Yue Shang Hai · Suzhou-Zhejiang Elegant Banquet (Qianxi Hotel)
江浙菜 · ⭐ 4.6
Yueshanghai Chinese Restaurant, 2nd Floor, East Wing, Qianxi Grand Hotel, No. 11, Changjiang Road (formerly Xiaonanguo)
Dragon Mate tips
If you are traveling in China to visit Wuxi, this restaurant is worth a stop for great food. This restaurant is located at Yueshanghai Chinese Restaurant, 2nd Floor, East Wing, Qianxi Grand Hotel, No. 11, Changjiang Road (formerly Xiaonanguo). It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Braised Large Yellow Croaker, Sichuan Pepper Chicken, Shanghai-style Braised Duck.
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: 江浙菜
- Rating: 4.6
- Address: Yueshanghai Chinese Restaurant, 2nd Floor, East Wing, Qianxi Grand Hotel, No. 11, Changjiang Road (formerly Xiaonanguo)
- Popular dishes: Braised Large Yellow Croaker, Sichuan Pepper Chicken, Shanghai-style Braised Duck, Australian Lobster, Special Local Chicken Soup
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Dishes
Braised Large Yellow CroakerHome-style braised yellow croaker is a dish made with fresh yellow croaker as the main ingredient, accompanied by辅料 such as green onions, ginger, and garlic. The fish is pan-fried until golden brown on both sides, then simmered in water. Seasonings like soy sauce, cooking wine, and sugar are added during cooking to infuse flavor into the fish and create a rich, savory broth.
Sichuan Pepper ChickenA classic Sichuan dish made with chicken stir-fried in dried chilies and Sichuan peppercorns, delivering a bold spicy and numbing flavor.
Shanghai-style Braised DuckA traditional Shanghai dish made by slow-cooking duck in a savory soy-based sauce with spices and wine, resulting in tender, flavorful meat.
Australian LobsterAustralian lobster is a dish featuring Australian lobster as the main ingredient. The lobster is cleaned, shelled, and cooked by boiling or steaming, and can be seasoned with garlic, butter, soy sauce, or other condiments to preserve its tender texture.
Special Local Chicken SoupA nourishing chicken soup made with local free-range chicken and medicinal herbs, slowly simmered to perfection.
Steamed Giant Tiger PrawnA Cantonese dish featuring fresh tiger prawns steamed in seasoned water and served with soy sauce, highlighting the natural sweetness and tenderness of the shrimp.
Old Duck with Bamboo Shoots in Clay PotA traditional Chinese dish featuring old duck and pickled bamboo shoots simmered slowly in a clay pot, resulting in a rich, savory broth and tender meat.
Steamed Hokkaido Scallops with GarlicA seafood dish featuring fresh Hokkaido scallops steamed with garlic, delivering a rich and savory flavor.
Braised Sea Cucumber with Black Bean Sauce over RiceBraised sea cucumber in rich black bean sauce served over steamed rice, a delicacy combining tender texture and umami flavor.
Fresh Shrimp Vermicelli PotFresh shrimp and vermicelli stew uses fresh shrimp and vermicelli as main ingredients. Soak vermicelli, place at the bottom of the pot, add fresh shrimp, then pour in broth or water. Simmer gently until vermicelli absorbs the flavor and shrimp is cooked through. Add ginger slices and scallions for aroma.