Crowne Plaza Sunac Hotel - Cai Feng Xiao Guan Chinese Restaurant
其他美食 · ⭐ 3.8
No. 5-1, Yangbei Road Wanda Cultural Tourism City (1st floor, Wuxi Sunac Crowne Plaza Hotel)
Dishes
Crisp White Meats Steamed with Scallion OilA Cantonese dish featuring fish, shrimp, and chicken steamed together and finished with a fragrant scallion oil sauce.
Wuxi Braised Spare RibsA classic Jiangsu dish made by slow-cooking pork ribs in a savory-sweet sauce of soy sauce, sugar, and rice wine until tender and glossy.
Seasonal Fruit PlatterSeasonal fruit platter made of fresh fruits cut into pieces or slices, including watermelon, honeydew, grapes, strawberries, mango, and oranges, adjusted by season. Fruits are washed, peeled, pitted, and arranged without added seasonings to preserve natural flavor.
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.
Passion Fruit Shrimp BallsFresh shrimp balls coated in a special sauce, paired with the tangy flavor of passion fruit for a rich and refreshing taste.
Miao-style Sour Fish SoupMiaoling sour soup fish uses fresh grass carp as the main ingredient, combined with a sour soup base (typically made from fermented tomatoes, Sichuan pepper, and chili), and辅料 like tofu, wood ear mushrooms, and greens, slowly stewed over low heat.
Golden Crispy Mustard Shrimp BallsCrispy golden shrimp balls with a mustard sauce, combining tender shrimp and a savory, slightly spicy flavor.
Snow Mountain Taro BunA sweet steamed bun filled with smooth taro paste, resembling snow-capped mountains in appearance and offering a delicate, rich flavor.
Fish Head Noodles with ProsperityA flavorful dish featuring a whole fish head simmered with noodles, symbolizing prosperity and good fortune.
Black Truffle Stone Pot Beef Brisket RiceSlow-cooked beef brisket with black truffle sauce served in a stone pot over fragrant rice.