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Hai Fu Men · DaiYu · HuaiYang Cuisine · Yue Cuisine (Gan Jia Ku Di Dian)

江浙菜 · ⭐ 4.5

2nd Floor, Ganjiakou Plaza, No. 17 Sanlihe Road

Dishes

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  88-Second Yellow Croaker

  Small yellow croaker is marinated and quickly pan-fried or deep-fried within 88 seconds to keep the flesh tender. Main ingredients are small yellow croaker and seasonings, using high-heat short-time cooking method.
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  Four Seasons Lion's Head Meatballs

  Four Seasons Lion's Head is a dish made primarily from pork. The minced pork is mixed with scallions, ginger, egg white, and starch, then shaped into large meatballs and cooked by boiling or steaming. Seasonal vegetables are added according to the season—peas in spring, cucumber in summer, pumpkin in autumn, and cabbage in winter—to enhance its seasonal character.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp Balls are made with fresh shrimp meat as the main ingredient, combined with peanuts, dried chili peppers, and辅料 such as green onions, ginger, and garlic. The shrimp is marinated, then quickly fried until cooked, and then stir-fried with aromatic seasonings. Finally, a prepared sauce is added and mixed evenly, coating the shrimp balls in a rich, savory sauce. The result is tender, juicy shrimp with a nutty aroma.
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  Signature Fried Cutlass Fish

  Salted fish is marinated, then pan-fried until golden on both sides and simmered with seasonings to create tender, flavorful meat with rich layers.
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  Huaiyang Crystal Meat Jelly

  A traditional Huaiyang dish made from pork trotters, marinated and boiled to form a translucent jelly with a smooth texture, served with ginger and vinegar.
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  Huaiyang Salted Pork and Bamboo Shoot Stew

  Huaiyang Yanduxian is a soup featuring salted pork, fresh pork, and bamboo shoots. After blanching the meats, they are simmered with spring bamboo shoots until tender and the broth clear, preserving the original flavors.
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  Cantonese Fresh Shrimp Pan-Fried Yam

  Chaozhou Fresh Shrimp Pan-Fried Yam is a dish featuring fresh shrimp and yam. The peeled yam slices are pan-fried with shrimp, resulting in crispy exteriors and tender interiors. A touch of seasoning enhances the natural flavors while preserving the ingredients' essence.
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  Braised Pork Belly

  Red-braised pork is a Chinese dish featuring pork belly. The meat is blanched, then stir-fried to render fat, and slowly simmered with rock sugar, light soy sauce, dark soy sauce, and cooking wine until tender and glossy.
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  Belle's Grilled Lamb Stir-fry

  Belle's stir-grilled lamb features fresh lamb marinated and then stir-fried and grilled, combined with onions and green peppers for a tender, smoky flavor.
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  Crispy Sichuan Pepper Chicken

  Crispy Sichuan pepper chili chicken is made with chicken, dried chilies, and Sichuan peppercorns. Chicken is marinated, deep-fried until crispy, then stir-fried with sautéed chilies and peppers to absorb the spicy aroma.
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  Wild Mushroom Stir-Fried with Farm Eggs

  Wild mushrooms and free-range eggs stir-fried together. Fresh wild mushrooms are washed, sliced, and eggs beaten. Heat oil in a pan, cook eggs until set, remove, then sauté mushrooms until tender. Combine with eggs and season before serving.
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  Steamed White Fish with Chicken Essence

  Scale and clean the large white fish, make diagonal cuts, marinate with ginger slices and green onions to remove fishy smell, then add chicken stock and cooking wine. Steam over high heat until done. Garnish with sliced green onions and cilantro, drizzle with hot oil for aroma.

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