Close

Yuanyuan (Xingguo Road Branch)

江浙菜 · ⭐ 4.5

No. 201 Xingguo Road

Dishes

• 

  Three Delicacies Tofu Skin Stew

  A savory stew featuring tofu skin with shrimp, chicken, and mushrooms, slow-cooked to perfection.
• 

  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.
• 

  Red-Braised Three Treasures

  A Chinese stew featuring chicken thigh, quail eggs, and tofu, braised in a savory sauce of soy sauce, sugar, and wine for rich, tender flavors.
• 

  Red-Braised Pork Belly

  A classic Chinese dish featuring slow-cooked pork belly in a savory-sweet sauce made with soy sauce, sugar, and spices.
• 

  Shanghai-style smoked fish

  Beng-style smoked fish is a traditional Shanghai dish made primarily from mandarin fish or grass carp. The fish pieces are first marinated to absorb flavor, then deep-fried until golden and crispy, and finally soaked in a specially prepared smoking sauce to absorb its rich umami essence.
• 

  Shanghai-style Eel Sauce

  This Shanghai dish features eel as the main ingredient. The eel is cut into pieces, stir-fried, then seasoned with soy sauce, sugar, and cooking wine. A slurry thickens the sauce, which is finished with scallions or ginger for aroma. The result is tender eel in a rich, savory sauce.
• 

  Braised Pork Belly

  Special braised pork belly is made with fatty pork, blanched and then stewed with rock sugar, light soy sauce, dark soy sauce, cooking wine, star anise, cinnamon, and bay leaves until tender and glossy.
• 

  Steamed Three-Yellow Chicken

  White-cut three-yellow chicken is a Chinese cold dish featuring whole chicken cooked and cooled to preserve its natural flavor, with tender meat and crisp skin, served without added seasonings.
• 

  Glutinous Rice with Red Dates

  A traditional Chinese dessert made by steaming glutinous rice wrapped around pitted red dates, resulting in a sweet and chewy treat.
• 

  Crispy Skin Ducklet

  Crispy Skin Ducklet is a delicacy made from young duck, marinated, air-dried, and deep-fried until the skin becomes golden and crunchy while the meat stays tender and juicy.
• 

  Crab Meat Simmered Tofu

  Crab meat stewed tofu is a dish featuring soft tofu and crab roe. Tofu cubes are blanched, then simmered with crab roe in broth or water until the tofu absorbs the rich flavor. A light cornstarch slurry thickens the sauce for a harmonious taste.
• 

  Sweet Rice Balls in Fermented Wine

  Sweet glutinous rice balls cooked in fermented rice wine, made by shaping glutinous rice flour into small balls and simmering them in boiling water until they float, then adding rice wine and sugar for flavor.

Reviews