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Xujiang Banquet (Suzhou Paradise Branch)

江浙菜 · ⭐ 4.2

Intersection of Wangxiang Langjie Street and Yangshan East Road, Qinyu Mountain Villa

Dishes

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  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined with tails intact, marinated, and then deep-fried until golden and crispy. It is then stir-fried with dried chilies, Sichuan peppercorns, and aromatics such as green onions, ginger, and garlic to enhance flavor. The dish has a bright red color and plump shrimp balls.
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  Imperial Crab Three Ways

  Imperial crab three ways is a dish featuring imperial crab as the main ingredient, with the meat divided into three parts: one steamed to preserve its natural flavor, another made into sashimi, and the third used for stir-frying or making soup. Fresh ingredients and precise heat control highlight the crab's exquisite taste.
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  Chicken Soup with Matsutake Mushroom

  A traditional soup made with fresh matsutake mushrooms and old hen, slowly simmered for hours to create a rich, nutritious broth.
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  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
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  Orange Pu-erh Soup

  A refreshing soup made with fresh oranges and aged Pu-erh tea, offering a balanced sweet and tangy flavor.
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  Sandy Ginger Stir-fried Qingyuan Chicken

  Qingyuan chicken stir-fried with wild ginger in a hot wok, resulting in tender meat and aromatic flavor.
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  Huaiyang Wensi Tofu with Crab Shell Huang

  A classic Jiangsu dish featuring finely shredded tofu and crispy crab shell-shaped buns, showcasing the delicate balance of flavors in Huaiyang cuisine.
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  Clear-style Mao Xue Wang

  Qingyise Maoxuewang features duck blood, bean sprouts, tofu skin, and luncheon meat, seasoned with chili, Sichuan pepper, and doubanjiang, then simmered to preserve original flavors.
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  Salt-Style Young Ginger Fish

  Fresh grass carp is stir-fried with young ginger, garlic slices, and dried chili peppers, creating a dish with bright red color, rich ginger aroma, tender fish meat, and a spicy-savory flavor.
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  Giant Grouper

  Tiger grouper is a common saltwater fish typically cooked by steaming or braising. The main ingredient is tiger grouper fish, with辅料 including ginger, scallions, and soy sauce. Steaming preserves the tenderness of the fish meat, while braising allows the fish to absorb the rich flavors of the sauce.
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  Scallion-Braised Fish Head with Fried Dough Sticks

  A flavorful Chinese dish featuring a large fish head braised in scallions and savory sauce, served with crispy fried dough sticks for a satisfying contrast in texture.
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  Sour Soup Boiled Fujian Yellow Croaker

  Fresh yellow croaker from Fujian is gently simmered in a tangy sour soup, resulting in tender fish and a flavorful, aromatic broth.
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  Green Sichuan Pepper Chili Mousse

  A creamy mousse made with green Sichuan pepper and chili, offering a smooth texture with numbing spiciness and subtle heat.
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  Dessert Fruit Platter

  A dessert fruit platter made from fresh seasonal fruits, commonly including watermelon, honeydew, grapes, oranges, and strawberries, washed and cut into pieces, then arranged on a plate without added seasonings to highlight the natural fruit flavors.
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  Spicy Chuanpi Dried Beef

  Spicy dried beef with orange peel, a flavorful Sichuan-style snack made by marinating and air-drying beef strips with chili, Sichuan peppercorns, and citrus zest.

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