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Suzhou Yangcheng Peninsula Indigo Hotel - Cheng 16 Restaurant

江浙菜 · ⭐ 4.0

No. 16, Wan Yue Street

Dishes

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  Beef Cubes with Button Mushrooms

  A dish made with tender beef cubes and button mushrooms, stir-fried with aromatics for a savory and satisfying flavor.
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  Braised Beef Sticky Rice Cake

  A savory dish of beef slowly braised in a traditional method, wrapped in sticky rice cake for a soft, flavorful bite.
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  Boned Fish and Lamb Delicacy

  A refined dish combining the essence of boneless fish and lamb, slow-cooked to perfection for a clear broth and rich flavor.
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  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
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  Spicy麻 Chicken Strips

  Fresh shredded chicken stir-fried with Sichuan pepper and chili, delivering a spicy and numbing flavor.
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  Crispy Eel from Jiangnan

  A classic Suzhou dish featuring crispy fried eel stir-fried with sweet soy sauce, sugar, and vinegar for a tangy-sweet flavor.
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  Abalone and Egg Fried Rice

  Savory scallop fried rice made with rice, dried scallops, and eggs. Scallops are soaked, chopped, and stir-fried with beaten eggs, then mixed with leftover rice and seasoned. Cooked with precise heat control for distinct grains and rich texture.
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  White Jade Square Cake

  A sweet dessert made from glutinous rice flour and starch, steamed into a soft, fragrant square shape, often served with red bean paste or osmanthus syrup.
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  Pan-Fried and Baked Veal with White Mushrooms

  This dish features veal as the main ingredient, paired with white mushrooms (such as button mushrooms). The primary cooking method involves first pan-frying the veal pieces or slices in oil until the surface is slightly browned and sealed to retain juices. Then, prepared white mushrooms are added and stir-fried together. Finally, the mixture is transferred to an oven or a covered pot for baking or gratinating, allowing the flavors to meld and the meat to become tender and juicy. The finished dish offers tender meat with a rich mushroom aroma.
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  Suzhou-style Noodles

  Suzhou-style noodles are a traditional dish from Jiangsu, featuring thin noodles, rich broth made from pork or chicken bones, and toppings like braised pork, crispy fish, shrimp, and greens. Cooked noodles are served in hot broth with toppings, then seasoned with soy sauce or vinegar.
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  Water Shield Fish Rice Soup

  A traditional Jiangnan soup made with water shield, fish meat, and rice, offering a delicate and refreshing taste.
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  Steamed Big Bream with Green Onion

  A dish featuring fresh big bream steamed with green onions, resulting in tender fish and aromatic flavor.
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  Scallion-Steamed Clear Bay Bream

  This dish features Clear Bay bream as the main ingredient, accompanied by a generous amount of fresh scallions. The basic preparation involves placing the cleaned bream on a plate, covering it with sections of scallions, drizzling with a small amount of soy sauce and vegetable oil, and then steaming or gently poaching until the fish is cooked. The aroma of the scallions fully infuses the fish during cooking, while the fish meat remains tender and juicy. The primary ingredients are bream and scallions, with simple seasoning to highlight the natural flavors of the ingredients.
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  Crab Roe Crispy Tofu

  Crab Roe Crispy Tofu is a dish primarily made with soft tofu and crab roe (crab yolk and meat). The soft tofu is cut into pieces, lightly coated with starch or batter, and deep-fried until the exterior is golden and crispy. Separately, crab roe is stir-fried in a little oil until fragrant, then combined with broth and simple seasonings like salt, and thickened into a sauce. The fried crispy tofu is plated and topped with the hot crab roe sauce. The dish features a crispy exterior, tender interior, and a rich, savory crab flavor.
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  Crab Roe Noodles

  A dish of noodles tossed with rich crab roe, offering a savory and luxurious flavor.
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  Steamed Crab in Wine

  Steamed crab is a cold dish made from fresh crabs marinated in a brine of yellow wine, soy sauce, sugar, ginger slices, and scallions for several hours to absorb the flavors.
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  Golden Osmanthus Chicken Head Rice Dessert

  A Jiangnan-style dessert made with fresh chicken head rice (water caltrop) and golden osmanthus flowers, offering a soft, sweet taste with a fragrant floral aroma.
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  Abalone Chicken

  A dish made with fresh abalone and chicken, simmered in broth for a rich, savory flavor.

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