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Shi Yue Huaiyang Cuisine (Li River Branch)

江浙菜 · ⭐ 4.8

West side of the north entrance, Xiguo Trade Grand Hotel, Fengguan Road

Dishes

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  Yellow Croaker

  Small yellow croaker is a small marine fish. Fresh small yellow croakers are typically selected, cleaned, and marinated with salt and cooking wine before being pan-fried or braised in brown sauce. During preparation,辅料 such as ginger slices and scallions can be added to enhance the flavor.
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  Jiangnan Huadia Chicken

  Jiangnan Huadiao Chicken is made primarily with chicken, combined with辅料 such as Huadiao wine, ginger slices, and green onion segments, and prepared by slow stewing. The chicken is either whole or from chicken thighs, blanched first to remove any fishy odor, then slowly cooked with Huadiao wine and seasonings to allow the meat to absorb the wine's aroma and become tender.
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  Huaiyang Four Seasons Lion's Head

  Huaiyang Four Seasons Lion's Head is a dish primarily made with pork. It uses pork leg meat and belly pork with balanced fat and lean, which is minced and mixed with scallion and ginger water, egg white, starch, and other ingredients to form a sticky paste. The mixture is shaped into large meatballs and then slowly stewed or steamed. Depending on the season, it is paired with seasonal vegetables such as spinach in spring, cucumber in summer, pumpkin in autumn, and cabbage in winter, allowing the meatballs to be cooked together with the vegetables for a rich and varied texture.
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  Huaiyang Steamed Pork Meatballs

  Huaiyang-style clear stewed lion's head is a dish primarily made with pork. The pork, with a balanced mix of fat and lean, is minced and mixed with scallion and ginger water, egg white, and other seasonings until well blended. It is then shaped into large meatballs and gently simmered in clear broth until fully cooked. The finished dish features tender meat and a clear, refined broth that preserves the natural flavors of the ingredients.
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  红煨江南野生甲鱼

  红煨江南野生甲鱼选用江南地区优质野生甲鱼为主料，配以五花肉、冬笋、香菇等辅料，采用传统红煨技法慢火炖制而成。甲鱼肉质鲜嫩软糯，裙边胶质丰厚，汤汁浓稠醇厚，色泽红亮。口感咸鲜回甘，香气浓郁，充分融合了食材的本味与调料的复合香气，是一道滋补与美味兼具的经典菜肴。
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  陈老老酒醉蟹

  陈老老酒醉蟹是一道经典的江南风味冷盘，以鲜活大闸蟹为主料，配以优质黄酒、生抽、冰糖及多种香料（如姜、花椒、八角）精心腌制而成。制作时先将蟹蒸熟，再浸入调好的醉卤中冷藏浸泡数日，使酒香与香料滋味充分渗入蟹肉。成品蟹肉细腻滑嫩，膏黄饱满，入口带有浓郁的酒香与咸鲜回甘，口感冰凉清爽，是佐酒开胃的佳品。
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  Delicious Crispy Duck Without Grease

  Shi Yue Su Buzhi Roast Duck uses premium Peking duck, marinated and roasted in a traditional hanging oven. The skin is crispy while the meat remains tender, offering a layered texture. Careful temperature and heat control during preparation ensures the meat stays juicy without being greasy.
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  Chicken Broth Tofu

  Chicken broth tofu, also known as 'Ji Zhi Da Bai Yu', is a dish primarily made with tofu. It uses finely textured Da Bai Yu tofu, which is cooked in chicken broth or high-quality stock. To prepare, the tofu is cut into pieces and blanched to remove any fishy odor, then simmered together with seasoned chicken broth until the tofu fully absorbs the rich flavors of the broth. The finished dish features soft and tender tofu with a rich, savory sauce, offering a complex and satisfying taste.

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