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Tingyuan Jiaren Hongsu Hui - Huaiyang Cuisine - Roasted Duck (National Conference Center Guoao Village...)

江浙菜 · ⭐ 4.8

No. 1 Courtyard, Jia 1 Building, Lin Cui East Road, 2nd Floor

Dishes

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  Classic Premium Roast Duck

  Traditional premium Peking duck uses high-quality Beijing duck, marinated and roasted in a挂炉. The skin turns golden with a crispy exterior and tender meat. Served sliced thin, wrapped in lotus leaf pancakes with sweet bean sauce, scallions, and cucumber strips.
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  Craftsmanship Sea Cucumber

  Craftsmanship Sea Cucumber is a dish made with high-quality sea cucumber, carefully cooked with various ingredients. The sea cucumber is soaked and stewed, resulting in a tender texture and rich flavor with broth and seasonings.
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  88-Second Yellow Croaker

  Small yellow croaker is marinated and quickly pan-fried, with a crispy skin and tender flesh. Main ingredient is small yellow croaker, seasoned with ginger slices and scallions, cooked at high heat for a short time to preserve its natural flavor.
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  Old Yogurt from the Courtyard

  Homestyle yogurt made from fresh milk, fermented to a thick texture with a mild tangy flavor from natural lactic acid bacteria. No preservatives or artificial flavors added, preserving traditional handmade taste.
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  Modern Maoxuewang with or without residue

  New-style Maoxuewang features duck blood, tripe, beef intestine, bean sprouts, and canned meat, stir-fried with chili, Sichuan pepper, and doubanjiang. Choose between with or without residue—residue version keeps some solid bits, while clear version filters out solids for a cleaner broth.
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  No-Chunk New Style Maoxuewan

  No-Chunk New Style Maoxuewan is a Sichuan dish made with duck blood, beef tripe, and yellow throat as main ingredients, cooked in a spicy and numbing broth. It has a rich texture and a strong spicy flavor.
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  Jiangnan Zao Si Yang

  Jiangnan Zao Si Yang is a traditional cold dish from the Jiangnan region, consisting of four types of pickled ingredients, including pickled chicken, pickled fish, pickled tofu, and pickled egg. It is fermented with rice wine lees, offering a fresh and fragrant taste with a unique wine aroma and salty freshness.
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  Jiangnan Braised Freshness

  Jiangnan Yanduxian is a soup made primarily with salted pork, fresh pork, and bamboo shoots. First, the salted and fresh pork are blanched to remove odor, then simmered slowly with spring bamboo shoots until the meat is tender and the broth clear and flavorful.
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  Stir-Fried Shrimp with Ginkgo Nuts

  A dish featuring fresh shrimp and lotus seeds, stir-fried quickly to retain tenderness. Lightly seasoned with salt, rice wine, and aromatics like ginger, garlic, and scallions to highlight natural flavors.
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  Huai'an Soft Noodles

  Huai'an Soft Noodles is a traditional Jiangsu Huai'an dish primarily made with eel. After removing the bones, the eel is sliced into细 strips, slightly fried in oil, then stewed with seasonings such as yellow wine, soy sauce, and sugar until fully flavored. Finally, a slurry is added to thicken the sauce, resulting in tender, smooth eel strands and a rich, thick gravy.
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  Huaiyang-style Braised Meatballs

  Huaiyang-style lion's head is made from pork belly and tenderloin, minced and mixed with scallion-ginger water, egg white, and starch, then shaped into large meatballs. After frying to set shape, they are slowly stewed in rich broth until tender and flavorful, then reduced. The result is delicate, soft, and succulent meat.
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  Dried Bamboo Shoots with Beef

  Braised beef with dried bamboo shoots is a dish made from beef brisket or shank and dried bamboo shoots. After blanching, the beef is stewed with rehydrated bamboo shoots and seasonings like soy sauce, cooking wine, and ginger slices, then slowly simmered until the beef is tender and the bamboo shoots are flavorful.
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  Braised Beef Shank with Dried Bamboo Shoots

  A savory dish made by slow-cooking beef shank with dried bamboo shoots until tender, resulting in rich flavor and soft texture.
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  Shrimp Yangchun Noodles

  Shrimp阳春面 is a noodle soup featuring细 noodles, fresh shrimp, and green onions. The noodles are boiled and served in clear broth made from pork or chicken bones, with blanched shrimp and a sprinkle of green onions. Simple to prepare, it emphasizes fresh ingredients and a clear, flavorful broth.
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  Crab Roe Pingqiao Tofu

  Crab roe Pingqiao tofu is a dish made with soft tofu and crab roe or crab fat. Tofu cubes are blanched, then stir-fried with crab roe, simmered in broth or water to absorb the rich flavor, and finished with a slurry for a smooth, tender texture.
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  Fava Bean Soup with Pea Shoots

  Pea shoot soup is a dish made primarily with pea shoots and cooked in bean broth. Pea shoots are fresh, tender leaves, and the bean broth is typically prepared from yellow or green beans, resulting in a light and refreshing texture. To prepare, blanch the pea shoots briefly and then heat them together with the bean broth to preserve their fresh, delicate flavor.
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  Braised Pork in Wine Sauce

  Stewed pork in wine and abalone sauce is a dish primarily made with pork, typically using belly or tenderloin meat. After blanching, the meat is cut into pieces and simmered together with abalone sauce and yellow wine, resulting in tender, flavorful meat and a rich, savory broth.
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  Fish Roe Crystal Pork Trotter Jelly

  A cold dish made from pork trotters, gelatin, and fish roe, known for its translucent texture and delicate flavor.
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  Braised Pork with Abalone

  A savory dish featuring tender pork and succulent abalone simmered in a rich sauce, blending umami and sweetness.

Reviews

• scraggly_armadillo
  The pepper numbing scallion oil lettuce was super crunchy and actually did a great job cutting through the greasiness. And the 80-second fried little yellow croaker was crazy good — crispy on the outside, tender inside, nicely salted, and zero fishy taste at all.