Yixiangju Hotel (Shuhong Huayuan Branch)
江浙菜 · ⭐ 3.9
Yucai Road, Shuhong Huayuan
Dragon Mate tips
If you are traveling in China to visit Suzhou, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Yucai Road, Shuhong Huayuan. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Hand-Held Beef Ribs, Steamed Sea Bass, Steamed Mandarin Fish.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Suzhou
- Category: 江浙菜
- Rating: 3.9
- Address: Yucai Road, Shuhong Huayuan
- Popular dishes: Hand-Held Beef Ribs, Steamed Sea Bass, Steamed Mandarin Fish, Steamed Free-range Chicken, Braised Pork Belly
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Dishes
Hand-Held Beef RibsHand-Held Beef Ribs is a dish featuring beef ribs as the main ingredient. It primarily uses bone-in beef ribs, which are cleaned and then typically marinated or braised with various spices (such as Sichuan peppercorns, star anise, cinnamon) and seasonings (like soy sauce, cooking wine) to absorb flavor. The ribs are then cooked until tender through methods like stewing, roasting, or deep-frying, resulting in meat that is fall-off-the-bone tender or crispy on the outside and juicy inside. The finished dish consists of large, hearty rib pieces, often with a glossy red or golden-brown color, meant to be eaten directly with the hands, emphasizing a bold, rustic dining style. Its key characteristics are the substantial, meaty texture and rich aroma of meat and spices.
Steamed Sea BassSteamed sea bass is a dish made with fresh sea bass, seasoned with ginger slices and scallions, and steamed to perfection. Clean the fish, score both sides, place in a dish, add ginger and scallions, steam until cooked through, then drizzle with hot oil and soy sauce.
Steamed Mandarin FishSteamed mandarin fish is a dish made with fresh mandarin fish, seasoned with ginger threads and scallions, and steamed. After washing the fish and making cuts on both sides, it's placed in a dish, sprinkled with ginger and scallions, a little rice wine added, steamed until cooked, then drizzled with hot oil and soy sauce, and finally garnished with chopped scallions.
Steamed Free-range ChickenA classic Cantonese cold dish made with fresh free-range chicken, poached until tender and served chilled with ginger-scallion sauce.
Braised Pork BellyBraised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
Suzhou-style smoked fishSuzhou-style smoked fish is a Chinese dish made with grass carp or black carp. The fish is cut into pieces, marinated, fried until crispy, then simmered with sugar, soy sauce, and yellow wine to absorb rich flavors.
Garlic Sprouts with Broad Bean PasteGarlic Sprouts with Broad Bean Paste is a home-style Sichuan dish made primarily with fresh garlic sprouts and Pixian broad bean paste. The garlic sprouts are washed, cut into sections, and quickly stir-fried in hot oil until tender-crisp. Pixian broad bean paste is then added and stir-fried evenly, allowing the sprouts to fully absorb the savory flavor of the paste. The finished dish has a bright red color, crisp-tender garlic sprouts, and a rich, aromatic sauce.
Clam and Shepherd's Purse Stir-fryA Chinese dish featuring fresh clams and shepherd's purse, stir-fried for a light and nutritious meal.