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Shuxiang Hotel - Su Flavor Hall (Wuxi Jiangda Branch)

江浙菜 · ⭐ 4.3

2nd Floor, Shuxiang Shijia Hotel, No. 899 Zhenze Road (opposite the South Gate of Jiangnan University)

Dishes

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  Sizzling Eel Sauce

  Fried Eel with Hot Oil is a Chinese dish primarily made with eel. The eel is cut into segments and stir-fried with seasonings such as garlic and ginger, then finished by pouring hot oil over it, creating a sizzling sound that gives the dish its name. The dish has a bright red color and tender eel meat.
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  Signature Mustard Shrimp Balls

  Fresh shrimp balls coated in a special mustard sauce and deep-fried to golden crispness, offering a rich, spicy-sweet flavor with a bold mustard kick.
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  Dressed Organic Lettuce

  Fresh organic lettuce tossed in a tangy dressing made from soy sauce, vinegar, sugar, garlic, and chili. Crisp and refreshing with a balanced sweet-sour flavor.
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  Wuxi Spare Ribs

  Wuxi spare ribs is a dish made primarily with pork ribs, simmered with soy sauce, sugar, and cooking wine to achieve a flavorful, glossy red finish. Scallions and ginger are added during cooking to enhance aroma and reduce odor, then the sauce is reduced to a thick consistency coating the ribs.
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  Wuxi-style Braised Spare Ribs

  Wuxi-style braised spare ribs are made with pork ribs simmered in a savory sauce of soy sauce, sugar, and rice wine, resulting in tender, flavorful meat with a glossy finish.
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  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
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  Garden Vegetable Salad

  A fresh salad made with seasonal vegetables like lettuce, cucumber, tomato, and carrot, dressed in a light olive oil and lemon dressing.
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  Sauerkraut Three-Combination

  A cold dish featuring chicken breast, duck feet, and pork trotters marinated in a special fermented rice vinegar sauce, offering a rich and savory flavor.
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  Suzhou-style Mandarin Fish

  A classic Suzhou dish featuring a boneless fish cut into flower patterns, deep-fried and glazed with sweet and sour sauce, resembling a squirrel.
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  Tea-Scented Salted Shrimp

  Fresh shrimp are infused with tea aroma and stir-fried with salt and pepper, resulting in a fragrant and savory dish.
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  Sheep's Sorrel Tofu Soup

  A delicate soup made with shepherd's purse and tofu, offering a fresh and savory taste.
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  Egg Yolk Stewed Lotus Root Cutlets

  A dish of lotus root slices stuffed with meat, fried and then stir-fried with salted egg yolk, resulting in a crispy exterior and tender interior with rich savory flavor.
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  West Lake Beef Soup

  West Lake Beef Soup is a traditional soup made primarily with beef, tofu, and mushrooms. The preparation involves mincing the beef, marinating it with seasonings, then combining it with chopped tofu and mushrooms in a pot. Add broth or water, simmer until thickened, then pour in beaten eggs and garnish with cilantro.

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