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East China Ecological Farm · Su Kun Daiyuan (Yangcheng Lake Branch)

江浙菜 · ⭐ 3.8

No. 3255, West Yingbin Road

Dishes

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  Xianyun Meat

  A Chinese dish made with taro and pork, stir-fried together with soy sauce and sugar for a savory, soft texture.
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  Rice Dumpling Shrimp

  Purse shrimp is a dish made with fresh shrimp. The shells are removed leaving the tails, and the backs are slit to remove the intestinal vein. After marinating with seasonings, the shrimp are coated in starch or batter and deep-fried until golden and crispy, resembling a traditional Chinese purse. The result is crispy outside and tender inside, with a bright red color.
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  Farm-style Pickled Fish Cubes

  Fresh fish cubes are marinated with salt, cooking wine, and ginger, then steamed or boiled. The meat is firm and flavorful, with a mild savory taste and subtle aroma of wine and ginger.
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  Chopped Chili Soul Fish Head

  Fresh fish head steamed with chopped chili, ginger, and garlic, resulting in a rich, spicy flavor.
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  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
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  Half-Portion Peking Duck

  Made from premium Peking duck, roasted in a hanging oven. Crispy skin, tender meat, and bright red color. Served with sweet bean sauce, scallions, and thin pancakes for a distinctive flavor.
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  Pumpkin Blood Rice

  A traditional Chinese dessert made by steaming pumpkin with blood rice, resulting in a sweet and nutritious dish.
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  Grandmother's Braised Pork Belly

  A classic Chinese dish featuring tender pork belly braised in a savory-sweet sauce, traditionally prepared by grandmothers for its rich flavor and comforting texture.
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  Xiaolongbao

  Xiaolongbao is a small soup dumpling filled with pork, known for its thin skin and tender filling with a delicious flavor. The preparation involves making the filling by mincing pork and seasoning it, then preparing dough, rolling out wrappers, stuffing them with the filling, and finally steaming them.
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  Dry-Loaded Rice Noodle Pot

  Dry捞 Noodles Pot is a dish primarily made with rice noodles, which are cooked using specific techniques to achieve a dry, fragrant, and flavorful texture. To prepare it, the noodles must first be soaked until soft, then thoroughly mixed with seasonings before being placed in a pot and slowly heated until cooked through, preserving their dryness and rich aroma.
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  手工豆皮

  手工豆皮是以黄豆为原料，经浸泡、磨浆、煮沸后在特定容器中摊成薄片，冷却后形成豆皮。制作过程中不添加额外辅料，主要依靠豆浆的自然凝固和手工操作成型，成品质地柔韧，口感细腻。
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  Immortal Duck

  A dish made by slow-cooking duck with spices and seasonings until tender, often including peanuts and mushrooms for added flavor.
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  Braised Snails

  A Chinese dish made by slow-cooking snails in a savory sauce of soy sauce, sugar, and wine.
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  Yangcheng Lake Big Mandarin Fish

  Fresh Yangcheng Lake big mandarin fish steamed to perfection, tender and flavorful with minimal seasoning.
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  Fermented Black Mustard Greens and Pork Steamed Bun

  A traditional Chinese steamed bun filled with fermented black mustard greens and pork, known for its savory flavor and soft texture.

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