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Guang Ying Ju Old Zhengxing Cuisine

江浙菜 · ⭐ 4.3

No. 102 Daming Road

Dishes

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  Eight Treasure Duck in Gourd

  A traditional Chinese dish where a whole duck is deboned, stuffed with eight ingredients like glutinous rice, lotus seeds, red dates, and chestnuts, then steamed in a gourd-shaped mold for rich flavor and texture.
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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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  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.
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  Plum-Scented Spare Ribs

  Plum-flavored spare ribs, made with pork ribs marinated and then fried or pan-fried, finished with plum sauce or dried plum juice to absorb the plum's aroma and sweet-sour taste. The dish has a bright red color, tender meat, and a unique plum flavor.
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  Braised Pork Meatballs

  Braised pork meatballs in clear broth is a traditional dish made primarily from minced pork and vegetables. The pork mixture is shaped into balls and slowly stewed with clear soup and vegetables until the meat becomes tender and the broth rich and flavorful.
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  Stir-Fried Whole Kidney

  A Chinese dish made by stir-frying whole pig kidneys with aromatics like ginger, garlic, and scallions, resulting in a tender and savory dish.
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  Stewed Pork Knuckle

  A traditional Chinese dish made by slow-cooking pork knuckles or chicken feet until tender, resulting in a rich, savory broth and soft, gelatinous meat.
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  Crispy Double Delicacy

  A classic Chinese dish made with pork stomach and duck intestine, stir-fried quickly for a crisp texture and savory flavor.
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  Stir-Fried Fish Head

  A dish made by quickly stir-frying fresh fish head with ginger, scallions, and garlic, resulting in a tender texture and rich flavor.
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  腐乳肉

  腐乳肉是一道以五花肉为主料，经过焯水后切块，用腐乳、黄酒、糖等调料腌制入味，再经炖煮或红烧制成的菜肴。成品色泽红亮，肉质软糯，带有腐乳的独特香气。
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  Bamboo Shoot and Tofu Cubes

  Luhao Xianggan is a dish primarily made with water bamboo shoots and fried tofu. The water bamboo shoots are washed and cut into segments, while the fried tofu is cubed. Both ingredients are stir-fried together. Typically, minced garlic and salt are added during cooking, and the dish is ready after a simple stir-fry.
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  Egg Stir-Fried with Water Dropwort

  Egg stir-fried with water dropwort is a traditional Chinese home dish made with fresh water dropwort and eggs. The water dropwort is cut into pieces and quickly stir-fried with beaten eggs to retain the freshness and tenderness of the ingredients.
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  Wild Water Bamboo Shoots Stir-Fried with Stinky Tofu

  Wild water bamboo shoots stir-fried with stinky tofu, a classic dish from Jiangnan region, featuring fresh aroma and savory taste.
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  Crispy Duck

  香酥鸭 is a dish primarily made with duck, typically using a plump and tender duck that is marinated and then deep-fried until the skin becomes crispy. The preparation involves cleaning the duck thoroughly, seasoning it with spices to infuse flavor, and then frying it in hot oil until golden and crisp, forming a hard crust on the outside while keeping the inner meat juicy and tender.

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