XIJIADE is a household dumpling brand in China, and recently, it has been actively expanding overseas, opening stores in Barcelona and New York. However, XIJIADE’s vision goes beyond that—it has also established “XI DING” and the “XI DING Home Banquet,” which we visited in Suzhou.
The restaurant is located next to Suzhou North High-Speed Railway Station, just a convenient one-and-a-half-hour journey from Shanghai. Beneath the traditional wooden eaves, the grand entrance slowly opens, and a warm “Welcome home” greets visitors. Awaiting us was Alex Gao (Gao Yingxin), the person in charge of the XI DING brand. We were already acquainted, having previously traveled together on a Nordic culinary journey when she was studying in New York. Independent and poised, Alex possesses a truly global perspective.
“XI DING symbolizes joy, reunion, and unwavering commitment,” Alex explained. In the private dining room on the third floor, we were seated amidst the blooming red plum blossoms, with windows framing the picturesque scenery. On a sunny day, sitting outside by the fire, brewing tea, and roasting sweet potatoes would be a delightful experience.
The meal began with a pour of Northeast ginseng liquor, made with wild ginseng aged over 30 years and infused in a rich, sauce-aroma aged liquor stored for more than a decade. The golden-hued liquid seamlessly blended the ginseng’s fragrance with the depth of the liquor. That day, we opted for the “Abalone Feast,” though a “Sea Cucumber Feast” was also available.
Here, the Sea Urchin Dumplings are a must—offering an immediate burst of oceanic sweetness in the first bite. Wrapped in a silky, elastic dumpling skin, the generous portion of creamy sea urchin explodes like a “flavor bomb” in the mouth. “A sincere bite of oceanic delight—an impressive and satisfying opening,” remarked our Italian chef friend, Francesco. Serving Sea Urchin Dumplings as the opening dish embodies the restaurant’s straightforward and hospitable spirit.
The steaming Hand-pounded Yellow Fish Ball Soup was a highlight, featuring pure fish meat balls that were tender yet bouncy, accompanied by adorable yellow fish dumplings. The comforting flavors of “home” filled the rising steam.
Hand-pounded Yellow Fish Ball Soup
Next, fresh ingredients were brought to the table: palm-sized twin abalones and live sea cucumbers. “Today, you’ll experience abalone prepared in four different ways, each offering a distinct flavor profile,” Alex said. “Meanwhile, the pressure-cooked sea cucumber, cooked with precision down to the second, delivers a remarkably different texture.”
Before the main dishes, an array of cold appetizers set the stage: Marinated Jellyfish & Baby Lobster, with its bouncy texture enhanced by a sauce made from dried shrimp; the Heilongjiang Charcuterie Platter, featuring pork belly, pig ears, the locally beloved cuttlefish sausage from Dalian, and the famous Harbin red sausage—each bite offering a unique flavor experience; Linden Honey with Large Red Clams, showcasing plump red clams from the Bohai Bay that take one to two years to mature, with the gentle honey balancing the cool freshness of the raw seafood, layering sweetness with umami.
Marinated Jellyfish & Baby Lobster
One of the most unforgettable dishes was the 10-Year Preserved Shredded Radish, a traditional Northeast delicacy made by salting, sun-drying, and kneading mustard root shreds, then aging them in cellars for a decade before being desalted and stir-fried. A nostalgic taste of childhood for many Northeasterners, it was simply irresistible. Another standout was the Tiger Vegetable Salad with Sea Cucumber, where diced onions, cilantro, and scallions were topped with sliced sea cucumber—the contrast between the sea cucumber’s slippery texture and the crisp vegetables was delightful.
Meanwhile, a special “Maotai Cocktail” was prepared, skillfully blending different vintages of the same liquor brand to create an aromatic experience. “Dumplings go best with liquor—the more you drink, the better it gets,” an age-old Northern Chinese tradition.
Then came the Four Abalone Dishes: Scallion-oil braised Dalian abalone, delicately sliced and simply prepared to highlight its natural taste. Crispy fried abalone, with a honeycomb crust, offered a satisfying crunch while locking in moisture. Stir-fried abalone with Zhangshugang chili, scored for texture, absorbed the chili’s heat and garlic’s aroma, perfect with rice. Abalone dumplings, filled with diced abalone in a tender wrapper, carried the rich notes of scallion oil and spice, completing the feast.
Scallion-oil braised Dalian abalone
The Sauerkraut & Cod Maw Stew was another comforting dish, with tender, gelatinous cod maw fully absorbing the rich broth. It was served alongside sauerkraut dumplings, where the filling was enhanced with crispy pork lard, presenting a clever variation of the classic dish. The meal was rounded off with Spinach Stir-fried with Seaweed, bringing a light yet umami-packed finish.
In traditional Chinese banquets, abundance symbolizes completeness. The final dish was a generous platter of dumplings, featuring Chive and Shrimp Dumplings, Cucumber, Egg, and Shrimp Dumplings, Celery and Fresh Pork Dumplings, and Curry Chicken Dumplings—reminiscent of a Northern Chinese New Year’s Eve feast. The shrimp-filled dumplings were plump and juicy, while the curry chicken dumplings had a playful fusion of flavors, mellowing out inside the chewy dumpling skin.
Chive and Shrimp Dumplings、Cucumber, Egg, and Shrimp Dumplings、Celery and Fresh Pork Dumplings、Curry Chicken Dumplings
Beginning and ending with dumplings, the meal symbolized a sense of emotional continuity and tradition. “Italian ravioli shares a similar sentiment,” Francesco noted. As a dish often made together by family members, dumplings embody the essence of “home” and “togetherness.” The dessert provided an interesting twist: Red Bean Stuffed Eggplant, an unexpected yet delightful transformation, where eggplant was filled with sweet red bean paste for a well-balanced treat.
The atmosphere at XI DING Home Banquet truly felt like home—gathering with loved ones around a shared table. Alex mentioned that this private dining room was, in fact, their family’s own dining space, where her grandmother often sat by the window. With their family choosing Suzhou as their retirement home, they established XI DING Home Banquet within their company’s office building. Though the contrast between a traditional-style restaurant inside an office building may seem surreal, the convenience of stepping downstairs for a family reunion meal is truly a blessing.
XI DING Home Banquet reminds us that if home is far away, we can create it wherever we go. Like many who traveled from Shanghai for this meal, we left not just well-fed but truly warmed, as if we had found home in every bite.
