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Small Loft Private Kitchen - Yijiangnan Flavor (Qinye Road Branch)

特色菜 · ⭐ 4.1

勤德家园商铺10-8

Dishes

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  Salted Egg Yolk Chicken Wings

  Chicken wings marinated and pan-fried until golden, then stir-fried with salted duck egg yolk for a rich flavor. Main ingredients: chicken wings and salted duck egg yolk. Seasoned with oil, salt, and cooking wine.
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  Handmade Cowpea Pancake

  A traditional Chinese snack made from fresh cowpeas and flour, pan-fried until golden. Crispy outside, tender inside, with a rich bean flavor.
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  Signature Fried Rice with Eggs

  Signature fried rice made with rice, eggs, scallions, carrots, ham or shrimp, stir-fried in hot oil. Uses leftover rice for fluffy texture; eggs coat each grain evenly, with colorful, diverse ingredients.
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  Angong Chicken Feet

  A dish made with chicken feet marinated in a secret sauce and slow-cooked to tender perfection, offering a rich and spicy flavor.
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  Salt and Pepper Crispy Frog Legs

  Crispy frog legs seasoned with salt, pepper, and spices, a popular Sichuan-style dish known for its crunchy texture and bold flavor.
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  Sea Emperor Shark Fin and Abalone Soup

  A luxurious soup made with shark fin, abalone, and pork belly, slowly simmered to create a rich, smooth, and savory broth.
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  Scallion Pancake Wrapped with Pork

  A Chinese snack made by wrapping fried pork strips in a thin pancake with scallions and sauce.
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  Special Mao Xue Wang

  Special Maoxuewang is a Sichuan dish featuring duck blood, bean sprouts, soy skin, luncheon meat, fish slices, and more, cooked in a spicy麻 (ma) and numbing hot pot broth with fermented broad bean paste, Sichuan peppercorns, chili, ginger, and garlic.
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  Pig's Trotters and Duck Feet

  This dish features pig's trotters and duck feet as the main ingredients. Pig's trotters are typically chosen from the front feet, while duck feet are selected for their plumpness. The basic preparation involves thoroughly cleaning and blanching the ingredients to remove any gamey taste. They are then simmered in a master stock with spices and seasonings such as star anise, cinnamon, bay leaves, Sichuan peppercorns, ginger, soy sauce, and cooking wine. The slow braising process over low heat ensures the trotters and feet become tender, flavorful, and easily separable from the bone. The finished dish has a reddish-brown hue and a soft, gelatinous, and chewy texture.
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  Braised Lily in Clay Pot

  Braised lily bulbs in clay pot is a dish featuring fresh lily bulbs, peeled and mixed with seasonings, then slowly cooked in a clay pot to absorb flavors, resulting in a soft, fragrant texture.
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  Stewed Tofu with Baby Bok Choy

  A comforting dish made by slow-cooking soft tofu and baby bok choy with minced meat and mushrooms, resulting in a rich, savory flavor.
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  Braised Pork Intestines

  Stewed pork intestines is a dish made primarily from pig intestines, cleaned and blanched to remove odor, then simmered with soy sauce, sugar, and cooking wine until tender and flavorful.
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  Mustard-flavored Tofu 'Abalone'

  A vegetarian dish made with tofu skin wrapped around a savory filling, steamed and served with mustard sauce for a rich, umami flavor.
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  Iron Plate Prawn with Tail

  Fresh shrimp with tails are stir-fried in a hot iron plate with garlic, onion, and chili for a savory, aromatic dish.
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  Silver Thread Scallop King

  Silver thread scallop king features fresh scallops with vermicelli (silver threads). Scallop is blanched, vermicelli soaked in warm water, laid at the bottom of the plate, scallops arranged on top, then drizzled with sauce and steamed.
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  Fish Tail

  Fish tail is a delicacy made from fresh fish tails, typically marinated and then pan-fried or steamed, offering a tender texture and rich flavor.
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  Black Pepper Snowflake Steak

  A premium steak made from snowflake beef, pan-seared and served with a rich black pepper sauce for a savory and aromatic experience.
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  Longcheng Vegetarian Ham

  Longcheng Vegetarian Ham is a classic vegetarian dish that mimics meat. It is primarily made from high-quality dried tofu skin (bean curd sheets). The preparation involves tightly rolling multiple layers of tofu skin, tying them with cotton string to set the shape, and then simmering them slowly in a seasoned broth made from soy sauce, star anise, cinnamon, Sichuan peppercorns, sugar, and other spices. The finished product has a reddish-brown color, a firm and chewy texture, and when sliced, it resembles the grain of ham. It is savory and delicious, often served as a side dish or cold appetizer.

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