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Yuan Zhong Yuan Garden Music Restaurant

江浙菜 · ⭐ 4.0

聚湖东路315号

Dishes

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  Five-Spice Pig Liver

  Five-spice pig liver is a traditional dish made with fresh pig liver as the main ingredient. After marinating, it is cooked with five-spice powder and other seasonings until fully tender. Finally sliced and served on a plate, it displays an enticing dark red color, with a rich, flavorful taste and aromatic fragrance.
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  Searing Angus Beef

  Searing Angus beef uses high heat to quickly cook the meat, preserving its juiciness and enhancing its rich flavor with a special sauce.
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  Cantonese Burnt Sauce Taro

  A Cantonese dish featuring taro cooked in a savory sauce made from soy sauce, sugar, and oyster sauce, resulting in a rich, sweet-savory flavor.
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  Squirrel-shaped Perch

  Squirrel-shaped perch is a Chinese dish where boneless perch is cut with floral patterns, deep-fried to set shape, then drizzled with a sweet and sour sauce made from sugar, vinegar, and tomato ketchup. The dish resembles a squirrel, with a crispy exterior and tender interior in golden color.
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  Jellyfish Salad

  A refreshing salad made from processed jellyfish, typically served cold with vinegar, garlic, and herbs for a crisp, savory taste.
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  Flame Salt-Baked Chicken

  A dish of whole chicken marinated in salt and spices, then steamed or baked, served with a dramatic flame presentation for enhanced aroma and flavor.
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  Stone Pot Mushroom and Water Chestnut Bake

  A fusion dish featuring fresh mushrooms and crisp water chestnuts baked in a heated stone pot, offering a savory and tender texture.
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  Braised Lyupu Fragrant Taro in Clay Pot

  A dish featuring Lyupu taro as the main ingredient, slow-cooked with pork belly and ham in a clay pot. The taro becomes soft and sweet, with a rich, savory broth.
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  Sweet and Sour Pork Ribs

  Sweet and sour pork ribs are made with pork ribs, marinated and deep-fried until golden. Then stir-fried with a sweet and sour sauce (made from sugar, vinegar, soy sauce, and cooking wine) to achieve a crispy exterior and tender interior with a glossy red color.
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  Oil Paper Roll

  A traditional Chinese dish made by wrapping seasoned meat in pork fat and steaming or frying until golden and tender.
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  Old Changzhou Oil Roll

  A traditional snack from Changzhou, Jiangsu, made by wrapping pork filling in pork fat and steaming it into a tube shape, resulting in a crispy outer layer and savory, juicy filling.
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  Old Vinegar Jellyfish

  A cold dish made with jellyfish head, seasoned with vinegar, sugar, garlic, and cilantro. Crisp texture and tangy-sweet flavor.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Bamboo Shoots Stir-Fried with Shredded Pork

  A classic Chinese dish featuring tender pork shreds and fresh bamboo shoots, stir-fried to perfection for a savory and aromatic meal.
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  Snowflake Beef Hot Pot

  A hot pot dish featuring premium snowflake beef and vegetables, simmered in a rich broth for a savory, tender experience.
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  Qingcheng Duck Blood and Young Goose Soup

  A traditional Sichuan soup made with duck blood and young goose, simmered slowly to create a rich, savory broth with tender duck blood and succulent goose meat.

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