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Yin Xiaoguan · Authentic Jiangnan Flavor

江浙菜 · ⭐ 4.6

2nd Floor, Building 3, Jiuju Yun Center, Xiangyun Road

Dishes

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  Stir-fried Guizhou Yellow Beef

  A spicy stir-fry dish made with fresh yellow beef from Guizhou, seasoned with chili, garlic, and ginger for a bold, aromatic flavor.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Signature Roast Duck

  Our signature roast duck is made from premium Peking duck, marinated and roasted in a hanging oven. The skin is crispy while the meat is tender and juicy. It is typically served with thin pancakes, sweet bean sauce, scallion strips, and cucumber sticks.
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  Gele Mountain Spicy Chicken

  Gelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
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  Sea Emperor Eight Treasure Tofu

  A refined dish combining seafood and tofu, featuring eight ingredients like shrimp, fish, crab sticks, squid, mushrooms, carrots, corn, and peas, gently steamed or lightly stir-fried for a delicate, savory flavor.
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  Pearl Meat Balls

  A Chinese dish made of minced pork shaped into small balls, cooked in broth or sauce, known for its smooth texture and pearl-like appearance.
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  Taro

  Taro is a root vegetable, with taro as the main ingredient, typically cooked by steaming, boiling, or stewing. It can be served as a standalone dish or combined with other ingredients such as pork ribs or chicken to make taro stew or taro soup.
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  Grassland Flavored Roasted Lamb Ribs

  Grilled lamb ribs marinated with grassland spices, tender and flavorful.
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  Shrimp Paste Stir-fried Water Cress

  A Cantonese dish featuring water cress stir-fried with shrimp paste, garlic, and ginger, delivering a savory and aromatic flavor.
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  Sour Cabbage Tofu Fish

  A spicy and sour dish featuring tender fish fillets, fermented cabbage, and soft tofu, stir-fried in a rich sauce with Sichuan spices.
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  Chongqing Maoxuewang

  Chongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.
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  Spicy Frog Legs

  Spicy Frog is a dish primarily made with frog legs, typically prepared by removing the skin and cutting the meat into pieces, then stir-frying with chili peppers, Sichuan peppercorns, garlic, ginger, and fermented broad bean paste. The cooking process emphasizes precise heat control to ensure the frog meat remains tender and flavorful.

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