WangHuGe Chinese Restaurant Introduces Spring Seasonal Dishes

Kempinski Hotel Suzhou’s WangHuGe Chinese Restaurant Introduces Spring Seasonal Dishes

February 14, 2025, Suzhou — As spring approaches, Wanghu Pavilion Chinese Restaurant at Kempinski Hotel Suzhou unveils a series of exquisite seasonal dishes that bring fresh ingredients and innovative cooking techniques together, offering guests a delightful taste of spring.

Fragrant Toona Cabbage with Small Lobster in Egg White
The essence of spring shines through in the combination of tender Toona cabbage and small lobster, wrapped in a delicate egg white layer. The dish offers a tender and aromatic taste, bringing the refreshing spirit of spring to your palate.

First Spring Morel Mushroom Steamed Meat Patty
Carefully selected first spring morel mushrooms are paired with a finely prepared meat patty, resulting in a dish that balances rich, delicate textures with the deep, earthy flavor of the mushrooms. It’s a perfect marriage of freshness and flavor that will keep you coming back for more.

Pine Nut, Chive, and Snail Meat
Crispy pine nuts combine with the fresh aroma of chives, while tender snail meat adds depth to the dish. The aromatic fragrance and complex flavors offer a unique and memorable spring experience.

Cherry Blossom Crystal Dumplings
These dumplings, shaped like blooming cherry blossoms, feature translucent, delicate wrappers and a rich filling. Each bite carries the warmth and sweetness of spring, as if savoring the moment a flower begins to bloom.

These carefully crafted spring dishes not only highlight Wanghu Pavilion’s dedication to high-quality ingredients but also provide guests with an unforgettable dining experience that captures the essence of the season. Whether for a family gathering or a business banquet, these dishes are a must-try this spring.

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