Zhīyīn Huameida Hotel - Chinese Restaurant (Xihuan Road Store)
江浙菜 · ⭐ 4.6
Xihuan Road, Suzhou Zhiyin Ramada Hotel
Dishes
Chilled CrawfishCold-prepared crayfish is made from fresh crayfish that are cleaned, boiled, and then rapidly cooled to make the meat firm. It is typically braised with spices and seasonings such as Sichuan pepper, star anise, ginger slices, and garlic cloves, then soaked in ice water to enhance its crisp texture.
Imperial Crab Three WaysImperial crab three ways is a dish featuring imperial crab as the main ingredient, with the meat divided into three parts: one steamed to preserve its natural flavor, another made into sashimi, and the third used for stir-frying or making soup. Fresh ingredients and precise heat control highlight the crab's exquisite taste.
Live King CrabFresh live king crab steamed or blanched to preserve its natural sweetness and tenderness, served with ginger vinegar or special dipping sauce.
Nine-Head Abalone in Flavorful BrothFresh abalone is slow-cooked with broth, ham, and mushrooms to create a rich, tender dish.
Red Clay EggplantRed Clay Eggplant is a distinctive Chinese dish featuring fresh eggplant, minced pork belly, red fermented bean curd (the 'red clay'), and minced garlic. The eggplant is cut into strips or chunks, then softened by blanching or light frying. In a wok, garlic and minced pork are stir-fried until fragrant, followed by mashed red fermented bean curd. The softened eggplant is added and stir-fried, then simmered briefly with a small amount of water or broth to allow the flavors to meld. The finished dish has a bright red color and tender, flavorful eggplant.
Red Wine Braised BeefRed wine braised beef is a dish made with beef, red wine, onions, carrots, and spices, slowly cooked to tenderize the meat and enhance flavor.
Crispy Skin PigeonCrispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
Scallion PancakeA traditional Chinese flatbread made with scallions, salt, and oil, known for its crispy texture and savory aroma.
Sichuan-style Charcoal-grilled Bullfrog with Sichuan PeppercornsFresh bullfrog grilled over charcoal with Sichuan peppercorns, garlic, ginger, and chili for a spicy, aromatic flavor.
Braised Pork with Wine AromaA Chinese dish featuring braised pork belly infused with the rich aroma of yellow wine, resulting in tender meat and a savory-sweet flavor.
Golden Soup Softshell TurtleGolden soup turtle is made by stewing turtle with chicken broth or stock. The turtle is blanched to remove odor, then simmered with ginger slices and scallions. Finally, a golden broth is added for rich color and delicious flavor.
Xilingol League SteakXilingol League Steak is made primarily from high-quality beef from free-range cattle raised on the grasslands of Xilingol League in Inner Mongolia. The beef is typically cut into thick slices or chunks, simply marinated with salt, black pepper, and a small amount of local spices. Traditionally, it is grilled over charcoal or on an iron plate to seal in the juices, achieving a charred exterior and tender interior. Sometimes, it is pan-seared first and then roasted. The dish focuses on highlighting the natural flavor and tenderness of the beef, usually without complex sauces.
Bàwáng Fish Head PotA richly flavored dish made with a whole fish head, tofu, mushrooms, and ginger, slowly simmered in a clay pot for a savory, comforting taste.
Stir-fried Pig Kidney with Leek FragranceA dish of stir-fried pig kidney with leek, known for its crisp texture and aromatic flavor.
Fresh Abalone RiceFresh abalone is simmered in broth and served over rice, creating a rich, savory dish.