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Nanjing Radisson Selection Resort · Suxiu Chinese Restaurant (Yuanbo Garden Branch)

江浙菜 · ⭐ 4.6

No. 10 Yuanboyuan Road, Tangshan Subdistrict

Dishes

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  Ten-Year Huangdiao Marinated Pork

  Ten-Year Huangdiao Marinated Pork is made with high-quality pork soaked in ten-year-old Huangdiao wine. The meat is tender, with a rich wine aroma and a smooth taste.
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  Crispy Roast Duck

  A Cantonese specialty featuring a crispy-skinned duck, marinated and roasted to perfection for tender meat and golden-brown skin.
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  Zhuqiao Turtle Soup

  Zhuqiao Softshell Turtle Soup is made with softshell turtle as the main ingredient, combined with chicken, ham, and mushrooms, then slowly stewed. After cleaning the turtle, all ingredients are simmered in high-quality broth until the soup turns creamy white and the ingredients become tender and flavorful.
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  Spicy麻 Fish in Boiling Water

  Fresh carp is cooked in a spicy broth with Sichuan pepper and chili, delivering a bold, numbingly spicy flavor.
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  Huai'an Style Stir-fried Soft Eel

  A classic Suzhou dish made with fresh eel, stir-fried quickly with garlic, ginger, and scallions. The eel is tender and flavorful, seasoned simply to highlight its natural taste.
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  Huaiyang White Sauce Catfish

  Fresh catfish is braised with ham and mushrooms in a rich white broth, resulting in tender fish and a creamy, savory sauce.
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  Huaiyang Classic Lion's Head

  Huaiyang Classic Lion's Head is a traditional Chinese dish made with pork, and ingredients such as water chestnuts, scallions, and ginger. The meat is minced, mixed with seasonings, shaped into large meatballs, and slowly stewed. It has a tender, juicy texture and a rich flavor.
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  Special Private Recipe Tan Oil Noodles

  Hand-pulled noodles tossed in a fragrant secret recipe tan oil, topped with garlic, scallions, and chili oil for a rich, spicy flavor.
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  Biluochun Hand-Dehulled Chicken Head Rice Stir-Fried Shrimp

  Biluochun hand-dehulled chicken head rice stir-fried shrimp is a Chinese dish made with Biluochun tea leaves, hand-dehulled chicken head rice, and fresh shrimp. It is quickly stir-fried, with a tender texture and rich tea aroma.
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  Premium Braised Pork Belly

  Premium braised pork belly is made with fatty pork, blanched to remove odor, then simmered with rock sugar, light soy sauce, dark soy sauce, cooking wine, star anise, and cinnamon for tender meat and a glossy red color.
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  Huaiao Steamed Freshly Soaked River Crab

  Xiangdao drunken June yellow crab made with fresh June yellow crabs, seasoned with Huangjiu wine, ginger slices, green onions, blanched and soaked in a specially prepared drunken marinade, then gently simmered to fully absorb the wine aroma and flavors.
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  Steamed Sea Bass with Fermented Black Bean and Scallion Oil

  Fresh sea bass steamed with fermented black bean sauce and scallion oil, resulting in a tender, aromatic dish with rich umami flavor.
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  Empress Lychee Shrimp Balls

  Imperial Lady Lychee Shrimp Balls feature fresh shrimp meat paired with seedless lychee flesh, coated in egg white and starch, then gently stir-fried. The shrimp is tender, the lychee sweet and refreshing, offering a rich, layered texture.
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  Fish Soup Dumplings

  Fish soup dumplings feature a broth made from fresh fish, seasoned with scallions and ginger, served with handmade dumpling wrappers filled with pork or shrimp, then cooked in the fish soup.
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  Black Pepper Beef

  Tender beef slices stir-fried in a black pepper sauce, served with onions and bell peppers for a rich, savory flavor.

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