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Yundishi Yan

特色菜 · ⭐ 4.8

Room 601, Jingdi Building, No. 3 Fu Hua Third Road, Fu Shan Community

Dishes

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  15-Year Huangjiu Marinated Ice Cream Soft-Shell Crab

  Fresh soft-shell crab marinated in 15-year aged yellow wine, paired with special ice cream, offering rich texture, strong wine aroma, sweet crab meat, and a cool, refreshing taste.
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  State Banquet Chicken Custard

  State Banquet Chicken Tofu is made primarily from chicken breast, finely processed into a tofu-like texture, then served with精选清汤, presenting a dish with a pure white color and delicate texture.
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  Cantonese Crab Stuffed Orange

  A traditional Chinese dish made by stuffing fresh crab meat into hollowed oranges and steaming it, resulting in a delicate blend of crab flavor and citrus aroma.
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  Home-style Stewed Large White Fish

  A home-style dish made by stewing fresh large white fish with ginger, scallions, and garlic, resulting in tender meat and rich broth.
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  Osmanthus Crab Meat Stir-Fried with Golden Hook Fin

  Fresh crab meat and golden hook fin are stir-fried together with osmanthus flavoring. The dish features a golden color, tender crab meat, crispy fins, and a rich aroma with a subtle sweet osmanthus fragrance.
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  Jiangnan Slow-Cooked Beef

  Jiangnan-style braised beef uses beef brisket as the main ingredient, combined with scallions, ginger, and garlic, slowly simmered over low heat. After blanching, the beef is cooked with seasonings until tender and the broth becomes rich.
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  Four Delicacies Platter of Jiangnan Rain

  A platter featuring four classic Jiangnan dishes: steamed perch, braised duck, boiled shrimp, and cold-mixed black fungus, each highlighting freshness, aroma, tenderness, and crispness.
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  Sea Urchin Sauce Glass Noodle Shrimp

  Glass noodles and shrimp are steamed with sea urchin sauce, preserving their natural sweetness and tender texture. Lightly seasoned with scallions and ginger for aroma, the dish offers a savory-sweet taste with rich sea urchin flavor.
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  Braised Yangzhou Lion's Head Meatballs

  Clear stewed Yangzhou lion's head is a dish made primarily from pork. The pork, with balanced fat and lean, is minced and mixed with scallion-ginger water, egg white, and starch to form large meatballs, then gently simmered in clear broth until tender, preserving the delicate texture and clear soup.
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  Braised Crispy Pigeon

  Braised crispy-skinned squab pigeon is marinated, deep-fried until the skin is crunchy, then braised with soy sauce, sugar, and cooking wine. The dish has a glossy red color, tender meat, and fragrant crispy skin.
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  Fragrant Lobster Balls with Egg White

  Fresh lobster meat is mixed with egg white and other ingredients, then gently stir-fried to create tender, flavorful balls. The dish features a delicate texture and elegant appearance.
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  Huanggu Lou Special Lamb Ribs

  Premium lamb ribs marinated in secret spices and slow-roasted to perfection, offering a tender, flavorful experience.
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  Steamed Large Yellow Croaker with Preserved Mustard Greens

  Cleaned large yellow croaker is scored and steamed with pickled mustard greens, ginger slices, and a splash of cooking wine until the fish is fully cooked. The savory flavor of the greens infuses into the fish, creating a unique taste.
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  Green Pepper and Perilla Yellow Braised Turtle

  The green pepper and perilla yellow-braised turtle features turtle as the main ingredient, paired with green peppers and perilla, cooked using the yellow braising method. The turtle meat is tender, the green peppers crisp, and the perilla adds a refreshing aroma. The overall flavor is rich, savory with a slight spiciness.
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  Qingke Green Onion Braised Liao Sea Cucumber

  Main ingredients are Liao sea cucumber, green onion, and quinoa, slowly braised to achieve a soft, chewy texture and rich, savory broth with a hint of sweetness.
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  Fresh Asparagus Pan-Seared Australian Scallops

  Fresh asparagus and Australian scallops are pan-seared to perfection, offering a delicate balance of textures and flavors.
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  Huangqiao Baozi

  Huangqiao baked buns are a traditional Chinese pastry made primarily from flour, with fillings commonly containing meat floss, ham, and scallions. After baking, the outer crust turns golden and crispy, while the filling inside is richly fragrant.
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  Pan-Fried Morel Mushrooms Stuffed with Yam and Black Truffle

  This dish features fresh morel mushrooms stuffed with a smooth yam puree mixed with black truffle pieces for aroma. The main preparation involves cleaning the morels, filling them with the yam mixture, and pan-frying them in a small amount of oil until lightly golden and cooked through. The result is a dish with a slightly crisp exterior and a soft interior, highlighting the morel's unique texture and the black truffle's rich aroma, balanced by the mild yam.
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  Black Truffle Baked Tiger Prawn

  Fresh tiger prawns baked with black truffle sauce, delivering a rich and savory flavor.
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  Lobster Soup with Scallop

  Lobster Soup with Scallop is a soup made with lobster and scallop. The lobster is first simmered into a rich broth, then fresh scallops are added to cook in the soup. It has a fresh and rich taste.

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