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Xie Tang Li · He Yuan

江浙菜 · ⭐ 4.8

Room 1801, Building 18, Xietang Old Street, No. 1088, Songtao Road

Dishes

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  Braised Eel with Rock Sugar

  A dish made by braising eel with rock sugar, resulting in a sweet and savory flavor with tender meat and glossy glaze.
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  Soul-Capturing Fish Head

  Hun Fish Head is a dish made with fresh fish head, simmered with ginger, scallion, garlic, and other seasonings. Typically using bighead carp or silver carp heads, it's pan-fried then slowly stewed in broth with fermented broad bean paste and chili to absorb the rich flavors while keeping the flesh tender.
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  German-style Custard Tart

  A German-style custard tart made from eggs, milk, and sugar, baked in an oven until golden on top and semi-set inside. The egg mixture is filtered and poured into a pastry shell before baking.
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  Slow-Cooked Flavorful Beef

  Slow-cooked beef with tender texture and rich flavor, using premium cuts and traditional methods.
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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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  Preserved Vegetable Braised Pork Belly

  A traditional Chinese dish featuring pork belly braised with preserved vegetables, resulting in tender, flavorful meat with a savory-sweet taste.
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  Oil-Marinated Ribbon Fish

  Oil-braised ribbonfish is a dish featuring ribbonfish as the main ingredient. The fish is cut into segments, marinated, then pan-fried in hot oil until golden brown on both sides. Seasonings like soy sauce, cooking wine, and ginger slices are added, then simmered gently to infuse flavor. Finally, hot oil is drizzled for enhanced aroma. The finished dish has a golden color and tender fish meat.
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  Spring in Full Bloom

  Full Garden Spring is a dish featuring seasonal vegetables like carrots, green peppers, wood ear mushrooms, corn kernels, and peas, cooked by blanching or quick stir-frying to retain freshness and natural colors.
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  Sautéed Pepper and Dried Mustard Greens Sauce Braised Pork

  Pork belly is braised with roasted chili peppers and dried mustard greens in a savory sauce. The meat is tender and juicy, with rich umami flavor and a balanced spicy-salty taste.
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  Private Recipe One-Dish Duck

  A premium duck dish prepared with a secret sauce and slow-cooked to perfection, offering rich flavor and tender meat.
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  Bamboo Shoots and Fish-Mutton Stew

  A nourishing dish combining fish, lamb, and fresh bamboo shoots, slowly simmered to create a clear broth with rich, savory flavors.
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  Beijing-style Roast Meat Wrap

  A traditional Beijing snack featuring grilled marinated meat wrapped in thin pancakes with scallions, cucumber, and sweet bean sauce.
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  Crispy Pepper and Scallion White Fish

  Fresh white fish stir-fried with crispy peppers and scallions, resulting in a tender texture and aromatic flavor.
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  Crab Roe Tofu

  Crab Roe Tofu is a traditional delicacy featuring tender tofu and crab roe as its main ingredients. The preparation involves cutting the tofu into pieces, then stewing it together with fragrant crab roe, delicate crab meat, and appropriate seasonings until the tofu absorbs the rich flavors and the aroma of crab fills the air. Finally, the sauce is reduced and served in a dish, showcasing an appealing yellow-and-white color combination.
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  Catfish Lion's Head

  Bream lion's head is a round dish made from bream meat and pork mince. The bream is mashed, mixed with pork, and seasoned with scallion-ginger water, egg white, and starch. It's shaped into large balls, then boiled or steamed and served with broth or sauce.

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