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Yang Shengchang Lion Head (Jiaotong Branch)

江浙菜 · ⭐ 4.8

No. 27 Youyi East Road, opposite the south gate of Xi'an Jiaotong University

Dishes

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  Dongpo Pork

  Dongpo pork, made primarily from fatty pork belly, is slowly stewed for a long time until it becomes tender and melts in the mouth. The dish is enhanced with caramel color, light soy sauce, dark soy sauce, and other seasonings to create a rich and flavorful taste.
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  Loofah and Edamame Stir-Fry

  Loofah and edamame stir-fry: Cut loofah into segments, blanch edamame. Stir-fry garlic in hot oil, add loofah until soft, then add edamame. Season and cook until flavors blend.
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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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  Imperial Lion's Head Meatballs

  A classic Chinese dish made of seasoned pork meatballs slowly braised in savory broth, tender and flavorful.
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  Yangzhou Boiled Vermicelli with Shredded Tofu

  Yangzhou Large Boiled Tofu Thread is a Huaiyang dish primarily made with tofu. The tofu is sliced into fine threads, then simmered in rich broth and combined with ingredients such as ham, shrimp, and chicken breast. Seasoned with scallions, ginger, and garlic, it is slowly stewed until fully flavored.
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  Yangzhou Style Three-Part Platter

  A platter featuring three classic Yangzhou dishes: braised pork meatballs, soft eel with sauce, and crystal ham. Prepared using traditional slow-cooking methods for rich, delicate flavors.
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  Signature Boiled Tofu Skin Noodles

  A classic Suzhou dish made with tofu skin threads, cooked in broth with ham, shrimp, and mushrooms for a delicate, savory flavor.
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  Spicy Drunk Octopus

  Lǎo Zhī Huā Luó is a cold dish made primarily with fresh flower snails, combined with辅料 such as green onions, ginger, garlic, and cilantro, and tossed in a prepared sauce typically containing soy sauce, vinegar, sugar, and chili oil. The snails are blanched, shelled, and the meat is reserved before being mixed with the seasoned dressing and marinated to absorb the flavors.
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  Braised Pork with Fresh Bamboo Shoots

  Yan Du Xian is a traditional dish primarily made with salted pork, fresh pork, and bamboo shoots. The preparation involves cutting the salted and fresh pork into pieces, then simmering them together with bamboo shoots and ginger slices until the meat becomes tender and the broth rich. Finally, seasonings are added to enhance the unique savory flavor.
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  Crab Meat Tofu

  Crab meat tofu is a traditional delicacy made with soft tofu as the main ingredient, combined with fresh crab meat and crab roe. The preparation involves cutting the tofu into small pieces, mixing it with sautéed crab meat and roe, adding broth or water, gently simmering, and finally seasoning and reducing the sauce so the tofu fully absorbs the rich crab flavor.
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  Crab Roe Soup Dumplings

  Crab Roe Soup Dumplings are a traditional delicacy made with crab roe and pork as filling, wrapped in wheat flour dough. To prepare, the crab roe and pork mixture is seasoned and encased in rolled-out dough, then steamed. The finished dumplings have thin skins with generous fillings and rich broth.
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  Braised Fish Head with Abalone Sauce

  A delicacy made from a large fish head from Qiandao Lake, slowly braised in rich abalone sauce, resulting in tender meat and a savory, umami-rich broth.
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  Fresh Chili松茸 Wagyu Beef

  A dish featuring premium Wagyu beef, fresh chilies, and shiitake mushrooms, slow-cooked to perfection for a rich, aromatic flavor.
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  Chicken-Stock Sea Bream

  Fresh large yellow croaker is braised in chicken stock, then gently pan-fried until golden. Slow-cooked with ginger and scallions, the fish absorbs rich, savory flavors. The meat is tender and the broth is deeply flavorful.
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  Black Pepper Sauce Stir-Fried Beef Cubes

  Stir-fried beef cubes with black pepper sauce, combined with green and red peppers and onions, cooked quickly over high heat. Tender meat with rich sauce aroma and a hint of spiciness.

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