Dim Sum Shop was established in 1967, and with nearly 60 years of history, it is indeed an old establishment. There was a second location in the Minsheng community, but it has closed down; perhaps the original shop is best at preserving the authentic flavors.

The first dish to be served is the hot and sour soup. Taking a sip, it certainly had a sour taste, and the white pepper brought out the spiciness. The flavor is very pronounced.

The Suzhou-Hangzhou soup dumplings are filled with pure, finely minced meat and are a translucent red. The meat juice is not scalding and is not greasy at all, truly achieving a thin skin with lots of juice. It is well-seasoned, and tastes great even without dipping sauce—it's of exceptionally high quality!

The Huzhou fresh meat zongzi is overly moist and mushy, and its shape is not very appealing. However, the rice is indeed soft and glutinous, and the meat chunks are all lean and flavorful.

The pork rib and egg fried rice is the signature dish of the shop. The staff specifically mentioned that the ribs are not coated in batter and deep-fried, allowing the sauce to penetrate inside. The fried rice is fluffy with each grain distinct. The most unique aspect is the addition of diced pickled beans, which are not overly sour, providing a refreshing contrast that pairs perfectly with the rich fried rice—surprisingly suitable!

I previously had takeout experience, and the soup dumplings and steamed dumplings are must-orders. The pork rib fried rice wasn't very satisfactory; the ribs were dry and the fried rice wasn't tasty either.
This time, we dined in and arrived after 1 PM on a holiday afternoon. Two of us waited for over half an hour; I recommend takeout if you're not far away.
The soup dumplings were still delicious, with a skin that isn’t too thick or overly fluffy from fermentation, and it didn’t have the overly sweet taste that I personally dislike about Taiwanese-style dumplings. Adding vinegar and soy sauce made it very flavorful and tangy.
I highly recommend the vegetable and pork steamed dumplings, which I think are exceptionally tasty. The ratio of vegetables to meat is just right, with no overwhelming vegetable taste. The size of the steamed dumplings is moderate, and they are very satisfying to eat.
As for the egg drop soup, it has a flavor that is fairly standard and unimpressive, as you can imagine.

Pork Ribs and Egg Fried Rice: The fried rice has a light flavor, just like Din Tai Fung’s fried rice. It’s delicious when paired with stronger-flavored pickled beans on the side.

Xiao Long Bao: The skin is thin and the soup is juicy. Remember to eat it while it’s hot to make it delicious.

Stir-fried rice cake with pickled vegetables: Although it looks like a small dish, you will feel full after eating it. It is rare to add soybean paper to stir-fry it together.

There are not many seats in the store, and sometimes you may share a table with other people. You need to help yourself with tableware, tea, etc.