Xike · Suzhou and Zhejiang Cuisine (Chuanyue Fang Branch)
江浙菜 · ⭐ 4.2
3rd Floor, Unit 301, Building 1, Chuanyue Fang, No. 1799 Wangyuan South Road
Dishes
Beijing Eight Treasures Roast DuckBeijing Eight Treasures Roast Duck is a classic Chinese dish made from specially selected ducks, roasted until the skin is crispy and the meat tender. Served with pancakes, hoisin sauce, scallions, and cucumber strips.
Flame-Grilled Cowboy RibFlame-grilled cowboy ribs are made from rib sections, marinated and quickly seared or charcoal-grilled to achieve a crispy exterior and tender interior. High-proof alcohol is often ignited during cooking to create a flame effect and enhance aroma.
Graphite Spring Water TofuA dish made with premium tofu simmered in clear graphite spring water, resulting in a delicate and fresh taste.
Braised Delicacy Small Dumpling SoupA traditional soup combining braised pork, fresh bamboo shoots, and delicate dumplings in a savory broth.
Clam Stir-fried Pork LiverA Chinese dish made by quickly stir-frying fresh clams and pork liver with aromatics and seasonings, resulting in a tender and savory flavor.
Lipu TaroLipu taro is a dish primarily made with Lipu taro. Typically, the taro is peeled, cut into chunks or slices, and cooked by steaming, boiling, stir-frying, or stewing. It can be served as a standalone dish or combined with other ingredients such as pork ribs, chicken, or shrimp to enhance flavor and texture.
Scallion Fragrant Dumpling ShrimpFresh shrimp are shaped like dumplings, deep-fried and stir-fried with scallions and seasonings for a savory, aromatic dish.
Steamed Shrimp with Garlic and VermicelliA dish of fresh shrimp steamed with garlic and vermicelli, resulting in tender shrimp and flavorful noodles.
Grandma's Osmanthus Braised PorkA classic Chinese dish featuring slow-cooked pork belly with brown sugar, soy sauce, and osmanthus flowers for a sweet, aromatic flavor.
Huángshān Stinky Mandarin FishHuangshan stinky mandarin fish is made primarily from mandarin fish, which acquires a unique fermented aroma due to its special curing process. The fish is first cured for several days until it develops its distinctive flavor, then braised with seasonings such as chili peppers, ginger, and garlic.