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Shi Yue Jiangnan · Huaiyang Cuisine · Roast Duck (Wangjing Store)

江浙菜 · ⭐ 4.8

No. 9 Huguang North Street, Wangjiao Shopping Plaza, 4th Floor, North Side

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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  Ink-style Yam

  Ink-style yam is a dish featuring yam as the main ingredient. After peeling and slicing, the yam is blanched and mixed with a black sesame-soy sauce blend to create a marbled black pattern resembling Chinese ink painting. The preparation emphasizes texture and color harmony.
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  Huaiyang Tofu Noodles

  Huaiyang dried tofu丝 is a traditional Jiangsu dish made primarily from dried tofu. Thinly sliced tofu is blanched, then stir-fried or mixed with ham, shrimp, and greens for a delicate, savory flavor.
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  Huaiyang Steamed Pork Meatballs

  Huaiyang-style clear stewed lion's head is a dish primarily made with pork. The pork, with a balanced mix of fat and lean, is minced and mixed with scallion and ginger water, egg white, and other seasonings until well blended. It is then shaped into large meatballs and gently simmered in clear broth until fully cooked. The finished dish features tender meat and a clear, refined broth that preserves the natural flavors of the ingredients.
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  Huaiyang Special Zhenjiang Crystal Meat

  Huaiyang Special Zhenjiang Crystal Meat is a traditional dish made from pork leg, processed by marinating, boiling and freezing, with a tender texture and transparent appearance, featuring a unique salty and fresh flavor.
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  精致淮扬狮子头

  Huaibei-style lion's head is a Huaiyang dish made with pork. It uses lean and fatty pork from the leg and belly, minced and mixed with scallion-ginger water, egg white, and starch, then hand-formed into large meatballs and slowly stewed until tender, resulting in rich broth and soft, delicate meat.
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  Crispy Delicate Roast Duck

  Delicious crispy roast duck is made from premium ducks, carefully marinated and then slowly roasted over fruitwood charcoal. The skin is crisp while the meat remains tender and juicy, served with thin pancakes, scallion strips, and sweet bean sauce to deliver the classic Peking duck flavor.
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  First Course Delight

  The first course features fresh vegetables with a touch of meat or seafood, quickly blanched or stir-fried to preserve natural flavors. Main ingredients include greens, carrots, wood ear mushrooms, and lean pork slices, seasoned with salt, soy sauce, and a light cornstarch thickening.
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  Braised Pork in Shao Sauce with Wine Aroma

  Bao sauce wine-flavored pork is a delicacy made primarily with fatty pork belly, enhanced with ingredients such as abalone sauce and Huangjiu (rice wine). The pork belly is first pan-fried and then braised, absorbing the rich umami of the abalone sauce and the aromatic depth of the Huangjiu, resulting in a uniquely flavorful dish.
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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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  Chicken-Flavored Large White Fish

  Chicken broth braised large white fish is made with fresh large white fish and rich chicken broth. First, clean the white fish and marinate it with seasonings. Then, heat oil in a pan, stir-fry葱姜蒜 until fragrant, add chicken broth and bring to a boil. Place the white fish in the broth and simmer until fully cooked. Finally, reduce the sauce and serve on a plate.

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