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Wuxi Taihu New City InterContinental Hotel · Cai Feng Lou Restaurant

Cantonese cuisine · ⭐ 4.9

Huazhuang Subdistrict

Dishes

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  Three-color Quinoa Baked Tiger Shrimp

  Fresh tiger shrimp and three-color quinoa are baked together with garlic butter and cheese for a rich, nutritious dish.
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  Braised Yellow Beef Brisket with Yam

  This dish features yellow beef brisket with skin and yam as main ingredients. The brisket is cut into pieces, blanched, then stir-fried with ginger, scallions, star anise, and other spices until fragrant. Soy sauce, cooking wine, sugar, and other seasonings are added along with water. After bringing to a boil, it simmers over low heat until the brisket is tender. Peeled and cubed yam is then added and cooked until soft and the sauce thickens. The result is tender, flavorful brisket and soft, sauce-absorbing yam, making it a nutritious home-style stew.
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  Dry-Fried Australian Beef Chow Fun

  A classic Cantonese dish featuring beef and rice noodles stir-fried with vegetables, known for its rich flavor and tender texture.
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  Songrong Gelatin Soup

  A nourishing soup made from premium songrong mushrooms and fish gelatin, slowly simmered to create a clear, savory broth rich in nutrients.
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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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  Stir-Fried Bean Sprouts

  Stir-fried bean sprouts is a vegetarian dish made with fresh bean sprouts, quickly stir-fried in a hot pan with a little oil and seasonings until just cooked.
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  Cantonese Stir-Fried Beef Rice Noodles

  Cantonese Stir-Fried Beef Rice Noodles is a classic Guangdong stir-fry dish. Main ingredients include wide, flat Shahe rice noodles, tender beef slices, bean sprouts, and yellow chives. The beef is first quickly stir-fried until color changes and set aside. Then, the rice noodles are pan-fried over high heat with bean sprouts and chives, seasoned with light and dark soy sauce. Finally, the beef is returned to the wok and quickly tossed together, resulting in dry, fragrant noodles and tender beef with strong 'wok hei' (breath of the wok).
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  Basil Home-style Braised Eggplant

  This dish features eggplant as the main ingredient, cut into chunks and fried until lightly golden. Garlic and ginger are sautéed in oil, then the fried eggplant is added along with a sauce made from soy sauce, sugar, and a little water. It is braised over medium heat until the eggplant becomes tender and flavorful. Fresh basil leaves are stirred in just before serving. The finished dish is glossy, with soft eggplant and the distinctive aroma of basil.
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  Morel Seaweed Tofu

  This dish features soft tofu as the main ingredient, combined with morel mushrooms and seaweed. The tofu is cut into cubes, and the morels are soaked and sliced. The tofu and morels are simmered together in a broth to absorb the mushroom's umami flavor. Finally, chopped seaweed is sprinkled on top, adding a marine aroma and crispy texture. The dish presents the smoothness of tofu, the distinctive fragrance of morels, and the savory taste of seaweed, resulting in a light yet layered vegetarian delicacy.
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  Honey-Glazed Cod with Scallion

  Fresh cod marinated in honey, soy sauce, and ginger, then pan-seared and garnished with scallions for a sweet and savory dish.
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  Sauce-Flavored Australian Wagyu Fried Rice

  Premium Australian wagyu beef is stir-fried with rice and a special sauce, creating a rich, savory dish with tender meat and aromatic flavor.
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  Crispy Young Pigeon with Prosperity

  Fresh young pigeon marinated and deep-fried to golden crispiness, tender inside, served with a secret sauce—symbolizing good fortune and prosperity.
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  Golden Zhoushan Hairtail

  Fresh Zhoushan hairtail is marinated, coated in batter, and deep-fried until golden and crispy, with a savory sauce for rich flavor.
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  Black Sesame Jasmine Cheese

  A creamy cheese infused with toasted black sesame and jasmine tea powder, offering a delicate, aromatic flavor perfect as a dessert or accompaniment.

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