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Huaiyang Cuisine Appreciation Hall (Huantianqiao Branch)

江浙菜 · ⭐ 4.8

3rd Floor, Guangyao Dongfang Plaza, No. 100, Xisanhuan North Road

Dishes

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  This dish features fresh shrimp as the main ingredient, paired with crisp and tender asparagus and vibrant red peppers. The shrimp is carefully prepared to melt in your mouth, while the asparagus retains its natural sweetness. A simple stir-fry method preserves the original flavors of the ingredients, presenting a fresh and elegant dish.
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  First-class Eight Treasure Lion's Head

  A dish featuring pork as the main ingredient, minced meat is mixed with egg and starch, shaped into large meatballs, then slowly stewed. 'Eight treasures' refers to various ingredients like shrimp, mushrooms, carrots, peas, ham, lotus seeds, glutinous rice, and chestnuts added inside or around the meatballs for rich flavor. The meat is tender and the broth is flavorful.
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  Sizzling Eel Sauce

  Fried Eel with Hot Oil is a Chinese dish primarily made with eel. The eel is cut into segments and stir-fried with seasonings such as garlic and ginger, then finished by pouring hot oil over it, creating a sizzling sound that gives the dish its name. The dish has a bright red color and tender eel meat.
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  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.
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  Pingqiao Tofu

  Pingqiao Tofu is made primarily from soft tofu, combined with chicken, mushrooms, and cilantro, and cooked by stewing. The tofu is cut into cubes and simmered with the ingredients until fully flavored, then the sauce is reduced to create a fresh, delicate taste.
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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. The preparation involves deboning the fish, slicing it into flower-like cuts, marinating it, then deep-frying until golden and crispy. It is finally stir-fried with a sweet-and-sour sauce, resulting in a dish with vibrant colors and a balanced sweet-and-tart flavor.
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  Steamed Crab Meat Pork Dumplings

  Clear stewed crab meat lion's head is a dish made by mixing pork mince with crab roe, egg white, and starch to form large meatballs, then slowly simmering in clear broth. Main ingredients include pork belly, crab roe, scallion-ginger water, and egg white. The meat mixture is shaped into balls and gently stewed in clear soup until tender.
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  Steamed White Fish from Hongze Lake

  Steamed Huze Lake White Fish is a dish made from large white fish from Huze Lake. The fish is cleaned, scored on the surface, seasoned with ginger slices and scallions, then steamed over water until fully cooked, preserving its tender texture.
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  Sweet and Sour Pork Ribs

  Sweet and sour pork ribs is a dish primarily made with pork spare ribs. The preparation involves marinating the ribs, then frying them until golden and crispy, followed by cooking a sweet and sour sauce using sugar, vinegar, and ketchup, which is then poured over the ribs.
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  Yangchun Noodles

  Yangchun noodles is a Chinese soup noodle dish primarily made with thin noodles, lard or vegetable oil, scallions, and soy sauce. To prepare, cook the noodles until done, then drain and mix with a small amount of lard, soy sauce, and chopped scallions. Finally, pour hot broth over the noodles to serve.
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  Intangible Cultural Heritage

  Folk dishes typically refer to traditional recipes with intangible cultural heritage value, using main ingredients like pork, chicken, fish, or vegetables. Cooking methods include steaming, stewing, boiling, frying, or pickling, emphasizing the original flavor and traditional techniques.
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  Intangible Heritage · Pingqiao Tofu

  Intangible Heritage · Pingqiao Tofu is a traditional soy product dish, made mainly from yellow beans and water through soaking, grinding, boiling, coagulating, and pressing. It has a delicate texture and a light taste with a rich soy aroma.
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  Intangible Heritage - Huai'an Soft Tendon

  Huai'an Soft Noodles is a Huaiyang dish featuring eel as the main ingredient. The live eel is deboned, sliced into细条, blanched in boiling water until curled, then stir-fried with garlic and ginger, and finally thickened with a sauce. The finished dish has a glossy appearance and a smooth, tender texture.

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