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Zhujiang Yan

江浙菜 · ⭐ 4.7

No. 117 Zhujiang Road, Shishan Subdistrict (Inside Chuangxin Industrial Park)

Dishes

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  Sashimi Platter

  Sashimi platter is a Japanese dish featuring a selection of fresh seafood, primarily including salmon, tuna, and scallops. Each type of seafood is carefully prepared, sliced thinly, and beautifully arranged on the plate. Served with a specially crafted sauce, it allows you to fully experience the freshness and natural flavor of the seafood.
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  Dalian Abalone Steamed Egg

  A refined dish featuring fresh abalone and eggs, gently steamed to create a silky texture with a rich, savory flavor.
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  Milk-Flavored Taro

  A dessert made by slow-cooking taro with milk or cream, resulting in a soft, sweet, and creamy texture.
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  Angus Flame Wagyu

  High-quality Angus beef is slow-cooked and then seared to lock in juices, served with a special sauce and a flaming presentation for a dramatic effect.
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  Handmade Chicken Feet

  A dish made from chicken feet, skillfully prepared by boiling and seasoning with spices like chili and Sichuan pepper for a spicy and numbing flavor.
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  梅干菜烧凤爪

  梅干菜烧凤爪是一道以鸡爪和梅干菜为主要食材的菜肴。鸡爪经过焯水处理后与泡发好的梅干菜一同放入锅中，加入适量的水、酱油、糖等调料，慢火炖煮至鸡爪软烂入味，梅干菜的咸香充分融入鸡爪之中。
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  Spicy麻 Chicken Feet

  Spicy麻 chicken feet is a cold dish primarily made with chicken feet. After blanching and cooling, it is mixed with Sichuan pepper, chili, green onion, ginger, garlic, and other seasonings. The preparation emphasizes achieving a soft and tender texture in the chicken feet and ensuring the flavors penetrate deeply.
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  French Mustard Shrimp Balls

  Fresh shrimp balls cooked in a mustard and cream sauce with white wine, offering a delicate and slightly spicy flavor.
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  Full River Red Jianghu Mao Xue Wang

  Spicy Sichuan-style hot pot with duck blood, beef tripe, beef stomach, bean sprouts, and pork luncheon meat, stir-fried with chili and Sichuan peppercorns, then simmered in rich broth. The soup is bright red and flavorful.
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  Pearl River Banquet Pressure-Cooked Fish Head

  Fresh fish head is marinated with scallions, ginger, garlic, doubanjiang, and other seasonings, then slow-cooked in a pressure cooker to achieve tender flesh and rich broth. Main ingredients: fish head, scallions, ginger, garlic, doubanjiang. Method: pressure cooking.
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  Old Suzhou Braised Pork

  A classic Suzhou-style dish featuring slow-cooked pork belly with a rich, glossy glaze and tender texture.
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  Suzhou Five-Ingredient Pot

  A traditional Jiangnan dish featuring five selected ingredients (such as chicken thigh, pork trotter, quail eggs, tofu skin, and greens) slowly stewed in a clay pot, resulting in rich broth and harmonious flavors.
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  Stewed Turtle with Mushrooms and Sichuan Pepper

  A dish featuring turtle stewed with mushrooms and Sichuan pepper, delivering a rich, savory flavor.
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  Spicy Mapo Tofu with Fresh Shrimp

  A fusion dish combining tender tofu, fresh shrimp, and classic Sichuan-style spicy sauce for a bold, aromatic flavor.

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