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Yi Pin Hua Yang · Hua Yang Cuisine · Beijing Wanda Plaza Hotel

江浙菜 · ⭐ 4.3

Level 6, Wanda Wenhua Hotel, No. 93, Jianguo Road

Dishes

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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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  Braised Tofu Vermicelli

  Da Zhu Gan Si is a dish primarily made with tofu skin, where the tofu is sliced into fine threads, blanched, and then simmered slowly in a rich broth with ingredients such as ham, chicken breast, shrimp, and mushrooms. The preparation emphasizes precise heat control and a flavorful broth, allowing the tofu threads to fully absorb the aromas of the accompanying ingredients.
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  Grandma's Vinegar-Braised Pork

  Grandmother's vinegar-braised pork is a dish made by slow-cooking fatty pork belly with vinegar, soy sauce, and sugar. Main ingredients include pork belly, scallions, ginger, garlic, and rice vinegar, simmered after blanching and stir-frying until tender and flavorful.
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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. The preparation involves deboning the fish, slicing it into flower-like cuts, marinating it, then deep-frying until golden and crispy. It is finally stir-fried with a sweet-and-sour sauce, resulting in a dish with vibrant colors and a balanced sweet-and-tart 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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  Steamed Pork Meatballs

  Steamed pork meatballs are a Chinese dish made from minced pork, seasoned with scallions, ginger, egg white, and starch, then shaped into large balls and steamed until tender. The texture is delicate and soft.
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  Braised Short Ribs

  The ribeye is blanched, then simmered with scallions, ginger, star anise, soy sauce, cooking wine, and rock sugar until tender and the sauce thickens.
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  Rainbow Stone Glutinous Rice Balls

  Yuhua Stone Tangyuan is a glutinous rice ball made from glutinous rice flour, typically filled with red bean or sesame paste, and wrapped in a transparent or semi-transparent rice skin resembling Yuhua stones. The dough is kneaded with water, filled, shaped into rounds, and boiled until translucent and soft.
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  Rainbow Shrimp

  Yuhua Shrimp is a dish made from fresh shrimp, egg white, and starch. After marinating, the shrimp is mixed with egg white and cooked by sliding or steaming, resulting in a white color, tender texture, and shape resembling rainflower stones.
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  Fish Soup Noodles

  Fish soup with thin knife-cut noodles, made by simmering fresh fish to create a flavorful broth, then served with hand-cut thin noodles and optional tofu or greens for a smooth, rich taste.
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  Braised Chicken Head Rice with Shrimp

  Chicken head rice with shrimp is a dish featuring chicken head rice and fresh shrimp as main ingredients. Soak the rice beforehand, deodorize and marinate the shrimp, then stir-fry or blanch together to preserve natural flavors. Add a touch of葱姜蒜 for aroma.

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