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Si Yue River Dolphin New Huaiyang Cuisine (Huatan Store)

江浙菜 · ⭐ 4.8

2nd Floor, Building C, Huatian Hotel, No. 300 Jiefang East Road

Dishes

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  Eight Treasure Taro

  Eight Treasure Taro is a sweet dish made primarily with taro, combined with various ingredients such as red dates, lotus seeds, goji berries, raisins, walnuts, peanuts, red beans, and glutinous rice. After peeling and cutting the taro into pieces, it is steamed or simmered together with the ingredients, allowing the flavors to blend thoroughly and resulting in a soft, sticky, and sweet texture.
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  Leisurely Seeing the Southern Mountain

  This dish features fresh yam as the main ingredient, paired with carrots, green peas, and a small amount of diced chicken. After blanching, it's mixed with a seasoned sauce. Yam is sliced or diced to maintain its crisp tenderness, complemented by colorful ingredients for a refreshing, natural flavor.
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  Truffle-flavored Fresh Broad Beans

  Truffle-flavored fresh broad beans are made with fresh broad beans as the main ingredient, seasoned with truffle oil and crushed nuts, then stir-fried after blanching to retain the sweet freshness and tender texture of the broad beans.
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  Yongzhou Boneless Blood Duck

  Yongzhou Boneless Blood Duck is a specialty dish from the Yongzhou region of Hunan Province. It primarily uses local mallard duck. After slaughter, fresh duck blood is collected and mixed with vinegar to prevent coagulation. The boneless duck meat is cut into pieces and stir-fried with the duck blood, young ginger, garlic cloves, and dried chili peppers. The duck meat is first stir-fried to render its fat, then seasonings and duck blood are added for quick stir-frying, allowing the blood to evenly coat the meat, creating a unique dark red color and tender texture. The dish features fragrant duck meat, smooth and tender blood, and a strong, spicy ginger flavor.
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  Fugu and Pork Stir-fry

  Fugu meat is stir-fried with pork slices, seasoned with ginger, garlic, and green peppers for a rich, savory flavor.
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  Black Truffle Beef in Clay Pot

  砂锅黑松露牛肉粒是一道以牛肉粒为主要食材，搭配黑松露等配料，使用砂锅慢炖或加热烹制而成的菜肴。牛肉粒经过腌制后与黑松露一同在砂锅中加热，使肉质鲜嫩，香气浓郁。
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  Braised Pork with Perilla

  Braised pork belly with perilla is made using pork belly as the main ingredient, combined with perilla leaves, ginger, green onions, star anise, and other seasonings. After blanching, it is simmered with soy sauce, sugar, and cooking wine. The finished dish has a bright red color, tender meat, and a unique fragrance from the perilla.
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  Jade Pufferfish Slices

  Fresh pufferfish slices are quickly blanched and mixed with green peppers and scallions, resulting in a crisp, tender dish with a vibrant emerald hue.
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  April Appetizer Platter

  A platter featuring various cold dishes, including cooked ham, smoked fish, cucumber salad, egg tofu, and braised chicken gizzards, sliced or diced and mixed with seasonings, then chilled and served.
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  April Fried Rice

  A seasonal stir-fried rice dish featuring eggs, shrimp, ham, and peas, known for its fresh taste and aromatic flavor.
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  Crimson Radish Salad

  A refreshing cold dish made from pickled white radish, dyed pink with red yeast rice or food coloring, and seasoned with sugar, vinegar, and garlic.
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  Stir-fried Yellow Beef with Tea Oil

  Tea oil stir-fried yellow beef is a dish made with fresh yellow beef as the main ingredient, stir-fried with tea oil. The beef slices are marinated and then cooked with garlic, ginger, and other seasonings in hot tea oil until tender and flavorful.
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  Spicy Pork Bone with Chili

  A spicy Sichuan-style dish featuring pork bones simmered with dried chilies and Sichuan peppercorns, delivering a rich, numbingly hot flavor.

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