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Hehe Valley Memories of Jiangnan · Huaiyang Cuisine (North Station Store)

江浙菜 · ⭐ 4.0

50 meters west of the south gate of Wenjingshan Park, Yuanfeng 2nd Road

Dishes

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  Ancient-style Wandering Dragon Meat Pie with Leaf Crab

  Fresh leaf crab is the main ingredient, combined with a secret meat filling, hand-rolled and steamed. The outer skin is soft and crispy, the inner filling is savory and fragrant, with sweet and fresh crab meat, blending traditional craftsmanship with modern taste.
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  Sizzling Eel Strips

  A dish of tender eel strips stir-fried with aromatics and finished with a splash of hot oil for a fragrant, savory flavor.
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  Tianmuhu Buddha Jumps Over the Wall Ecological Fish Head

  Made with high-quality ecological fish head from Tianmuhu Lake, combined with premium ingredients such as abalone, sea cucumber, bird's nest, and scallops, slowly simmered using traditional stewing techniques. Golden in color, rich in flavor, with tender fish head and abundant nutrition.
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  Hand-Deconstructed Crab Roe with Tofu Stew

  A dish featuring hand-deconstructed crab roe simmered with silky tofu, delivering rich flavor and tender texture.
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  Open-Fire Boiled Dried Vermicelli

  Made with dried vermicelli as the main ingredient, combined with ham and chicken breast, boiled after blanching and then slowly cooked in an open oven. The strands are fine like hair, with a smooth texture and fresh, savory broth.
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  Pine Needle Bursting Juice Squab

  Fresh squab is marinated with pine needle spices and roasted, resulting in a crispy skin and juicy interior with a fragrant pine aroma and rich meat flavor.
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  Spicy麻 Sichuan Bamboo Shoots

  Fresh organic bamboo shoots stir-fried with Sichuan pepper and chili, delivering a crisp texture and aromatic numbing flavor.
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  Braised Pork Meatballs

  Braised pork meatballs in clear broth is a traditional dish made primarily from minced pork and vegetables. The pork mixture is shaped into balls and slowly stewed with clear soup and vegetables until the meat becomes tender and the broth rich and flavorful.
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  Spicy Sichuan Tiger Prawn

  Fresh tiger prawns stir-fried with Sichuan pepper, garlic, and ginger, delivering a bold spicy and numbing flavor typical of Sichuan cuisine.
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  Smoke and Rain Golden Tangerine Squirrel Mandarin Fish

  Fresh mandarin fish is sliced and deep-fried into a squirrel shape, then stir-fried with golden tangerines and bell peppers in a sweet and sour sauce. Crispy outside, tender inside, with a perfect blend of citrus and seafood flavors.
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  Salted Freshwater River Shrimp

  Freshwater river shrimp from Dongting Lake are boiled in salt water, preserving their natural freshness and delicate flavor.
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  Braised Wild Large Flatfish from East China Sea

  Fresh wild flatfish from the East China Sea is braised with soy sauce, sugar, ginger, and scallions for a rich, savory flavor.
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  Shanghai-style Braised Pork Belly with Abalone

  A traditional Chinese dish featuring slow-cooked pork belly and fresh abalone in a rich, savory sauce.
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  Old Shanghai Juicy Smoked Sea Bass

  Fresh sea bass is marinated and slowly smoked at low temperature, resulting in a slightly crispy skin and tender, juicy flesh. Served with a secret sauce, offering rich flavor with a hint of sweetness and a well-balanced savory taste.
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  Luffa Ice Cream Foie Gras

  A creative dish combining luffa ice cream with foie gras, offering a smooth and rich flavor experience with a unique texture contrast.
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  Thin-skinned steamed bun

  Thin-skinned buns are a traditional Chinese dough-based delicacy made by wrapping a filling inside a thin dough wrapper and steaming it. The dough is typically made from fermented dough that is rolled out thinly, and the filling is usually a mixture of pork, cabbage, scallions, and ginger, though shrimp or mushrooms can also be added according to taste.
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  Golden Crown Braised Lion's Head

  Made from pork belly, the dish is finely chopped and mixed with scallions, ginger, egg, and starch, then shaped into large meatballs. After blanching, they are slowly stewed in a clay pot with soy sauce, rock sugar, and cooking wine for several hours, resulting in a richly colored, tender, and melt-in-the-mouth texture.

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