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Yan Xiao Chu

其他美食 · ⭐

Entrance/Exit of Linglong Plaza Parking Lot

Dishes

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  King Crab

  The king crab is a large marine crab, with fresh king crab meat as its main ingredient. During preparation, the crab meat is typically cleaned and then cooked using steaming, boiling, or blanching methods to preserve its natural flavor. Some recipes pair it with a ginger vinegar sauce or garlic butter as a dipping condiment.
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  Hand-Beaten Shrimp Paste with Yan Dumplings

  A refined dish featuring hand-beaten shrimp paste and dumplings made from shrimp and pork filling, steamed to perfection for a tender, flavorful experience.
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  Marinated Three-Colored Snakehead Fish

  A dish featuring snakehead fish marinated with a special blend and served with red, green, and yellow peppers for vibrant color and fresh taste.
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  Steamed Gourmet Sea Bass

  Fresh sea bass steamed with ginger and scallions, served with a light soy sauce for a delicate and savory taste.
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  Spicy Pepper and Century Egg

  Burned pepper egg is a dish primarily made with preserved eggs and burned peppers. The preparation involves peeling and slicing the preserved eggs, then mixing them with the burned peppers and seasonings to create a unique texture and flavor.
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  Stir-Fried Rooster

  Stir-fried rooster is a Chinese dish made with fresh rooster meat, quickly stir-fried with葱,姜,蒜 and other seasonings. No stewing is used to preserve the tender texture and original flavor.
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  Milk-Flavored Taro in Stone Pot

  A sweet dish made by slow-cooking taro in a stone pot with milk and sugar, resulting in a creamy and tender texture.
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  Secret Recipe Cured Duck Tongue

  Secret Recipe Cured Duck Tongue is a traditional cold dish or snack. It is primarily made from fresh duck tongues, which undergo multiple processes including cleaning, marinating, air-drying, or smoking. The marination typically uses a secret sauce blend of salt, sugar, cooking wine, Sichuan peppercorns, star anise, cinnamon, and various other spices to fully infuse the duck tongues with flavor. The finished product has a reddish or dark brown hue, with firm and chewy meat, carrying a distinctive cured flavor and aromatic spice notes. Before consumption, it is usually steamed or boiled to soften the texture and can be served directly as a cold dish or as an accompaniment to alcoholic beverages.
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  Jellyfish in Aged Vinegar

  Jellyfish in Aged Vinegar is a classic Chinese cold dish. The main ingredient is jellyfish skin, typically salted or ready-to-eat, which is thoroughly soaked, cleaned, and shredded. The prepared jellyfish shreds are mixed with side ingredients like cucumber shreds, then dressed with a sauce made from aged Shanxi vinegar, light soy sauce, sugar, minced garlic, and sesame oil. The dish is characterized by the crisp texture of the jellyfish and the mellow, tangy flavor of the aged vinegar, making it refreshing and appetizing.
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  Mustard-flavored Prawn Blossom Balls

  Fresh shrimp balls coated in egg and starch, deep-fried and served with a mustard sauce for a savory, aromatic dish.
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  Shrimp and Free-range Egg Stir-fry

  A classic home-style dish made with fresh shrimp and free-range eggs, gently stir-fried for a tender and flavorful meal.

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