Wei Ji Shunde Barbecue
Cantonese cuisine · ⭐ 3.4
Room 102, Building 30, Xin Weilai Garden, No. 588 Shenhu Road, Jinjihu 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 Room 102, Building 30, Xin Weilai Garden, No. 588 Shenhu Road, Jinjihu Subdistrict. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Braised Squab, Dry-Fried Beef Rice Noodles, Steamed Spare 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: Suzhou
- Category: Cantonese cuisine
- Rating: 3.4
- Address: Room 102, Building 30, Xin Weilai Garden, No. 588 Shenhu Road, Jinjihu Subdistrict
- Popular dishes: Braised Squab, Dry-Fried Beef Rice Noodles, Steamed Spare Ribs, Spicy Mussels in Sauce, 捞汁虾
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Dishes
Braised SquabSquab is made from young pigeons that have not yet fully grown. After slaughter, plucking, and cleaning, the meat is prepared through marinating, roasting, or stewing. The main ingredient is squab, often enhanced with seasonings such as ginger, scallions, and cooking wine.
Dry-Fried Beef Rice NoodlesDry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
Steamed Spare RibsSteamed spare ribs is a Chinese dish made with pork ribs, marinated in soy sauce, cooking wine, ginger slices, and garlic, then steamed without water or with minimal water to achieve tender, flavorful meat.
Spicy Mussels in SauceLaozhi Huajia is a seafood dish made with fresh clams as the main ingredient, seasoned with a specially prepared sauce. After being cleaned thoroughly, the clams are soaked in a sauce made from soy sauce, vinegar, chili oil, and other seasonings, along with garnishes such as cilantro and garlic. The clams absorb the flavorful broth, resulting in a tender and smooth texture that is delicious and refreshing.
捞汁虾捞汁虾是一道以新鲜虾仁为主料，配以调制好的捞汁酱料拌制而成的菜品。虾仁经过焯水或蒸熟后，与蒜末、姜丝、香菜、辣椒等辅料混合，淋入由酱油、醋、糖、芝麻油等调制的汁液，搅拌均匀后即可食用。
泡椒鱼泡泡椒鱼泡是一道以鱼泡为主要食材，搭配泡椒、姜、蒜等调料烹制而成的菜肴。鱼泡经过处理后与泡椒一同炒制，使鱼泡吸收泡椒的酸辣风味，口感爽脆。
Deep-sea Golden Eagle Fish SashimiFresh deep-sea golden eagle fish is sliced thin and served with a special sauce, cilantro, and ginger for a delicate, refreshing taste.
Two-Style Deep-Sea GrouperFresh deep-sea grouper prepared in two styles: steamed to preserve its natural flavor and braised for rich taste, offering a delicate and satisfying seafood experience.
Roast SquabRoast squab is a dish primarily made with young pigeons as the main ingredient. After marinating, the squabs are roasted over charcoal or in an oven until the skin turns golden and crispy, while the meat remains tender and juicy. Aromatic spices can be added during roasting to enhance the flavor.
Sour Bamboo Shoots Stir-Fried with Pork OffalA classic Chinese dish featuring sour bamboo shoots and pork offal stir-fried quickly for a tangy, savory flavor.
Fish Bone PorridgeA nourishing porridge made from fish bones and rice, known for its rich flavor and calcium content.
Golden Garlic Pork RibsPork ribs marinated, fried until golden, then stir-fried with garlic and seasonings for a savory, crispy dish.