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Wushan Lake · Yuhang Restaurant (Song Zhuang Branch)

地方菜 · ⭐ 4.7

50 meters west of the intersection of Shuangyi Street and Dongzhou Street, Songzhuang Art District, north side of the road

Dishes

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  Traditional Braised Eel in Red Sauce

  Old-style braised river eel with fresh eel, marinated in soy sauce, yellow wine, and sugar, then slowly simmered in a clay pot to absorb rich flavors, resulting in tender, flavorful meat.
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  Imperial Aromatic Braised Pork Knuckle

  Braised pork knuckle with secret sauce, simmered slowly with soy sauce, cooking wine, rock sugar, star anise, and cinnamon until tender and glossy.
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  Steamed White Fish from Weishan Lake

  Fresh white fish from Weishan Lake is steamed with ginger slices and scallions, preserving its natural flavor and tender texture.
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  Weihu Three Treasures

  Weihu Three Treasures is a dish featuring local specialties from Weishan Lake, typically including salted duck eggs, lotus root, and water chestnuts. The salted duck eggs and lotus root are sliced and blanched, then stir-fried or stewed with shelled water chestnuts and seasoned.
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  Clear Soup Fish Balls

  Braised fish balls are made from fresh fish meat, minced and mixed until elastic, then shaped into balls and gently cooked in clear or rich broth. The fish balls are tender and chewy, with a clear soup, often enhanced with scallions and ginger threads.
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  Braised Pork Belly with Red Berries

  Red fruit braised pork is a dish made with pork belly and hawthorn. Pork belly is blanched, then stewed with hawthorn and seasonings like soy sauce, sugar, and cooking wine until tender and the sauce thickens.
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  Braised Mudfish

  Braised catfish is a Chinese dish featuring catfish as the main ingredient. After cleaning, the fish is pan-fried until lightly golden, then simmered with scallions, ginger, garlic, soy sauce, sugar, and cooking wine to infuse flavor and reduce the sauce. The result is tender fish meat with rich, savory broth.
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  Old Flavor Beef Brisket

  Old flavor beef brisket is a Chinese dish made with beef brisket, cooked slowly with spices and soy sauce. The meat is tender and flavorful.
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  Flavorful Eggplant

  Fragrant eggplant is a home-style dish primarily made with eggplant. The eggplant is cut into pieces, deep-fried until crispy on the outside and tender on the inside, then stir-fried with a specially prepared seasoning to create a unique flavor.
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  Spicy Carp

  Spicy carp is made from fresh carp, scored and marinated with wine and ginger to remove fishy odor. Sauté dried chili,花椒, ginger, and garlic in hot oil, add doubanjiang to create red oil, then pan-fry the carp until golden on both sides. Add water and simmer until flavorful, finally garnish with green onions and coriander.
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  Lu Nan Stir-Fried Whole Chicken

  Lu Nan stir-fried whole chicken is a dish featuring a whole chicken as the main ingredient, typically using fresh meat marinated and stir-fried with scallions, ginger, and garlic. The cooking emphasizes precise heat control to achieve a slightly crispy skin and tender interior with rich flavor.
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  Hot Boiled Lamb from Lunan

  Lu Nan hot boiled mutton is a dish made with fresh mutton, scallions, ginger slices, and other ingredients, quickly blanched to keep the meat tender and the broth clear and delicious.
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  Duck Egg Noodles with Vermicelli

  Duck egg vermicelli is a dish made primarily from duck eggs and rice noodles. Duck eggs are scrambled and fried into thin omelets, while rice noodles are soaked in warm water, cut into strips, and mixed with seasonings. Add葱花 and香菜 for extra flavor. The texture is smooth and refreshing.

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