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Yue Yan · New Huaiyang Cuisine (Yudao Street Branch)

江浙菜 · ⭐ 4.7

No. 58-1 Yudao Street

Dishes

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  Braised Squab

  Squab is made from young pigeons that have not yet fully grown. After slaughter, plucking, and cleaning, the meat is prepared through marinating, roasting, or stewing. The main ingredient is squab, often enhanced with seasonings such as ginger, scallions, and cooking wine.
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  Fruit-flavored Sweet and Sour Pork

  A dish of pork tenderloin coated in batter, deep-fried and tossed in a sweet and sour sauce with fruit, offering a crispy exterior and tender interior with a balanced fruity tang.
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  Osmanthus Glutinous Rice Lotus Root

  Honey-glazed lotus root with sticky rice is a traditional Chinese dessert made primarily from glutinous rice and lotus root. The preparation involves stuffing glutinous rice into the holes of the lotus root, then steaming it until tender. Finally, it is drizzled with osmanthus syrup, resulting in a texture where the lotus root breaks but remains connected by threads, offering a sweet, soft, and chewy experience.
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  Bitter Greens Salad with Seasonal Vegetables

  A refreshing salad featuring bitter greens and seasonal vegetables, dressed with a light vinaigrette or sesame sauce.
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  Thick Soup with Small Abalone

  A rich soup made with small abalones, simmered in a savory broth with ham and mushrooms for a luxurious taste.
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  Seafood Vermicelli Stew

  Seafood vermicelli stew features fresh shrimp, squid, clams, and vegetables simmered in a clay pot with soaked vermicelli. Clean seafood is cooked with vermicelli in broth or water over medium-low heat until fully tender and flavors blend.
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  Huai'an Soft Noodles

  Huai'an Soft Noodles is a traditional Jiangsu Huai'an dish primarily made with eel. After removing the bones, the eel is sliced into细 strips, slightly fried in oil, then stewed with seasonings such as yellow wine, soy sauce, and sugar until fully flavored. Finally, a slurry is added to thicken the sauce, resulting in tender, smooth eel strands and a rich, thick gravy.
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  清汤牛肉

  清汤牛肉是一道以牛肉为主要食材，通过焯水去腥后与清水一同炖煮而成的菜品。牛肉切片或切块，加入姜片、葱段等辅料，慢火熬制至肉质软烂，汤色清澈，保留牛肉原味。
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  Sweet and Sour Fried Fish

  A classic Chinese dish made with fish, deep-fried and glazed in a sweet and sour sauce, resulting in a crispy exterior and tender interior with a balanced tangy-sweet flavor.
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  Braised Fish Head from Reservoir

  Fresh fish head from reservoir is braised with ginger, scallions, garlic, soy sauce, and sugar for a rich, savory flavor.
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  Fengwei Shrimp

  Fengwei shrimp features fresh shrimp with tails intact, marinated in sweet soy sauce and steamed, then glazed with a savory sauce for a delicate, elegant dish.
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  Lipu Taro Stew

  A savory stew made with Lipu taro, pork belly, and mushrooms, slow-cooked to perfection for a rich, comforting flavor.
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  Premium Braised Pork Belly

  Premium braised pork belly is made with fatty pork belly, blanched to remove odor, then simmered with rock sugar, light soy sauce, dark soy sauce, cooking wine, star anise, and cinnamon until tender and glossy.
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  Nanjing Pepper Stir-Fried Pork

  Nanjing Pepper Stir-Fried Pork is a Chinese stir-fry dish made with pork and peppers, quickly stir-fried for a fresh and slightly spicy flavor.

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