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Yunqi Banquet (Da Yunhe No. 2 Wharf Store)

江浙菜 · ⭐ 4.8

Shop No. 2-103, M5 Yungang No. 1 Business Building, No. 9 Courtyard, Yunhe Yuan Road

Dishes

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  Shanghai Smoked Fish

  Shanghai smoked fish is a Chinese dish made primarily with grass carp or carp. The fish is cut into pieces, deep-fried until golden brown, then simmered in a sauce made from sugar, soy sauce, vinegar, and yellow wine until fully flavored. Finally, sesame seeds are sprinkled on top. The cooking process emphasizes precise temperature control to achieve tender, juicy meat with a crispy exterior and a bright red color.
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  Sous Vide Lamb Rack

  Low-temperature lamb chops are made from lamb ribs, slowly cooked using a sous-vide method. The chops are marinated with salt, pepper, and spices, then gently heated in a water bath to a set temperature for tender, juicy meat. Finish by searing or grilling for a crispy crust.
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  Buddha Jumps Over the Wall

  Buddha Jumps Over the Wall is a famous traditional Fujian dish, primarily made with珍贵 ingredients such as shark fin, abalone, sea cucumber, fish maw, and pigeon eggs, enhanced with aromatics like dried scallops, chicken, and ham. Each ingredient is separately stewed before being combined into one pot and slowly simmered over low heat to create a rich, flavorful broth where all ingredients blend harmoniously. The finished dish has a golden color and a thick, delicious soup.
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  Sizzling Eel Sauce

  Fried Eel with Hot Oil is a Chinese dish primarily made with eel. The eel is cut into segments and stir-fried with seasonings such as garlic and ginger, then finished by pouring hot oil over it, creating a sizzling sound that gives the dish its name. The dish has a bright red color and tender eel meat.
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  Four Fortune Steamed Wheat Gluten

  Four Happiness Baked Wheat Gluten is a traditional dish made primarily from baked wheat gluten, black fungus, yellow chrysanthemum flowers, and peanuts. The baked wheat gluten is first fried, then simmered with seasonings and ingredients until fully flavored.
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  Braised Large Yellow Croaker

  Home-style braised yellow croaker is a dish made with fresh yellow croaker as the main ingredient, accompanied by辅料 such as green onions, ginger, and garlic. The fish is pan-fried until golden brown on both sides, then simmered in water. Seasonings like soy sauce, cooking wine, and sugar are added during cooking to infuse flavor into the fish and create a rich, savory broth.
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  Slow-Cooked Beef

  Wenhuo beef is a dish made by slowly stewing beef over low heat for a long time. Main ingredients include beef, ginger slices, green onions, and spices like star anise. Beef is first cut into pieces, blanched to remove odor, then simmered with water and seasonings until tender and flavorful.
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  Braised Pork

  This Shanghai-style braised pork dish uses pork belly as the main ingredient. After blanching to remove odor, it's slowly stewed with soy sauce, sugar, cooking wine, and star anise until tender and the sauce thickens. The finished dish has a bright red color and is rich yet not greasy.
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  Yang Chih Tsu

  Yang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
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  Jiangnan Slow-Cooked Beef

  Beef cubes are simmered with scallions, ginger, garlic, star anise, bay leaves, yellow wine, light soy sauce, dark soy sauce, and water until tender. Reduce the sauce to concentrate the flavor.
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  Stir-fried River Shrimp

  Oil-burst river shrimp is a dish primarily made with river shrimp as the main ingredient. First, clean the river shrimp and drain off the water. Then, heat a wok with cold oil; once the oil temperature rises, quickly stir-fry the river shrimp until they change color. Finally, add minced scallions, ginger, garlic, cooking wine, soy sauce, and other seasonings, stir well, and serve.
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  Shanghai-style Spicy Chicken

  Shanghai-style Spicy Chicken is a dish made with chicken, marinated and deep-fried until crispy outside and tender inside, then stir-fried with dried chilies, Sichuan peppercorns, scallions, and ginger for a bold, aromatic flavor.
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  Steamed Drunk Lobster Shrimp

  Steamed drunken river prawns made with fresh river prawns, blanched and marinated in yellow wine, soy sauce, sugar, and ginger, then chilled in a seasoned marinade for several hours to absorb the rich flavors.
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  Crunchy Celery with Fresh Peach Nuts

  Crunchy Celery with Fresh Peach Nuts is a refreshing cold dish made with celery and fresh peach kernels. The celery is blanched and mixed with fresh peach kernels, then dressed with seasonings.
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  Chongqing Husband and Wife Lung Slice

  A classic Sichuan dish made with beef offal (such as heart, tongue, tripe, and tendon), tossed in a spicy chili oil sauce with Sichuan peppercorns and fermented bean paste, delivering a bold, numbingly spicy flavor.
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  Premium Sauce-Infused Beef Ribs

  Beef short ribs marinated and slowly braised in a secret sauce, featuring beef short ribs and a proprietary sauce, with careful control of heat to achieve tender, flavorful meat.
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  Black Truffle Salad with Enoki Mushrooms

  A refined cold dish featuring fresh enoki mushrooms gently tossed with black truffle oil, offering a delicate, earthy flavor and silky texture.
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  Black Truffle Cantonese Rare Mushroom Roll

  Black Truffle Cantonese Rare Mushroom Roll is made with selected rare mushrooms and black truffles, wrapped in thin pancakes, offering rich texture and strong aroma.

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