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Xin Wei Ge Chinese Restaurant (Suzhou Newwell Grand Hotel)

江浙菜 · ⭐ 4.7

No. 198 Jinfeng Road

Dishes

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  Colorful Fruit Platter

  A vibrant platter of assorted fresh fruits, featuring apples, bananas, strawberries, oranges, grapes, and kiwis, served without added seasoning to highlight natural sweetness and colors.
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  Chilled Fermented Delicacy Platter

  A platter of chilled seafood and vegetables marinated in yellow wine lees, offering a refreshing and savory taste.
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  Signature Red Wine Beef

  Tender beef chunks slow-cooked in red wine with onions, carrots, and herbs for a rich, savory flavor.
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  New-style Squirrel Guizhou Fish

  A modern take on the classic squirrel-shaped fish dish, featuring a crispy fried perch served with a sweet and sour osmanthus sauce.
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  Peach Gum and Yellow Fungus Stewed with Lily Bulbs

  This is a Chinese sweet soup or stewed dish. Main ingredients include peach gum (a natural resin from peach trees), yellow fungus (a golden edible mushroom), and dried lily bulbs. To prepare, soak the peach gum and yellow fungus separately in water for several hours until fully rehydrated and softened, then clean thoroughly to remove impurities. Soak the dried lily bulbs briefly. Place all prepared ingredients in a stewing pot, add an appropriate amount of water and rock sugar, and stew slowly using a double-boiling method over low heat for an extended period until the ingredients become soft and glutinous, and the soup thickens. The finished soup is clear and has a smooth, moist texture.
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  Crispy Fried Yellow Croaker in Red Sauce

  A crispy fried yellow croaker dish with a savory red sauce, featuring tender fish and a golden crust.
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  Special Old Brine Aozao Noodles

  Hand-pulled noodles served in a rich, slow-brewed old brine broth with braised pork, bamboo shoots, and egg slices—classic Suzhou flavor.
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  Stuffed Tomato

  Stuffed Tomato is a dish that uses fresh tomatoes as the main container. The primary method involves cutting off the top of the tomato, scooping out some of the flesh and seeds to create a cup shape. Common fillings include minced pork, shrimp, mushrooms, green peas, corn, etc., mixed with rice or breadcrumbs and seasoned before being stuffed into the tomato. The filled tomatoes are then baked or steamed until the tomato softens and the filling is cooked through. The finished dish features intact tomatoes with a savory filling, combining the sweet and sour taste of the tomato with the savory flavor of the stuffing.
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  Bamboo Shoot and Tofu in Stone Pot

  A Chinese dish featuring fresh clams and soft tofu, slow-cooked in a stone pot to retain flavor and texture.
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  Mustard Fruit Shrimp Balls

  Shrimp balls coated in mustard sauce and served with fresh fruits like mango and strawberry, offering a refreshing sweet and tangy flavor with a subtle spicy kick.
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  Suzhou-style smoked fish

  Suzhou-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.
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  Braised Lake Water Bamboo with Shrimp Roe

  Braised Lake Water Bamboo with Shrimp Roe is a dish made primarily with fresh lake water bamboo, cooked with shrimp roe and oil. The water bamboo is peeled, cut into sections or slices, and simmered with shrimp roe in oil over low to medium heat until tender. The dish has a light color, with tender water bamboo and a unique umami flavor from the shrimp roe.

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