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Suzhou Zhinyin Wendham Grand Hotel · Jinxiu Jiangnan Chinese Restaurant

江浙菜 · ⭐ 4.8

No. 888 Luxin Avenue

Dishes

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  Hand-Deveined Fresh River Shrimp

  Fresh river shrimp carefully peeled by hand, cooked simply to highlight their natural sweetness and tenderness.
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  Signature Seafood and Fatty Beef Tofu Pudding

  Signature Seafood and Fatty Beef Tofu Pudding is a fusion dish featuring silky tofu pudding, slices of fatty beef, shrimp, clams, and other seafood. The tofu pudding is first steamed to set, then the beef and seafood are blanched until cooked. Finally, a specially prepared broth or sauce is poured over the dish. It offers a rich texture with smooth tofu, tender beef, and fresh seafood.
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  Maoxuewang

  Maoxuewang 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.
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  Steamed Sea Bass

  Steamed sea bass is a dish made with fresh sea bass, seasoned with ginger slices and scallions, and steamed to perfection. Clean the fish, score both sides, place in a dish, add ginger and scallions, steam until cooked through, then drizzle with hot oil and soy sauce.
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  Special Pan-Fried Buns

  A specialty pan-fried bun is a Chinese dough dish made with a flour-based wrapper filled with pork filling, cooked by pan-frying. The bottom of the wrapper is fried to a golden crisp, while the filling remains tender and juicy, typically seasoned with scallions, ginger, and soy sauce.
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  Crispy Sugar-Coated Pigeon

  A Cantonese dish featuring tender pigeon coated in a crispy sugar glaze, offering a sweet and crunchy texture.
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  Royal Fotiaoqiang

  A traditional Fujian dish made with premium ingredients like abalone, sea cucumber, shark fin, and scallop, slow-cooked to create a rich and nourishing broth.
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  Braised Pumpkin in Clay Pot

  A comforting dish made by slow-cooking pumpkin in a clay pot with garlic and scallions, resulting in a sweet, tender texture.
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  Red Soup Ao Zao Noodles

  A traditional Suzhou noodle dish with a rich red broth made from pork and chicken bones, served with tender meat or crispy fish on springy noodles.
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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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  Scallion Oil Crisp Flatbread

  A traditional Chinese flatbread made with flour, scallions, sesame seeds, and lard, baked to a crispy texture with a soft interior.
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  Braised Pork with Scallion Sauce and Soy Eggs

  This dish features pork belly, eggs, and scallions as main ingredients. The pork belly is cut into pieces, blanched, then braised with sautéed scallions in a mixture of soy sauce, sugar, and cooking wine over low heat until tender. Hard-boiled eggs are peeled, scored, and added to the braising pot near the end to absorb the savory sauce. The finished dish has a glossy red-brown color, with melt-in-your-mouth pork and richly flavored eggs.
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  God of Cookery Glass-Crispy Squab

  God of Cookery Glass-Crispy Squab is a classic Cantonese dish, featuring squabs aged about 20-25 days. The squab is first marinated and simmered in master stock for flavor, then coated with a glaze and air-dried. The key step involves pouring hot oil over it or high-temperature roasting, which creates a glass-like, exceptionally crispy skin while keeping the meat tender and juicy. The finished dish has a deep red color, crispy skin, tender meat, and fragrant bones.

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