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Ting Yuan Jia Ren · Xin Hui Yang Cai · Non-Material Cultural Heritage (Xu Yang Building Store)

江浙菜 · ⭐ 4.2

Building 101, No. 6 Courtyard, Sihexiang Road (Unit -101, Floors -4 to 1; Shop B1-006)

Dishes

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  88-Second Yellow Croaker

  88-second yellow croaker is a dish featuring fresh yellow croaker as its main ingredient. The croaker is carefully prepared and seasoned with simple spices, then quickly cooked at high heat to preserve the tender texture of the fish and bring out its natural freshness and aroma.
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  State Banquet Lion's Head Meatballs

  State Banquet Lion's Head is a dish made primarily from pork, enhanced with supplementary ingredients such as crab meat and shrimp roe. First, the pork is finely chopped and roughly minced to create meat granules, which are then mixed with the辅料 and shaped into balls. Next, they are simmered slowly in rich broth until the meat becomes tender and the sauce becomes deeply flavorful.
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  Yangzhou Boiled Vermicelli with Shredded Tofu

  Yangzhou Large Boiled Tofu Thread is a Huaiyang dish primarily made with tofu. The tofu is sliced into fine threads, then simmered in rich broth and combined with ingredients such as ham, shrimp, and chicken breast. Seasoned with scallions, ginger, and garlic, it is slowly stewed until fully flavored.
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  Pu'er Three Times Nine-Grade Braised Pork

  Pu'er Three Times Nine Red Braised Pork is made with pork belly, slow-cooked with Pu'er tea, soy sauce, sugar, and cooking wine. Tender meat infused with tea aroma, glossy red color.
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  Pu'er Three Times Red Meat

  Pu'er Three Times Red Meat is a dish made with pork, brewed with Pu'er tea broth and various seasonings. Main ingredients include pork belly, Pu'er tea leaves, ginger, and scallions. It is stewed multiple times to make the meat tender and flavorful, with a unique tea fragrance and delicious taste.
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  Hongze Lake Soy Sauce Duck

  Hongze Lake Soy Sauce Duck is a traditional dish made with duck meat, marinated and braised. Main ingredients include duck, soy sauce, and spices, with a savory and rich sauce flavor.
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  Stir-fried Soft-Boiled Eel from Huaiyang

  Huaiyang stir-fried soft-dog eel is a Huaiyang dish featuring eel as the main ingredient. The live eel is deboned, sliced into thin strips, marinated with rice wine and ginger, then stir-fried with garlic and scallions, finished with a thickened sauce to make the eel tender and flavorful.
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  Jasmine Chicken Soup Steamed White Fish

  White fish marinated and steamed with jasmine flowers, topped with chicken pieces and seasonings, then steamed until tender. The delicate flavor comes from the fusion of jasmine and chicken.
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  Scallion and Ginger Braised Chicken from Northern Jiangsu

  Scallion and Ginger Braised Chicken from Northern Jiangsu is a dish made with chicken as the main ingredient, combined with scallions and ginger, and braised. It has a tender texture and a salty, fragrant flavor.
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  Braised Chicken Head Rice with Shrimp

  Chicken head rice with shrimp is a dish featuring chicken head rice and fresh shrimp as main ingredients. Soak the rice beforehand, deodorize and marinate the shrimp, then stir-fry or blanch together to preserve natural flavors. Add a touch of葱姜蒜 for aroma.
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  Huangqiao Baozi

  Huangqiao baked buns are a traditional Chinese pastry made primarily from flour, with fillings commonly containing meat floss, ham, and scallions. After baking, the outer crust turns golden and crispy, while the filling inside is richly fragrant.

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