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Si Nu River Crab Restaurant · Xin Hua Yang (Wangjing Branch)

江浙菜 · ⭐ 4.7

No. 2 Wangjing Donglu, Wangjing Dongyuan Community Phase IV, AVIC Industrial Finance Building, 2nd Floor, Unit 201

Dishes

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  Cold-mixed mulberry leaf tips

  Cold-mixed mulberry leaf tips is a refreshing dish made from fresh mulberry leaf buds. After washing and blanching, the leaves are drained and mixed with garlic, sesame oil, soy sauce, vinegar, a touch of sugar, and chili oil. Simple to prepare, it highlights the natural flavor of the ingredients.
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  Mirin Low-Temperature White Jade Daizi

  Mirin low-temperature white jade daizi is a dish made with white jade daizi, seasoned with mirin and cooked at low temperature. The main ingredients are white jade daizi and mirin, and the cooking method is slow cooking at low temperature, resulting in a tender texture.
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  Leisurely Seeing the Southern Mountain

  This dish features fresh yam as the main ingredient, paired with carrots, green peas, and a small amount of diced chicken. After blanching, it's mixed with a seasoned sauce. Yam is sliced or diced to maintain its crisp tenderness, complemented by colorful ingredients for a refreshing, natural flavor.
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  Tetrodonic Belly筋 with Lemon Vinegar

  Fugu belly筋 is marinated with lemon vinegar sauce. Main ingredients are fugu belly筋 and lemon, seasoned with vinegar and salt through marinating or mixing.
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  Spicy麻 Chicken

  Spicy麻 chicken is a dish primarily made with young pigeons, seasoned with Sichuan pepper, numbing pepper, scallions, ginger, and garlic. The young pigeons are marinated and then fried or steamed until fully cooked, before being stir-fried with a fragrant spicy麻 sauce to allow the flavors to penetrate deeply. The finished dish has a golden color, tender meat, and a rich, aromatic spicy麻 flavor.
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  River Eel Sashimi

  Fresh river fish sashimi, cleaned, scaled, gutted, sliced thin, and served raw to preserve its natural flavor.
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  Huaiyang Family Feast

  Huaiyang Family Feast is a soup dish made by slow-cooking a variety of ingredients, primarily chicken, pork, shrimp, mushrooms, ham, and bamboo shoots. After cutting and preparing the ingredients, they are simmered together with premium broth to allow the flavors to blend harmoniously.
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  Steamed Wild Honey Lily

  Fresh wild honey and nine-year-old lily bulbs are washed clean and steamed over water to preserve their natural flavor, resulting in a sweet, soft, and delicate texture.
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  Fugu in White Sauce

  Fugu in white sauce is made with pufferfish, which is cooked after removing toxins. It is served with a creamy white sauce made from milk or cream, seasoned with salt and pepper, and slowly simmered until fully flavored. The finished dish has a rich, milky broth and delicate fish meat.
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  Black Truffle Beef in Clay Pot

  砂锅黑松露牛肉粒是一道以牛肉粒为主要食材，搭配黑松露等配料，使用砂锅慢炖或加热烹制而成的菜肴。牛肉粒经过腌制后与黑松露一同在砂锅中加热，使肉质鲜嫩，香气浓郁。
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  Braised Pork with Perilla

  Braised pork belly with perilla is made using pork belly as the main ingredient, combined with perilla leaves, ginger, green onions, star anise, and other seasonings. After blanching, it is simmered with soy sauce, sugar, and cooking wine. The finished dish has a bright red color, tender meat, and a unique fragrance from the perilla.
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  Braised Pork Belly with Fish

  Braised pork fish is a dish featuring pork fish as the main ingredient. After cleaning, the fish is pan-fried until golden on both sides, then simmered with soy sauce, sugar, cooking wine, ginger slices, and water until flavorful.
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  Beef Sauce Rice

  Fried rice with meat sauce is based on rice, combined with cooked meat (such as pork or beef) and a seasoned sauce typically made from soy sauce, sugar, garlic, and other seasonings. The sauce is mixed thoroughly with the rice before serving.
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  Pan-Seared Beef Cubes

  Pan-fried beef cubes are made by marinating fresh beef cut into small pieces, then quickly seared at high heat. Main ingredient is beef, with scallions, ginger, and garlic as seasonings, keeping the meat tender and juicy.

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