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Yeming Garden · Qiangtang Banquet (Wudaokou · Tsinghua Branch)

江浙菜 · ⭐ 4.9

1st Floor, Ziguang Building, Shuangqing Road (50 meters southwest of the Southeast Gate of Tsinghua University)

Dishes

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  Dongpo Pork with Rice Wine Buns

  Dongpo two-head-black pork with rice wine steamed buns is a dish featuring premium local two-head-black pork from Zhejiang, marinated and slow-cooked, served with soft buns fermented using rice wine. Pork from shoulder or belly is marinated in soy sauce, yellow wine, and ginger, then stewed until tender. The buns are made by mixing glutinous rice wine and flour, then steamed to achieve a sweet, fluffy texture.
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  Taiji Dumplings

  Taiji dumplings are traditional Chinese dumplings made with flour wrappers filled with pork, chives, and eggs. Their round shape symbolizes the harmony of yin and yang, and they are handmade and boiled.
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  Stewed Three Fresh from East China Sea

  Home-style Stewed Three Fresh Seafoods from the East China Sea features fresh shrimp, fish, and shellfish like clams or scallops. Cleaned ingredients are simmered with ginger, scallions, water or broth, then thickened to a rich sauce.
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  Braised Eastern Sea Yellow Croaker

  Home-style braised yellow croaker from the East China Sea, featuring fresh fish with ginger, scallions, soy sauce, and cooking wine. The fish is pan-fried until golden and then simmered in a savory sauce to infuse flavor and create a rich broth.
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  Stir-fried Two-head Black Pig Pork

  Xiao Chao Liang Tou Wu Pork is a Chinese stir-fry dish using Liang Tou Wu pork as the main ingredient. The pork slices are quickly stir-fried with green peppers and onions, seasoned appropriately to maintain tender meat and rich flavor.
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  Salt-brined Tofu

  Salt-brined tofu is made from soybeans using salt brine as a coagulant. After soaking, soybeans are ground into pulp, boiled, and mixed with salt brine to form tofu curds, then pressed into shape. It has a smooth, delicate texture and is used in salads, stir-fries, or stews.
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  Shanghai-style smoked fish

  Old Shanghai smoked fish is a traditional dish made from mandarin fish or grass carp, prepared by marinating, frying, and braising. The fish is first marinated to absorb flavor, then deep-fried until golden and crispy, and finally soaked in a specially prepared braising sauce to enhance its rich taste.
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  Crispy Young Pigeon

  Crispy young pigeon dish made with fresh pigeon, marinated and deep-fried until the skin is golden and crunchy, while the meat stays tender and juicy.
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  Cheese Baked Sweet Potato

  Cheese-baked sweet potato is a dish made primarily with sweet potatoes, which are steamed or baked until tender, then topped with cheese and further baked in an oven until the cheese melts and turns slightly golden brown.
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  Asparagus Stir-fried with Australian Scallop

  A dish featuring fresh asparagus and Australian scallops stir-fried quickly for a tender, crisp texture and rich flavor.
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  Braised Buddha Jumps Over the Wall

  Huangfen Fotaqiang is a stewed dish made with various precious ingredients such as abalone, sea cucumber, shark fin, scallop, fish maw, chicken, pork, and ham, layered in a clay pot with broth and seasonings, slowly simmered over low heat.
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  Braised Snakehead Fish with Yellow Sauce

  Huangfen bamboo fish is a dish featuring bamboo fish as the main ingredient. After cleaning, the fish is marinated and then stewed slowly with ginger slices, green onions, water, and seasonings until tender and flavorful.
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  Golden Crispy Fried Cutlassfish

  Golden crispy fried hairtail is a deep-fried dish using hairtail as the main ingredient. After cleaning and cutting, the fish is marinated with cooking wine and ginger to remove fishy smell, then coated in a thin layer of starch or flour before frying until golden and crunchy. The exterior is crispy while the inside remains tender.

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