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Ting Yuan Jiang Nan Cai • Roast Duck • Intangible Cultural Heritage (Beijing Branch)

江浙菜 · ⭐ 4.7

First Floor, Chengbao Restaurant, No. 6 Xiaoyunli, Xiaoyun Road

Dishes

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  Ten-Year-aged Huangjiu Immortal Chicken

  Ten-year aged Huangdiao chicken is a traditional delicacy made primarily with high-quality chicken and Huangdiao wine. The chicken, carefully selected and prepared, is simmered together with ten-year-aged Huangdiao wine until the meat becomes tender and the aroma of the wine permeates every bite. The cooking method emphasizes precise control of heat to ensure the chicken remains juicy and tender while fully absorbing the rich, mellow fragrance of the Huangdiao wine.
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  Ten-Year Huangjiu Immortal Chicken

  Ten-year aged Huangjiu chicken features chicken marinated with ten-year-aged Huangjiu, ginger slices, and green onions, then steamed. The chicken absorbs the rich aroma of the wine, resulting in a tender and uniquely flavorful dish.
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  Classic Suzhou-style Mandarin Fish

  Classic-style squirrel fish, made from fresh carp as the main ingredient. The dish is named after its bright red color and shape resembling a squirrel. To prepare it, the fish is deboned and the flesh is cut into flower-like patterns, then marinated and deep-fried until golden and crispy. Finally, a specially prepared sweet-and-sour sauce is poured over it, creating a dish with vibrant colors and rich, layered flavors.
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  Peanut Ice Cream Foie Gras

  Nut ice cream foie gras is a creative dish featuring premium foie gras as the main ingredient, paired with crunchy nuts and smooth ice cream. The foie gras is carefully prepared to maintain its delicate texture, then mixed with nuts to add depth. Finally, it is topped with ice cream, bringing a refreshing touch to the dish.
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  Braised Sea-Caught Yellow Croaker

  Home-style braised sea-caught large yellow croaker is made with fresh sea-caught yellow croaker as the main ingredient, combined with traditional home-style seasonings and carefully braised. The fish meat is tender, the sauce rich and flavorful, preserving the freshness of the sea fish while infusing the comforting taste of home-cooked meals.
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  Braised Pork with Handmade Rice Cake

  Stir-fried pork belly with handmade rice cakes is a dish featuring pork belly and handmade rice cakes. Pork is blanched, then stewed with rock sugar, light soy sauce, dark soy sauce, and cooking wine until tender. Handmade rice cakes are added to absorb the rich meat juices, resulting in a soft and chewy texture.
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  Osmanthus hawthorn braised pork

  This dish features pork belly stewed with hawthorn and osmanthus. After blanching to remove odor, the pork is braised slowly with hawthorn, osmanthus, soy sauce, sugar, and cooking wine until tender and the sauce thickens.
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  Peach Gelatin Handmade Yogurt

  Peach胶 handcrafted yogurt made with peach胶 and fresh milk, slowly cooked to a thick consistency, then naturally fermented with starter cultures, resulting in a yogurt with chewy peach胶 bits. No preservatives or artificial flavors added.
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  Taizhou Intangible Cultural Heritage • Boiled Tofu Threads

  Taizhou Intangible Cultural Heritage • Boiled Tofu Threads is a traditional Jiangsu dish, mainly made of tofu sticks, which are blanched in boiling water. It has a fresh and tender texture with a light and refreshing taste, and is a specialty snack in the Jiangsu region.
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  Sea Urchin Sauce Baked Shrimp Balls

  Shrimp balls marinated in sea urchin sauce and baked to perfection, offering a rich, savory flavor with tender shrimp texture.
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  Huaiyang Intangible Heritage • Steamed Lion's Head

  Huaiyang Intangible Heritage • Steamed Lion's Head is a traditional Huaiyang dish made mainly from pork, water chestnuts, and scallions. The meat is minced, mixed with ingredients, shaped into large meat balls, and steamed in clear water, resulting in a tender texture and clear broth.
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  精致松鼠鱼

  Squirrel fish is made from fresh mandarin fish, deboned and cut into diamond-shaped pieces, then coated with starch and deep-fried until crispy. A sweet and sour sauce is prepared with tomato ketchup, vinegar, sugar, and salt, then mixed evenly with the fried fish to coat each piece. The dish has a golden color, crispy outside and tender inside, with a balanced sweet and sour flavor.
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  Braised Fish Maw Lion's Head

  Braised pork balls with fish maw is a traditional dish made primarily from pork, enhanced with fish maw for added texture and nutrition. The preparation involves mincing pork, mixing it with seasonings to form meatballs, then adding pre-braised fish maw, and finally steaming the balls to make them more flavorful.
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  Steamed Bass with Soy Sauce Meat

  Steamed bass with soy sauce meat is a Chinese dish made with bass as the main ingredient, paired with pork marinated in soy sauce and steamed together. The main ingredients include bass, soy sauce, pork, and ginger. The pork is first marinated in soy sauce before being steamed with the bass.
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  Vinegar Pearl Crystal Pork Tenderloin

  Pork knuckle dish marinated, boiled, and chilled, sliced and drizzled with special vinegar sauce, topped with transparent vinegar jelly for a crisp, layered texture.
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  Cinnamon Peel Turnip Yellow Croaker

  Cinnamon Peel Turnip Yellow Croaker is a Chinese dish made with yellow croaker, cinnamon peel, and pickled radish. The fish is tender, with the cinnamon peel adding a fragrant aroma and the pickled radish providing a salty and savory taste, creating a rich flavor profile.
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  Steamed Yellow Croaker with Pickled Mustard Greens

  Steamed sea-caught yellow croaker with pickled mustard greens, a dish made by steaming fresh yellow croaker with finely chopped pickled mustard greens to blend the fish's freshness with the greens' savory flavor.
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  Intangible Cultural Heritage Sugar Cane • Peking Duck

  Intangible cultural heritage sugar cane is a traditional dessert made with syrup and scallions. Peking duck uses high-quality duck meat, which is marinated, dried, and roasted, resulting in crispy skin and tender meat.

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