Close

Meihua Xiangli Grand Hotel (Yujinhua Road Store)

江浙菜 · ⭐ 4.2

No. 19 Yukinso West Road, Yuhua Subdistrict (South Gate of Yuecheng International Residential Community)

Dishes

• 

  Traditional Beijing Fruit Wood Roast Duck

  Traditional Beijing Fruit Wood Roast Duck uses premium Peking duck, roasted over fruit wood charcoal for a unique aroma and crispy skin. Served with thin pancakes, hoisin sauce, and scallions.
• 

  Sichuan-style Maoxuewang

  A classic Sichuan dish made with duck blood, beef tripe, fish balls, bean sprouts, and cured pork, simmered in a spicy numbing broth.
• 

  Wu Dalang's Flatbread

  Wu Dalang's baked flatbread is made primarily from flour, mixed with water and yeast to ferment and form the dough. The filling often includes meat and scallions, then baked into a golden, crispy crust with delicious stuffing.
• 

  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
• 

  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.
• 

  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.
• 

  Grilled Lamb Ribs

  Grilled lamb chops is a dish made primarily from lamb chops, prepared by roasting. After marinating, the lamb chops are placed on a grill and slowly roasted over moderate heat until the exterior turns golden and crispy while the meat remains tender and juicy.
• 

  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.
• 

  Grilled Mushroom on Iron Plate

  Sizzling mushrooms are made by quickly stir-frying fresh mushrooms on a hot iron plate after cleaning and slicing. Garlic, onion, soy sauce, and a touch of yellow wine are added for flavor, enhancing aroma while keeping the mushrooms tender.
• 

  Fragrant Spicy Bullfrog

  Frogs legs stir-fried with chili, Sichuan pepper, ginger, and garlic. Tender frog meat is marinated and cooked with seasonings to fully absorb the flavors.
• 

  Fish Head Soup

  Fish head soup is made primarily with fish heads, seasoned with ginger slices and green onions, and slowly simmered. Fresh fish heads like bighead carp or black carp are used with water to create a creamy white broth with rich flavor.
• 

  Fish Head with Flatbread

  Fish head with flatbread is a delicacy made from fresh fish head, paired with烙饼 (flatbread), scallions, ginger, and garlic, carefully prepared. The fish head is stewed until tender and flavorful, with a rich broth. The flatbread absorbs the savory broth, making it even more delicious.

Reviews