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红逸·雅宴

特色菜 · ⭐ 4.4

九江路1-101号

Dishes

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  Palace Fruit-Infused Braised Pork

  A savory dish featuring pork belly braised with fruit flavors like apple and pear, creating a rich, sweet-savory taste.
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  Clam and Noodles Stir-fry

  Clam and bean thread noodles stir-fry is a dish featuring clams and bean threads. Cleaned clams are cooked with bean threads in water or broth over medium-low heat until the noodles are soft and the clams are flavorful, then seasoned.
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  Avocado Pastry

  A creative dish combining fresh avocado filling with a crispy pastry shell, offering a delicate balance of freshness and crunch.
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  Autumn Moon Pear and Tangerine Peel Duck Soup

  A nourishing soup made with old duck, autumn moon pear, and tangerine peel, simmered slowly for a delicate, healthful flavor.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Tea Oil Stir-fried Wagyu Beef

  A dish of tender wagyu beef stir-fried with tea oil and vegetables, featuring a rich, aromatic flavor.
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  Candied Sweet Potato with Citrus Peel

  A sweet potato dish simmered with citrus peel and sugar, resulting in a fragrant, tender, and mildly sweet flavor.
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  Abalone with Fruit Aroma Pork

  A Chinese dish combining fresh abalone and pork, slow-roasted over fruitwood charcoal to infuse a delicate fruity aroma into the tender meat.
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  Braised Pork Belly with Abalone

  Abalone braised pork is a traditional delicacy made primarily with abalone and fatty pork belly. The preparation involves cutting the pork into pieces, stir-frying until browned, adding seasonings, and slow-cooking until the meat becomes tender. Finally, abalone is added to simmer together, allowing the seafood flavor of the abalone to perfectly blend with the rich taste of the braised pork.
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  Golden Hairtail

  Golden hairtail is a dish primarily made with hairtail fish. The fish is cut into segments, marinated, coated with starch or flour, and then deep-fried until golden and crispy. The finished dish has a fragrant, crunchy exterior and tender, fresh interior.

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