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Yun · 1980 New Style Huaiyang Cuisine

江浙菜 · ⭐ 4.7

No. 188 Kaiyuan Avenue, Building 12, Room 101 (Unit 201)

Dishes

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  Imperial Clear-Stewed Lion's Head Meatballs

  State Banquet 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, starch, and other ingredients until well blended. It is then shaped into large meatballs and gently simmered in clear soup until fully cooked, preserving the tender texture of the meat and the clarity of the broth.
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  Tianmuhu Supreme Fish Head Royal

  A premium fish head dish made with fresh bighead carp head, slow-cooked with ham, mushrooms, and bamboo shoots, resulting in a rich, creamy broth and tender fish meat.
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  Stewed臭 Salmon from Huizhou

  Fresh salmon, fermented to develop a distinctive aroma, is stewed with soy sauce, sugar, and ginger in the traditional Huizhou style, resulting in tender meat and unique flavor.
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  Changzhou Sesame Pancake

  Changzhou Sesame Pancake is a traditional pastry from Changzhou, Jiangsu. It is made primarily from wheat flour, along with sesame seeds, cooking oil, and salt. The dough is rolled thin, brushed with oil paste, sprinkled with sesame seeds, rolled up, flattened, and then baked in an oven or pan until the surface turns golden and crispy. The result is a crispy exterior with a soft interior and a rich sesame aroma.
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  Yangzhou Boiled Vermicelli with Shredded Tofu

  Yangzhou Large Boiled Tofu Thread is a Huaiyang dish primarily made with tofu. The tofu is sliced into fine threads, then simmered in rich broth and combined with ingredients such as ham, shrimp, and chicken breast. Seasoned with scallions, ginger, and garlic, it is slowly stewed until fully flavored.
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  New-style Sizzling Eel with Hot Oil

  Fresh eel is sliced, stir-fried with aromatics and finished with a hot oil pour for a fragrant, savory dish.
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  Fugu Handmade Spring Rolls

  Fugu Handmade Spring Rolls feature fresh fugu fish meat wrapped in thin spring roll wrappers and deep-fried until crispy, offering a savory and delicate flavor.
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  Boston Lobster with Taizhou Tofu Noodles

  A rich dish featuring Boston lobster and Taizhou tofu noodles, simmered together to create a savory, umami-rich flavor.
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  Thai Lime Lemongrass Baked Eel

  A fresh and zesty Thai-style dish featuring tender eel baked with lemongrass and lime for a vibrant, aromatic flavor.
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  Braised Pork Meatball Soup

  A savory soup made with large pork meatballs simmered in clear broth, known for its tender texture and mild flavor.
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  White Sauce Pufferfish

  Fresh pufferfish cooked in a creamy white sauce made from milk, cream, and broth, resulting in a rich and delicate flavor.
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  Old Taizhou Boiled Shredded Tofu

  Old Taizhou Boiled Shredded Tofu is a traditional dish from Taizhou, Jiangsu province, primarily made with dried tofu. Specially prepared white dried tofu is cut into extremely fine shreds and simmered slowly in a clear broth. The broth is typically made from chicken, pork bones, or ham. During cooking, ingredients such as shrimp, shredded cooked chicken, bamboo shoot slices, and green vegetables are added. Finally, it is drizzled with cooked lard or chicken oil for aroma. The finished dish features soft, flavorful tofu shreds and a clear, rich, and refreshing broth.
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  Scallion-Braised Sea Cucumber with Pig's Trotter Tendons

  A premium Chinese dish featuring sea cucumber and pig trotter tendons braised slowly with scallions, resulting in a rich, tender texture and savory flavor.
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  Red-Braised Pork

  Slow-cooked pork belly glazed with soy sauce and caramelized sugar, tender and rich in flavor.
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  Pan-Seared Ningxia Salt Beach Lamb Ribs

  Pan-seared Ningxia salt beach lamb ribs, marinated and cooked slowly to achieve a crispy exterior and tender interior, highlighting the natural flavor of premium lamb.

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