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Si Ye Shi He (Yutang International Store)

江浙菜 · ⭐ 4.6

3rd Floor, Building B, You Tang Shopping Center, Chaowai South Street

Dishes

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  Dongpo Pufferfish

  Dongpo Pufferfish is made primarily with pufferfish, accompanied by辅料 such as pork, mushrooms, and bamboo shoots, and prepared by slow stewing. After professional processing to remove toxins, the pufferfish is gently simmered with seasonings, resulting in tender meat and rich, flavorful broth.
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  Traditional Yangzhou Fried Rice

  Traditional Yangzhou fried rice is made with rice, eggs, ham, shrimp, peas, carrots, and green onions, cooked using a hot wok with cold oil and step-by-step frying. The rice must be pre-cooked and cooled to ensure each grain stays separate.
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  Surfing Pufferfish

  Surf pufferfish is a dish made primarily from pufferfish, typically blanched or steamed in water to preserve its tender texture. Some recipes add ginger threads and scallions to remove fishy odor and enhance aroma, while others use broth or clear soup for a more flavorful taste.
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  Fugu Sashimi

  Fugu sashimi is made from fresh pufferfish meat, professionally processed to remove toxins, then sliced thin or into small pieces for raw consumption. Strict temperature and hygiene control ensures food safety.
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  Fugu sauce rice拌饭

  Fugu sauce rice is seasoned with broth made from fugu fish, mixed with rice, vegetables, and a small amount of meat or egg. The fugu broth is carefully prepared by slow-cooking cleaned fugu, then blended with cooked rice and garnished with cucumber and carrot strips.
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  Huaiyang Family Feast

  Huaiyang Family Feast is a soup dish made by slow-cooking a variety of ingredients, primarily chicken, pork, shrimp, mushrooms, ham, and bamboo shoots. After cutting and preparing the ingredients, they are simmered together with premium broth to allow the flavors to blend harmoniously.
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  白汤东坡河豚

  白汤东坡河豚是一道融合传统东坡肉技法与河豚鲜美的创新菜肴。选用新鲜河豚肉，经专业处理后，以东坡肉的慢炖方式，加入姜片、黄酒等调料，用文火长时间煨制而成。汤汁乳白浓郁，河豚肉质细嫩紧实，口感鲜美醇厚，既有河豚特有的甘甜，又吸收了东坡肉烹饪的酱香，味道层次丰富，鲜而不腻，是一道兼具创意与经典风味的佳肴。
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  Black Truffle Beef in Clay Pot

  砂锅黑松露牛肉粒是一道以牛肉粒为主要食材，搭配黑松露等配料，使用砂锅慢炖或加热烹制而成的菜肴。牛肉粒经过腌制后与黑松露一同在砂锅中加热，使肉质鲜嫩，香气浓郁。
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  Braised Pork with Perilla

  Braised pork belly with perilla is made using pork belly as the main ingredient, combined with perilla leaves, ginger, green onions, star anise, and other seasonings. After blanching, it is simmered with soy sauce, sugar, and cooking wine. The finished dish has a bright red color, tender meat, and a unique fragrance from the perilla.
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  Braised Pufferfish

  Braised river pufferfish is made with river pufferfish as the main ingredient. After toxin removal, the fish is pan-fried until slightly golden, then simmered with soy sauce, sugar, cooking wine, ginger slices, and other seasonings to infuse flavor into the flesh and thicken the sauce.
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  April Pufferfish

  Pufferfish is the main ingredient, processed to remove toxins before being steamed or braised. It is served with辅料 such as ginger threads and scallion segments, preserving the tender and delicate texture of the pufferfish meat.
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  Crimson Radish Salad

  A refreshing cold dish made from pickled white radish, dyed pink with red yeast rice or food coloring, and seasoned with sugar, vinegar, and garlic.
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  Crispy Cucumber with Scallop

  Crisp cucumber and scallop salad features sliced or julienned cucumbers mixed with blanched scallops, seasoned and tossed. The dish emphasizes the crispness of cucumbers and the tender texture of scallops.

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