Wuxi Lianghong Wetland Radisson Resort - Wu Style Chinese Restaurant
江浙菜 · ⭐ 4.1
No. 205 Feifeng Road
Dragon Mate tips
If you are traveling in China to visit Wuxi, this restaurant is worth a stop for great food. This restaurant is located at No. 205 Feifeng Road. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Wu-style Crispy Chicken, Grilled Pork with King Oyster Mushroom, Fruitwood Roasted Duck.
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: Wuxi
- Category: 江浙菜
- Rating: 4.1
- Address: No. 205 Feifeng Road
- Popular dishes: Wu-style Crispy Chicken, Grilled Pork with King Oyster Mushroom, Fruitwood Roasted Duck, Stir-Fried Shrimp, Beef Ribs
China trip · China travel
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Dishes
Wu-style Crispy ChickenA Jiangnan-style dish featuring a whole chicken marinated and deep-fried until the skin is crispy, with tender meat inside, often served with sweet bean sauce or chili salt.- Grilled Pork with King Oyster MushroomA Chinese dish featuring grilled pork belly and king oyster mushrooms, offering a savory and smoky flavor profile.
Fruitwood Roasted DuckA delicately roasted duck using fruitwood charcoal, resulting in crispy skin and tender meat with a subtle smoky aroma.
Stir-Fried ShrimpClear stir-fried shrimp is a dish primarily made with shrimp as the main ingredient. During preparation, vegetables such as green pepper, red pepper, or broccoli are added to enhance color. After washing and draining, the shrimp is quickly stir-fried with seasonings to maintain its fresh and tender texture. The entire dish features bright colors and delicious, tender shrimp.
Beef RibsBeef short ribs are selected from the rib section with bones, blanched to remove odor, then marinated with soy sauce, cooking wine, and ginger slices before slow-cooking or braising until tender and flavorful.
Chinese mustard greensBok choy is a vegetable primarily made of tender stems and leaves, usually using young leaves from Chinese broccoli or baby bok choy, cleaned and briefly blanched or stir-fried to retain its fresh texture and vibrant green color.