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Yuyuan Jiang景 Restaurant (Wai Ma Lu Branch)

江浙菜 · ⭐ 4.8

2nd Floor, Warehouse No. 2, No. 579 Wai Ma Road

Dishes

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  Two-Headed Black Pig Steamed with Red Crab

  A specialty dish from Zhejiang featuring two-headed black pork and fresh red crab steamed together, blending the rich flavor of pork with the delicate sweetness of crab roe.
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  Signature Abalone Braised Pork

  This dish features pork belly braised with abalone. Pork belly is blanched to remove odor, then cooked together with abalone in a sauce of soy sauce, sugar, cooking wine, and ginger until tender and flavorful, with a thickened broth.
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  Shanghai-style Fried Shrimp

  A classic Shanghai dish made with fresh river shrimp stir-fried in oil with garlic, ginger, and a sweet-savory sauce.
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  Shanghai-style Wine-Infused Glutinous Rice Balls

  A traditional Shanghai dessert made with glutinous rice balls cooked in fermented rice wine, sweet and comforting.
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  Sea Clam and Bean Noodles

  A dish featuring fresh sea clams and bean noodles, stir-fried with aromatics and seasonings for a savory, satisfying flavor.
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  Roast Meat Combo

  Roast meat platter is a carefully selected combination of roasted meats, typically featuring char siu (barbecued pork) and roast duck. Char siu is made from pork shoulder, marinated in a special sauce and then grilled, resulting in tender, juicy meat with a rich sweet aroma. Roast duck is prepared by stuffing the whole duck with spices before roasting, yielding crispy skin and tender meat with an irresistible fragrance. Together, these two dishes create a layered and satisfying taste experience.
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  Liu Li Miao Ling Roast Pigeon

  Liu Li Miao Ling Roast Pigeon is a traditional Chinese dish made with fresh young pigeons, which are specially processed to have a crispy skin and tender meat. It is usually roasted with special seasonings, creating a unique flavor.
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  Braised Pork Belly with Secret Sauce

  A classic Chinese dish featuring tender pork belly braised in a sweet and savory sauce made with soy sauce, sugar, and spices.
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  Shanghai-style smoked fish

  Old Shanghai smoked fish is a traditional dish made from mandarin fish or grass carp, prepared by marinating, frying, and braising. The fish is first marinated to absorb flavor, then deep-fried until golden and crispy, and finally soaked in a specially prepared braising sauce to enhance its rich taste.
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  Empress Yang's Milk Delight

  Empress Yangzhi Gantian is a dessert made primarily with mango, sago, coconut milk, and pomelo. Blend mango into puree, mix with coconut milk, add cooked sago and pomelo flesh, stir well, then chill before serving.
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  Aromatic Soft-Center Braised Pork Belly

  A richly flavored pork belly dish with a soft, melt-in-the-mouth center, slow-cooked in a savory sauce of soy, sugar, and spices.
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  Mapo Tofu with Lobster

  Mapo Tofu with Lobster is an innovative dish combining Sichuan flavors, featuring soft tofu, lobster, and spicy sauce. Lobster meat is cooked together with tofu in a sauce made with broad bean paste and Sichuan pepper, highlighting its spicy and numbing flavor.
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  Black Pork Steamed with Long-legged Crab

  A dish featuring black pork and long-legged crab steamed together, highlighting the natural flavors of both ingredients.

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