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Suiyuan Clubhouse (Wuhuan Avenue Branch)

地方菜 · ⭐ 3.9

No. 1 (Special), Wuhuan Avenue (near Luzhou Wood Industry Co., Ltd., Dongxihu District)

Dishes

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  18-Second Yellow Beef

  Eighteen-second yellow beef is a dish made primarily with fresh yellow beef, quickly cooked using high-heat stir-frying. The beef is sliced thinly and combined with适量 vegetables and seasonings, completing the cooking process in an extremely short time to preserve the tender texture of the beef.
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  Stir-fried Bitter Melon Shoots

  A quick stir-fry of tender lettuce shoots with garlic and chili, delivering a crisp texture and spicy aroma.
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  Stir-Fried Beef with Spicy Sauce

  Stir-fried beef with sauce is a dish made primarily from cooked beef, paired with vegetables such as green garlic and chili peppers, then stir-fried. First, slice the cooked beef, and cut the vegetable ingredients into segments. Next, heat oil in a wok, stir-fry the seasonings until fragrant, then add the beef slices and vegetable segments, stir-frying until fully flavored.
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  Stewed Mandarin Fish with Traditional Method

  A traditional Chinese dish featuring fresh mandarin fish stewed slowly with ham, mushrooms, and bamboo shoots, resulting in tender meat and rich broth.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined, with shells removed but tails left intact, then marinated with cooking wine and salt before being stir-fried until they change color. It is then combined with dried chilies, Sichuan peppercorns, scallions, ginger, and garlic, along with a specially prepared Kung Pao sauce, which is quickly stir-fried to coat the shrimp evenly, allowing them to absorb the rich flavor and develop an appealing color and aroma.
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  Seasonal Pork Rib Soup

  A comforting soup made with fresh pork ribs and seasonal vegetables, slowly simmered to perfection for a rich, savory flavor.
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  Lemon Steamed Eel

  A dish made by steaming fresh eel with lemon slices, ginger, and scallions, resulting in a tangy and tender flavor.
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  Osmanthus Braised Pork

  A traditional Chinese dish made by slow-cooking pork belly with osmanthus, rock sugar, and soy sauce, resulting in a rich, fragrant, and tender dish.
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  Steamed Danjiangkou White Catfish

  A dish featuring Danjiangkou white catfish steamed with ginger and scallions, highlighting the fish's natural freshness and delicate flavor.
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  Braised Free-range Chicken

  A traditional dish made by slow-braising free-range chicken with ginger, scallions, and garlic until tender and flavorful.
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  Special Beef Patty

  The specialty beef patty is primarily made by finely chopping fresh beef and mixing it with seasonings such as scallions, ginger, soy sauce, and cooking wine. The mixture is then shaped into patties and cooked by pan-frying or grilling. The finished product has a slightly charred exterior and a juicy interior.
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  Stone-ground Black Tofu

  Stone-ground black tofu is made from black soybeans using traditional stone grinding, resulting in a smooth and delicate texture. It's rich in plant protein and free from additives.
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  Casserole Braised Pork Belly

  A traditional Chinese dish made by slow-cooking pork belly in a casserole with soy sauce, sugar, and seasonings until tender and flavorful.
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  Garlic Chicken Wings

  Garlic chicken wings is a dish made from chicken wing parts, marinated with garlic, spices, and other seasonings before being roasted. The wings have a golden, crispy skin and tender, juicy meat inside, with a rich garlic flavor that delights diners.
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  Suiyuan Braised Pork

  A classic Chinese dish made with pork belly, slowly braised in a savory sauce until tender and glossy.
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  Stir-Fried Seasonal Vegetables

  A healthy dish made by quickly stir-frying fresh seasonal vegetables such as spinach, bok choy, and broccoli. Lightly seasoned with garlic for a fresh taste.

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