Suzhou International Conference Hotel · Huixiu Yipin Chinese Restaurant
江浙菜 · ⭐ 3.6
No. 699, Xiangrong Road, Beihejing 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 No. 699, Xiangrong Road, Beihejing Subdistrict. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Peking Duck, Braised Sea Cucumber with Millet, Squirrel-shaped Mandarin Fish with Osmanthus.
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: 江浙菜
- Rating: 3.6
- Address: No. 699, Xiangrong Road, Beihejing Subdistrict
- Popular dishes: Peking Duck, Braised Sea Cucumber with Millet, Squirrel-shaped Mandarin Fish with Osmanthus, Braised Eel with Preserved Mustard Greens, Jiangnan Slow-Cooked Wagyu Beef
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Dishes
Peking DuckPeking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
Braised Sea Cucumber with MilletA nourishing dish featuring premium sea cucumber and millet, slowly braised to create a rich, savory flavor.
Squirrel-shaped Mandarin Fish with OsmanthusSquirrel-shaped mandarin fish is made from fresh mandarin fish, deboned and cut into diamond-shaped incisions. After frying, it's coated with a sweet and sour sauce made from sugar, vinegar, and tomato paste. The dish resembles a squirrel, with a crispy exterior and tender interior, golden color, and balanced sweet-sour flavor.
Braised Eel with Preserved Mustard GreensA Chinese dish featuring eel braised with preserved mustard greens, resulting in a rich and savory flavor.
Jiangnan Slow-Cooked Wagyu BeefPremium wagyu beef slow-cooked with seasonal vegetables and a secret sauce, resulting in tender, flavorful meat.
Boiling Sichuan FishBoiling Water煮 Fish is a dish made primarily with fish meat, accompanied by vegetables such as bean sprouts and greens, prepared using a boiling water cooking method. The fish meat is tender and flavorful, paired with a spicy and numbing broth that showcases the distinctive flavors of Sichuan cuisine.
Steamed White Fish FilletsFresh white fish fillets steamed with ginger and scallions, resulting in tender and delicate flavor.
Mustard Shrimp BallsFresh shrimp balls are lightly fried and coated in a mustard sauce, offering a crisp texture and bold mustard flavor.
Suzhou Red Soup NoodlesA traditional Jiangsu dish featuring a rich red broth made from pork and chicken bones, served with thin noodles and braised meat or fried fish.
Scallion-Braised Sea CucumberScallion-braised sea cucumber is a dish featuring soaked sea cucumber and scallions. The sea cucumber is soaked beforehand, then simmered with scallion segments in broth, soy sauce, and cooking wine until tender and infused with flavor.
Shrimp Yellow Braised Hoof TendonsMade from pork tendons and shrimp, simmered in a yellow sauce. Golden color, soft and chewy texture, rich and savory broth with a hint of sweetness.
Crayfish Paste Stir-Fried Hand-Deveined ShrimpFresh hand-peeled shrimp are stir-fried with crab paste. The shrimp is tender and juicy, while the crab paste adds a rich, savory flavor, creating a well-balanced, delicious dish.
Black Truffle Bird's NestBlack truffle bird's nest is made primarily from bird's nest and black truffle, simmered slowly. The bird's nest is soaked and then stewed with black truffle to create a rich, smooth broth.