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Yi Jia Chinese Cuisine (Huajiao Store)

江浙菜 · ⭐ 3.8

No. 367 Huawang Road (next to Baochen Foot Spa)

Dishes

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  Shanghai Braised Pork Belly

  A classic Suzhou dish made by slow-cooking pork belly in a savory sauce of soy sauce, sugar, and rice wine until tender and flavorful.
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  Beijing Fruit Wood Roast Duck

  Beijing fruit wood roasted duck uses high-quality Beijing duck, marinated and roasted over fruit wood charcoal. Crispy skin, tender meat, unique flavor.
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  Hand-grabbed Lamb Ribs

  Hand-grabbed lamb ribs is a dish primarily made with lamb ribs, typically using fresh lamb rib or leg ribs. After marinating, the meat is roasted or stewed until fully cooked. The lamb has a firm texture and tender flavor, which can be eaten by hand, either with seasonings or dipping sauces.
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  Osmanthus Honey Lotus Root

  A sweet dessert made by stewing lotus root with honey and osmanthus flowers, resulting in a soft and fragrant dish.
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  Pan-fried Bun

  A pan-fried bun is a snack filled with pork and made from flour dough. To prepare it, wrap the pork filling in dough, then pan-fry in a skillet with oil until the bottom turns golden and crispy, finally sprinkling sesame seeds and green onions on top.
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  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
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  Stone Pot Tofu

  Stoneware tofu is a dish primarily made with soft tofu, accompanied by fresh mushrooms, red peppers, and garlic. The tofu is cooked at high temperature in a stoneware pot, preserving its delicate texture while absorbing the fresh aroma of the ingredients, resulting in a unique flavor. Finally, a sauce is drizzled over the dish, enhancing its delicious taste.
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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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  Old Vinegar Jellyfish

  A cold dish made with jellyfish head, seasoned with vinegar, sugar, garlic, and cilantro. Crisp texture and tangy-sweet flavor.
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  Radish Stew with Pork Knuckle

  Made with white radish and pork knuckle, slowly stewed for a rich, clear broth. The radish is tender and the bone is soft, delivering a savory and hearty flavor.
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  Fish-Flavored Eggplant

  Fish-Flavored Eggplant is a Chinese dish primarily made with eggplant. The eggplant is sliced into strips, then fried or pan-fried, and stir-fried with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste). A fish-flavor sauce is prepared using sugar, vinegar, soy sauce, and cooking wine, allowing the eggplant to fully absorb the rich flavors.
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  Fresh Perilla Leaf Grilled Meat

  Fresh perilla leaf grilled meat is made by wrapping lean meat in fresh perilla leaves and grilling over charcoal. Main ingredients include pork tenderloin or beef slices and fresh perilla leaves, seasoned with a little salt and sesame oil to highlight natural flavors.

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