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Si Ye Shi He River Dolphin · Xin Huaiyang (Jin Bao Hui Dian)

江浙菜 · ⭐ 4.7

No. 601, 6th Floor, Jinbaohui Shopping Centre, Jinbao Street

Dishes

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  Traditional Yangzhou Fried Rice

  Traditional Yangzhou fried rice is made with rice, eggs, ham, shrimp, peas, carrots, and green onions, cooked using a hot wok with cold oil and step-by-step frying. The rice must be pre-cooked and cooled to ensure each grain stays separate.
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  Truffle-flavored Fresh Broad Beans

  Truffle-flavored fresh broad beans are made with fresh broad beans as the main ingredient, seasoned with truffle oil and crushed nuts, then stir-fried after blanching to retain the sweet freshness and tender texture of the broad beans.
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  Spicy麻 Chicken

  Spicy麻 chicken is a dish primarily made with young pigeons, seasoned with Sichuan pepper, numbing pepper, scallions, ginger, and garlic. The young pigeons are marinated and then fried or steamed until fully cooked, before being stir-fried with a fragrant spicy麻 sauce to allow the flavors to penetrate deeply. The finished dish has a golden color, tender meat, and a rich, aromatic spicy麻 flavor.
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  Fugu broth rice拌饭

  Fugu broth rice salad uses fugu fish broth as the main seasoning, combined with rice, vegetables, and a small amount of meat or seafood. The broth is evenly poured over cooked rice and mixed well before eating.
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  Huaiyang Family Feast

  Huaiyang Family Feast is a soup dish made by slow-cooking a variety of ingredients, primarily chicken, pork, shrimp, mushrooms, ham, and bamboo shoots. After cutting and preparing the ingredients, they are simmered together with premium broth to allow the flavors to blend harmoniously.
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  Blanched Pufferfish in White Sauce

  Blanched pufferfish is prepared by removing toxins, cutting into pieces, and simmering in a creamy white sauce made from milk, cream, and broth until flavorful, then lightly dusted with white pepper.
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  Braised Beef Cubes in Clay Pot

  A Chinese dish featuring tender beef cubes braised with vegetables in a clay pot, resulting in a rich and savory flavor.
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  Black Truffle Beef in Clay Pot

  砂锅黑松露牛肉粒是一道以牛肉粒为主要食材，搭配黑松露等配料，使用砂锅慢炖或加热烹制而成的菜肴。牛肉粒经过腌制后与黑松露一同在砂锅中加热，使肉质鲜嫩，香气浓郁。
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  Braised Pork with Perilla

  Braised pork belly with perilla is made using pork belly as the main ingredient, combined with perilla leaves, ginger, green onions, star anise, and other seasonings. After blanching, it is simmered with soy sauce, sugar, and cooking wine. The finished dish has a bright red color, tender meat, and a unique fragrance from the perilla.
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  April Appetizer Platter

  A platter featuring various cold dishes, including cooked ham, smoked fish, cucumber salad, egg tofu, and braised chicken gizzards, sliced or diced and mixed with seasonings, then chilled and served.
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  April Pig and Fish

  This dish features pork and fish as main ingredients, sliced or cubed pork cooked together with fish meat. Typically stewed, braised, or steamed to achieve tender meat and fresh fish flavor, blending harmoniously.
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  Appetizer Fruit

  Appetizer fruits typically consist of fresh fruit pieces or arrangements, including apples, bananas, oranges, grapes, watermelons, and strawberries. Wash, peel, seed, and cut into suitable sizes, then arrange on a plate; sometimes a little honey or lemon juice is added to preserve color and flavor.
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  Pan-Seared Beef Cubes

  Pan-fried beef cubes are made by marinating fresh beef cut into small pieces, then quickly seared at high heat. Main ingredient is beef, with scallions, ginger, and garlic as seasonings, keeping the meat tender and juicy.

Reviews

• droll_nigella
  When they brought out the braised pufferfish it was literally still bubbling on the table, which was kinda cool to watch. The fish was so tender it pretty much melted on my tongue, and the sauce was super rich and packed with flavor — I poured it over my rice and it was absolutely perfect for soaking up every drop. Speaking of the rice, the pufferfish broth rice was seriously amazing, you could really taste the essence of the fish in every bite. The whole restaurant had a really elegant vibe too, decorated with these traditional landscape paintings that made it feel like you'd stepped into some old Song dynasty garden, which was a nice touch. The staff were friendly and actually took a second to explain the dishes when they brought them out. I also tried the perilla braised pork belly and it was fatty but not greasy at all, just kind of melted in your mouth. Honestly the whole experience was super comfortable and I left really happy. I'd definitely come back.