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Su Wan Xiao Guan (Jin Chan Dian)

其他美食 · ⭐ 3.7

Tulip Hot Spring Garden Resort

Dishes

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  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined with tails intact, marinated, and then deep-fried until golden and crispy. It is then stir-fried with dried chilies, Sichuan peppercorns, and aromatics such as green onions, ginger, and garlic to enhance flavor. The dish has a bright red color and plump shrimp balls.
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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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  Yangzhou Lion's Head Meatballs

  Yangzhou Lion's Head is a dish primarily made with pork. The pork, with a balanced mix of fat and lean meat, is minced and mixed with scallion and ginger water, egg white, starch, and other seasonings until well blended. The mixture is then shaped into large meatballs and slowly stewed in water or broth until fully cooked. The result is tender, flavorful meatballs with a rich taste.
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  Huaiyang Braised Tofu Noodles

  Huaiyang diced tofu threads is a Huaiyang dish made from tofu. Thinly sliced tofu is soaked, blanched to remove odor, then simmered with ham, chicken breast, and shrimp in broth. Seasoned lightly with salt and MSG. The tofu is tender and the soup is delicious.
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  Special Price Stinky Mandarin Fish

  Stinky mandarin fish is made from fresh mandarin fish, fermented after腌制. The fish is marinated with salt and seasonings for several days to develop a unique flavor, then cooked by pan-frying, stewing, or steaming to retain tenderness and absorb flavors.
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  Special Sauce Beef

  Special sauce beef is made from beef shank, blanched to remove odor, then slowly stewed with soy sauce, cooking wine, star anise, cinnamon, and bay leaves. The finished beef is tender and flavorful with a bright red color.
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  Fexi Old Hen Chicken Soup with Fried Rice

  Féixī old hen soup is made with old hen as the main ingredient, simmered slowly with ginger slices and green onions. The broth is clear and the chicken is tender. Fried rice uses leftover rice mixed with eggs, green peas, and diced carrots, resulting in fluffy grains and rich aroma.
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  Hu's Premium Pot

  Hu's First-Class Pot is a dish made by stewing various ingredients such as pork belly, tofu, cabbage, vermicelli, mushrooms, and ham in layers in a clay pot with broth or water, slowly cooked until flavorful.
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  Suzhou-Anhui Style Braised Softshell Turtle

  Su-An red-braised softshell turtle features fresh turtle with ham, chicken, and mushrooms, slowly stewed after blanching and sautéing. The dish has a glossy red color, tender turtle meat, and rich broth.
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  Braised Pork Belly with Abalone

  Abalone braised pork is a traditional delicacy made primarily with abalone and fatty pork belly. The preparation involves cutting the pork into pieces, stir-frying until browned, adding seasonings, and slow-cooking until the meat becomes tender. Finally, abalone is added to simmer together, allowing the seafood flavor of the abalone to perfectly blend with the rich taste of the braised pork.
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  Huangshan Bamboo Shoot Dry-Braised Pork

  Huangshan bamboo shoot dry braised pork uses fatty pork and Huangshan bamboo shoots as main ingredients. Pork is blanched to remove odor, then stewed with bamboo shoots. Seasoned with soy sauce, dark soy sauce, rock sugar, and cooking wine, slow-cooked until tender and flavorful.

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