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Gu Jia Yuan · Traditional Chinese Wedding Banquet Hotel (Zhangjiagang Store)

江浙菜 · ⭐ 3.9

No. 8 Chengnan South Road, Houcheng

Dishes

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  Lipu Taro Stew

  A slow-cooked stew featuring Lipu taro, pork, and mushrooms, known for its rich, savory flavor and creamy texture.
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  Dongpo Braised Pork

  Dongpo braised pork is a Chinese dish made with pork belly, simmered with soy sauce, sugar, rice wine, scallions, ginger, and star anise after blanching. The pork is cut into cubes, pan-fried to release oil, then seasoned and slowly stewed until tender and glossy.
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  Skillful Steamed Sea Bass

  A classic Cantonese dish featuring fresh sea bass steamed with ginger, scallions, and soy sauce, resulting in tender, flavorful fish.
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  Wagyu Hot Pot

  A Japanese hot pot featuring premium Wagyu beef slices, cooked quickly in a broth with vegetables and mushrooms for a rich, savory experience.
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  Tableside Cooked Sour Cabbage Fish Head Supreme

  Tableside Cooked Sour Cabbage Fish Head Supreme is a dish prepared live at the table. It primarily features a large fresh fish head (such as bighead carp) and fermented sour cabbage. The fish head is first pan-fried until slightly golden, then stir-fried with sour cabbage, pickled chili peppers, ginger, and garlic. A broth is added and brought to a boil before simmering over medium-low heat, allowing the fish head's umami to meld with the tangy flavor of the cabbage. It is often garnished with chopped scallions and cilantro. The entire process is completed in front of diners, served steaming hot and aromatic.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Premium Wagyu Shabu-Shabu Hot Pot

  The Premium Wagyu Shabu-Shabu Hot Pot features high-quality competition-grade Wagyu beef as the main ingredient, accompanied by a fresh vegetable platter (such as napa cabbage, shiitake mushrooms, enoki mushrooms, tofu, etc.). The broth is typically a light kombu and bonito dashi to highlight the natural flavor of the Wagyu. Thinly sliced Wagyu is quickly swished in the boiling broth until it changes color, then dipped in a special Japanese sesame sauce or ponzu (citrus soy sauce). The dish focuses on savoring the fine marbling and tender texture of the premium beef.
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  Steamed Grouper with Sichuan Peppercorns

  Steamed Grouper with Sichuan Peppercorns is a Cantonese seafood dish infused with Sichuan flavors. It primarily uses fresh grouper, cleaned and scored for flavor absorption. Sliced ginger and spring onions are placed at the bottom of the plate, with the fish on top. The fish is evenly topped with Sichuan peppercorns, chopped chili peppers, and a small amount of fermented black beans. It is then steamed over high heat for 8-10 minutes until just cooked. Finally, hot oil and a light soy sauce for steaming fish are poured over. The dish features tender, white fish flesh with the distinctive numbing aroma and mild spiciness of Sichuan peppercorns.
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  Signature Bamboo Charcoal Glutinous Rice Balls

  Made with glutinous rice flour and bamboo charcoal powder, filled with sweet red bean paste and deep-fried to a golden crisp. A unique blend of soft texture and subtle charcoal aroma.
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  Organic Vegetable Soup

  A light and healthy soup made from fresh organic vegetables, gently simmered to preserve natural flavors and nutrients.
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  Fruit Wood Roast Duck

  A classic Beijing dish featuring a duck roasted over fruit wood, resulting in crispy skin and tender meat, traditionally served with pancakes, hoisin sauce, scallions, and cucumber strips.
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  Clear Chicken Soup with Shrimp Paste

  Clear Chicken Soup with Shrimp Paste is a dish primarily made with fresh shrimp meat and clear chicken broth. The main preparation method involves mincing fresh shrimp into a paste or making shrimp balls, mixed with a small amount of egg white and starch for seasoning and texture. The clear chicken broth is made by simmering chicken bones or breast meat over low heat for an extended period, resulting in a clear and flavorful soup. The shrimp paste is shaped into balls or directly slid into the boiling clear chicken soup to cook. The finished dish features a clear broth, tender and springy shrimp balls, and a rich, savory taste.
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  Meat Sauce Radish

  Meat汁萝卜 is a home-style dish primarily made with radish and pork. The method involves stewing pork to create a rich meat sauce, then adding diced radish to slowly simmer until the radish becomes tender and fully absorbs the savory flavor of the meat sauce.
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  Meat Cake with Precious Crab

  Meat Cake with Precious Crab is a fusion dish featuring precious crab, minced pork, shrimp, water chestnuts, and eggs. The minced pork is mixed with shrimp paste, chopped water chestnuts, egg white, and seasonings, then steamed into a meat cake. The crab is cleaned, cut into pieces, arranged with the meat cake, drizzled with broth or steaming sauce, and steamed until the crab is cooked. The dish yields a tender, springy meat cake and sweet crab meat, with a broth that blends seafood and meat flavors.
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  Premium Ecological Softshell Turtle

  Made from premium ecological softshell turtle, slowly stewed in high-quality broth for tender texture and rich flavor.
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  Lipu Taro Braised Pork

  Lipu Taro Braised Pork is a traditional Chinese dish featuring specialty large taro from Lipu, Guangxi, and pork belly. The pork belly is cut into pieces, stir-fried to render fat, then seasoned with soy sauce, cooking wine, and sugar. Diced Lipu taro is added and stir-fried together. A moderate amount of water is added, and the dish is simmered over low heat until the taro becomes soft and glutinous, the pork tender, and the sauce thick. The finished dish has a rich taro aroma and a savory, tender texture.
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  Five-Grain Pork Roll

  A savory roll made with five-grain dough and seasoned pork filling, lightly fried for a crispy texture and rich flavor.

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