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Yuyangchun Jiangnan Cuisine (Beiling Dongmen Store)

江浙菜 · ⭐ 4.6

No. 115 Lingdong Street (200 meters south of the East Gate of Beiling Park)

Dishes

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  Double Pepper Anhui Stinky Fish

  A classic Huai cuisine dish featuring fermented mandarin fish stir-fried with green and red peppers, offering a unique blend of savory, spicy, and aromatic flavors.
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  Cheese-Flavored Torn Flatbread

  Milk-flavored shredded bread is a pastry made primarily from flour, milk, and butter. It is created by rolling out the dough, spreading a layer of oil paste, folding and rolling it multiple times, then baking.
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  Benshang Braised Pork

  This Shanghai-style braised pork belly uses fatty pork belly as the main ingredient, blanched to remove odor, then slowly stewed with soy sauce, sugar, cooking wine, scallions, and ginger to achieve a soft, tender texture and bright red color.
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  Hangzhou-style Braised Duck

  Hangzhou-style Braised Duck is a traditional dish from Hangzhou, Zhejiang Province, made by marinating duck, simmering it until tender, and coating it in a rich, savory sauce.
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  Osmanthus Glutinous Rice Lotus Root

  Honey-glazed lotus root with sticky rice is a traditional Chinese dessert made primarily from glutinous rice and lotus root. The preparation involves stuffing glutinous rice into the holes of the lotus root, then steaming it until tender. Finally, it is drizzled with osmanthus syrup, resulting in a texture where the lotus root breaks but remains connected by threads, offering a sweet, soft, and chewy experience.
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  Stewed Bamboo Shoots in Oil

  Oil-braised bamboo shoots is a Chinese dish featuring fresh spring bamboo shoots. After blanching to remove bitterness, the shoots are stir-fried in oil and slowly simmered with soy sauce and sugar until tender and flavorful.
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  Oil-Braised Fresh Bamboo Shoots

  A dish made by stir-frying fresh bamboo shoots in oil and simmering them with soy sauce and sugar, resulting in tender, flavorful bites.
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  Braised Pork Meatballs

  狮子头 is a traditional dish primarily made with pork. Typically, the pork is minced and mixed with seasonings to form large, round meatballs, which are then simmered. The meatballs are large and round, with a tender texture and rich, flavorful broth.
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  Waya Chicken

  A traditional Chinese dish made by marinating chicken and roasting it in a clay oven, resulting in tender, flavorful meat with a slightly crispy skin.
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  Marinated Live Shrimp

  A cold dish made by marinating live shrimp in a special seasoned brine, preserving their tender texture and rich flavor.
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  Pan-fried Bun

  A pan-fried bun is a snack filled with pork and made from flour dough. To prepare it, wrap the pork filling in dough, then pan-fry in a skillet with oil until the bottom turns golden and crispy, finally sprinkling sesame seeds and green onions on top.
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  Golden Garlic Pork Ribs

  Pork ribs marinated and pan-seared, then simmered with abundant garlic for a rich, savory flavor.
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  Yangchun Clay Oven Chicken

  A traditional dish made by sealing a whole chicken in a clay oven, resulting in tender and flavorful meat with aromatic herbs.
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  Steamed Pork Dumplings

  Fresh meat xiaolongbao is made with pork filling wrapped in thin dough and steamed. The pork filling is tender and juicy, while the dough is soft and translucent. After steaming, the flavors of the filling and dough blend together, resulting in a rich broth.

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