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Sulinxuan (Meihua Road Branch)

江浙菜 · ⭐ 4.4

No. 30, Houshijie, Lane 999 Meihua Road

Dishes

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  Braised Pork Belly

  A classic Chinese dish featuring tender pork belly braised in a savory-sweet sauce with soy and spices.
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  Sizzling Eel Sauce

  Fried Eel with Hot Oil is a Chinese dish primarily made with eel. The eel is cut into segments and stir-fried with seasonings such as garlic and ginger, then finished by pouring hot oil over it, creating a sizzling sound that gives the dish its name. The dish has a bright red color and tender eel meat.
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  Slow-Cooked Beef

  Stewed beef with gentle heat is a dish made from select tender beef, cooked slowly over low heat. The beef, simmered for a long time at low temperature, retains its tenderness and original flavor while fully absorbing the aroma of the seasonings, resulting in a rich and flavorful taste.
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  Seasonal Vegetables

  Seasonal vegetables refer to fresh vegetables harvested according to the changing seasons, typically prepared by stir-frying, blanching, or cold mixing to preserve the original flavor of the ingredients. Main ingredients include common leafy greens, root vegetables, and fruiting vegetables of the season, such as spinach, carrots, cucumbers, and green beans.
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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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  Osmanthus Crushed Sand Rice Balls

  Osmanthus Crushed Sand Rice Balls is a sweet dessert made with glutinous rice flour, osmanthus syrup, and red bean paste. The rice flour is mixed with water, kneaded into a dough, filled with red bean paste, boiled, and then sprinkled with crushed rice flour for a soft and sweet texture.
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  Daily Soup

  Daily soup typically features seasonal vegetables, meat, or mushrooms, simmered slowly in water or broth. Common ingredients include carrots, corn, pork ribs, chicken, tofu, and shiitake, adjusted according to daily availability.
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  Oil-Poured Young Chicken

  A classic Chinese dish featuring tender young chicken, steamed and then drizzled with hot oil to enhance flavor and texture.
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  Braised Pork Meatballs in Clear Soup

  A traditional Chinese dish made with hand-formed pork meatballs simmered gently in clear broth, resulting in tender, flavorful balls and a light, savory soup.
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  Braised Eel

  A traditional Chinese dish made by slow-cooking eel in a savory sauce of soy sauce, sugar, and rice wine until tender and flavorful.
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  Suzhou-style Noodle Soup

  Suzhou-style noodle soup is a traditional Jiangsu dish featuring fine noodles and clear broth, topped with ingredients such as pork strips, shrimp, and vegetables. The noodles are boiled and drained, then served with hot broth and garnished with green onions and cilantro. The soup is clear and flavorful, while the noodles are smooth and delicious.
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  Crab Meat Stewed Australian Squid

  Crab meat stewed with Australian squid is a Chinese dish made with crab meat and Australian squid, cooked together for a delicious and rich soup.
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  Crab Roe Stewed Tofu

  A refined dish featuring crab roe and tofu, gently stewed to create a silky, savory flavor.
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  Spicy Crispy Lotus Root with Small Yellow Croaker

  A spicy Sichuan-style dish featuring crispy lotus root and tender small yellow croaker, stir-fried with dried chilies and Sichuan peppercorns for a bold, numbing flavor.

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