Xiyuan Vegetarian Bao
素食 · ⭐ 3.8
Huqiu Subdistrict
Dragon Mate tips
If you are traveling in China to visit Suzhou, 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 Huqiu Subdistrict. It is a 素食 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Vegetable Dumplings, Red Bean Bun, Tofu Skin Rolls.
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: 素食
- Rating: 3.8
- Address: Huqiu Subdistrict
- Popular dishes: Vegetable Dumplings, Red Bean Bun, Tofu Skin Rolls, Shiitake Mushroom and Vegetable Steamed Bun
China trip · China travel
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Dishes
Vegetable DumplingsVegetarian baozi is a traditional Chinese dough-based delicacy made by wrapping various vegetable, soy product, or mushroom fillings in a dough made from flour and then steamed. Main ingredients include flour, cabbage, shiitake mushrooms, dried tofu, and carrots. The filling is typically seasoned and mixed before being placed into the dough wrapper, which is then pinched shut and steamed until cooked through.
Red Bean BunA red bean bun is a steamed dough food with wheat flour as the skin and red bean paste as the filling. The fermented dough is rolled into small rounds, filled with red bean paste, sealed into a ball, and then steamed until cooked.
Tofu Skin RollsA traditional Chinese snack made by wrapping a filling of meat, shrimp, and mushrooms in tofu skin, then steamed or pan-fried for a tender and flavorful dish.
Shiitake Mushroom and Vegetable Steamed BunShiitake Mushroom and Vegetable Steamed Bun is a traditional Chinese dim sum, made by steaming fermented dough wrapped around a filling. The main filling consists of chopped shiitake mushrooms and leafy greens (such as Shanghai bok choy or napa cabbage), often supplemented with dried tofu and wood ear mushrooms for texture. The vegetables are blanched, squeezed dry, and mixed with stir-fried shiitake pieces, seasoned with salt, sesame oil, a little sugar, and pepper. The fermented dough is rolled out into wrappers, filled, pleated, and then steamed until cooked. The finished bun has a soft, white exterior and a savory, fragrant filling with crisp vegetables and rich shiitake flavor.