Close

璟悦轩酒楼

小吃快餐 · ⭐ 3.4

80 meters south of the intersection of Fenghuang North Street and Qianjin West Road

Dishes

• 

  Cold-Mixed Black Fungus Bamboo

  A refreshing cold dish made with soaked black fungus bamboo, mixed with vegetables and seasoned with garlic, vinegar, soy sauce, and chili oil.
• 

  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined with tails intact, marinated, and then deep-fried until golden and crispy. It is then stir-fried with dried chilies, Sichuan peppercorns, and aromatics such as green onions, ginger, and garlic to enhance flavor. The dish has a bright red color and plump shrimp balls.
• 

  Yangzhou Salted Goose

  A traditional Suzhou dish made by simmering mature goose in salted water with spices, resulting in tender, flavorful meat with a savory taste.
• 

  Softshell Turtle

  Softshell turtle, with delicious meat and rich nutrition. First clean the turtle thoroughly, cut it into pieces, and marinate it with ingredients such as ginger slices and green onion segments. Then, sauté the spices in oil, add the turtle pieces, stir-fry, and add water to simmer slowly until the meat is tender and the broth is rich.
• 

  Stir-fried Liver and Kidney

  Liver and kidney stir-fry is a dish primarily made with pig liver and pig kidneys. The preparation involves slicing the liver and kidneys, marinating them with seasonings, then quickly stir-frying them together with vegetables until fully cooked, resulting in a fresh aroma and tender texture.
• 

  Thin-skinned steamed bun

  Thin-skinned buns are a traditional Chinese dough-based delicacy made by wrapping a filling inside a thin dough wrapper and steaming it. The dough is typically made from fermented dough that is rolled out thinly, and the filling is usually a mixture of pork, cabbage, scallions, and ginger, though shrimp or mushrooms can also be added according to taste.
• 

  Spicy Pork Intestines

  Spicy pork intestines is a dish made primarily from pig intestines, cleaned, blanched to remove odor, then stir-fried with chili, Sichuan pepper, ginger, and garlic. The finished dish has tender yet chewy intestines with rich flavor.
• 

  Chicken Mushroom and Milk Cucumber Sprout

  A light and fresh dish made by stir-frying chicken mushroom with milk cucumber sprouts, highlighting the delicate flavor of both ingredients.
• 

  Mama Fish

  A Sichuan dish made with fresh fish and spicy seasonings like Sichuan peppercorns and chili, known for its numbing and spicy flavor.

Reviews