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Ju Yuan Jiangnan Cuisine - Xin Hua Yang Roast Duck (Zhongbu Base Fengti Store)

江浙菜 · ⭐ 4.8

No. 45 Xisi Huan South Road

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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  Danlu Dongpo Pork

  Danlu Dongpo Pork is made from pork belly, blanched to remove odor, then simmered slowly in a Dan炉 with soy sauce, yellow wine, rock sugar, scallions, and ginger until tender and glossy. Rich yet not greasy, it melts in the mouth.
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  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
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  Stewed Beef Cubes with Green Onion and Black Pepper

  A dish featuring beef cubes marinated and stir-fried with green onions and black pepper in a clay pot, allowing flavors to meld through the pot's heat retention.
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  Kongmen Dried Meat

  Kong's dried meat is a dish made primarily from pork. Lean meat is sliced, marinated with salt and soy sauce, then air-dried or sun-dried. The finished product has a firm texture and rich flavor, suitable for direct consumption or cooking.
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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 after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
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  Osmanthus Crust Shrimp

  Honey-scented shrimp pastry features fresh shrimp coated in a crispy crust made from flour, egg, and osmanthus, fried to golden perfection. The shrimp is tender, while the crust offers a fragrant osmanthus aroma with distinct layers.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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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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  Flame Royal Ribeye

  Flame Royal Ribeye uses premium ribeye, marinated and grilled at high heat for a crispy surface and juicy interior. High-proof alcohol is ignited during cooking to enhance tenderness and add unique aroma.
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  Vegetarian Delight

  Vegetarian Ganle features fresh vegetables like carrots, green peppers, broccoli, and mushrooms, blanched and tossed in a savory sauce for a crisp, nutritious dish.
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  Zhenjiang Meat Rolls

  Zhenjiang meat jelly is made from pork foreshanks and processed through curing and aging in rice wine. The meat is tender with a reddish hue, and the skin becomes transparent. It is traditionally served with ginger threads and fragrant vinegar, offering a unique flavor.

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