Xiangwei Xuan (Yanzhong Road Branch)
Hunan cuisine · ⭐ 4.5
Nos. 263–269, Yanzhong Road
Dragon Mate tips
If you are traveling in China to visit Suzhou, this restaurant is worth a stop for great food. This restaurant is located at Nos. 263–269, Yanzhong Road. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Chopped Pepper Organic Fish Head from Qiandao Lake, Stir-Fried Beef with Yellow Onion, Changde-style Braised Beef Brisket.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Suzhou
- Category: Hunan cuisine
- Rating: 4.5
- Address: Nos. 263–269, Yanzhong Road
- Popular dishes: Spicy Chopped Pepper Organic Fish Head from Qiandao Lake, Stir-Fried Beef with Yellow Onion, Changde-style Braised Beef Brisket, Dry-Heated Seafood Vermicelli Pot, Spicy Squid Tips in Dry Pot
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Dishes
Spicy Chopped Pepper Organic Fish Head from Qiandao LakeMade with organic fish head from Qiandao Lake, steamed with chopped chili peppers to infuse flavor into the tender fish meat.
Stir-Fried Beef with Yellow OnionStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
Changde-style Braised Beef BrisketA flavorful dish made by slow-cooking beef brisket with fermented bean paste, chili, and spices until tender, served in a rich, savory sauce.
Dry-Heated Seafood Vermicelli PotDry-braised seafood vermicelli stew features fresh shrimp, squid, mussels, and soaked vermicelli, seasoned with ginger and scallions, slowly simmered until the broth thickens and the seafood flavor infuses the noodles.
Spicy Squid Tips in Dry PotFresh squid tentacles stir-fried with chili, vegetables, and spices in a dry pot for a spicy, savory flavor.
Mao's Braised PorkMao's Braised Pork Belly is a dish made primarily from pork belly, prepared through techniques such as stir-frying and slow simmering. First, the pork belly is cut into bite-sized pieces and stir-fried until slightly golden. Then, caramel color, cooking wine, soy sauce, and other seasonings are added, and the dish is slowly braised until the meat becomes tender. Finally, the sauce is reduced and the dish is served in a platter.
炭烧紫苏牛蛙炭烧紫苏牛蛙以牛蛙为主料，搭配紫苏叶进行烹饪。牛蛙经过腌制后，用炭火烤制至外皮微焦，内部鲜嫩，同时加入紫苏叶一同焖烧，使牛蛙吸收紫苏的清香。
Red-braised Ecological Softshell Turtle (Small Portion)A small portion of ecological softshell turtle braised in a rich red sauce with ginger, scallions, and wine, resulting in tender meat and flavorful broth.
Garlic Pork RibsGarlic pork ribs is a dish made with pork ribs as the main ingredient, marinated with minced garlic, soy sauce, cooking wine, sugar, and other seasonings, then cooked by pan-frying, deep-frying, or grilling. The primary ingredients are pork ribs and garlic, and the preparation emphasizes the fusion of garlic aroma and meat flavor.
Stir-Fried Shrimp with Scallions in Iron PotA classic Chinese dish featuring fresh shrimp and scallions stir-fried in an iron pot, resulting in a savory, aromatic flavor.
Steamed Pork Ribs with TaroSteamed spare ribs with taro is a dish primarily made from taro and spare ribs. The method involves marinating the ribs, then placing them together with cubed taro into a steamer until fully cooked. The dish showcases the soft texture of the taro blending harmoniously with the savory flavor of the ribs.