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Sunflower Hotel - Huaiyang Cuisine Restaurant

江浙菜 · ⭐ 4.8

Room Zero Restaurant, 2nd Floor, Sunflower Hotel, No. 201 Cuiping North Lane, Jiukeyu West Road

Dishes

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  168.0

  This dish uses pork as the main ingredient, which is marinated and then stir-fried with green and red peppers.适量 soy sauce, cooking wine, and seasonings are added, and it's quickly cooked over high heat. The finished dish has a vibrant color and a tender, fresh taste.
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  养生毛氏红烧肉

  养生毛氏红烧肉是一道改良版湘菜名肴，选用优质五花肉为主料，配以红枣、枸杞等养生食材。制作时先将五花肉切块焯水，再用冰糖炒出糖色，加入香料慢炖至肉质酥烂、色泽红亮。成品口感软糯不腻，咸甜交融，肉香中透着淡淡草药清香，既保留了传统红烧肉的醇厚，又增添了温补养生的功效。
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  Spicy Pot Chicken Wings

  Spicy pot-style chicken wings is a dish primarily made with chicken wings. After marinating, the wings are either fried or pan-fried and then stir-fried with dried chilies, Sichuan peppercorns, ginger, garlic, and other seasonings. The finished chicken wings have a crispy skin and juicy interior, paired with a rich, spicy dry pot sauce for a complex and flavorful experience.
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  忻州贡米煨辽参

  忻州贡米煨辽参是一道融合山珍海味的传统中式佳肴，以山西忻州特产的优质小米与辽东半岛的优质海参为主料。制作时先将辽参泡发处理，再与慢火熬煮的贡米粥一同煨制，使海参充分吸收米粥的浓郁香气。成品口感绵滑细腻，辽参软糯弹牙，贡米粥香浓醇厚，味道以咸鲜为主导，兼具海鲜的天然鲜美与谷物的温润甘香，营养丰富且易于消化。
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  手扒锡林郭勒羔羊排

  手扒锡林郭勒羔羊排选用内蒙古锡林郭勒草原的优质羔羊肋排为主料，肉质细嫩无膻味。羊排经秘制香料腌制后，先卤煮至软烂入味，再经高温烤制或油炸至表面金黄酥脆。成品外皮焦香酥脆，内里肉质鲜嫩多汁，用手直接撕扯食用，豪迈过瘾。口感层次丰富，羊肉的天然鲜甜与香料完美融合，是极具草原风味的特色菜肴。
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  Norwegian Salmon Sashimi

  Norwegian salmon sashimi uses fresh Norwegian salmon, carefully processed and sliced thinly, served with mustard, soy sauce, and other condiments. It offers a tender and delicate taste, making it a classic dish in Japanese cuisine.
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  Concept Sichuan Boiled Fish

  Concept Sichuan-style boiled fish features fresh fish as the main ingredient, paired with vegetables such as bean sprouts and Chinese cabbage. Fish slices and vegetables are layered in a container, then topped with hot oil to enhance aroma, followed by the addition of special seasonings and spices like chili peppers and Sichuan peppercorns. The preparation emphasizes careful ingredient pairing and precise control of cooking temperature.
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  概念水煮鱼 168.0

  概念水煮鱼是一道创新川菜，选用新鲜黑鱼或草鱼片为主料，配以豆芽、青笋等时蔬。鱼肉经蛋清淀粉上浆后滑嫩爽口，以传统水煮技法为基础，加入现代调味理念。汤底采用多种辣椒与汉源花椒熬制，麻香浓郁、辣而不燥，最后淋上热油激发出复合香气。成品色泽红亮，鱼肉鲜嫩入味，口感层次丰富，兼具传统川菜的麻辣鲜香与创新菜品的细腻平衡。
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  Huaiyang Family Feast

  Huaiyang Family Feast is a stewed dish made by combining various ingredients, primarily including chicken, pork, shrimp, mushrooms, ham, and bamboo shoots. The ingredients are cut into pieces and simmered together in water, then seasoned and slowly cooked over low heat until fully flavored.
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  Xiang-style Stinky Salmon

  Xiang-style stinky salmon is made from fresh salmon that is marinated and fermented to develop a distinctive aroma, then cooked with ingredients such as ginger, garlic, and chili peppers. It is typically steamed or pan-fried to ensure the fish is flavorful while remaining tender and fresh.
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  Crispy flatbread with spiced filling

  Scallion pancakes are made by wrapping stir-fried ingredients such as bean sprouts, vermicelli, and carrot threads in thin, pan-fried flatbreads. The flatbread is prepared by mixing flour with water to form a batter, which is then spread onto a hot pan and cooked until done. The 'sazizi' (filling) consists of stir-fried ingredients like bean sprouts, vermicelli, and carrot threads, seasoned with调味料 and mixed well. Finally, the prepared filling is placed inside the pancake and rolled up for serving.
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  Braised Pork Meatballs

  狮子头 is a traditional dish primarily made with pork. Typically, the pork is minced and mixed with seasonings to form large, round meatballs, which are then simmered. The meatballs are large and round, with a tender texture and rich, flavorful broth.
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  Zhenjiang Meat Rolls

  Zhenjiang meat jelly is made from pork foreshanks and processed through curing and aging in rice wine. The meat is tender with a reddish hue, and the skin becomes transparent. It is traditionally served with ginger threads and fragrant vinegar, offering a unique flavor.
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  Fresh Yellow Croaker in Chicken Broth

  Chicken broth鲜黄鱼 is made with fresh yellow croaker as the main ingredient, cooked in a rich chicken stock. After preparation, the yellow croaker is pan-fried until golden on both sides, then simmered slowly with chicken broth and seasonings, allowing the fish to absorb the essence of the broth while maintaining its tender texture.

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