Close

Beicheng Xiang · New-style Huaiyang Cuisine (Gulou Branch)

江浙菜 · ⭐ 4.6

He Yan Road, No. 119

Dishes

• 

  Spicy Stir-fried Pig Kidney

  A Sichuan dish made with pig kidneys stir-fried quickly in hot oil with garlic, ginger, and vegetables for a spicy, aromatic flavor.
• 

  Braised Lotus Root Balls

  A traditional Chinese dish made with lotus root and pork, shaped into balls, pan-fried, then simmered in a savory sauce for a soft and flavorful texture.
• 

  Potato Stewed Duck

  A Chinese dish made by slow-cooking duck and potatoes together with seasonings until tender and flavorful.
• 

  Almond Mushroom Beef Strips

  Almond Mushroom Beef is a dish primarily made with almond mushrooms and beef tenderloin. The preparation involves slicing both the almond mushrooms and beef separately, marinating the beef with specific seasonings, then stir-frying it in hot oil until cooked through, and finally quickly stir-frying it together with the almond mushroom slices to allow both ingredients to blend fully.
• 

  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
• 

  Jiangnan Braised Pork

  Jiangnan braised pork uses pork belly as the main ingredient, blanched and then stewed with rock sugar, light soy sauce, dark soy sauce, cooking wine, ginger slices, and star anise until tender and glossy.
• 

  Huaiyang Stir-Fry

  A classic Huaiyang dish made with pork, green pepper, and carrot, stir-fried quickly with garlic for a fresh and savory taste.
• 

  Huaiyang Soft Noodles

  Huaiyang Soft Duck is a traditional Jiangsu dish featuring eel as the main ingredient. The live eel is deboned, sliced into细条, stir-fried in oil, then simmered with seasonings and broth, finally thickened with a slurry. The finished dish has a bright red color, tender texture, and delicious flavor.
• 

  Braised Beef Tendon and Beef Shank

  A savory dish made by slow-cooking beef tendon and beef shank until tender, resulting in rich flavor and melt-in-the-mouth texture.
• 

  Braised Organic Big Fish Head

  Fresh organic big fish head braised with ginger, scallions, garlic, soy sauce, and sugar for a rich, tender dish.
• 

  Tiger Skin Egg Braised Beef Brisket

  A Chinese dish featuring beef brisket and eggs fried to a tiger-striped texture, then braised together for rich, savory flavor.
• 

  Nanjing Mixed Vegetables

  A traditional Jiangnan vegetarian dish made with a variety of seasonal vegetables, stir-fried to retain crispness and natural flavors.
• 

  Huangshan Stinky Guilin Fish

  Huangshan Stinky Mandarin Fish is made primarily from fresh mandarin fish, which is marinated and fermented to develop a distinctive aroma. The fish is then pan-fried until the skin is crispy and simmered with seasonings. The unique flavor of the fish is achieved through microbial fermentation during the preparation process.
• 

  Peach Sweet and Sour Pork

  Huang Tao Gu Lao Rou is a dish featuring pork as the main ingredient. Pork tenderloin is cut, marinated, and deep-fried until golden, then stir-fried with diced yellow peaches. A sweet-and-sour sauce made from sugar, vinegar, and ketchup is added to coat the meat, resulting in a crispy exterior and tender interior with rich fruit aroma.

Reviews