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Qing Yang Canteen • Jiangnan Food & Beverage Management Store • Zhezhe Bao Specialty Shop (European Style...)

江浙菜 · ⭐ 4.4

East Side, 2nd Floor, Oulu Plaza, No. 99, Yuxiang Road, Tianzhu Area

Dishes

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  Yunnan Black Garlic Braised Pork

  Yunnan black garlic stewed with lean pork is a slow-cooked dish featuring fermented black garlic and pork. The soft, sweet-sour garlic blends with tender meat for a rich, savory broth.
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  Molecular Glutinous Rice Balls in Fermented Rice Soup

  Molecular glutinous rice balls filled with sweet fermented rice and red bean paste, using molecular gastronomy to turn the liquid into spherical particles for a traditional texture. Made by wrapping dough around filling, then boiling and adding special fermented rice liquid for layered taste.
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  Cicheng Sticky Rice Cake with Yellow Croaker

  Cicheng rice cake with yellow croaker is a dish featuring fresh yellow croaker and glutinous rice cakes. The fish is marinated, pan-fried until golden, then stewed with rice cakes to absorb the rich fish flavor.
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  Four Flavors of Jiangnan

  Four Flavors of Jiangnan consists of four dishes with different flavors, including steamed fish, braised pork, stir-fried seasonal vegetables, and soy sauce duck. The main ingredients are fish, pork, vegetables, and duck, cooked using steaming, braising, stir-frying, and seasoning methods.
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  Stewed Bamboo Shoots from Tianmu Mountain

  Oil-braised Tianmu Mountain spring bamboo shoots is a dish featuring fresh bamboo shoots. After peeling and cutting, the shoots are blanched, then stir-fried with葱姜蒜, seasoned with soy sauce, sugar, and a little water, simmered gently until flavorful, then reduced to a glaze.
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  Stir-fried Hand-peeled River Shrimp

  Stir-fried peeled river shrimp is made with fresh shrimp, cleaned and marinated with salt and cooking wine. Sauté garlic in hot oil, add shrimp and stir quickly until colored, then season with white pepper. Clear color, tender texture.
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  Braised Yangzhou Lion's Head Meatballs

  Clear stewed Yangzhou lion's head is a dish made primarily from pork. The pork, with balanced fat and lean, is minced and mixed with scallion-ginger water, egg white, and starch to form large meatballs, then gently simmered in clear broth until tender, preserving the delicate texture and clear soup.
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  Baozi Rice

  Baozi rice is a traditional dish made primarily with rice, combined with various meats and vegetables, slowly cooked in a clay pot to create a complete meal. Its特色 lies in distinct rice grains, crispy bottom layer (guoba), and flavorful ingredients.
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  Shanghai-style Pan-Fried Dumplings

  Old Shanghai steamed dumplings are made with pork filling, wrapped in fermented dough. The filling includes pork, scallions, and ginger. The dough is rolled into circles, filled, pleated, then pan-fried until the bottom is golden and crispy, while the top remains slightly moist and half-cooked.
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  Fuzhu Chicken Hair Vegetable

  Fuzhu chicken hair vegetable is a Chinese dish made primarily with fuzhu and chicken hair vegetable. The fuzhu is soaked and then stir-fried with chicken hair vegetable, resulting in a fresh and delicate taste.
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  Scallion-Braised Big Fish Head

  A dish featuring a large fish head braised with scallions, resulting in tender meat and rich onion flavor.
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  Shrimp Dried Noodles with Scallion Oil

  Shrimp dry oil noodles feature noodles tossed with dried shrimp and fragrant scallion oil. Cooked noodles are mixed with sautéed scallion oil and rehydrated dried shrimp, creating a savory, umami-rich dish.
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  Crispy Huangqiao Burnt Cake

  Succulent Huangqiao Burnt Cake is a traditional Chinese pastry made primarily from refined wheat flour, combined with lard and white sesame seeds. Its distinctive feature lies in its crispy outer crust and soft, flavorful filling, with an aromatic fragrance. The preparation involves kneading the dough until smooth, wrapping it around the filling, flattening it into a round cake, sprinkling with white sesame seeds, and baking in an oven until golden brown.

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