Yingyuan Private Kitchen
特色菜 · ⭐ 3.9
Firefly Museum, No. 1, Panlong Road, Xuelang Subdistrict
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 Firefly Museum, No. 1, Panlong Road, Xuelang Subdistrict. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Stir-Fried Shrimp, Steamed Eel with Ginger and Scallion, Grilled Beef Ribs.
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: 特色菜
- Rating: 3.9
- Address: Firefly Museum, No. 1, Panlong Road, Xuelang Subdistrict
- Popular dishes: Stir-Fried Shrimp, Steamed Eel with Ginger and Scallion, Grilled Beef Ribs, Beef Shank Stew, Old Duck Stew
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Dishes
Stir-Fried ShrimpClear stir-fried shrimp is a dish primarily made with shrimp as the main ingredient. During preparation, vegetables such as green pepper, red pepper, or broccoli are added to enhance color. After washing and draining, the shrimp is quickly stir-fried with seasonings to maintain its fresh and tender texture. The entire dish features bright colors and delicious, tender shrimp.
Steamed Eel with Ginger and ScallionFresh eel steamed with ginger and scallions, preserving its natural flavor and tenderness.
Grilled Beef RibsGrilled beef short ribs are marinated with soy sauce, rice wine, garlic, ginger, and spices, then grilled over charcoal or a grill. Turn frequently until the surface is crispy and the inside is tender and juicy.
Beef Shank StewBeef brisket stew is a dish primarily made with beef brisket. The preparation typically involves slow-cooking the beef brisket together with spices and seasonings until the meat becomes tender and the broth becomes rich.
Old Duck StewOld duck stew is primarily made with old duck, accompanied by辅料 such as ginger slices, green onion segments, goji berries, and red dates, and slowly simmered over low heat. After long cooking, the duck meat becomes tender and the broth becomes rich and flavorful.