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Man Tang Chun · Huaiyang Cuisine · Roast Duck (Ya Zi Hu Shop)

江浙菜 · ⭐ 4.1

No. 8 Laiguangying East Road, Mantangchun Restaurant (next to Fangpai Pizza)

Dishes

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  Dongpo Pork

  Dongpo pork, made primarily from fatty pork belly, is slowly stewed for a long time until it becomes tender and melts in the mouth. The dish is enhanced with caramel color, light soy sauce, dark soy sauce, and other seasonings to create a rich and flavorful taste.
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  Sizzling Eel Sauce

  Fried Eel with Hot Oil is a Chinese dish primarily made with eel. The eel is cut into segments and stir-fried with seasonings such as garlic and ginger, then finished by pouring hot oil over it, creating a sizzling sound that gives the dish its name. The dish has a bright red color and tender eel meat.
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  松茸绣球豆腐

  松茸绣球豆腐 is a dish made with soft tofu, shaped into small balls and cooked with fresh matsutake mushrooms. The tofu balls are blanched first, then steamed or lightly stir-fried with mushroom slices to preserve the natural flavors.
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  Jiangnan Chicken Broth Steamed White Fish

  Jiangnan Chicken Broth Steamed White Fish is a Chinese dish made with white fish, chicken broth, and seasonings. Main ingredients include white fish, chicken, ginger, and scallions, with a tender texture and fresh, mild flavor.
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  Snowy River Sweet and Sour Pork Ribs

  Jiang Xue Sweet and Sour Pork Ribs is a dish primarily made with pork ribs. After marinating, the ribs are deep-fried until golden brown on the surface, then simmered in a sweet and sour sauce (made from sugar, vinegar, soy sauce, and cooking wine) to absorb the flavors. The finished dish has a bright red color, tender ribs, and a balanced sweet-and-sour taste.
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  Huaiyang Tofu Skin Noodles

  Huaiyang Tangerine Silk is a dish made primarily from tofu skin, sliced into fine threads, blanched to remove odor, then simmered in rich broth or clear soup with辅料 like shrimp, ham, and greens, finished with a drizzle of sesame oil. Precision in cooking time and broth quality is key.
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  Huaiyang Chicken and Fire Simmered Tofu Skin Noodles

  A classic Jiangsu dish featuring thin tofu skin noodles simmered with chicken, ham, and shrimp in a clear broth, known for its delicate flavor and texture.
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  Braised Pork Meatballs

  Braised pork meatballs in clear broth is a traditional dish made primarily from minced pork and vegetables. The pork mixture is shaped into balls and slowly stewed with clear soup and vegetables until the meat becomes tender and the broth rich and flavorful.
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  Full Pond Spring Roast Duck

  Full Pond Spring Roast Duck is a Chinese dish made with fresh duck meat, marinated and roasted in a special oven. Its skin is crispy, and the meat is tender with a unique aroma.
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  Braised Small Lily Bulbs with Meat Sauce

  Meat sauce small water chestnuts is a dish made primarily with small water chestnuts and pork. After washing, the small water chestnuts are stir-fried with diced pork and seasoned, then simmered until tender and infused with savory meat juices.
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  Crab Roe Tofu

  Crab Roe Tofu is a traditional delicacy featuring tender tofu and crab roe as its main ingredients. The preparation involves cutting the tofu into pieces, then stewing it together with fragrant crab roe, delicate crab meat, and appropriate seasonings until the tofu absorbs the rich flavors and the aroma of crab fills the air. Finally, the sauce is reduced and served in a dish, showcasing an appealing yellow-and-white color combination.
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  Steamed Eel with Fermented Black Beans

  A dish of fresh eel steamed with fermented black beans, resulting in a tender texture and rich savory flavor.
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  Huangqiao Baozi

  Huangqiao baked buns are a traditional Chinese pastry made primarily from flour, with fillings commonly containing meat floss, ham, and scallions. After baking, the outer crust turns golden and crispy, while the filling inside is richly fragrant.

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