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Pengsu • Huaiyang Banquet

江浙菜 · ⭐

No. 121, Building 8, Ziwei Road, Liuhé Town (south side of the east gate of Ziwei Community III, Tinghai Road)

Dishes

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  Hand-Deconstructed Crab Roe Tofu

  Steamed tofu with hand-picked crab roe, a delicate dish where soft tofu blocks are simmered with fresh crab roe to absorb its rich flavor, resulting in a smooth and tender texture.
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  Yangzhou Fried Rice

  Yangzhou fried rice is made primarily with rice, stir-fried with ingredients such as eggs, ham, shrimp, and green peas. First, the ingredients are stir-fried to half-cooked, then rice is added and stir-fried together, finally seasoning is added.
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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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  Salted Spicy Pork Trotter

  Pork trotter is braised, coated with salt and pepper seasoning, then deep-fried until crispy. Features a rich savory flavor with a crunchy exterior and tender meat.
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  Jiangnan Braised Freshness

  Jiangnan Yanduxian is a soup made primarily with salted pork, fresh pork, and bamboo shoots. First, the salted and fresh pork are blanched to remove odor, then simmered slowly with spring bamboo shoots until the meat is tender and the broth clear and flavorful.
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  Huaiyang Large Boiled Tofu Skin Noodles

  A classic Su cuisine dish featuring thin tofu skin strips cooked in a rich broth with ham, chicken, and shrimp for a delicate, savory 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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  Crisp Small Hangzhou Eggplant

  Crisp small Hangzhou eggplants are sliced, blanched, and tossed with a light dressing. The dish features a refreshing crunch and a mild salty-sour taste, highlighting the natural flavor of the vegetables. Simple to prepare, ideal for summer meals.
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  Braised Lamb with Red Sauce

  Red-braised mutton is a dish primarily made with mutton, prepared using the red-braising method. After slow stewing, the mutton becomes tender and juicy, enhanced by a blend of spices and seasonings that create a rich aroma and deep flavor.
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  Stewed Pork Intestines with Tofu

  Fatty intestine stewed with tofu is a dish made from pork intestines and tofu. After cleaning and blanching to remove odor, both ingredients are simmered together with seasonings like soy sauce, cooking wine, ginger, and scallions until flavorful.
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  Bamboo Shoots with Freshwater Shrimp

  Bamboo shoots and freshwater shrimp are gently simmered together, resulting in a fresh and delicate dish that highlights the natural flavors of both ingredients.
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  Golden Soup Softshell Turtle with Millet

  A rich, golden soup featuring softshell turtle and millet, slow-cooked to perfection for a savory, nourishing dish.
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  Truffle Baked South American Shrimp

  Large South American shrimp baked with black truffle sauce. Tender shrimp meat with rich truffle aroma and full-bodied flavor.

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