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Su Jin Yan · Huaian Cuisine · Roast Duck (Asian Games Village Branch)

江浙菜 · ⭐ 4.8

No. 1 Building, Xiaoying, Beisihuan Road, 1st Floor, Units 101–103

Dishes

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  88-Second Baked Yellow Croaker

  East China Sea yellow croaker is marinated and roasted at high temperature for 88 seconds, creating a slightly crispy skin while keeping the flesh tender and fresh, preserving the fish's natural flavor.
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  Curry Sticky Rice with Lobster

  Curry rice cake stir-fried with giant river prawns, featuring rice cakes, onions, and carrots. The prawns are blanched and stir-fried with curry sauce, then cooked with rice cake pieces until fully infused with rich curry flavor.
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  Skilledly Prepared Buddha's Hand Squash

  Skilledly Prepared Buddha's Hand Squash is a dish made with Buddha's hand squash as the main ingredient, combined with scallions, ginger, garlic, and a secret sauce. It is marinated and then pan-fried, offering a fresh and unique flavor.
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  Huai'an Soft-Boiled Eel

  Huai'an Soft-Boiled Eel is a traditional Jiangsu dish featuring eel as the main ingredient. The eel is deboned, sliced into细 strips, marinated with wine and ginger to remove fishy odor, then quickly stir-fried with garlic and scallions, finished with a thickened sauce for a smooth, tender, and delicious taste.
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  Braised Huaiyang Lion's Head

  Braised Huaiyang lion's head meatballs made from pork belly, hand-chopped into paste with scallion-ginger water, egg white and a touch of starch, shaped into large balls and gently simmered in clear broth until tender. Tender texture, clear soup, natural flavors preserved.
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  Fresh Crab Paste with Tofu

  Fresh crab meat and soft tofu are gently simmered together with broth or water, allowing the tofu to absorb the rich crab flavor. The dish is finished with a light thickening sauce.
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  Braised Abalone Broth with Ivory Radish

  Braised Abalone Broth with Ivory Radish is a dish made with abalone and ivory radish, cooked slowly in meat broth. It has a fresh and rich flavor, with the radish absorbing the savory taste of the broth.
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  Premium Smoke-Roasted Duck

  Made from premium duck embryos, marinated and roasted in a hanging oven. Crispy skin, tender meat, with fruitwood smoke flavor permeating through—rich and satisfying.
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  Crispy Pork Belly with Red Pepper

  Crispy pork tenderloin with red pepper is marinated, coated in a crispy batter, and deep-fried until golden. Red pepper adds mild heat and aroma. The dish features a crunchy exterior and tender interior.
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  Shaoxing Wine Braised Pork Belly

  Shaoxing wine braised pork belly with fatty pork, Shaoxing wine, rock sugar, light soy sauce, dark soy sauce, and scallions and ginger, slowly stewed until tender and glossy red.
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  Feitian Maotai Steamed Drunk Crab

  Feitian Maotai matured drunken crab made with fresh crabs, marinated in Feitian Maotai wine, yellow wine, ginger slices, and scallions, then steamed and soaked in fragrant drunken sauce to absorb the rich flavors.
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  Black Vinegar Crispy Angus Beef

  Marinated Angus beef coated in crispy batter, deep-fried to golden perfection, served with black vinegar sauce. Ingredients: Angus beef and black vinegar sauce. Method: marinate, coat, fry, drizzle.

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