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Huaiyue Tower

江浙菜 · ⭐ 3.9

No. 432-2, Nanchang Street (opposite Zhou Jia Er Xiao Jie)

Dishes

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  Mixed Grains

  Five-grain porridge is a dish made primarily from various coarse grains, commonly including rice, millet, corn, sorghum, red beans, and green beans. Mixed in proportion, the grains are washed and cooked or steamed to create a soft, flavorful staple food. Minimal seasonings are used to preserve the natural taste of the ingredients.
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  Four Happiness Fried Wheat Gluten

  A traditional Chinese dish made from fried wheat gluten stuffed with minced pork, mushrooms, bamboo shoots, and shrimp. Cooked in broth or soy sauce, it has a crispy exterior and tender, flavorful interior.
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  Yangzhou Boiled Tofu Noodles

  Yangzhou Boiled Tofu Threads is a Huaiyang dish primarily made with tofu. The tofu is sliced into fine threads, blanched in boiling water, drained, then combined with ingredients such as ham threads, chicken threads, shrimp, and mushroom threads, and simmered in a rich broth. A small amount of salt and monosodium glutamate are added for seasoning.
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  Wuxi Braised Spare Ribs

  A classic Jiangsu dish made by slow-cooking pork ribs in a savory-sweet sauce of soy sauce, sugar, and rice wine until tender and glossy.
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  Huai'an Soft-Neck Stir-fried Long Fish

  Huai'an Soft-Neck Stir-fried Long Fish is made with long fish (yellow eel) and pig soft stomach or internal organs, sliced, blanched, then quickly stir-fried with seasonings. The dish has a bright red color, tender texture, slightly sweet and savory taste, highlighting the freshness of eel and the tenderness of the stomach.
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  Braised Pork Meatballs

  Braised pork meatballs in clear broth is a traditional dish made primarily from minced pork and vegetables. The pork mixture is shaped into balls and slowly stewed with clear soup and vegetables until the meat becomes tender and the broth rich and flavorful.
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  Red Date and Peanut Dish

  A traditional Chinese dessert made with red dates and peanuts, simmered or steamed for a sweet, soft texture.
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  Crab Meat Tofu from Pingqiao

  Crab meat Pingqiao tofu is a dish made with soft tofu and crab roe and meat. Tofu is blanched, then stir-fried with crab meat, simmered in broth or water to absorb the rich flavor, and finally thickened with a slurry for a smooth, tender texture.
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  Soft Eel Stir-Fry

  Soft-braised eel is a dish featuring eel as the main ingredient. The eel is deboned, sliced into细条, blanched in boiling water, then stir-fried with garlic in hot oil. Finally, it's thickened with a sauce to coat the eel strips, resulting in a smooth and tender texture.
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  Xipai Maoxuewang

  Xipai Maoxuewang is made with duck blood, pig blood, beef tripe, yellow throat, and other main ingredients, combined with side ingredients like bean sprouts, wood ear mushrooms, and tofu skin, cooked in a special spicy and numbing broth. It features rich texture and a fragrant, spicy flavor, representing a classic Sichuan dish.

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