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Huaiyang Mansion (Chengxi Branch)

江浙菜 · ⭐ 4.2

No. 236, Changxing Residential Community

Dishes

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  XO Sauce Baked Clam with Shrimp Paste

  Clams are filled with shrimp paste and baked with XO sauce, resulting in a rich and savory dish.
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  Yangzhou Salted Goose

  Yangzhou Salted Goose is a traditional dish made from fresh goose meat, seasoned with salt, scallions, ginger, cooking wine, and more, then slowly simmered to absorb the flavors while preserving its original taste.
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  Osmanthus Cake

  Osmanthus cake is a traditional dessert made primarily from glutinous rice flour and osmanthus flowers. The ingredients are mixed together and steamed during preparation, resulting in a fragrant aroma of osmanthus and a soft, sticky texture.
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  Dream Braised Pork Belly

  A richly flavored dish made by slow-cooking pork belly in a savory sauce until tender and glossy.
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  Squirrel-shaped Mandarin Fish

  A classic Suzhou dish featuring a filleted mandarin fish cut into flower-like patterns, deep-fried and glazed with sweet and sour sauce, resembling a squirrel in shape.
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  Huaiyang Meatballs

  Huaiyang Lion's Head is a dish made primarily from pork. The meat is minced, mixed with scallion and ginger water, egg white, and starch, then shaped into large balls and slowly stewed in water until tender. It can be finished with broth or soy sauce for enhanced flavor.
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  Huaiyang Soft Noodles

  Huaiyang Soft Duck is a traditional Jiangsu dish featuring eel as the main ingredient. The live eel is deboned, sliced into细条, stir-fried in oil, then simmered with seasonings and broth, finally thickened with a slurry. The finished dish has a bright red color, tender texture, and delicious flavor.
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  Qinhu Crab Paste Tofu

  Qinhu Crab Paste Tofu is a Chinese dish made with soft tofu and crab paste, seasoned with various seasonings. It has a delicate texture and a rich, fresh flavor, reflecting the traditional cooking techniques of the Jiangnan region.
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  Huaiao Drunk Crab

  Hua diao drunk crab is a dish made with fresh crabs marinated in yellow rice wine, ginger slices, and green onion segments. After cleaning, the crabs are soaked in the seasoned wine mixture to absorb flavors, typically refrigerated for several hours or overnight.
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  Tea-Scented Plum Pork Ribs

  Pork ribs marinated and braised with plums and tea, resulting in tender meat infused with aromatic tea and tangy plum flavor.
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  Garlic Pork Ribs

  Garlic pork ribs is a dish made with pork ribs as the main ingredient, marinated with minced garlic, soy sauce, cooking wine, sugar, and other seasonings, then cooked by pan-frying, deep-frying, or grilling. The primary ingredients are pork ribs and garlic, and the preparation emphasizes the fusion of garlic aroma and meat flavor.
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  West Lake Beef Soup

  West Lake Beef Soup is a traditional soup made primarily with beef, tofu, and mushrooms. The preparation involves mincing the beef, marinating it with seasonings, then combining it with chopped tofu and mushrooms in a pot. Add broth or water, simmer until thickened, then pour in beaten eggs and garnish with cilantro.
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  Sweet Rice Balls in Fermented Rice Wine

  A traditional Chinese dessert made with glutinous rice balls cooked in fermented rice wine, offering a soft, sweet, and subtly alcoholic flavor.
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  Hand-Squeezed River Shrimp from Gaoyou

  A classic Suzhou dish made with fresh river shrimp, hand-peeled and quickly stir-fried to preserve their delicate texture and natural flavor.

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