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运升楼·徽菜·民间土菜(中央公园店)

地方菜 · ⭐ 4.8

300 meters south of the intersection of Luzhou Avenue and Dalian Road (3rd floor, opposite Beijing Garden)

Dishes

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  Night-blooming Cereus Stir-fried Eggs

  A traditional Chinese dish made by stir-frying fresh night-blooming cereus flowers with eggs, resulting in a delicate and fragrant flavor.
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  Braised Young Rooster

  Home-style stewed young rooster is a traditional dish made primarily with young rooster, typically cut into pieces and simmered with scallions, ginger, garlic, and other seasonings. Soy sauce and cooking wine are added for flavor, then slowly braised over low heat until the meat becomes tender and fully infused with taste.
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  Juicy Beef Brisket

  Juicy beef brisket is primarily made with beef brisket, which is blanched and then simmered with aromatics such as green onions, ginger, and star anise to make the meat tender and flavorful, with a rich broth. During cooking, soy sauce and sugar are typically added to give the dish a glossy red color and a complex taste.
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  Spring Beef Shanks

  Spring beef shanks is a dish made with beef shanks and cooked in spring water. The main ingredients include beef shanks, scallions, ginger, and spices, which are slowly stewed to make the meat tender and flavorful.
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  Peony Shrimp Balls

  Fresh shrimp balls shaped like peonies, lightly battered and deep-fried to golden crispness, offering a delicate balance of texture and flavor.
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  Flame Beef Cubes in Stone Pot

  Stir-fried beef cubes with vegetables in a hot stone pot, finished with a flaming presentation for dramatic effect and rich flavor.
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  Braised Turtle from Reservoir

  Fresh reservoir turtle is braised with soy sauce, sugar, and aromatics for a rich, savory flavor.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Suzhou-Style Air-Dried Duck Tongue

  Fresh duck tongues are marinated and air-dried to create a chewy, savory snack, a traditional delicacy from Jiangnan region.
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  Yunsheng Lou Pig Trotter

  A dish featuring pork trotters braised in a rich sauce, tender and flavorful.
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  Yunshenglou Braised Pork Knuckle (20-Year Special)

  Selected pork knuckles marinated in a secret sauce and slowly braised. Tender, rich in savory flavor, melts in the mouth with a balanced sweet-salty taste and lingering aftertaste.
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  Tangerine Sauce Beef

  A Chinese dish made by slow-cooking beef brisket in a savory tangerine-based sauce, resulting in tender, aromatic meat with a subtle citrus flavor.
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  Korean Steamed Shrimp

  Fresh shrimp are steamed with garlic, scallions, ginger, and Korean chili paste, resulting in a tender, slightly spicy dish with rich garlic aroma and natural seafood flavor.
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  Cilantro Beef Fried Rice

  A savory dish made with tender beef slices and fresh cilantro stir-fried with rice, delivering a fragrant and satisfying meal.
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  Huángshān Stinky Mandarin Fish

  Huangshan stinky mandarin fish is made primarily from mandarin fish, which acquires a unique fermented aroma due to its special curing process. The fish is first cured for several days until it develops its distinctive flavor, then braised with seasonings such as chili peppers, ginger, and garlic.
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  Huangshan Stinky Mandarin Fish (20-Year Specialty)

  Fresh mandarin fish is traditionally fermented and marinated to create a unique aroma. Cooked using classic Huizhou cuisine techniques with fermented black beans, ginger, and garlic, then steamed or braised, resulting in tender, flavorful meat with a rich, savory-sweet taste.
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  Black Truffle BB Duck

  A premium duck dish infused with black truffle sauce, slow-cooked to perfection for rich flavor and tender texture.

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