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Wu Ji Liang Zao · Jiangsu-Zhejiang Cuisine (Yanshan Lake Park Branch)

江浙菜 · ⭐ 4.3

No. 788, Huanhu Road, Hongrun Yinshan Lake No. 1 Hotel, Guoxiang Subdistrict

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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  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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  Braised Fish Head with Fried Dough Sticks

  A dish featuring a fresh fish head slowly braised in a clay pot with ginger, scallions, and chili, served with crispy fried dough sticks for a satisfying contrast.
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  Spicy Frog Legs in Dry Pot

  Spicy stir-fried bullfrog dish features tender bullfrog meat with green pepper, red pepper, onion, garlic, ginger, and doubanjiang, quickly cooked over high heat for rich flavor fusion.
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  Signature Beef Fried Rice

  A flavorful dish made with tender beef, eggs, and vegetables stir-fried with seasoned rice.
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  Warm-Gut Pepper Pork Stomach Mushroom Pot

  A hearty stew featuring pork stomach, mushrooms, and black pepper, slow-cooked to create a rich, warming broth with savory depth.
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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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  Pork Sauce Glazed Lishui Taro

  Lishui taro is simmered with pork, resulting in a rich, savory dish where the taro absorbs the meaty flavor and becomes tender and sweet.
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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 Meat Tofu

  Crab meat tofu is a traditional delicacy made with soft tofu as the main ingredient, combined with fresh crab meat and crab roe. The preparation involves cutting the tofu into small pieces, mixing it with sautéed crab meat and roe, adding broth or water, gently simmering, and finally seasoning and reducing the sauce so the tofu fully absorbs the rich crab flavor.
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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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