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Wu Ji Wei Yuan Lou · Suzhou Cuisine · Sweet and Sour Mandarin Fish (Jinmen Branch)

特色菜 · ⭐ 4.6

No. 1119 Jinmen Road, Jinchang Subdistrict

Dishes

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  Three-Thread Water Shield Soup

  A delicate soup made with water shield and shredded ham, chicken, and bamboo shoots, known for its smooth texture and mild flavor.
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  Spicy Cauliflower in Hot Pot

  Dry Pot Cauliflower is a home-style dish primarily made with fresh cauliflower, pork belly, and dried chilies. The preparation typically involves stir-frying pork belly until slightly golden, then adding minced garlic and dried chilies to release aroma, followed by stir-frying the cauliflower until just cooked through. Finally, seasonings are added and the dish is stir-fried evenly.
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  Hand-Deveined Shrimp

  A dish featuring fresh shrimp peeled by hand, stir-fried quickly with garlic and ginger for a tender, savory flavor.
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  Signature Rooster Special

  Signature Rooster features a whole chicken marinated, deep-fried to crispy skin, then stir-fried with scallions, ginger, garlic, chili, and seasoned with secret sauce for rich flavor. Tender meat, aromatic and delicious.
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  Signature Squirrel Fish

  The signature dish, Squirrel-shaped Mandarin Fish, uses mandarin fish as the main ingredient. It is named so because the finished dish has a bright red color and resembles a squirrel in shape. To prepare it, the mandarin fish is deboned and the flesh is cut into decorative slashes, then marinated and deep-fried until golden and crispy. Finally, a rich sauce made from sugar and vinegar is poured over it, creating a deliciously sweet-and-sour 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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  Orange-Scented Pig Trotter

  A dish made with pig trotters slow-cooked in orange peel and juice, resulting in tender meat with a refreshing citrus aroma.
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  Straw-wrapped Pork Belly

  Stuffed pork belly wrapped in straw is a traditional Chinese dish. Pork belly is cut into pieces, tied with straw, and then boiled, marinated, and stewed to create a unique aroma from the straw and maintain the meat's integrity.
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  Braised Pork Belly

  Braised 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.
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  Suzhou-style Sugar-stewed Lotus Root

  A traditional Jiangnan dessert made by stuffing lotus root with glutinous rice and simmering in sugar syrup, resulting in a sweet, soft, and fragrant dish.
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  Premium Pork Knuckle

  Golden Pig Trotter is made from pig trotters, blanched and slow-cooked. Seasoned with soy sauce, cooking wine, ginger, and scallions, it becomes tender and rich in collagen.
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  Silver Fish Fried with Eggs

  A classic Chinese home-style dish made by stir-frying fresh silver fish with beaten eggs, resulting in a tender and savory flavor.
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  Black Pepper Beef Cubes

  Black pepper beef cubes is a dish featuring beef as the main ingredient. The beef is cut into small pieces, marinated with seasonings, then stir-fried with black pepper, onions, and green peppers. Common marinades include soy sauce, cooking wine, and starch to make the beef tender and flavorful.

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