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Yi Wei Dayuan (Chunjiang Road Branch)

江浙菜 · ⭐ 4.2

No. 229 Chunjiang Road

Dishes

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  Double Pepper Fish Head

  Double Pepper Fish Head is made with fresh fish head as the main ingredient, stir-fried with green and red peppers. The fish head is marinated, then pan-fried until golden brown, and then stir-fried together with sliced double peppers. Appropriate seasonings are added and simmered to allow the fish head to absorb the flavors while keeping the peppers fresh and fragrant.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Shredded Cabbage

  Shredded cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage by hand into pieces, then stir-frying it quickly with garlic, chili, and other seasonings at high heat to preserve its crisp and tender texture.
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  Tongjun Stewed Tofu

  A traditional Zhejiang dish made by slowly stewing soft tofu with ham, mushrooms, and shrimp until tender and flavorful.
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  Frog with Clams

  Frog and clams stir-fried together, tender frog meat and fresh clams cooked in garlic and chili sauce for a spicy and aromatic dish.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Honey Glazed Special Pork

  Honey Glazed Special Pork is made from pork belly, marinated and roasted until tender, then glazed with a sweet honey sauce for a rich, sticky flavor.
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  Soy Sauce Fried Rice

  Soy sauce fried rice is a simple and delicious home-style dish. The main ingredients are rice, soy sauce, and a适量 of oil. The method involves mixing leftover rice with soy sauce, then stir-frying it in hot oil until the grains are separate and the color is bright red.
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  Taro煲

  Xiangyu Bo is a stewed dish primarily made with taro, often combined with pork, ribs, or chicken. It's seasoned with soy sauce, dark soy sauce, ginger, and scallions, then slowly cooked in a clay pot until the taro becomes soft and flavorful.
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  Crispy Mulberry Leaves

  Crispy Mulberry Leaves is a dish made primarily with fresh mulberry leaves. Tender leaves are cleaned, dried, coated in a thin batter of flour, starch, and seasonings, then deep-fried until golden and crispy. The result is a golden-colored, fragrant, and crunchy snack, often served with pepper salt or a special dipping sauce.
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  Mazi Temptation

  A sweet and chewy rice cake made from glutinous rice flour, often coated with sesame or soy powder, offering a delightful texture and flavor.

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