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Jianguo Platinum Hotel - Chinese Restaurant (Changshu Store)

江浙菜 · ⭐ 3.9

No. 2, Luweidang Road

Dishes

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  Beijing-style Donkey Roll

  Beijing-style donkey roll is a traditional snack made from glutinous rice flour and red bean paste. The rice flour is steamed, rolled into a thin sheet, spread with red bean paste, rolled into a cylinder, coated in yellow soy flour, sliced, and served.
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  Hand-Shredded Crab Meat Jelly

  Hand-Shredded Crab Meat Jelly is a cold dish featuring fresh crab meat as the main ingredient. Fresh live crabs are steamed, then manually shredded to preserve the fibrous texture. The crab meat is mixed with a small amount of broth and agar or gelatin for seasoning, poured into molds, and refrigerated until set. The finished product is a translucent jelly with evenly distributed crab meat, offering a refreshing taste that highlights the natural sweetness of the crab. It is typically sliced and served with ginger vinegar or light soy sauce.
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  Rice-Free Congee with Crab Meat Soup

  Rice-Free Congee with Crab Meat Soup is a thick soup dish primarily made with crab meat. Key ingredients include fresh crab meat, broth (commonly chicken or fish stock), and a small amount of starch for thickening; egg white is sometimes added for a smoother texture. The broth is brought to a boil, then the picked crab meat is added and simmered over low heat to extract its flavor. Finally, the soup is thickened with a starch slurry into a velvety consistency. The dish has a light color and a delicate, smooth texture, highlighting the natural sweetness of the crab.
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  Low-temperature Sunflower Chicken with Sand Onions

  Low-temperature Sunflower Chicken with Sand Onions is a dish that incorporates modern sous-vide cooking techniques. It primarily uses chicken fed with sunflower seeds, resulting in firm and tender meat. The whole chicken is cooked using low-temperature slow cooking to lock in juices and flavor. Sand onions are simply prepared as a side dish, providing a unique pungent aroma and crisp texture. The dish highlights the original taste of the chicken and the fresh flavor of the sand onions, offering distinct layers of texture.
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  Lake Crab with Bai Shui Yang Tofu

  Lake Crab with Bai Shui Yang Tofu is a Zhejiang-style dish featuring fresh lake crab and Bai Shui Yang tofu. The lake crab has tender meat and rich roe, while Bai Shui Yang tofu is a traditional handmade tofu from Linhai, Zhejiang, known for its strong bean aroma and smooth, delicate texture. To prepare, the crab is cleaned and cut into pieces, and the tofu is cubed. The ingredients are simmered together in a pot with broth or water, allowing the crab's umami to infuse into the tofu. Seasoning is minimal, typically just a little salt, ginger slices, and cooking wine, to highlight the natural flavors of the ingredients. The resulting dish has a clear broth, with the tofu absorbing the crab's sweetness and becoming exceptionally tender.
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  Peking Roast Duck

  Old Beijing Roast Duck is made from tender Peking duck with a unique roasting technique, resulting in crispy skin and tender meat with a bright red color. It's best enjoyed by wrapping slices in thin pancakes, along with scallion strips and sweet bean sauce.
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  Lotus and Lily with Chinese Yam

  This dish features fresh Chinese yam as the main ingredient, paired with dried lily bulbs and lotus petals. The yam is peeled, cut into sections, and steamed to retain its soft texture. Dried lily bulbs are soaked in advance and arranged on the plate with the yam. Finally, edible fresh or dried lotus petals are added as garnish. The dish highlights the natural sweetness of the yam and the slight bitterness of the lily, with lotus providing a subtle fragrance. It is typically steamed or blanched with minimal seasoning to emphasize the original flavors of the ingredients.
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  Yushan Tea-Scented Pork

  Yushan Tea-Scented Pork is a Jiangnan specialty dish that blends tea aroma with meat. It primarily uses high-quality pork belly and green tea from Yushan (such as Biluochun). The basic method involves blanching the pork belly pieces, then simmering them slowly with tea leaves, rock sugar, soy sauce, cooking wine, and spices until tender and flavorful. The finished dish has a bright red color, tender texture, and a delicate tea fragrance that cuts through the richness, creating a unique taste.
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  Crab-Shaped Mung Bean Cake

  Crab-Shaped Mung Bean Cake is a traditional Chinese pastry made primarily from peeled mung beans. The beans are soaked, steamed, and ground into a fine paste, then mixed with sugar and a small amount of oil to create the filling. The outer skin is typically made from a mixture of mung bean flour, glutinous rice flour, and sugar. The filled dough is pressed into crab-shaped molds and steamed. The finished product has a realistic crab shape, pale yellow color, and a delicate, soft texture with a light mung bean aroma.
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  Crab Roe Steamed Bun

  Steamed pork and crab roe dumplings are a traditional snack made by wrapping a mixture of minced pork and crab roe in thin dough made from flour, then steaming them. To prepare, the pork is minced and mixed with crab roe, seasoned to taste, then wrapped in dough, pleated, and steamed until cooked.
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  Crispy Rice Surfing Mandarin Fish

  Crispy Rice Surfing Mandarin Fish is a creative dish featuring fresh mandarin fish, deep-fried crispy rice grains, and a hot broth. The fish is sliced or cut into pieces to retain tenderness. Raw rice grains are deep-fried until golden and crispy to create 'crispy rice.' Before serving, piping hot broth (often fish bone or chicken broth) is poured over a bowl containing the raw fish slices and crispy rice. The heat of the broth gently cooks the fish to perfection while the crispy rice absorbs the soup, creating a unique textural contrast—partly crispy and partly softened.

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