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He Yan Fang Jiangnan Cuisine

江浙菜 · ⭐ 4.7

No. 102, 1st Floor, Building 6, Xisanqi East Road

Dishes

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  Stir-fried土猪肉 with Hunan dried tofu

  Sliced pork and Hunan Xianggan (a type of cured, air-dried sausage) stir-fried with garlic slices and chili, cooked over medium heat until tender and fragrant.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Benbang Xiangyou Shanhu

  Benbang Xiangyou Shanhu is a Shanghai local dish made mainly with pork, shrimp, mushrooms, and bamboo shoots. These ingredients are stir-fried and then cooked with broth and seasonings, finally poured with hot oil to enhance the aroma.
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  Jiangnan Boiled Vermicelli with Dried Tofu

  Jiangnan Large Boiled Tofu丝 is a traditional Jiangsu dish made primarily from tofu. Thinly sliced tofu is simmered in broth with ham, shrimp, chicken breast, and seasonings like scallion, ginger, and garlic.
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  Steamed Large White Fish

  Steamed large white fish is a dish made with fresh large white fish, seasoned with ginger slices and scallions, and steamed to preserve its natural flavor.
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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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  Crab Roe Tofu Hot Pot

  A dish featuring tofu and crab roe as main ingredients. Tofu cubes are simmered in a clay pot with crab roe, broth or water, slowly absorbing its rich flavor. Ginger slices are added to reduce fishy odor, with salt and cooking wine for seasoning.
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  Braised Pork with Hidden Sauce and Water Chestnuts

  Braised pork belly with water chestnuts is made by stewing fatty pork and water chestnuts together. After blanching the pork, it's cooked with scallions, ginger, star anise, rock sugar, soy sauce, cooking wine, and water until tender and the sauce thickens. The water chestnuts absorb the meaty aroma, creating a unique flavor.
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  Braised Softshell Turtle in Red Sauce

  Red-braised softshell turtle with fresh turtle as the main ingredient, paired with ham, chicken, and mushrooms, slowly stewed in a clay pot after blanching for a rich, tender texture.
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  Shanghai-style smoked fish

  Old Shanghai smoked fish is a traditional dish made from mandarin fish or grass carp, prepared by marinating, frying, and braising. The fish is first marinated to absorb flavor, then deep-fried until golden and crispy, and finally soaked in a specially prepared braising sauce to enhance its rich taste.
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  Sweet and Sour Four Delicacies

  Old vinegar four dishes is a cold dish made with four different ingredients, commonly including cucumber, carrot, wood ear mushroom, and tofu skin. The ingredients are blanched or soaked, sliced into strips, then mixed with old vinegar, soy sauce, sugar, garlic paste, and other seasonings.
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  Spicy Sour Fish in Golden Soup

  Golden sour cabbage fish features tender fish meat and tangy pickled mustard greens, served in a rich golden broth. The fish is sliced thinly, the pickled mustard greens chopped, and both are simmered with spices and seasonings until the broth becomes deeply flavorful and the fish is perfectly cooked, showcasing an enticing golden hue.

Reviews

• dapper_frog
  Service was really warm and friendly, everything got handled super quick. The free dish they brought out was actually pretty generous, and if you win something from their raffle you can go ahead and claim it, no worries there.