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Xintianlun Hotel · Suzhou Cuisine · Pingtan Performance · Tea Art (Renmin Road Branch)

江浙菜 · ⭐ 3.6

No. 768 Renmin Road, Sanyuanfang

Dishes

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  Tianlun Roast Duck

  Tianlun Roast Duck features a premium Peking duck, marinated and roasted to perfection, with crispy skin and tender meat. Served with pancakes, hoisin sauce, scallions, and cucumber strips.
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  Heavenly Aromatic Roast Chicken

  A premium whole chicken marinated with secret spices and slowly roasted to perfection, resulting in crispy skin and tender, juicy meat with rich aroma.
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  Signature Taro Stew

  A savory stew made with taro, pork belly, and mushrooms, slow-cooked to perfection for a rich, comforting 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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  Salted Pepper Pork Ribs

  Black pepper salt pork strips is a dish made from pork tenderloin, sliced, marinated, deep-fried until crispy outside and tender inside, then stir-fried with black pepper salt. Golden color, crispy texture, rich pepper-salt aroma.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Stir-fried Peeled Shrimp

  Stir-fried peeled shrimp is a dish made with fresh shrimp, manually peeled and quickly stir-fried in hot oil. The main ingredient is shrimp, enhanced with a small amount of scallions, ginger, and garlic for aroma, without adding excessive seasonings to preserve the natural flavor of the shrimp.
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  Clear Stir-fried Shrimp Roe

  A dish of fresh shrimp cooked quickly in a light stir-fry with minimal seasoning, highlighting the natural sweetness and tenderness of the shrimp.
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  Special Pan-Fried Buns

  A specialty pan-fried bun is a Chinese dough dish made with a flour-based wrapper filled with pork filling, cooked by pan-frying. The bottom of the wrapper is fried to a golden crisp, while the filling remains tender and juicy, typically seasoned with scallions, ginger, and soy sauce.
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  Red Onion Poached Chicken

  A classic Cantonese cold dish featuring tender poached chicken served with fragrant fried red onion for a savory, aromatic flavor.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Egg Yolk Pumpkin

  Egg yolk pumpkin is a dish made primarily with pumpkin and salted egg yolks. Pumpkin is peeled, cut into pieces, and steamed or boiled until tender, then mixed with fried egg yolks to absorb their aroma and oil, resulting in a soft, rich texture.
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  Beef tendon and sea cucumber

  Tendon and sea cucumber is a dish made primarily from pork tendons and rehydrated sea cucumbers, typically simmered in broth or clear soup to absorb flavors, resulting in a soft yet chewy texture.
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  Wine-Scented Gold Clover

  A dish made by stir-frying golden clover with yellow wine and garlic, resulting in a fresh, tender texture and rich wine aroma.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Intangible Cultural Heritage Three-Shrimp Fried Rice

  Intangible Cultural Heritage Three-Shrimp Fried Rice is made with fresh river shrimp, sea shrimp, and crayfish, stir-fried with leftover rice over high heat. The shrimp is tender and chewy, the rice is distinct and fragrant, offering a rich and varied texture.
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  Soy Oil Eel Paste

  A thick paste made from eel slices stir-fried and seasoned with soy sauce, sugar, and starch, resulting in a smooth, tender texture with a savory-sweet flavor.

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