Taihu Crowne Plaza Hotel - Yuewei Xuan Chinese Restaurant
江浙菜 · ⭐ 4.1
3rd Floor Private Dining Rooms, Wuxi Taihu Crown Plaza Hotel, No. 1888 Taihu West Avenue
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 3rd Floor Private Dining Rooms, Wuxi Taihu Crown Plaza Hotel, No. 1888 Taihu West Avenue. 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, Crunchy Eel Strips from Liangxi, Maoxuewang.
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: 4.1
- Address: 3rd Floor Private Dining Rooms, Wuxi Taihu Crown Plaza Hotel, No. 1888 Taihu West Avenue
- Popular dishes: Peking Duck, Crunchy Eel Strips from Liangxi, Maoxuewang, Oil-Braised Freshwater Shrimp, Steamed Freshwater Bream
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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.
Crunchy Eel Strips from LiangxiA classic Wuxi dish made with crispy fried eel strips, seasoned with sweet soy sauce and aromatics for a savory-sweet flavor.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Oil-Braised Freshwater ShrimpA classic Suzhou dish featuring fresh shrimp stir-fried quickly in hot oil with aromatics, resulting in tender, flavorful shrimp with a glossy finish.
Steamed Freshwater BreamA classic Cantonese dish featuring fresh bream steamed with ginger and scallions, highlighting the fish's natural tenderness and flavor.
Chongqing-style MaoxuewangA spicy Sichuan dish from Chongqing made with duck blood, vegetables, and offal, stir-fried in a fiery chili sauce.
Hong Kong-style Deep Well Roast GooseHong Kong-style deep井 roast goose is a dish made from whole geese, marinated and roasted in a deep井 oven. It uses special sauce and slow-roasted over fruit wood or charcoal for crispy skin and tender, juicy meat.
Baked Australian LobsterA dish featuring fresh Australian lobster baked with garlic, butter, and cheese, resulting in a rich and savory flavor.
Seafood Dry Noodles in Clay PotA dish of seafood such as shrimp, squid, and clams stir-fried with rice noodles in a clay pot, creating a rich, savory flavor.
Crispy Skin PigeonCrispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
Golden Garlic Silver Threads Steamed Boston LobsterFresh Boston lobster steamed with golden garlic threads, offering a rich aroma and tender meat.