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Jiangnan Ya Yuan

江浙菜 · ⭐ 4.9

2nd Floor, Building A, Xingshang Summit Plaza

Dishes

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  Braised Beef Shank

  Slow-cooked beef shank with tender texture and rich flavor, simmered in aromatic spices.
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  Buddha Jumps Over the Wall

  Buddha Jumps Over the Wall is a famous traditional Fujian dish, primarily made with珍贵 ingredients such as shark fin, abalone, sea cucumber, fish maw, and pigeon eggs, enhanced with aromatics like dried scallops, chicken, and ham. Each ingredient is separately stewed before being combined into one pot and slowly simmered over low heat to create a rich, flavorful broth where all ingredients blend harmoniously. The finished dish has a golden color and a thick, delicious soup.
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  Braised Tofu Vermicelli

  Da Zhu Gan Si is a dish primarily made with tofu skin, where the tofu is sliced into fine threads, blanched, and then simmered slowly in a rich broth with ingredients such as ham, chicken breast, shrimp, and mushrooms. The preparation emphasizes precise heat control and a flavorful broth, allowing the tofu threads to fully absorb the aromas of the accompanying ingredients.
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  New-style Sizzling Eel with Hot Oil

  Fresh eel is sliced, stir-fried with aromatics and finished with a hot oil pour for a fragrant, savory dish.
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  Yang Chih Tsu

  Yang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
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  Songrong Bamboo Shoot Ginkgo Jelly Soup

  Made with songrong mushrooms, bamboo shoots, and fish maw, simmered slowly. Clear broth with rich aroma and smooth texture, highly nutritious.
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  Osmanthus Braised Pork

  A traditional Chinese dish made by slow-cooking pork belly with osmanthus, rock sugar, and soy sauce, resulting in a rich, fragrant, and tender dish.
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  Oil Vinegar Dressing Stone斛 Flower

  A refreshing dish made with fresh stone斛 flowers dressed in a blend of olive oil, vinegar, and honey, highlighting the flower's delicate aroma and crisp texture.
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  Sauerkraut Four Treasures

  A classic Chinese cold dish featuring chicken gizzards, duck feet, pork trotters, and jellyfish marinated in a fragrant fermented rice wine sauce, offering a savory and refreshing taste.
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  Tangerine Peel Beef

  Chen Pi beef is a dish featuring beef and aged tangerine peel as main ingredients. Sliced or cubed beef is stir-fried or braised with the peel, which imparts a unique aroma and infuses flavor into the meat, resulting in tender texture. Seasonings like soy sauce, sugar, and cooking wine are added to enhance the taste.
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  Abalone Sauce Mixed Gelatin with Fruits

  Made with premium gelatin and mixed seasonal fruits, simmered slowly in abalone sauce. Smooth texture, fresh fruit aroma, rich broth, and high nutritional value.
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  Braised Abalone with Shark's Fin

  A premium Cantonese dish featuring abalone and shark's fin simmered in broth until tender and flavorful.
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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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