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Tingyuan Renjia - New Huaiyang Fusion Cuisine (Baijiahu 1912 Branch)

江浙菜 · ⭐ 3.9

Opposite Hai Sha Wan Seafood Restaurant, Bailu Lake 1912, Jiahu East Road

Dishes

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  Three-Year High Mountain Old Chicken Soup

  Made with free-range high mountain hens aged over three years, combined with nourishing ingredients like goji berries, red dates, and dangshen, slowly simmered for over 6 hours. Golden in color, rich in flavor, and highly nutritious.
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  Dachen Island Yellow Croaker

  Dachen Island yellow croaker is made with fresh fish, seasoned with ginger and scallions, and prepared by steaming or braising. Steaming preserves the natural flavor, while braising adds soy sauce and cooking wine for deeper taste.
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  Courtyard Golden Soup Sea Cucumber

  Made with Liaoning sea cucumber and golden soup broth, slowly stewed. The golden-yellow broth is rich and smooth, with tender, chewy sea cucumber full of collagen and nutrients.
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  Signature Soy Sauce River Shrimp

  Fresh river shrimp are marinated with soy sauce, ginger, and scallions, then stir-fried to achieve a bright red color and rich, savory flavor with firm, chewy texture.
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  Matsutake and Wagyu Beef Soup

  A rich soup made from matsutake mushrooms and wagyu beef, slow-cooked to perfection for a delicate, savory flavor.
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  French-style Pan-Seared Lamb Chops

  French-style lamb chops are made from lamb tenderloin or rib chops, marinated with salt and black pepper, then seared at high heat until the outside is crispy and the inside is tender. Enhanced with butter, rosemary, and garlic, finished with a splash of red wine or jus.
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  Huaiyang Steamed Tofu Noodles

  A classic Su cuisine dish featuring thin tofu strips cooked in broth with ham, shrimp, and greens—delicate, fresh, and subtly savory.
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  Stone Pot Herb Egg

  A dish made with fresh herb eggs and vegetables, cooked in a hot stone pot for a rich, tender flavor.
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  Braised HanShou Softshell Turtle

  A Hunan specialty featuring HanShou softshell turtle braised with soy sauce, sugar, and aromatics for a rich, savory flavor.
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  Mustard-flavored Prawn Blossom Balls

  Fresh shrimp balls coated in egg and starch, deep-fried and served with a mustard sauce for a savory, aromatic dish.
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  Scallion-Braised Sea Cucumber

  Scallion-braised sea cucumber is a dish featuring soaked sea cucumber and scallions. The sea cucumber is soaked beforehand, then simmered with scallion segments in broth, soy sauce, and cooking wine until tender and infused with flavor.
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  Green Lemon Slow-Cooked Small Beef

  Tender small beef slowly stewed with green lemon, ginger slices, and bay leaves, resulting in a fresh, tangy flavor with subtle citrus aroma.
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  Flying Swan Snowflake Beef Cubes

  Tender beef cubes stir-fried with vegetables in a savory sauce, a signature dish of modern Chinese cuisine.
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  Abalone Sauce Rice

  Abalone sauce rice is made by mixing cooked rice with a sauce derived from abalone extract. Main ingredients include rice, abalone sauce (or concentrate), and side dishes like carrots, peas, and eggs; some recipes add chicken or shrimp for extra flavor. Cook rice first, then stir-fry the sauce and vegetables before pouring over the rice and mixing well.
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  Braised Pork Belly with Abalone

  Abalone braised pork is a traditional delicacy made primarily with abalone and fatty pork belly. The preparation involves cutting the pork into pieces, stir-frying until browned, adding seasonings, and slow-cooking until the meat becomes tender. Finally, abalone is added to simmer together, allowing the seafood flavor of the abalone to perfectly blend with the rich taste of the braised pork.
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  Yellow Pepper Large Yellow Croaker

  Fresh large yellow croaker is stir-fried with yellow bell pepper, resulting in a dish with tender fish and crisp vegetables.

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