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Nan Yuan Bin Guan · Xuetian Ya Yan

特色菜 · ⭐ 4.9

No. 99 Daichengqiao Road, Building 2, Nanyuan Hotel

Dishes

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  Midsummer Dongpo Plum-Flavored Vinegar Beef

  This dish features tender veal as the main ingredient,改良自传统东坡肉的慢炖技法。主要食材包括小牛肉块、preserved plums, fruit vinegar (e.g., apple or plum vinegar), rock sugar, ginger, and spices. The veal is first blanched, then simmered slowly with preserved plums, fruit vinegar, and rock sugar until tender and flavorful,最后收汁至浓稠。The dish has a glossy red appearance, tender texture, and a balanced sweet-sour taste with fruity plum and vinegar notes.
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  Nanyuan Braised Supreme Freshness

  Nanyuan Braised Supreme Freshness is a classic Chinese stew dish, primarily featuring premium seafood ingredients such as fresh sea cucumber, abalone, fish maw, and dried scallops. During preparation, the ingredients are cleaned separately, then placed together in a pot with superior broth, soy sauce, cooking wine, rock sugar, and a small amount of spices. They are simmered over low heat for several hours until the sauce thickens and the ingredients become tender and flavorful. The finished dish has a bright red color and a rich, savory sauce, fully showcasing the natural umami and harmonious texture of the various seafood components.
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  Sizzling Eel with a Splash of Oil

  Sizzling Eel with a Splash of Oil is a dish primarily made with fresh eel. The main preparation involves deboning and shredding the eel, then quickly stir-frying or blanching it in oil until just cooked. The cooked eel shreds are then placed into a preheated clay pot or sizzling plate, and piping hot oil is poured over them. The high temperature instantly releases the aroma and umami of the eel. The finished dish features tender, smooth eel shreds, accompanied by the characteristic sizzling sound when the hot oil is poured.
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  Squirrel Mandarin Fish

  A classic Suzhou dish featuring a whole mandarin fish cut into strips, deep-fried to crispy perfection and glazed with a sweet and sour sauce, resembling a squirrel in shape.
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  Osmanthus Glutinous Rice Stuffed Lotus Root

  Osmanthus Glutinous Rice Stuffed Lotus Root is a traditional Chinese dessert or snack. Main ingredients include fresh lotus root, glutinous rice, dried osmanthus flowers, and rock sugar. The glutinous rice is soaked in advance, and the lotus root is peeled and cut at one end. The rice is stuffed into the holes of the lotus root, sealed with toothpicks, and then simmered in a pot with rock sugar, dried osmanthus, and water until the lotus root becomes tender and the rice is fully cooked. It is then sliced and served with the sweet osmanthus syrup. The dish features a soft, sticky texture and a sweet, fragrant aroma.
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  Braised Pork Belly with Abalone

  Jiangnan abalone braised pork is made with fatty pork belly, abalone, rock sugar, light soy sauce, dark soy sauce, cooking wine, and spices. The pork is blanched, then simmered with abalone to create tender meat and succulent abalone in a rich broth.
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  Zhouzhuang Braised Pork in Rich Soy Sauce

  This dish features skin-on pork belly cut into large square pieces. The meat is first blanched to set its shape, then stir-fried with scallions, ginger, and cooking wine to remove gaminess. The key step involves braising the pork for hours over low heat in a thick sauce made from Zhouzhuang-style soy sauce, rock sugar, yellow wine, and various spices, resulting in tender, melt-in-the-mouth meat with a rich, glossy red sauce. It is a traditional dish from the Jiangnan water towns.
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  Steamed Grouper

  Steamed grouper is a dish made with fresh grouper, seasoned with ginger slices and green onions, and steamed to preserve its natural flavor.
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  Lingyan Mountain Clover and Cherry Wagyu Beef

  This dish features high-quality Wagyu beef as the main ingredient, paired with fresh clover sprouts (a specialty of the Lingyan Mountain area) and seasonal cherries. The Wagyu is sliced into thick pieces and lightly pan-seared until the surface is fragrant and the interior remains tender and juicy. The clover sprouts are quickly stir-fried to retain crispness, while the cherries are lightly cooked into a simple sauce or used as a garnish. The dish presents a natural contrast of red and green colors, emphasizing the original flavors of the ingredients and a sense of seasonality.
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  Singapore Chrysanthemum Floss Fish Salad

  Singapore Chrysanthemum Floss Fish Salad is a cold dish with Southeast Asian flavors. Main ingredients include fresh flossed fish meat, edible yellow chrysanthemum petals, shredded onion, and cilantro. The fish is steamed, shredded, and stir-fried until fluffy. Chrysanthemum petals are blanched and drained. All ingredients are then combined and tossed with a dressing made from fish sauce, lime juice, sugar, and a hint of chili. The dish presents a mix of yellow and white colors with a rich texture.
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  Braised Delicacy

  A Chinese dish featuring fresh seafood braised in a savory sauce of soy sauce, sugar, and cooking wine, resulting in a rich and tender flavor.
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  Crispy Rice and Black Truffle Baked Boston Lobster

  This dish features Boston lobster as the main ingredient, paired with crispy rice and black truffle. The lobster is cleaned, cut into pieces, mixed with stir-fried crispy rice and black truffle slices, seasoned appropriately, and then baked or broiled until the lobster is cooked through and the surface turns golden. The finished dish offers tender lobster meat, a crispy texture from the rice, and a rich, distinctive aroma from the black truffle.
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  Suzhou Square Cake

  A traditional Jiangnan dessert made from glutinous rice flour, filled with brown sugar, red bean paste, or osmanthus, steamed into a soft and sweet square shape.
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  Suzhou-style Stir-fried Shrimp

  A classic Suzhou dish featuring fresh river shrimp stir-fried with scallions, ginger, garlic, and a savory-sweet sauce made from yellow wine, sugar, and soy sauce.
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  Suzhou-style Braised Duck

  A traditional Jiangsu dish made by marinating duck and slow-cooking it in a savory sauce of soy sauce, sugar, and spices.
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  Lychee Shrimp Balls

  Lychee Shrimp Balls is a dish made primarily with fresh shrimp and lychee fruit. The shrimp are marinated, then quickly stir-fried until cooked through, and then combined with lychee flesh for a final stir-fry. This results in shrimp that are tender and elastic, with the lychee adding a refreshing sweetness. The overall dish is vibrant in color and layered in flavor.
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  Steamed Three Fresh

  A Chinese dish made by steaming shrimp, fish fillets, and eggs together, resulting in a delicate and fresh flavor.
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  White Jade Simmered in Shrimp Soup with Bottle Gourd

  This dish features a clear broth made from fresh shrimp, with bottle gourd and white jade (typically referring to daikon radish or winter melon) as the main ingredients. The preparation involves bringing the shrimp broth to a boil, then adding cubed bottle gourd and white jade, simmering over medium-low heat until the ingredients become tender and flavorful. The finished dish has a clear broth, with the sweet bottle gourd and the soft, glutinous white jade absorbing the umami of the shrimp soup.
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  Steamed Yangcheng Lake White Fish with Shredded Pork and Green Pepper

  This dish features Yangcheng Lake's specialty white fish as the main ingredient, accompanied by shredded pork tenderloin and fresh green peppers. The cleaned fish is placed on a plate, topped evenly with marinated shredded pork and green pepper strips, then steamed over high heat. The finished dish presents tender, white fish flesh, flavorful pork shreds, and the fresh aroma of green peppers, with a clear broth that preserves the original freshness of the ingredients.
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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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