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Yu Cheng Hotel - Chinese Restaurant

江浙菜 · ⭐ 4.0

No. 66, Hainan South Road

Dishes

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  Five-Spice Smoked Fish

  Five-spice smoked fish is a Chinese dish made with grass carp or black carp. The fish is marinated with five-spice powder, cooking wine, and soy sauce, then deep-fried until crispy. It's simmered in a sweet-sour sauce of sugar, vinegar, and soy sauce to absorb rich flavors.
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  Spicy Crawfish with Thirteen Spices

  Spicy crayfish with thirteen spices is primarily made from fresh crayfish, which are cleaned and then stir-fried with a blend of thirteen-spice seasoning, chili peppers, ginger, garlic, and other辅料. During preparation, the crayfish are typically blanched in boiling water to remove fishy odor, then the seasonings are fried in oil until fragrant before adding the crayfish for stir-frying. Finally, they are simmered until fully cooked, allowing the flavors to deeply penetrate.
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  Spicy Chicken with Chili Sauce

  Spicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
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  Stewed Pork with Sauce

  Braised pork belly is a traditional dish made primarily from pork belly, prepared by boiling, frying, and then steaming. The pork belly is first boiled until tender, then coated with soy sauce and other seasonings before being fried until golden brown. Finally, it is sliced and steamed together with the seasonings until the meat absorbs the flavors and becomes tender and succulent.
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  Almond Mushroom Beef Cubes

  Beef and King Oyster Mushroom Cubes is a dish primarily made with king oyster mushrooms and beef. The beef is cut into small cubes, and the king oyster mushrooms are diced and stir-fried together with the beef. Seasonings are added and the mixture is stir-fried until the beef becomes tender and the mushrooms absorb the sauce, resulting in a rich and flavorful texture.
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  Oil-Steamed Lüsi Ribbonfish

  Fresh ribbonfish from Lüsi is marinated and slowly cooked in oil, resulting in tender, flavorful meat with a rich aroma.
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  Stir-Fried Shrimp

  Oil-blasted shrimp is a Chinese dish made with fresh river shrimp, quickly stir-fried in hot oil. Shrimp are deveined,留尾, marinated with wine and salt, then stir-fried rapidly in hot oil with葱姜蒜 for aroma, finished with a touch of soy sauce and sugar to make the meat tender and shiny red.
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  Steamed Egg

  Steamed egg is a dish made primarily from eggs, mixed with water or broth, then steamed until set. The egg mixture is strained to remove bubbles, poured into a container, covered to prevent water droplets from falling in, and steamed over high heat until smooth and tender.
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  Egg Dumplings with Salted Pork

  A traditional Chinese dish made by wrapping salted pork in egg wrappers and steaming them, resulting in a savory and tender texture.
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  Egg Yolk Shrimp Balls

  A Chinese dish made with fresh shrimp and salted egg yolk, deep-fried to golden crispness, offering a savory and rich flavor.
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  Blood Rice Porridge

  A nourishing porridge made from blood rice, cooked until soft and sticky, often served with red dates or lotus seeds for added flavor and health benefits.
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  Snow Cabbage Mushroom

  A Chinese home-style dish made with snow cabbage and fresh mushrooms, lightly stir-fried for a savory, crisp flavor.

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