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Shi Yue Jiangnan · Huaiyang Cuisine · Roast Duck (Chaoyang Gate Grand Hyatt Store)

江浙菜 · ⭐ 4.8

Basement Level 1 (B1), Fanli Building, No. 22 Chaoyangmen Outer Street

Dishes

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  88-Second Yellow Croaker

  88-second yellow croaker is a dish featuring fresh yellow croaker as its main ingredient. The croaker is carefully prepared and seasoned with simple spices, then quickly cooked at high heat to preserve the tender texture of the fish and bring out its natural freshness and aroma.
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  Yangzhou Fried Rice

  Yangzhou fried rice is a Chinese stir-fry made with rice, eggs, ham, shrimp, peas, and carrots. Rice is first stir-fried, then ingredients and seasonings are added gradually and mixed until fully cooked.
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  Jiangnan Huadia Chicken

  Jiangnan Huadiao Chicken is made primarily with chicken, combined with辅料 such as Huadiao wine, ginger slices, and green onion segments, and prepared by slow stewing. The chicken is either whole or from chicken thighs, blanched first to remove any fishy odor, then slowly cooked with Huadiao wine and seasonings to allow the meat to absorb the wine's aroma and become tender.
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  Huaiyang Tofu Noodles

  Huaiyang dried tofu丝 is a traditional Jiangsu dish made primarily from dried tofu. Thinly sliced tofu is blanched, then stir-fried or mixed with ham, shrimp, and greens for a delicate, savory flavor.
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  Huaiyang Steamed Pork Meatballs

  Huaiyang-style clear stewed lion's head is a dish primarily made with pork. The pork, with a balanced mix of fat and lean, is minced and mixed with scallion and ginger water, egg white, and other seasonings until well blended. It is then shaped into large meatballs and gently simmered in clear broth until fully cooked. The finished dish features tender meat and a clear, refined broth that preserves the natural flavors of the ingredients.
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  Braised Huaiyang Meatballs

  Clear stewed Huaiyang lion's head is a traditional Huaiyang dish made primarily with pork belly, combined with ingredients such as scallions, ginger, and eggs. The pork belly is cut into small pieces, mixed with seasonings to form large meatballs, then slowly stewed in clear broth for several hours until the meatballs are tender and the soup is rich and flavorful.
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  Braised Turtle with Red Sauce

  Red-braised softshell turtle is a dish primarily made with softshell turtle, supplemented by ingredients such as ham, chicken, and mushrooms, and prepared by slow stewing. After processing, the turtle is placed in a pot with seasonings, along with high-quality broth or water, and slowly simmered over low heat for an extended period to allow the flavors to blend and the broth to become rich and flavorful.
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  Longjing Shrimp with Tea

  Dragon Well Shrimp, featuring fresh shrimp as the main ingredient and Longjing tea leaves to enhance aroma. After being cleaned and marinated, the shrimp is quickly stir-fried with fragrant Longjing tea leaves, preserving the shrimp's tenderness and the tea's delicate fragrance.
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  Crispy Delicate Roast Duck

  Delicious crispy roast duck is made from premium ducks, carefully marinated and then slowly roasted over fruitwood charcoal. The skin is crisp while the meat remains tender and juicy, served with thin pancakes, scallion strips, and sweet bean sauce to deliver the classic Peking duck flavor.
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  Zhenjiang Meat Rolls

  Zhenjiang meat jelly is made from pork foreshanks and processed through curing and aging in rice wine. The meat is tender with a reddish hue, and the skin becomes transparent. It is traditionally served with ginger threads and fragrant vinegar, offering a unique flavor.
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  First Course Delight

  The first course features fresh vegetables with a touch of meat or seafood, quickly blanched or stir-fried to preserve natural flavors. Main ingredients include greens, carrots, wood ear mushrooms, and lean pork slices, seasoned with salt, soy sauce, and a light cornstarch thickening.
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  Braised Pork in Shao Sauce with Wine Aroma

  Bao sauce wine-flavored pork is a delicacy made primarily with fatty pork belly, enhanced with ingredients such as abalone sauce and Huangjiu (rice wine). The pork belly is first pan-fried and then braised, absorbing the rich umami of the abalone sauce and the aromatic depth of the Huangjiu, resulting in a uniquely flavorful dish.
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  Chicken-Flavored Large White Fish

  Chicken broth braised large white fish is made with fresh large white fish and rich chicken broth. First, clean the white fish and marinate it with seasonings. Then, heat oil in a pan, stir-fry葱姜蒜 until fragrant, add chicken broth and bring to a boil. Place the white fish in the broth and simmer until fully cooked. Finally, reduce the sauce and serve on a plate.

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