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New Wood Age Restaurant (Taihu New Landmark Store)

江浙菜 · ⭐ 4.5

No. 108 Hubin Road, Taihu National Tourism and Vacation Zone

Dishes

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  Pumpkin Mousse

  Pumpkin mousse is made primarily from pumpkin, steamed and blended into a puree, then mixed with cream, eggs, sugar, and gelatin, poured into a mold and chilled until set. It has a smooth, delicate texture with the natural sweetness of pumpkin.
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  Taihu Three Whites Pot

  A pot dish featuring white fish, white shrimp, and white crucian carp, gently stewed to highlight their natural freshness and delicate 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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  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. The preparation involves deboning the fish, slicing it into flower-like cuts, marinating it, then deep-frying until golden and crispy. It is finally stir-fried with a sweet-and-sour sauce, resulting in a dish with vibrant colors and a balanced sweet-and-tart flavor.
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  Steamed White Fish

  Steamed white fish is a dish made with fresh white fish, seasoned with ginger slices and green onions, and steamed to preserve its natural flavor.
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  Sweet and Sour Pork

  A classic Chinese dish made with fried pork tenderloin glazed in a sweet and sour sauce, often served with vegetables.
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  Stinky Tofu

  Stinky tofu is a traditional snack whose main ingredient is tofu. Through a special fermentation process, the tofu develops a unique smell and taste. The fermented tofu blocks are usually deep-fried until golden and crispy, then served with seasonings.
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  Suzhou-style Noodle Soup

  Suzhou-style noodle soup is a traditional Jiangsu dish featuring fine noodles and clear broth, topped with ingredients such as pork strips, shrimp, and vegetables. The noodles are boiled and drained, then served with hot broth and garnished with green onions and cilantro. The soup is clear and flavorful, while the noodles are smooth and delicious.
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  Sauce-Braised Snail

  A dish made by stir-frying fresh snails with a savory sauce, featuring bold flavors and tender texture.
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  Ginkgo Stir-Fry Supreme

  A Chinese dish featuring ginkgo nuts stir-fried with ham, shrimp, and peas for a fresh, savory taste.
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  Silver Fish Spring Rolls

  A Chinese delicacy made with fresh silver fish, eggs, and seasonings wrapped in thin dough and steamed to perfection.
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  Fried Tofu with Water Celery

  Xianggan Shuiqin is a dish made primarily from fried tofu and water celery. The tofu is cubed, the celery washed and cut into segments, then stir-fried together. Typically, the tofu is briefly pan-fried or blanched before being cooked with the celery and seasoned to blend flavors.
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  Malan Head

  A cold dish made from tender shoots of the Malan plant, blanched and mixed with garlic, sesame oil, and salt for a fresh, crisp taste.
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  Water Chestnut and Hand-Deveined Shrimp

  A refined Jiangnan dish featuring fresh hand-peeled shrimp and tender water chestnuts, gently stir-fried for a delicate, savory flavor.

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