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InterContinental Suzhou · Xiu Chinese Restaurant (Wangdun Road Store)

江浙菜 · ⭐ 4.8

First Floor, InterContinental Suzhou, No. 288 Wangdun Road, Jinji Lake Subdistrict (near Exhibition Center)

Dishes

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  Torn Salt-Baked Chicken

  Salt-baked chicken is a dish made from a whole chicken, marinated and then cooked in hot salt. Main ingredients include chicken, salt, spices, and seasonings. After marinating, the chicken is steamed in hot salt until fully cooked, then torn into strips for serving.
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  Yang Chih Tsu

  Yang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
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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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  Jiangnan Crispy Fried Pork

  Jiangnan Crispy Fried Pork is a traditional snack from the Jiangnan region, made by marinating pork slices in spices, coating them in batter, and deep-frying until golden and crispy.
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  Stir-Fried Yangcheng Lake Crystal Shrimp

  Yangcheng Lake crystal shrimp are stir-fried quickly with scallions and ginger, highlighting their fresh, delicate flavor and translucent texture.
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  Hong Kong Dim Sum

  Hong Kong-style dim sum is a refined cuisine based on traditional Guangdong snacks, using ingredients like flour, glutinous rice flour, pork, shrimp, chicken, and vegetables. Methods include steaming, boiling, frying, and pan-frying. Popular items include shrimp dumplings, siu mai, barbecued pork buns, rice noodle rolls, and chicken feet, served in small portions for sharing.
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  Long-boiled herbal soup

  Old Fire Soup is a classic Chinese soup dish, primarily made with pork bones and chicken bones. After slow simmering for a long time, the broth becomes rich and flavorful. To prepare it, clean the ingredients thoroughly, add sufficient water, and simmer over low heat for several hours until the broth thickens. Finally, season with an appropriate amount of salt.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Suzhou-style Mandarin Fish

  A classic Suzhou dish featuring boneless fish cut into flower patterns, deep-fried until crispy and glazed with a sweet and sour sauce, resembling a squirrel in shape.
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  Sizzling Eel丝 with Hot Oil

  A classic Suzhou dish featuring tender eel strips stir-fried with garlic, ginger, and scallions, then finished with a sizzle of hot oil for aroma and flavor.
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  Jasmine-Smoked Fish Fillet

  Fresh fish fillet smoked with jasmine tea for a delicate floral aroma and tender texture.
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  Bifengtang Shrimp Dumplings

  Bifengtang shrimp dumplings are made primarily from fresh shrimp, pork, and starch powder. The shrimp and pork are mixed to form a filling, which is then wrapped in a starch-based dough and steamed. The dumpling wrappers are translucent and delicate, while the filling is flavorful and chewy.
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  Tangerine Peel, Lily Bulb and Red Bean Paste

  A sweet dessert made with red bean paste, tangerine peel, and lily bulbs, offering a refreshing and nourishing flavor.
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  Fresh Fruit Mandarin Fish

  A classic Suzhou dish featuring a crispy fried mandarin fish served with a sweet and sour sauce and fresh fruits like pineapple and apple.

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