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时春·食春淮扬茶社(中庚漫游城店)

江浙菜 · ⭐ 4.4

OUT-L119, 1st Floor, Zhonggeng Manyou City, No. 1, Lane 99 Wanyuan South Road

Dishes

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  Three-Thread Spring Rolls

  Spring rolls made with shredded carrots, wood ear mushrooms, and vermicelli are blanched, mixed with seasonings, wrapped in spring roll wrappers, and deep-fried until golden and crispy. The finished rolls have a crunchy exterior and a flavorful filling.
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  Yangzhou Fried Rice

  Yangzhou fried rice is made primarily with rice, stir-fried with ingredients such as eggs, ham, shrimp, and green peas. First, the ingredients are stir-fried to half-cooked, then rice is added and stir-fried together, finally seasoning is added.
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  Yangzhou Chicken Broth with Tofu Skin Noodles

  A classic Jiangsu dish made by simmering thin tofu skin noodles in a rich chicken broth, often enhanced with ham and shrimp for a delicate, savory flavor.
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  Shichun Ancient Method Pufferfish Hot Pot

  Shichun Ancient Method Pufferfish Hot Pot is a dish prepared following traditional techniques. The main ingredients are professionally processed pufferfish slices, bones, and skin. During preparation, the pufferfish bones are first simmered into a milky-white broth as the soup base. Pufferfish slices, skin, and seasonal vegetables (such as Chinese cabbage, tofu, mushrooms, etc.) are then added and cooked together. The pufferfish meat is firm and delicious, and the broth is rich and mellow. The core of this dish lies in the professional and safe handling of the pufferfish, ensuring it is non-toxic while preserving its original flavor.
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  Spring Mung Bean Cake

  Spring Mung Bean Cake is a traditional Chinese dessert made primarily from peeled mung beans. The beans are soaked, steamed, and ground into a fine paste, then mixed with sugar and vegetable oil. The mixture is pressed into molds and steamed or baked until set. The finished cake has a pale yellow color, dense yet smooth texture, and a naturally sweet, mild bean aroma.
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  Pufferfish Dumplings

  Pufferfish dumplings feature fresh pufferfish meat mixed with pork, hand-formed into large dumplings and boiled in a clear broth for a delicate, savory taste.
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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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  Braised Pork Meatballs

  Braised pork meatballs in clear broth is a traditional dish made primarily from minced pork and vegetables. The pork mixture is shaped into balls and slowly stewed with clear soup and vegetables until the meat becomes tender and the broth rich and flavorful.
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  Lion's Head Stewed with Clams

  A dish combining pork lion's head with fresh clams, simmered in a savory sauce for rich flavor and tender texture.
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  Salt Merchant Huangjiao Chicken

  Salt Merchant Huangjiao Chicken is a Chinese dish made with chicken, yellow rice wine, ginger, and scallions. The chicken is tender, with a rich wine aroma and a smooth taste.
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  Salted Duck

  Salted duck is a traditional dish made primarily from fresh ducks, prepared by curing and boiling. The duck is marinated with salt, Sichuan peppercorns, star anise, and other seasonings for several hours to overnight, then boiled in water to preserve the tenderness and original flavor of the duck meat.
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  Mung Bean Cake

  Green bean cake is a traditional Chinese dessert made primarily from mung bean flour, supplemented with glutinous rice flour and sugar. Through processes such as steaming, stirring, and pressing, it achieves a delicate texture and a refreshing mung bean aroma.
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  Shrimp Roe Dumplings

  Shrimp roe dumplings are small, delicate dumplings filled with pork and shrimp roe, simmered in a clear broth for a fresh, savory taste.
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  Crab Roe Steamed Bun

  Steamed pork and crab roe dumplings are a traditional snack made by wrapping a mixture of minced pork and crab roe in thin dough made from flour, then steaming them. To prepare, the pork is minced and mixed with crab roe, seasoned to taste, then wrapped in dough, pleated, and steamed until cooked.
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  Crab Roe Soup Dumplings

  Crab Roe Soup Dumplings are filled with pork and crab roe, wrapped in flour dough, pleated, and steamed. The broth is made from pork bone stock and crab roe, infused into the filling for a rich, juicy flavor.
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  Jingjiang Crab Roe Soup Bun

  Jingjiang Crab Roe Soup Bun is a traditional delicacy from Jingjiang, Jiangsu. It uses large meat filling and crab roe as main ingredients, wrapped in fermented flour dough and steamed. It has rich broth and a fresh, delicious taste.

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