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Yashi Minzu Private Kitchen & Afternoon Tea

特色菜 · ⭐ 3.2

No. 3, Yunqi Huayuan, Meiling South Road, Meijiawu, Xihu Subdistrict (opposite Yunqi Bamboo Path)

Dishes

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  Imperial Court Duck

  A delicately roasted Peking duck, marinated and cooked to perfection, served with hoisin sauce and thin pancakes for a royal dining experience.
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  Szechuan Pepper Beef

  Hangzhou pepper beef is a dish primarily made with beef tenderloin and Hangzhou peppers. To prepare, first cut the beef into strips and marinate with seasonings until flavorful. Then, slice the Hangzhou peppers into segments. Next, heat oil in a wok, quickly stir-fry the beef strips until they change color, add the pepper segments, and continue to stir-fry. Finally, season with salt and soy sauce as needed, stir well, and serve.
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  Spring Water Braised Beef Shank

  Spring Water Braised Beef Shank is a marinated dish primarily made from beef shank. It uses the tough, sinewy meat from the front or hind legs. The preparation involves blanching the beef to remove gaminess, then simmering it in a pot with spring water, soy sauce, cooking wine, rock sugar, and a spice bag containing star anise, cinnamon, bay leaves, Sichuan peppercorns, and ginger. It is slowly braised over low heat until the meat becomes tender and flavorful, and the connective tissue turns translucent. The finished dish features tender yet firm meat with a rich, savory marinade aroma, often served sliced and cold.
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  Sea Urchin Tofu Soup

  A refined dish made with fresh sea urchin and soft tofu, simmered in broth for a rich, delicate flavor.
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  Jellyfish Head

  Jellyfish head is a cold dish made from the head part of jellyfish, cleaned, desalted, soaked, and blanched, then mixed with scallions, ginger, cilantro, and dressing.
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  Nourishing Fresh Mushroom Chicken Soup

  Made with fresh chicken and wild mushrooms, slowly simmered for a rich, nourishing broth.
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  Longjing Tea-Scented Pork Ribs

  Pork ribs slow-cooked with Longjing tea, resulting in tender meat infused with aromatic tea flavor.
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  Private Recipe Soy Sauce Duck Tongue

  Selected premium duck tongues are marinated in a secret sauce and slowly braised. Tender texture with rich soy aroma. Main ingredients: duck tongues and special sauce; method: marination and braising.
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  Braised Fish Head

  Braised fish head is a dish featuring fish head as the main ingredient, typically using bighead or silver carp heads, pan-fried and then slowly stewed with soy sauce, sugar, cooking wine, ginger slices, and green onions.
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  Stir-Fried Lotus Root Belt with Asparagus and Ginkgo Nuts

  This dish features tender lotus root belt, crisp asparagus, and soft ginkgo nuts as the main ingredients. The lotus root belt and asparagus are cut into sections or slices, while the ginkgo nuts are shelled and blanched. In a hot wok with oil, the lotus root belt and asparagus are stir-fried quickly until cooked through, then the prepared ginkgo nuts are added. Finally, basic seasonings like salt are added and stir-fried evenly before serving. The dish has a fresh color and a rich texture, with the crispness of lotus root belt, the tenderness of asparagus, and the softness of ginkgo nuts creating a contrast.
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  Tea-Fried Free-Range Eggs

  A traditional Chinese dish made by stir-frying fresh tea leaves with free-range eggs, resulting in a fragrant and tender dish.
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  Sauced Duck Tongue

  A dish made by braising duck tongues in a savory sauce of soy sauce, sugar, and wine, resulting in tender and flavorful meat.
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  Taro煲

  Xiangyu Bo is a stewed dish primarily made with taro, often combined with pork, ribs, or chicken. It's seasoned with soy sauce, dark soy sauce, ginger, and scallions, then slowly cooked in a clay pot until the taro becomes soft and flavorful.

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