Close

Xiao Wu Yue · Jiangsu-Zhejiang Fusion Cuisine (Binhu Wanda Store)

江浙菜 · ⭐ 4.2

Shops No. 3-01 and 3-02, Indoor Pedestrian Street, 3rd Floor, Binhu Wanda Plaza, No. 35 Liangxi Road (next to the cinema on the 3rd floor of Wanda Plaza)

Dishes

• 

  Emperor Qianlong's Squirrel Fish

  A classic Suzhou dish featuring a whole mandarin fish cut into strips, deep-fried until crispy and served with a sweet and sour sauce, resembling a squirrel in shape.
• 

  Homestyle Braised Pork with Rice Wine Steamed Bun

  Pork belly is blanched, then slowly braised with soy sauce, sugar, cooking wine, star anise, and other seasonings until tender and flavorful. Served with steamed buns fermented using rice wine, offering a soft, slightly sweet texture. The dish features a balanced savory-sweet profile, highlighting home-style taste.
• 

  Chopped Chili Fish Head

  Steamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
• 

  Wuyue Dongpo Chicken

  Wuyue Dongpo Chicken is made with a whole chicken, seasoned with Shaoxing wine, soy sauce, rock sugar, scallions, and ginger, then slowly braised. The meat is tender and flavorful, with a bright red color and rich aroma of wine and sauce, offering a balanced sweet-salty taste.
• 

  Wuyue Tomato Fish

  A dish featuring fresh carp and tomatoes, gently stewed with a sweet and sour sauce, resulting in tender fish and rich flavor.
• 

  Wuyue Braised Pork

  Wuyue Braised Pork is a classic dish made with pork belly, simmered slowly in soy sauce, sugar, and rice wine until tender and glossy.
• 

  Wuyue Huangdiao Chicken

  A traditional Chinese dish made with chicken slowly stewed in Huangdiao wine, resulting in tender meat and rich aroma.
• 

  Wuyue Fish Head Pot

  A traditional Zhejiang dish featuring a fresh fish head simmered with tofu, mushrooms, and ham in a slow-cooked pot, resulting in a rich, savory broth.
• 

  Chef's Stir-Fried Pork

  Chef's stir-fried pork with green peppers is a Chinese home-style dish using pork belly and green peppers. Pork belly slices are stir-fried to release oil, then green peppers are added and cooked until just done. Seasoning is added before serving. Garlic and ginger are commonly used to enhance aroma.
• 

  客家茄子煲

  客家茄子煲 is a traditional Hakka dish primarily made with eggplant. The eggplant is cut into pieces, deep-fried, then simmered with seasonings and a适量 of water until the eggplant becomes tender and fully absorbs the rich flavors of the broth.
• 

  Handmade Noodle Dumplings with Seafood Stew

  Handmade noodle dumplings cooked with shrimp, squid, clams, and other seafood in a savory broth, simmered slowly over low heat for rich flavor.
• 

  Pine Nut Perch

  Songzi Perch is a dish centered on perch, named for its bright red color and shape resembling a pine cone after cooking. The perch is marinated and then deep-fried until golden and crispy, then served with a specially prepared sweet-and-sour sauce, creating a unique flavor.
• 

  Stir-Fried Seafood with Rice Noodles

  Stir-fried glass noodles with seafood, featuring glass noodles as the main ingredient, combined with shrimp, squid, crab sticks, and vegetables, seasoned appropriately and quickly stir-fried over high heat. The dish offers a vibrant color palette, tender seafood, and smooth, slippery noodles.
• 

  Stone Pot Tofu with Sichuan Style

  Stoneware tofu dish made with soft tofu, minced meat, mushrooms, and greens, cooked in a heated stone pot. The tofu is slightly crispy on the outside while remaining tender inside, with rich flavors blending together.
• 

  Braised Tofu in Clay Pot

  Braised tofu in clay pot with minced pork, mushrooms, and greens, simmered in broth or water until flavorful, allowing the tofu to absorb the rich essence.
• 

  Paper-thin Bamboo Shoot Braised Pork

  Made with pork belly and paper-thin bamboo shoots, the dish is blanched then slowly stewed with seasonings. It features a glossy red color, tender meat, crisp bamboo slices, and a savory-sweet flavor with rich aroma.
• 

  Shaoxing Preserved Mustard Greens Braised Pork Ribs

  Pork ribs are braised with preserved mustard greens from Shaoxing, after blanching and stir-frying. The dish has a bright red color, savory-sweet taste, rich aroma of the preserved greens, and tender, non-greasy meat.
• 

  Shaoxing Preserved Mustard Greens Braised Chicken Feet

  Chicken feet are braised with preserved mustard greens from Shaoxing, resulting in a rich, savory broth with a soft, chewy texture and distinct fermented flavor.
• 

  Sweet and Sour Pork with Pineapple

  Sizzling pork with pineapple is a dish primarily made with pork and pineapple. First, the pork is cut into pieces and marinated, then deep-fried until golden and crispy; pineapple is also cut into chunks and set aside. Finally, the fried pork and pineapple are stir-fried together and coated with a specially prepared sweet-and-sour sauce to allow the flavors to blend perfectly.
• 

  Chicken Claw and Prawn Stew

  A savory stew featuring chicken claws and prawns, simmered with aromatic spices for a rich, comforting flavor.

Reviews