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Yuan Hui Lou

江浙菜 · ⭐ 4.2

No. 6, Yaziqiao, Guang'anmen Wai

Dishes

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  First-class Eight Treasure Lion's Head

  A dish featuring pork as the main ingredient, minced meat is mixed with egg and starch, shaped into large meatballs, then slowly stewed. 'Eight treasures' refers to various ingredients like shrimp, mushrooms, carrots, peas, ham, lotus seeds, glutinous rice, and chestnuts added inside or around the meatballs for rich flavor. The meat is tender and the broth is flavorful.
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  Sizzling Eel Sauce

  Fried Eel with Hot Oil is a Chinese dish primarily made with eel. The eel is cut into segments and stir-fried with seasonings such as garlic and ginger, then finished by pouring hot oil over it, creating a sizzling sound that gives the dish its name. The dish has a bright red color and tender eel meat.
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  Yangzhou Boiled Vermicelli with Shredded Tofu

  Yangzhou Large Boiled Tofu Thread is a Huaiyang dish primarily made with tofu. The tofu is sliced into fine threads, then simmered in rich broth and combined with ingredients such as ham, shrimp, and chicken breast. Seasoned with scallions, ginger, and garlic, it is slowly stewed until fully flavored.
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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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  Huaiyang Stir-Fried Shrimp with Bumps

  Huaiyang stir-fried shrimp features fresh river shrimp with辅料 like green peas and carrot cubes, quickly stir-fried for tender shrimp and crisp vegetables.
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  Premium Maoxuewang

  Premium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
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  Sweet and Sour Pork Ribs

  Sweet and sour pork ribs is a dish primarily made with pork spare ribs. The preparation involves marinating the ribs, then frying them until golden and crispy, followed by cooking a sweet and sour sauce using sugar, vinegar, and ketchup, which is then poured over the ribs.
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  Suzhou-style smoked fish

  Suzhou-style smoked fish is a Chinese dish made with grass carp or black carp. The fish is cut into pieces, marinated, fried until crispy, then simmered with sugar, soy sauce, and yellow wine to absorb rich flavors.
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  Zhenjiang Vinegar Braised Pork

  Zhenjiang vinegar-braised pork belly is a dish made by slow-cooking pork belly with Zhenjiang vinegar, soy sauce, sugar, and other seasonings. After blanching to remove odor, the pork is simmered with vinegar, light soy sauce, dark soy sauce, rock sugar, and water until tender and the sauce thickens.
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  Huangqiao Baozi

  Huangqiao baked buns are a traditional Chinese pastry made primarily from flour, with fillings commonly containing meat floss, ham, and scallions. After baking, the outer crust turns golden and crispy, while the filling inside is richly fragrant.

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