Wei Ji Shunde Barbecue
粤菜 · ⭐ 4.0
139 meters southwest of the intersection of Dongzhen Road and Wenhe Road, Huxi Community Working Committee, Suzhou Industrial Park
Dishes
Steamed minced pork with salted fishSteamed minced pork with salted fish is made by mixing pork mince with salted fish bits, ginger, and scallions, then steaming in a bowl until cooked through.
姜葱炒蛏子姜葱炒蛏子是一道以新鲜蛏子为主料，搭配生姜和葱段进行炒制的菜肴。蛏子清洗干净后，与切好的姜片和葱段一同入锅翻炒，加入适量调味料，快速炒熟即可。菜品突出海鲜的鲜美与姜葱的香气。
Dry-Fried Beef Rice NoodlesDry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
Steamed Pork RibsSteamed Pork Ribs is a traditional Chinese dish primarily made with fresh pork ribs. The ribs are cut into pieces, marinated with basic seasonings such as salt, cooking wine, and ginger slices, then directly placed in a steamer or steaming tray and cooked over high heat. No additional broth is added during steaming, relying solely on steam to cook the ribs, which preserves their original flavor and tender texture. The finished dish features soft, fall-off-the-bone meat with the natural umami of pork and a subtle savory taste.
Steamed Spare RibsSteamed spare ribs is a Chinese dish made with pork ribs, marinated in soy sauce, cooking wine, ginger slices, and garlic, then steamed without water or with minimal water to achieve tender, flavorful meat.
Mixed Seafood in SauceLaozhi Xiaohai Xian is a cold dish primarily made with fresh seafood, commonly including ingredients such as shrimp, clams, squid, and scallops, combined with vegetables like cucumber and carrot. It is marinated in a prepared sauce. To prepare, the seafood is either blanched or served raw, mixed with sliced accompaniments, and then tossed with seasonings such as soy sauce, vinegar, garlic, chili, and sesame oil.
Roast SquabRoast squab is a dish primarily made with young pigeons as the main ingredient. After marinating, the squabs are roasted over charcoal or in an oven until the skin turns golden and crispy, while the meat remains tender and juicy. Aromatic spices can be added during roasting to enhance the flavor.
Roast Goose and Char Siu PlatterA platter featuring roasted goose and honey-glazed char siu, both delicately seasoned and perfectly cooked for a rich, savory experience.
Pork Offal CongeeA savory rice porridge made with pork offal such as liver, lungs, and kidneys, commonly enjoyed as a breakfast dish in Cantonese cuisine.
Crispy Roast DuckCrispy roast duck is a dish made primarily from duck, marinated, inflated, coated with sugar water, dried, then roasted. The skin is crispy, the meat tender, and the color bright red.
Sour Cabbage Stir-Fried IntestinesSour cabbage stir-fried with intestines is a dish primarily made with sour cabbage and pig intestines. After thorough cleaning and boiling, the intestines are stir-fried together with the sour cabbage, allowing the tangy aroma of the cabbage to blend harmoniously with the rich flavor of the intestines, creating a unique taste.
Golden Seabream SashimiFresh golden seabream is thinly sliced and served raw with ginger, scallions, and mustard for a delicate, savory taste.
Iron Plate Crispy IntestineA dish made by grilling seasoned pork intestines on a hot iron plate, resulting in a crispy exterior and tender interior with a spicy flavor.