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Huaiyangcun (Yungang Branch)

江浙菜 · ⭐ 4.5

No. 88 Courtyard, Changqing Road, Wangzuo Town

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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  Sizzling Eel Sauce

  Fried Eel with Hot Oil is a Chinese dish primarily made with eel. The eel is cut into segments and stir-fried with seasonings such as garlic and ginger, then finished by pouring hot oil over it, creating a sizzling sound that gives the dish its name. The dish has a bright red color and tender eel meat.
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  Jiangnan Braised Freshness

  Jiangnan Yanduxian is a soup made primarily with salted pork, fresh pork, and bamboo shoots. First, the salted and fresh pork are blanched to remove odor, then simmered slowly with spring bamboo shoots until the meat is tender and the broth clear and flavorful.
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  Huaiyang Family Feast

  Huaiyang Family Feast is a soup dish made by slow-cooking a variety of ingredients, primarily chicken, pork, shrimp, mushrooms, ham, and bamboo shoots. After cutting and preparing the ingredients, they are simmered together with premium broth to allow the flavors to blend harmoniously.
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  Braised Pork Meatballs

  狮子头 is a traditional dish primarily made with pork. Typically, the pork is minced and mixed with seasonings to form large, round meatballs, which are then simmered. The meatballs are large and round, with a tender texture and rich, flavorful broth.
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  Dried Bamboo Shoots with Beef

  Braised beef with dried bamboo shoots is a dish made from beef brisket or shank and dried bamboo shoots. After blanching, the beef is stewed with rehydrated bamboo shoots and seasonings like soy sauce, cooking wine, and ginger slices, then slowly simmered until the beef is tender and the bamboo shoots are flavorful.
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  Suzhou Glutinous Rice Cake

  Suzhou glutinous rice cake is a traditional snack made primarily from glutinous rice and filled with red bean paste and brown sugar, then steamed. It has a soft and sticky texture with a sweet yet not greasy flavor.
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  Braised Pork with Water Chestnuts

  Braised pork belly with taro is a dish primarily made with pork belly and taro. After cutting the pork belly into pieces and blanching it, it is simmered together with taro. Soy sauce, sugar, and cooking wine are added as seasonings, then slowly stewed over low heat until the pork becomes tender and the taro absorbs the flavors.
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  Crab Meat Tofu from Pingqiao

  Crab meat Pingqiao tofu is a dish made with soft tofu and crab roe and meat. Tofu is blanched, then stir-fried with crab meat, simmered in broth or water to absorb the rich flavor, and finally thickened with a slurry for a smooth, tender texture.
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  Fresh Chicken Head Rice Dumplings with Peeled River Shrimp

  Fresh lotus seed dumplings with peeled river shrimp are made using fresh lotus seeds and peeled river shrimp, quickly cooked by blanching or light stir-frying to retain their tender texture.
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  Stir-fried Chicken's Head Rice with Hand-Deveined River Shrimp

  Stir-fried Chicken's Head Rice with Hand-Deveined River Shrimp is a Chinese stir-fry dish made with chicken's head rice and hand-deveined river shrimp, cooked quickly in hot oil for a fresh and tender texture.

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