Quanji Fish Farm - Premium Home Banquet (Hexing Huayuan Branch)
江浙菜 · ⭐ 3.5
Units M102–M103, South Main Entrance, Hexing Huayuan, Huashan Road
Dragon Mate tips
If you are traveling in China to visit Suzhou, 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 Units M102–M103, South Main Entrance, Hexing Huayuan, Huashan Road. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Stewed Pork Belly with Chestnuts, Qianshan Lake Fish Head, Two-Flavor Steamed Fish Head with Chopped Chili.
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: Suzhou
- Category: 江浙菜
- Rating: 3.5
- Address: Units M102–M103, South Main Entrance, Hexing Huayuan, Huashan Road
- Popular dishes: Stewed Pork Belly with Chestnuts, Qianshan Lake Fish Head, Two-Flavor Steamed Fish Head with Chopped Chili, Tujia Steamed Chicken, Huizhou Stinky Crawfish
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Dishes
Stewed Pork Belly with ChestnutsA savory dish of pork belly and chestnuts slowly braised in a rich sauce, resulting in tender meat and sweet, soft chestnuts.
Qianshan Lake Fish HeadQianshan Lake big fish head is made from fresh bighead carp heads, combined with tofu, mushrooms, and ham, then slowly stewed. The fish head is first pan-fried and then simmered in rich broth for tender meat and flavorful soup.
Two-Flavor Steamed Fish Head with Chopped ChiliDouble-flavor chopped chili fish head is made with fresh fish head, seasoned with chopped chili and special seasonings, then steamed. One half of the fish head is topped with traditional red chopped chili, while the other half is sprinkled with green chopped chili, creating a distinctive dual-color, dual-flavor dish. During steaming, the fresh aroma of the chili blends perfectly with the delicate flavor of the fish head, making it irresistible.
Tujia Steamed ChickenA dish made with chicken and local spices, steamed without added water to retain flavor and tenderness.
Huizhou Stinky CrawfishHuizhou stinky mandarin fish is made primarily from mandarin fish, which develops a unique fermented aroma due to its special pickling process. During cooking, it is seasoned with chili peppers, scallions, ginger, and garlic, then braised to create tender fish meat and rich, flavorful broth.
Signature Fish Head PotA signature dish featuring a fresh fish head simmered with tofu, mushrooms, and ginger in a rich broth, resulting in tender fish and flavorful soup.
MaoxuewangMaoxuewang 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.
Water Celery Fish Ball SoupFish balls made from fresh fish meat are cooked with water celery in clear broth. The fish balls are tender and chewy, while the water celery adds a refreshing aroma. The soup is clear and has a light, fresh taste.
Scallion Oil Cod RollsFresh cod fillets wrapped with scallions, steamed and drizzled with fragrant scallion oil, offering a tender and aromatic dish.
Grilled Fresh Sea BassFresh sea bass grilled with a secret marinade, resulting in tender and flavorful meat with a slightly crispy skin.