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Xiao Wu Yue · Jiangsu-Zhejiang Fusion Cuisine (Wuxi Suntech Mall Store)

江浙菜 · ⭐ 4.2

Wanxi Road, SUNAC Culture & Tourism City, No. 66, SUNAC Mall, 3rd Floor, Unit 3018

Dishes

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  Emperor Qianlong's Squirrel Fish

  A classic Suzhou dish featuring a whole mandarin fish cut into strips, deep-fried until crispy and served with a sweet and sour sauce, resembling a squirrel in shape.
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  Homestyle Braised Pork Belly

  Farmhouse Braised Pork is a classic dish made primarily from pork belly, carefully prepared through multiple steps including stir-frying and braising. It features a bright red color, tender and juicy meat, and is enhanced with just the right amount of caramelized sugar and seasonings. After slow stewing, the pork belly fully absorbs the sauce, delivering a rich, savory flavor.
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  Ice Cream Croquembouche

  A dessert combining vanilla ice cream wrapped in a crisp croquembouche pastry, lightly baked to create a contrast of textures—crispy outside and icy inside.
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  Wuyue Dongpo Chicken

  Wuyue Dongpo Chicken is made with a whole chicken, seasoned with Shaoxing wine, soy sauce, rock sugar, scallions, and ginger, then slowly braised. The meat is tender and flavorful, with a bright red color and rich aroma of wine and sauce, offering a balanced sweet-salty taste.
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  Wuyue Braised Pork

  Wuyue Braised Pork is a classic dish made with pork belly, simmered slowly in soy sauce, sugar, and rice wine until tender and glossy.
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  Wuyue Huangdiao Chicken

  A traditional Chinese dish made with chicken slowly stewed in Huangdiao wine, resulting in tender meat and rich aroma.
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  Wu Yue Frog Jump

  A creative dish blending Jiangnan flavors, featuring frog legs stir-fried with peppers, garlic, and ginger for a fresh, spicy taste.
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  Wuyue Fish Head Pot

  A traditional Zhejiang dish featuring a fresh fish head simmered with tofu, mushrooms, and ham in a slow-cooked pot, resulting in a rich, savory broth.
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  Braised Tofu Vermicelli

  Da Zhu Gan Si is a dish primarily made with tofu skin, where the tofu is sliced into fine threads, blanched, and then simmered slowly in a rich broth with ingredients such as ham, chicken breast, shrimp, and mushrooms. The preparation emphasizes precise heat control and a flavorful broth, allowing the tofu threads to fully absorb the aromas of the accompanying ingredients.
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  Handmade Noodle Dumplings with Seafood Stew

  Handmade noodle dumplings cooked with shrimp, squid, clams, and other seafood in a savory broth, simmered slowly over low heat for rich flavor.
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  Hangzhou-Style Stir-Fried Prawns

  Fresh large prawns are stir-fried in oil to create a crispy shell and tender meat, with a savory-sweet taste and rich sauce aroma enhanced by scallions and ginger.
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  Pine Nut Perch

  Songzi Perch is a dish centered on perch, named for its bright red color and shape resembling a pine cone after cooking. The perch is marinated and then deep-fried until golden and crispy, then served with a specially prepared sweet-and-sour sauce, creating a unique flavor.
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  Sea Urchin Stone Pot Tofu

  Sea urchin stone pot tofu is a dish made primarily with soft tofu and fresh sea urchin. The tofu is cut into cubes and placed in a heated stone pot, then simmered with an appropriate amount of broth or water. The sea urchin is evenly spread over the tofu and gently cooked over low heat until fully infused with flavor. The tofu absorbs the rich umami of the sea urchin, resulting in a delicate texture, while the sea urchin retains its distinctive, luxurious taste.
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  Stone Pot Xishi Tofu 35

  Stir-fried soft tofu with fresh shrimp, mushrooms, and greens in a preheated stone pot, simmered with seasoned broth for rich flavor and tender texture.
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  Braised Taro in Clay Pot

  A savory dish featuring taro slowly cooked in a clay pot with pork or cured meat, resulting in a rich, tender texture.
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  Shaoxing Preserved Mustard Greens Braised Pork Ribs

  Pork ribs are braised with preserved mustard greens from Shaoxing, after blanching and stir-frying. The dish has a bright red color, savory-sweet taste, rich aroma of the preserved greens, and tender, non-greasy meat.
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  Shaoxing Preserved Mustard Greens Braised Chicken Feet

  Chicken feet are braised with preserved mustard greens from Shaoxing, resulting in a rich, savory broth with a soft, chewy texture and distinct fermented flavor.
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  Stir-Fried Frog in Hot Pot with Sauce

  Sauce-braised stone pot frog is made with fresh frog meat and stir-fried quickly in a stone pot with a specially prepared sauce. The frog meat is tender, the sauce is rich, and the stone pot's excellent heat retention keeps the dish hot and flavorful.
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  Sour Beef Soup

  Sour Soup Beef is a dish primarily made with beef rolls,辅料 including enoki mushrooms and yellow chili pepper sauce. The preparation involves boiling the enoki mushrooms and placing them at the bottom of a bowl, then stir-frying the yellow chili pepper sauce, adding broth or water, and cooking the beef rolls until done. Finally, the entire mixture with its sauce is poured into the bowl lined with enoki mushrooms.
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  Chicken Claw and Prawn Stew

  A savory stew featuring chicken claws and prawns, simmered with aromatic spices for a rich, comforting flavor.

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