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Yuhou Xingcai (Wuxi Baibaiwan Center Branch)

江浙菜 · ⭐ 4.1

Floor 4, Shop No. 4001, Baobao Department Store Center, Xi Hu Road

Dishes

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  Qiubei Pepper and Numbing Baby Pork Ribs

  Qiubei Pepper and Numbing Baby Pork Ribs is a specialty dish from Yunnan, primarily using fresh baby pork ribs. The ribs are cut into sections and marinated with basic seasonings like cooking wine, ginger, and scallions. The core flavor comes from the specialty Qiubei Sichuan peppercorns and chili peppers from Yunnan, which are stir-fried in hot oil to release their aroma before being cooked with the ribs, allowing the numbing and spicy flavors to fully penetrate the meat. The finished dish has a bright red color, tender and crispy meat, a prominent numbing sensation, spiciness without being overpowering, and a rich local spice flavor.
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  Cloud-like Tofu

  A delicate dish made of soft tofu wrapped in a thin, crispy layer resembling clouds, often steamed or fried to perfection.
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  Ice Jelly

  Ice jelly is a traditional dessert made from ice jelly seeds, processed into transparent gel-like blocks. To prepare it, the blocks are cut into细条 or small pieces and mixed with ingredients such as brown sugar syrup, sesame seeds, crushed peanuts, and fruit pieces. It has a smooth, refreshing texture that cools and refreshes the body.
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  Fish Head and Chicken Claw Stew

  A flavorful Chinese dish combining the richness of fish head with the tender texture of chicken claws, slow-cooked in a savory sauce.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Signature Stone Pot Frog

  A signature dish featuring fresh frog legs cooked in a stone pot with vegetables and spicy sauce, delivering tender meat and rich flavor.
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  Squirrel-shaped Perch

  Squirrel-shaped perch is a Chinese dish where boneless perch is cut with floral patterns, deep-fried to set shape, then drizzled with a sweet and sour sauce made from sugar, vinegar, and tomato ketchup. The dish resembles a squirrel, with a crispy exterior and tender interior in golden color.
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  Stoneware Seafood Black Tofu

  A dish combining fresh seafood like shrimp and squid with black tofu, slow-cooked in a stoneware pot to absorb rich flavors.
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  Stoneware Tomato Beef Brisket

  Beef brisket slow-cooked with tomatoes and served in a hot stone pot, offering a rich, tangy flavor.
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  Scallion and Lemon Roasted Chicken

  Chicken marinated with scallions, lemon juice, garlic, and spices, then roasted to golden crispness and juicy tenderness.
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  West Lake Lotus Root Stuffed with Pork

  A traditional Zhejiang dish made by stuffing lotus root with pork and frying until crispy, often served with a sweet-sour sauce from West Lake.
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  酱牛骨

  酱牛骨是一道以牛骨为主要食材，经过焯水处理后，与酱油、料酒、八角、桂皮等调料一同炖煮而成的菜肴。牛骨在长时间炖煮过程中吸收了酱汁的香味，肉质软烂，骨髓丰富。
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  Golden Soup Seafood Rice

  A dish featuring fresh seafood like shrimp, squid, and crab sticks simmered in a golden broth over rice, resulting in a rich, savory flavor.

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