Close

Xiao Yan Restaurant (Yange Garden Branch)

苏北土菜 · ⭐ 3.8

Room 103, Building 17, No. 19 Huayin Road

Dishes

• 

  Wanzhou Grilled Fish

  Wanzhou烤鱼 is a dish made by grilling fresh fish with various vegetables and seasonings. Main ingredients include grass carp or carp, bean sprouts, potatoes, lotus root slices, and onions, seasoned with doubanjiang, chili, Sichuan peppercorns, ginger, and garlic. After marinating, it's grilled over charcoal and finished with a special sauce.
• 

  Six Harmony First Dish

  A traditional Chinese dish made with pork offal such as stomach, lungs, and intestines, simmered with spices for rich flavor.
• 

  Braised River Clams with Salted Pork

  A Chinese dish featuring river clams braised with salted pork, resulting in a rich, savory flavor and tender texture.
• 

  Stove Pot Chicken

  Stewed chicken in a clay pot is a dish primarily made with chicken, cooked with various spices and seasonal vegetables. Its distinctive feature lies in the use of a specially designed clay pot that ensures even heating, preserving the tender texture of the chicken. During cooking, flatbread is placed around the edge of the pot and steamed together, resulting in a crispy top and chewy bottom that absorbs the rich broth, creating a deliciously flavorful dish.
• 

  Braised Tofu Vermicelli

  Da Zhu Gan Si is a dish primarily made with tofu skin, where the tofu is sliced into fine threads, blanched, and then simmered slowly in a rich broth with ingredients such as ham, chicken breast, shrimp, and mushrooms. The preparation emphasizes precise heat control and a flavorful broth, allowing the tofu threads to fully absorb the aromas of the accompanying ingredients.
• 

  Spicy Pot-Braised Cabbage

  Dry-braised cabbage is a Chinese dish featuring cabbage as the main ingredient, typically cooked with pork belly, garlic, ginger, and chili. The cabbage is cut into pieces, pork belly sliced, then stir-fried until the pork releases oil. Garlic, ginger, and chili are added for aroma, followed by cabbage until just cooked through, then seasoned.
• 

  椒盐花生米

  椒盐花生米是一道以花生米为主要食材的菜肴，将花生米炒熟后加入椒盐调味。制作时通常先将花生米炸至酥脆，再与适量椒盐、葱姜末等调料拌匀，使味道均匀渗透。
• 

  椒盐黄花鱼

  椒盐黄花鱼是一道以黄花鱼为主要食材的菜肴。将黄花鱼处理干净后腌制，再进行油炸至表皮酥脆，最后与椒盐调味料一同翻炒均匀，使鱼肉入味且外酥里嫩。
• 

  Huaiyang Stir-Fry

  A classic Su cuisine dish made with pork, green peppers, and carrots, stir-fried quickly to retain freshness and crispness.
• 

  Stir-fried Intestines

  A stir-fried dish made with pork intestines and vegetables, known for its spicy and aromatic flavor.
• 

  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
• 

  Braised Young Rooster

  A traditional Chinese dish made by slow-cooking young rooster with soy sauce, sugar, and aromatics until tender and flavorful.

Reviews