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Qing Xi Yan Tea Culture Restaurant

江浙菜 · ⭐ 4.4

No. 89, Danan Street

Dishes

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  Squirrel-Style Mandarin Fish

  A classic Suzhou dish featuring a filleted mandarin fish with a crispy texture, glazed in a sweet and sour sauce, resembling a squirrel's shape.
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  Home-style Dry-braised Fresh Abalone

  A Chinese dish featuring fresh abalone braised with garlic, ginger, and fermented bean paste until tender and flavorful.
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  Goddess Wine-Braised Pork

  Goddess Wine-Braised Pork is a traditional Chinese dish made with fatty pork belly, cooked slowly with white wine, soy sauce, and sugar. The meat is tender, with a rich sauce and a subtle hint of alcohol.
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  Burned Old Goose

  A traditional Suzhou dish made by slow-cooking old goose with soy sauce, yellow wine, and rock sugar until tender and flavorful.
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  Yangzhou Old Sauce Smoked Fish

  Yangzhou Old Sauce Smoked Fish is a traditional Jiangsu-Zhejiang dish made with fresh fish marinated in a special old sauce and then smoked. The fish is tender with a rich sauce and smoky flavor.
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  Signature Kung Fu Squirrel Fish

  Signature Kung Fu Squirrel Fish is a traditional Chinese dish made with fresh fish and ingredients such as green onions, ginger, and garlic, using frying and stir-frying techniques. It has a crispy exterior and tender interior with rich texture.
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  Signature Lion's Head Meatballs

  Signature lion's head is a dish made primarily from pork. The minced pork is mixed with scallions, ginger, egg white, and starch, then shaped into large meatballs and slowly stewed until tender, usually served with broth or soy sauce.
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  Songrong Bright Moon Ball in Bowl

  A dish featuring fresh matsutake mushrooms and minced shrimp or chicken, shaped into balls and steamed in a porcelain bowl for a delicate, aromatic flavor.
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  Osmanthus Chilled Cherry Tomatoes

  Chilled cherry tomatoes dressed with osmanthus syrup, offering a refreshing and sweet taste. Perfect as a light appetizer or dessert.
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  Crystal Meat Jelly

  Crystal Meat is a traditional cold dish made from pork trotters, cured, boiled, and chilled to set. Seasoned with salt, scallions, ginger, and yellow wine, it becomes firm and crisp, with a semi-transparent appearance giving it the name 'Crystal'.
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  Huai-style Boiled Squab King

  Fresh squab is gently poached in a special salted broth, preserving its tender texture and enhancing its natural flavor with Huai-style seasoning.
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  Huaiyang Soft Noodles

  Huaiyang Soft Duck is a traditional Jiangsu dish featuring eel as the main ingredient. The live eel is deboned, sliced into细条, stir-fried in oil, then simmered with seasonings and broth, finally thickened with a slurry. The finished dish has a bright red color, tender texture, and delicious flavor.
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  Love Chili Chicken

  A spicy Sichuan dish made with chicken and fresh chili peppers, stir-fried with garlic, ginger, and fermented bean paste for a bold, aromatic flavor.
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  Tomato and Dalian Abalone

  A refined dish featuring fresh Dalian abalone simmered with tomatoes, offering a harmonious blend of tender abalone and tangy tomato flavor.
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  Golden Garlic Eel Stir-fry

  A dish featuring fresh eel stir-fried with abundant garlic, resulting in a rich, savory flavor and golden color.
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  Aged Shaoxing Wine-Steamed Freshwater Crab

  Freshwater crab steamed in aged Shaoxing wine, with ginger and scallions, resulting in tender meat and rich aroma.
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  Aged Huadiao Cooked醉 Shrimp

  Aged Huadiao Cooked醉 Shrimp is made with fresh large shrimp and aged Huadiao wine, ginger, garlic, and other seasonings, then steamed. The texture is tender, with a rich wine aroma and a slightly sweet and salty flavor.
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  Aged Shaoxing Wine-Steamed Crab

  Fresh crab steamed in aged Shaoxing wine, resulting in tender meat infused with rich, aromatic flavor.
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  Golden Garlic Roasted Lamb Ribs

  Golden Garlic Roasted Lamb Ribs feature tender lamb ribs marinated in garlic and roasted to golden perfection, delivering rich flavor and aromatic appeal.

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