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Xiaochu Niang Huaiyang Cuisine (Yuhua Wanda Land Store)

江浙菜 · ⭐ 4.8

Shop No. 16, Level L5, East Zone, Vanke Mixc Tian Di, No. 1 Xiangxiu Road

Dishes

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  Original Preserved Meat Pan-Fried Rice Crackers (Small Portion)

  Preserved meats and rice crackers pan-fried together, creating a crispy texture with rich savory flavor.
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  Sizzling Eel Sauce

  Fried Eel with Hot Oil is a Chinese dish primarily made with eel. The eel is cut into segments and stir-fried with seasonings such as garlic and ginger, then finished by pouring hot oil over it, creating a sizzling sound that gives the dish its name. The dish has a bright red color and tender eel meat.
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  Emperor Taizu's Crispy Skin Roast Duck

  Emperor Taizu's Nanjing crispy skin roast duck uses premium Peking duck, marinated and roasted in a hanging oven. The skin is specially treated to be crispy while the meat remains tender and juicy, typically served with thin pancakes, sweet bean sauce, scallions, and cucumber strips.
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  Hand-Beaten Rice Noodles with Beef Cubes

  Hand-pounded glutinous rice cake with beef cubes is a dish featuring fresh beef and soft rice cakes. The beef is marinated and stir-fried with rice cakes, which absorb the meat juices for rich flavor and tender beef.
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  Quick-Fried High-Yang Luoshi Shrimp

  Fresh high-yang luoshi shrimp quickly stir-fried in hot oil, resulting in crispy shells and tender meat, preserving the natural flavor.
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  Fruit-flavored Squirrel Fresh Perch

  A Chinese dish featuring fresh perch fillets deep-fried and glazed with a sweet and sour fruit-based sauce, creating a crispy texture and vibrant flavor.
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  Osmanthus Wine-Infused Red Bean Glutinous Rice Balls

  A traditional Chinese dessert made with glutinous rice balls, fermented rice wine, red beans, and osmanthus flowers, offering a sweet, aromatic flavor.
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  Taizhou Five-Flavor Tofu Skin Noodles

  A traditional dish from Taizhou, Jiangsu, made by blanching tofu skin strips and serving them with five ingredients—shrimp, ham, mushrooms, green peas, and more—steamed in a flavorful broth for a delicate, layered taste.
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  Stone Pot Crab Roe Shrimp Tofu

  Stone pot crab roe, shrimp, and tofu is a dish featuring crab roe, shrimp, and soft tofu. Sauté crab roe and shrimp, then simmer with tofu cubes in a hot stone pot for rich, harmonious flavors.
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  Huaiao Steamed Freshly Soaked River Crab

  Xiangdao drunken June yellow crab made with fresh June yellow crabs, seasoned with Huangjiu wine, ginger slices, green onions, blanched and soaked in a specially prepared drunken marinade, then gently simmered to fully absorb the wine aroma and flavors.
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  Thin-skinned Chili Braised Free-range Chicken

  A spicy and savory dish made by slow-braising free-range chicken with thin-skinned chili peppers until tender and flavorful.
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  Nanjing Old Brine Salted Duck

  Nanjing old brine salted duck is a traditional dish made from fresh ducks, seasoned, boiled, and braised. The duck is marinated with salt, spices, and seasonings, then slowly cooked in aged brine to absorb rich flavors, resulting in tender, flavorful meat.
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  Black Pork Juicy Soup Dumplings

  Steamed dumplings filled with juicy black pork and vegetables, known for their delicate skin and rich broth.

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