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Yan Gui Shi · Huaiyang Cuisine (Guoheng Technology Building Branch)

江浙菜 · ⭐ 4.5

No. 108 Tuanjie Road, Jiangbei New Area, Guoheng Technology Building, Annex Building, 2nd Floor

Dishes

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  Three-Cucumber Juice Baked Prawns

  Fresh prawns are baked with a sauce made from three types of green onions—white, green, and chopped—resulting in a savory dish with aromatic onion flavor.
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  Stir-fried Yellow Tripe

  A Sichuan dish made by stir-frying pig or beef tripe with peppers and garlic, known for its spicy and numbing flavor.
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  Spicy Pork Intestines Stir-fry

  Dry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
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  Pu'er Three Times Nine-Grade Braised Pork

  Pu'er Three Times Nine Red Braised Pork is made with pork belly, slow-cooked with Pu'er tea, soy sauce, sugar, and cooking wine. Tender meat infused with tea aroma, glossy red color.
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  Bennan Braised Big Turtle

  Bennan Braised Big Turtle is a traditional Chinese dish made with large turtle as the main ingredient, cooked with soy sauce and cooking wine. It has a delicious taste and tender meat.
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  Cherry Liver

  Cherry liver is an innovative dish featuring fresh goose liver as the main ingredient, carefully prepared to resemble the shape and color of cherries. The liver has a delicate texture and rich flavor, enhanced by a specially crafted sauce that further highlights its deliciousness.
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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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  Beef and Napa Cabbage Vermicelli Stew

  A hearty stew featuring beef, napa cabbage, and vermicelli noodles, slow-cooked to perfection in a clay pot for rich flavor.
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  Ecological Softshell Turtle Stewed with Beef Shank

  Ecological softshell turtle stewed with beef shank is a dish made mainly with ecological softshell turtle and beef shank, cooked slowly. The turtle meat is tender, and the beef shank is rich but not greasy, making the dish flavorful.
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  Casserole Braised Lamb Ribs with Skin

  Casserole-braised lamb ribs with skin is a dish made with lamb ribs with skin and cooked slowly with seasonings and spices. The lamb meat is tender, and the rich sauce enhances the flavor.
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  Water Bamboo and Large Fish Stew

  A dish featuring water bamboo and large fish stewed together, resulting in a rich, savory flavor.
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  Braised Organic Big Fish Head

  Fresh organic big fish head braised with ginger, scallions, garlic, soy sauce, and sugar for a rich, tender dish.
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  Braised Mountain Chicken in Bamboo Forest

  A savory dish featuring free-range mountain chicken slow-cooked in a rich sauce with bamboo aroma.
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  Old Hen Chicken Soup

  Old hen chicken soup is primarily made with old hen chicken, combined with an appropriate amount of water and seasonings such as ginger slices and green onion segments. It is slowly simmered for several hours to allow the nutrients from the chicken to fully infuse into the broth, resulting in a rich and flavorful soup.
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  Garlic Butter Boston Lobster

  Fresh Boston lobster is steamed, shelled, then topped with a savory sauce of garlic, butter, and scallions to enhance its flavor.
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  Golden Mustard Peony Shrimp Balls

  Fresh shrimp paste shaped into balls and steamed, then drizzled with mustard sauce to resemble blooming peonies—delicate, savory, and subtly spicy.
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  Crispy Shrimp and Water Chestnut Spring Rolls

  Crispy shrimp and water chestnut spring rolls are a Chinese snack made with water chestnuts and shrimp, wrapped in flour and deep-fried. The texture is crispy, and the filling is tender.
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  Abalone Braised with Free-range Chicken

  Slow-cooked dish featuring free-range chicken and abalone, seasoned with scallions, ginger, and garlic. Tender chicken and soft abalone in rich, flavorful broth.
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  Spicy Mapo Tofu with Fresh Shrimp

  A fusion dish combining tender tofu, fresh shrimp, and classic Sichuan-style spicy sauce for a bold, aromatic flavor.
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  Huangshan Stinky Guilin Fish

  Huangshan Stinky Mandarin Fish is made primarily from fresh mandarin fish, which is marinated and fermented to develop a distinctive aroma. The fish is then pan-fried until the skin is crispy and simmered with seasonings. The unique flavor of the fish is achieved through microbial fermentation during the preparation process.

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