Xiwai Small Restaurant
江浙菜 · ⭐ 3.7
No. 298-10, Xingchuang 4th Road
Dragon Mate tips
If you are traveling in China to visit Wuxi, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 298-10, Xingchuang 4th Road. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Spicy Twelve-Flavor Crawfish, Spicy Pork Intestines Stir-fry, Signature Rooster.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Wuxi
- Category: 江浙菜
- Rating: 3.7
- Address: No. 298-10, Xingchuang 4th Road
- Popular dishes: Spicy Twelve-Flavor Crawfish, Spicy Pork Intestines Stir-fry, Signature Rooster, Oyster, Lamb Hot Pot
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Dishes
Spicy Twelve-Flavor CrawfishSpicy crayfish is made with fresh crayfish as the main ingredient, stir-fried with a blend of spices such as star anise, cassia bark, Sichuan pepper, and chili. First, the crayfish are cleaned and blanched to remove any fishy odor, then the spices are fried in oil until fragrant, followed by stir-frying the crayfish. Finally, water is added and the dish is simmered until fully flavored.
Spicy Pork Intestines Stir-fryDry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
Signature RoosterA signature dish featuring tender young rooster stir-fried with a secret sauce, delivering rich aroma and spicy flavor.
OysterOysters, using fresh oysters as the main ingredient, are typically served with lemon juice or a special sauce. The preparation is simple: open the oyster shells, keep the half-shell containing the oyster meat, clean it thoroughly, and enjoy raw, or enhance the flavor with additional seasonings.
Lamb Hot PotMutton stew made with mutton, ginger, scallions, and other seasonings. Vegetables like potatoes, carrots, and radishes are added for flavor and nutrition. Regional variations may include fermented bean paste, star anise, cinnamon, enhancing the broth's richness.
Steamed Scallops with Garlic and VermicelliSteamed scallops with garlic and vermicelli is a dish primarily made with scallops, vermicelli, and garlic. After cleaning the scallops, they are paired with soaked vermicelli, topped with garlic and seasonings, then steamed.
Steamed Abalone with Garlic SauceClean abalone, score it, mix with garlic, steam until cooked. Season lightly with soy sauce, cooking wine, and a touch of sugar.
Sour Soup with Beef and Enoki MushroomsA dish featuring beef slices and enoki mushrooms simmered in a tangy sour broth, offering a refreshing and savory flavor.
Spicy Sichuan Catfish with Pickled CabbageFresh catfish cooked with pickled cabbage and spicy ingredients, resulting in a tender texture and bold, tangy flavor.
Sour Cabbage Black FishA spicy and sour dish made with black fish and fermented cabbage, popular in Sichuan cuisine.