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Si Ye Shi He Riverfish • Xin Hua Yang (Da Wang Lu Branch)

江浙菜 · ⭐ 4.8

No. A6, West Dawang Road, Guanghua International Building, 3rd Floor

Dishes

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  Dongpo Pufferfish

  Dongpo Pufferfish is made primarily with pufferfish, accompanied by辅料 such as pork, mushrooms, and bamboo shoots, and prepared by slow stewing. After professional processing to remove toxins, the pufferfish is gently simmered with seasonings, resulting in tender meat and rich, flavorful broth.
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  Colorful Pufferfish Skin Strips

  Colorful pufferfish skin strips is a dish made with pufferfish skin as the main ingredient, combined with various vegetables and seasonings. The pufferfish skin is sliced and quickly stir-fried with carrots, green peppers, and wood ear mushrooms, resulting in a crisp texture and colorful appearance.
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  Eight Treasure Taro

  Eight Treasure Taro is a sweet dish made primarily with taro, combined with various ingredients such as red dates, lotus seeds, goji berries, raisins, walnuts, peanuts, red beans, and glutinous rice. After peeling and cutting the taro into pieces, it is steamed or simmered together with the ingredients, allowing the flavors to blend thoroughly and resulting in a soft, sticky, and sweet texture.
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  Cold-mixed mulberry leaf tips

  Cold-mixed mulberry leaf tips is a refreshing dish made from fresh mulberry leaf buds. After washing and blanching, the leaves are drained and mixed with garlic, sesame oil, soy sauce, vinegar, a touch of sugar, and chili oil. Simple to prepare, it highlights the natural flavor of the ingredients.
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  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
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  Prawn

  基围虾 is a dish made primarily with fresh基围虾. The preparation typically involves cleaning the shrimp, then stir-frying or steaming them with seasonings such as garlic and ginger to preserve their fresh and delicious taste.
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  Signature Pufferfish

  A signature dish featuring fresh pufferfish, carefully prepared to remove toxins and cooked by steaming or stewing to preserve its tender texture, enhanced with ginger and scallions.
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  Fugu Original Soup Base

  The pufferfish broth uses the fish as the main ingredient, simmered from its organs, bones, and flesh. After removing tetrodotoxin, it's slowly cooked to extract rich umami flavors.
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  Steamed Fugu

  White-braised pufferfish is a dish made from pufferfish. After cleaning, the fish is cut into pieces and gently simmered in water with ginger slices and green onions to infuse flavor while preserving its natural taste.
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  Braised Pork with Perilla

  Braised pork belly with perilla is made using pork belly as the main ingredient, combined with perilla leaves, ginger, green onions, star anise, and other seasonings. After blanching, it is simmered with soy sauce, sugar, and cooking wine. The finished dish has a bright red color, tender meat, and a unique fragrance from the perilla.
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  Red Braised Pufferfish

  Red braised pufferfish is a dish made with pufferfish as the main ingredient, cooked slowly in broth and seasonings. The pufferfish has tender meat and a unique taste.
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  Fugu Sashimi Platter

  Sashimi platter of red-finned torafugu made from fresh fish meat, carefully processed to remove toxins, sliced thin and arranged on a plate, served with cucumber and radish, seasoned with wasabi and soy sauce.
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  Fugu Sashimi

  Red-finned pufferfish sashimi is a raw dish featuring fresh pufferfish, sliced thin or in specific shapes, served without cooking. Strict toxin removal ensures safety, typically enjoyed with soy sauce, wasabi, or lemon juice.
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  Fugu Seafood Platter

  A seafood platter featuring redfin torafugu as the main ingredient, paired with fresh seafood like shrimp, shellfish, and squid. The fish is cleaned, deboned, and sliced or steamed whole, while other seafood is blanched or lightly stir-fried before being artfully arranged.
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  April Pufferfish

  Pufferfish is the main ingredient, processed to remove toxins before being steamed or braised. It is served with辅料 such as ginger threads and scallion segments, preserving the tender and delicate texture of the pufferfish meat.
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  April River Pufferfish (Braised)

  The dish 'April River Pufferfish (Braised)' is a Chinese cuisine made with pufferfish as the main ingredient, cooked with soy sauce, sugar, and cooking wine. It has a tender texture and rich flavor.
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  Beef Rib

  Beef brisket is made from high-quality beef, finely sliced to show a marbled texture of fat and lean meat. It is commonly used in hot pot, barbecue, or stir-frying, offering a tender and juicy taste, making it an excellent choice among meat dishes.
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  Mushroom and Vegetable Platter

  Mushroom and vegetable platter features fresh mushrooms and seasonal vegetables like shiitake, enoki, king oyster mushrooms, carrots, green peppers, and broccoli. Ingredients are cleaned, cut, and lightly blanched or stir-fried to preserve natural flavors with minimal seasoning.
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  Golden Cup Fragrant Wood Ear Mushroom

  Golden Cup Fragrant Wood Ear Mushroom is a Chinese dish made with fragrant wood ear mushrooms and Chinese toon buds, usually stir-fried together for a fresh and fragrant taste.

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