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A Yong Restaurant

江浙菜 · ⭐ 3.5

2nd Floor, Zone 3, Chefang Songze Commercial Street

Dishes

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  Spicy Twelve-Flavor Crawfish

  Spicy crayfish is made with fresh crayfish as the main ingredient, stir-fried with a blend of spices such as star anise, cassia bark, Sichuan pepper, and chili. First, the crayfish are cleaned and blanched to remove any fishy odor, then the spices are fried in oil until fragrant, followed by stir-frying the crayfish. Finally, water is added and the dish is simmered until fully flavored.
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  Spicy Crawfish

  Spicy crayfish dish uses fresh crayfish, cleaned and deveined, stir-fried with葱姜蒜 and chili, then seasoned with doubanjiang, cooking wine, and soy sauce, simmered in water until flavorful, and finally reduced to a glossy glaze.
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  Spicy Stir-Fried Shredded Cabbage

  Dry Pot Shredded Cabbage is a dish primarily made with cabbage, where the leaves are hand-torn to preserve their original texture. The cabbage is stir-fried in a dry pot with garlic, chili, and other seasonings, allowing it to fully absorb the aromatic flavors and achieve a distinctive dry, fragrant taste.
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  Signature Crawfish

  Our signature crayfish dish uses fresh live crayfish as the main ingredient, which are cleaned and then simmered with a variety of spices and seasonings. Key ingredients include crayfish, garlic, ginger, green onions, dried chili peppers, and Sichuan peppercorns. Prepared by stir-frying or braising, this method ensures the crayfish meat is well-seasoned and aromatic.
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  Signature Immortal Chicken

  Signature Immortal Chicken features a whole chicken with mushrooms, carrots, and green peppers, slow-cooked to blend flavors perfectly after marinating.
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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 after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
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  Steamed White Fish

  Steamed white fish is a dish made with fresh white fish as the main ingredient, seasoned with ingredients such as ginger slices and scallions, and prepared by steaming. After washing the white fish, place it in a dish, add seasonings, and steam until cooked.
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  Special Offer Lobster

  Fresh lobster stir-fried with secret spices and chili, tender meat with rich, spicy flavor.
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  Xuyi Thirteen-Spice Lobster

  Xuyi Thirteen-Spice Lobster is a specialty dish from Xuyi, Jiangsu province, primarily using fresh crayfish. The cleaned crayfish are simmered for an extended period in a brine seasoned with a blend of thirteen spices, including Sichuan pepper, star anise, cinnamon, cloves, and fennel. The finished dish has a bright red color, a rich aroma of spices, and firm, flavorful meat.
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  Stone Pot Green Beans

  A dish of fresh green beans stir-fried in a hot stone pot with garlic and chili, known for its crisp texture and rich aroma.
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  Stone Pot Bean Sprouts

  A dish made with fresh bean sprouts stir-fried in a hot stone pot with garlic and chili, known for its crisp texture and savory flavor.
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  Medicinal Celery Stir-fried Pork Tripe

  Medicinal celery stir-fried with pork tripe, a flavorful and nutritious dish.
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  Lotus Leaf Bun with Minced Beef

  A Chinese dim sum dish featuring minced beef stuffed in a soft lotus leaf bun, offering a savory and aromatic bite.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  A Yong's Spicy Blood Curd Hot Pot

  A Yong's Spicy Blood Curd Hot Pot is a classic Sichuan hot pot dish. Main ingredients include blood curd (made from duck or pig blood), tripe, pork aorta, luncheon meat, bean sprouts, wood ear mushrooms, and wide noodles. The dish is prepared by first stir-frying seasonings like doubanjiang (broad bean paste), Sichuan peppercorns, and dried chilies to create a fragrant red oil broth, which is then simmered with stock. The prepared blood curd, tripe, and other ingredients are added and cooked until done. The final dish features a bright red broth, rich variety of ingredients, and is renowned for its numbing, spicy, and savory flavors.
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  A Yong Gold Medal Grilled Fish

  A Yong Gold Medal Grilled Fish is a dish primarily made with fresh grass carp or sea bass. The main preparation method involves cleaning the whole fish, scoring the body, and marinating it with basic seasonings like ginger, scallions, and cooking wine to remove any fishy odor. The fish is then grilled over charcoal or in an oven until the skin is golden and crispy, while the flesh remains tender. During grilling, a special sauce—typically made from fermented bean paste, chili peppers, Sichuan peppercorns, and spices—is brushed on, imparting a rich, complex flavor to the fish. It is often served with vegetables such as lotus root slices, potatoes, and bean sprouts, which are heated together.
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  Snowflake Pork Strips

  Xuehua paotiao is a dish made from pork tenderloin, sliced into strips and coated with starch or egg before frying until crispy, forming a snowflake-like texture. It's crispy outside and tender inside.

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