Bayfang Yuan Grand Hotel (Dongting Branch)
江浙菜 · ⭐ 3.1
No. 108 Erquan Road (next to Jinli KTV)
Dragon Mate tips
If you are traveling in China to visit Wuxi, 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 No. 108 Erquan Road (next to Jinli KTV). It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Yunnan Stir-Fried Pork, Steamed Sea Bream, Red Wine Beef Steak.
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: 3.1
- Address: No. 108 Erquan Road (next to Jinli KTV)
- Popular dishes: Yunnan Stir-Fried Pork, Steamed Sea Bream, Red Wine Beef Steak, Handmade Sauerkraut Fish, Taro and Lily Bulb Meatballs
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Dishes
Yunnan Stir-Fried PorkYunnan stir-fried pork is a home-style dish featuring pork belly as the main ingredient, typically stir-fried with green peppers, red peppers, garlic, and ginger. Pork slices are first pan-fried to release fat, then combined with vegetables and seasoned. Proper heat control ensures tender, non-greasy meat and crisp vegetables.
Steamed Sea BreamSteamed Mandarin Fish is a dish made primarily with Mandarin fish. To prepare it, the cleaned fish is placed in a steamer and seasoned with scallions, ginger, and other spices. It is steamed until the fish is fully cooked, preserving the fresh and tender texture of the fish meat.
Red Wine Beef SteakA premium beef steak marinated in red wine and aromatics, then pan-seared to perfection for a rich, savory flavor.
Handmade Sauerkraut FishHandmade Sauerkraut Fish is a traditional Sichuan dish. Main ingredients include fresh grass carp or snakehead fish, hand-pickled sauerkraut, pickled chili peppers, dried chilies, Sichuan peppercorns, ginger, and garlic. The fish is sliced thinly and coated with egg white and starch. The sauerkraut is shredded and stir-fried with seasonings, then broth is added and brought to a boil. Fish head and bones are simmered to extract flavor, followed by the quick poaching of the fish slices. The finished dish features a golden broth, tender fish, crunchy sauerkraut, and a tangy, spicy soup.
Taro and Lily Bulb MeatballsTaro and Lily Bulb Meatballs are a traditional Chinese dish made primarily from minced pork, taro, and dried lily bulbs. The minced pork is seasoned and vigorously stirred to achieve a springy texture. Taro is peeled and diced, while dried lily bulbs are soaked until softened. The taro dices and chopped lily bulbs are mixed into the meat filling, then shaped into balls. The meatballs are typically steamed or cooked in a broth. The finished dish features a soft, glutinous texture with the delicate fragrance of taro and a subtle sweetness from the lily bulbs, offering a nutritionally balanced combination.
Chicken Stewed with CordycepsA nourishing Chinese soup made by slow-cooking a fresh hen with cordyceps, resulting in tender meat and a clear, rich broth.
West Lake Beef NoodlesA traditional Hangzhou dish made with tender beef slices and vegetables in clear broth, known for its fresh and delicate flavor.
Numbing JumpA spicy Sichuan dish featuring chili and Sichuan peppercorns, delivering a numbing and fiery flavor that excites the palate.