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Suzhou Shanshan Hotel - Baiyun Restaurant

Cantonese cuisine · ⭐ 4.2

No. 208, Fenhu Road

Dishes

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  Yunnan Matsutake and Fish Maw Stew

  A nourishing dish made with wild matsutake mushrooms from Yunnan and high-quality fish maw, slowly stewed to create a rich, fragrant broth.
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  Milk Cake with Chestnut

  A sweet dessert made with eggs, low-gluten flour, milk, and chestnut puree, baked to a soft and fragrant finish.
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  Angus Wagyu Beef Cubes

  Tender Angus beef cubes from the tenderloin, marinated with soy sauce, cooking wine, and black pepper, then quickly stir-fried or pan-seared. The dish features fine texture, clear grain, and distinct marbling.
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  Wasabi Salad Shrimp Balls

  Fresh shrimp balls tossed in a crisp salad with wasabi dressing, offering a delicate balance of flavor and texture.
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  Italian Balsamic Pork Tenderloin

  Thin slices of pork belly are marinated, pan-fried until slightly charred, then stir-fried with balsamic vinegar, honey, and garlic to coat evenly. Finished with a sprinkle of black pepper.
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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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  Half Roast Qingyuan Chicken

  A half portion of Qingyuan chicken, a premium free-range chicken from Guangdong, steamed or poached to preserve its natural flavor and tenderness.
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  Crispy Glass Pigeon Supreme

  Glass-crisp Peking duck is made from fresh squab, marinated, coated with syrup, then deep-fried until the skin becomes transparent and crispy like glass. The meat is tender and juicy, with a golden, glossy crust and rich, layered texture.
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  Stone Pot Stir-Fried Huai'an Soft Pocket

  Stone Pot Stir-Fried Huai'an Soft Pocket is a Huaiyang cuisine dish, primarily made with pork tripe (soft pocket), accompanied by onions, green and red peppers, and other ingredients. The pork tripe is cleaned, sliced, blanched in boiling water, and drained. A stone pot is heated, oil is added, and ginger and garlic are stir-fried until fragrant. The pork tripe is quickly stir-fried, followed by the addition of other ingredients and seasonings (such as soy sauce, cooking wine, sugar, and pepper). The dish is then served in the preheated stone pot, which retains heat and enhances the aroma. The result is a tender and crispy texture with the characteristic smoky fragrance from the stone pot.
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  Crimson Foie Gras Box

  Crimson Foie Gras Box features tender duck liver glazed in a rich crimson sauce, served with seasonal vegetables in an elegant presentation.
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  Freshly Marinated Prawn

  Freshly marinated prawns with a light, savory flavor, made by soaking in a blend of citrus, garlic, and herbs.
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  Fish Roe Braised Winter Melon

  Winter melon slices braised with fish roe, offering a fresh and savory taste with a delicate texture.
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  Black Pork Patty Steamed Crab Cake

  A creative dish combining black pork patty with steamed crab cake, using fresh crab and seasoned pork for a rich, savory flavor.

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