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Wuji Liangzao Jiangsu Cuisine (Xinglanhui Branch)

江浙菜 · ⭐ 4.6

Room B210, Xinglanhui Commercial Plaza, No. 55 Nanxieyu Street

Dishes

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  Country Braised Pork Belly

  A traditional Chinese dish made by slow-cooking pork belly with soy sauce, sugar, and spices until tender and flavorful.
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  Kung Fu Stir-Fried Beef

  A dish of tender beef stir-fried quickly with vegetables, seasoned with aromatic spices and sauces.
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  Salted Pork Handmade Tofu

  A traditional Chinese dish made with salted pork and handmade tofu, where the pork adds flavor and the tofu absorbs the savory essence through slow stewing.
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  Earthen Pot-Braised River Fish

  Fresh river fish slow-cooked in an earthen pot with ginger, garlic, and chili for a rich, savory flavor.
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  Special Brown Sugar Glutinous Rice Cake

  Special brown sugar glutinous rice cakes made from soaked and steamed glutinous rice, fried until crispy, then drizzled with thick, sweet brown sugar syrup.
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  Pig's Stomach Mushroom Hot Pot

  Made with pig's stomach and various fresh mushrooms, simmered in clear broth after blanching. The soup is clear and fragrant, with tender yet chewy pork stomach and rich mushroom flavor.
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  Lipu Taro Pot

  A savory dish made with Lipu taro, pork belly, and mushrooms, slow-cooked in a clay pot for rich flavor and tender texture.
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  Pork Sauce Glazed Lishui Taro

  A dish featuring Lishui taro simmered with pork, resulting in a rich, savory flavor and tender texture.
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  Suzhou-style Soy Sauce Shrimp

  Fresh shrimp simmered in a savory soy sauce blend with sugar and ginger, resulting in tender, flavorful meat with a glossy red finish—classic Suzhou home cooking.
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  Braised Beef Shank with Radish

  Radish stew with beef brisket is a slow-cooked dish using beef brisket and white radish. After blanching the beef to remove odor, it's simmered with ginger slices and green onions in water and seasonings until tender, then white radish chunks are added and cooked until flavorful and the broth thickens.
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  Crab Shell Yellow

  A traditional Chinese pastry made with flour, lard, and sesame, baked into a golden-yellow round biscuit with a crispy crust and sweet filling, often using red bean or date paste.
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  Sweet Rice Wine Steamed Bun with Braised Pork

  A traditional Chinese dish combining sweet rice wine steamed buns with slow-braised pork belly, offering a harmonious blend of savory and slightly sweet flavors.
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  Crispy Taro Chicken with Wasabi Spring Rolls

  This dish features deboned chicken thigh coated with taro powder and deep-fried until golden and crispy. The wasabi spring rolls are made by wrapping shredded vegetables and a small amount of shrimp in thin pastry skins, with the filling seasoned with mustard sauce, then fried. The chicken has a crispy exterior and juicy interior, while the spring rolls offer a thin, crunchy wrapper with a mildly spicy wasabi flavor. Main ingredients include chicken thigh, taro powder, spring roll wrappers, carrot, cabbage, shrimp, and yellow mustard sauce.
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  Lemongrass Torn Crispy Chicken

  A crispy chicken dish marinated with lemongrass and spices, then torn by hand for a fragrant, spicy bite.
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  Cod Fish with Plum and Shrimp Balls

  Cod fish paired with plums and shrimp balls, gently steamed and stir-fried for a delicate, sweet-and-sour flavor.

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