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Tiyuan Jiangnan Cuisine • Roast Duck • Intangible Cultural Heritage (Core Area Store)

江浙菜 · ⭐ 4.5

1st Floor, Ideal Building, No. 111 Zhichun Road

Dishes

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  Buddha Hand Gourd and Edamame Fish Cake

  Lotus gourd and edamame fish cakes are a creative dish made primarily from lotus gourd, edamame, and fish meat. The preparation involves shredding the lotus gourd, boiling the edamame, and mixing them with minced fish meat to form small round patties. Finally, they are pan-fried until golden brown on both sides.
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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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  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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  Courtyard Roasted Crispy Skin Duck

  The courtyard-hanging oven crispy skin roast duck uses tender Beijing duck, carefully processed and hung in a specially designed oven for roasting. The roasted duck has a crispy skin and tender meat, and is traditionally served with thin pancakes, scallion strips, and sweet bean sauce, offering a unique flavor.
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  Stir-fried Pork Belly with Handmade Rice Cake

  Stir-fried glutinous rice cake with braised pork belly is a Chinese dish that blends tradition and innovation. It features pork belly with balanced fat and lean, paired with handmade glutinous rice cakes, both simmered together in a rich braising sauce. The rice cakes absorb the savory meat juices, becoming soft and fragrant, while the pork remains tender and juicy—creating a harmonious and delightful combination.
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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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  Braised Pork Belly

  Braised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep 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 Sea-Caught Yellow Croaker with Citrus Pickle

  Freshly caught yellow croaker is cleaned and steamed with preserved radish seasoned with aged tangerine peel, allowing the flavors to blend harmoniously.
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  Lobster and Crab-Filled Tofu Stir-Fry

  Baby lobster and crab roe are simmered together with soft tofu. The main ingredients include baby lobster, crab roe, and tofu. After sautéing the crab roe, baby lobster and tofu are added, then slowly stewed with broth or seasoning sauce to allow the tofu to absorb the rich flavors, blending the aromas of the baby lobster and crab roe.

Reviews

• wee_hibiscus
  Got the handmade rice cake with braised pork — the rice cakes were soft and chewy, exactly the texture I wanted, and the pork was that perfect mix of fat and lean, literally melted in my mouth. Super rich flavor but not greasy at all. Then the Australian lobster in spicy sauce came out looking gorgeous, really nice plating. The shrimp meat was so plump and bouncy, and the tofu paired with it was silky and smooth — layers of flavor going on. The crab roe lion's head meatballs were so soft and tender, the broth was light and fresh, and you could really taste the crab working through everything. Honestly blew me away. The whole place has this Jiangnan vibe going on — grey tiles, white walls, little bridges and water — atmosphere was on point. Staff were warm and attentive, food came out quick, just an all-around super comfortable experience. Would definitely come back.