Yue Taihu · Four Seasons Kitchen

Name: Yue Taihu · Four Seasons Kitchen
Rating: 3.8

江浙菜 · ⭐ 3.8

Jinting Town

Dishes

Sichuan Boiled Fish Slices
Sichuan boiled fish is a dish featuring fresh fish slices with vegetables like bean sprouts and cabbage, stir-fried with fried chili and Sichuan peppercorns, then simmered in broth. The dish has a bright red color, tender fish, and rich flavor.
Steamed White Fish from Lake
A dish made by steaming fresh lake white fish with ginger and scallions, highlighting the delicate flavor of the fish.
Special Pig's Trotter Tendons
A dish featuring pig's trotter tendons slowly braised with mushrooms and carrots, resulting in a rich, gelatinous texture and savory flavor.
Rice Straw Braised Pork
A traditional Chinese dish featuring pork belly slow-cooked with rice straw, resulting in tender, flavorful meat with a subtle herbal aroma.
Mustard Chicken Feet
A cold dish made with boiled chicken feet tossed in mustard, garlic, vinegar, and chili oil for a spicy and tangy flavor.
Lotus Pond Stir-Fry
Lotus Pond Stir-Fry is a Chinese stir-fried dish primarily made with lotus root, snow peas, carrots, and wood ear mushrooms. The ingredients are sliced or julienned, blanched separately, then quickly stir-fried with a small amount of minced garlic. Finally, it is seasoned and thickened with a light sauce.
Egg Yolk Spider Crab
Fresh spider crab stir-fried with salted egg yolk, resulting in a rich and savory dish.
Eel Tube with Pumpkin
A dish featuring eel tubes and pumpkin, simmered together to create a savory and tender flavor profile.