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Nanyuan Li · Jiangnan Fusion Cuisine (Huan Yu Hui Store)

江浙菜 · ⭐ 4.5

No. 168 Zhuhui Road

Dishes

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  Stewed Songflower with Mushroom Soup

  A refined dish featuring fresh shiitake mushrooms and songflower, gently simmered in premium broth for a delicate, savory flavor.
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  Nanyuanli Leek Fragrant Fried Rice

  Made with rice, fresh leeks, eggs, and seasonings stir-fried together. Golden in color, fragrant, soft and savory, highlighting the unique aroma of fresh leeks.
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  Almond Sea Urchin Shrimp Balls

  A refined dish combining seafood and nutty flavors, featuring crispy almond-crusted shrimp balls with fresh sea urchin for a luxurious taste.
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  Italian Black Vinegar Spare Ribs with French Mashed Potatoes

  This dish features black vinegar-marinated pork ribs slow-cooked to tender perfection, served with creamy French mashed potatoes for a harmonious blend of flavors.
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  Yangzhou Boiled Tofu Noodles

  Yangzhou Boiled Tofu Threads is a Huaiyang dish primarily made with tofu. The tofu is sliced into fine threads, blanched in boiling water, drained, then combined with ingredients such as ham threads, chicken threads, shrimp, and mushroom threads, and simmered in a rich broth. A small amount of salt and monosodium glutamate are added for seasoning.
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  Yangzhou Lion's Head Meatballs

  Yangzhou Lion's Head is a dish primarily made with pork. The pork, with a balanced mix of fat and lean meat, is minced and mixed with scallion and ginger water, egg white, starch, and other seasonings until well blended. The mixture is then shaped into large meatballs and slowly stewed in water or broth until fully cooked. The result is tender, flavorful meatballs with a rich taste.
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  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel. The preparation involves deboning the fish, slicing it into flower-like cuts, marinating it, then deep-frying until golden and crispy. It is finally stir-fried with a sweet-and-sour sauce, resulting in a dish with vibrant colors and a balanced sweet-and-tart flavor.
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  Wu's Special Fish Head

  A delicacy featuring a fresh fish head simmered in a secret spice blend, resulting in tender meat and rich, aromatic broth.
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  Spring Water Beef

  A dish featuring tender beef slowly simmered in fresh spring water, highlighting the natural flavor of the meat.
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  Spicy Mapo Tofu with Wagyu Beef

  Mapo Tofu with Wagyu is an innovative dish blending Sichuan flavors, featuring soft tofu, Wagyu beef, doubanjiang, Sichuan peppercorns, garlic, ginger, and green onions. Wagyu is stir-fried first, then tofu and seasonings are simmered together to blend the rich beef aroma with tender tofu, finished with ground Sichuan pepper and scallions.
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  Black Truffle Stir-Fried Mixed Mushrooms

  A Chinese dish featuring black truffle and mixed mushrooms stir-fried to bring out rich aroma and umami flavor.
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  Black Truffle Braised Pork

  Black truffle braised pork belly uses fatty pork belly as the main ingredient, blanched and then stewed with rock sugar, light soy sauce, dark soy sauce, and cooking wine. Black truffle slices or paste are added at the end for aroma, resulting in tender meat with a glossy red color.

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