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Courtyard Jiangnan Cuisine • Roast Duck • Intangible Cultural Heritage (Wangjing Flagship Store)

江浙菜 · ⭐ 4.7

Room 401, 4th Floor, Zhongfu Building

Dishes

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  Buddha Hand Gourd and Edamame Fish Cake

  Lotus gourd and edamame fish cakes are a creative dish made primarily from lotus gourd, edamame, and fish meat. The preparation involves shredding the lotus gourd, boiling the edamame, and mixing them with minced fish meat to form small round patties. Finally, they are pan-fried until golden brown on both sides.
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  Ten-Year-aged Huangjiu Immortal Chicken

  Ten-year aged Huangdiao chicken is a traditional delicacy made primarily with high-quality chicken and Huangdiao wine. The chicken, carefully selected and prepared, is simmered together with ten-year-aged Huangdiao wine until the meat becomes tender and the aroma of the wine permeates every bite. The cooking method emphasizes precise control of heat to ensure the chicken remains juicy and tender while fully absorbing the rich, mellow fragrance of the Huangdiao wine.
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  Classic Suzhou-style Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made from fresh mandarin fish, deboned and cut into diamond-shaped incisions. After frying to set its shape, it resembles a squirrel. The sauce is prepared by stir-frying sugar, vinegar, and tomato paste in the pan, then poured over the fried fish to coat evenly.
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  Braised Sea-Caught Yellow Croaker

  Home-style braised sea-caught large yellow croaker is made with fresh sea-caught yellow croaker as the main ingredient, combined with traditional home-style seasonings and carefully braised. The fish meat is tender, the sauce rich and flavorful, preserving the freshness of the sea fish while infusing the comforting taste of home-cooked meals.
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  庭院手工狮子头

  庭院手工狮子头是一道经典淮扬菜，选用肥瘦相间的猪前腿肉手工剁制成茸，加入荸荠碎增加爽脆口感，辅以葱姜水、料酒、盐等调味。肉丸经反复摔打上劲后，以小火慢炖数小时，使其充分吸收汤汁。成品色泽红润，形态饱满，口感松软滑嫩，入口即化，肉香醇厚，汤汁鲜美回甘，体现了淮扬菜'食不厌精、脍不厌细'的烹饪精髓。
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  Courtyard Roasted Crispy Skin Duck

  The courtyard-hanging oven crispy skin roast duck uses tender Beijing duck, carefully processed and hung in a specially designed oven for roasting. The roasted duck has a crispy skin and tender meat, and is traditionally served with thin pancakes, scallion strips, and sweet bean sauce, offering a unique flavor.
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  Braised Pork with Handmade Rice Cake

  Stir-fried pork belly with handmade rice cakes is a dish featuring pork belly and handmade rice cakes. Pork is blanched, then stewed with rock sugar, light soy sauce, dark soy sauce, and cooking wine until tender. Handmade rice cakes are added to absorb the rich meat juices, resulting in a soft and chewy texture.
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  Candied Orange Ice Cream with Foie Gras

  Foie gras with finger orange ice cream features duck liver slow-cooked or pan-seared, served with finger orange pulp and ice cream base for a contrasting hot-cold texture.
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  Soy Sauce Steamed Sea Bass

  Soy Sauce Steamed Sea Bass is a dish made with sea bass and soy sauce, seasoned with ginger and scallions. The main ingredients are sea bass, soy sauce, ginger, and scallions, and it is prepared by steaming, with a salty and fresh flavor.
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  Vinegar Pearl Crystal Pork Tenderloin

  Pork knuckle dish marinated, boiled, and chilled, sliced and drizzled with special vinegar sauce, topped with transparent vinegar jelly for a crisp, layered texture.
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  Steamed Sea-Caught Yellow Croaker with Citrus Pickle

  Freshly caught yellow croaker is cleaned and steamed with preserved radish seasoned with aged tangerine peel, allowing the flavors to blend harmoniously.
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  Steamed Yellow Croaker with Pickled Mustard Greens

  Steamed sea-caught yellow croaker with pickled mustard greens, a dish made by steaming fresh yellow croaker with finely chopped pickled mustard greens to blend the fish's freshness with the greens' savory flavor.

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