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Yangzhou Yan (Beijing Branch)

江浙菜 · ⭐ 4.7

Level 2, Beijing International Hotel

Dishes

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  Braised Tofu Vermicelli

  Da Zhu Gan Si is a dish primarily made with tofu skin, where the tofu is sliced into fine threads, blanched, and then simmered slowly in a rich broth with ingredients such as ham, chicken breast, shrimp, and mushrooms. The preparation emphasizes precise heat control and a flavorful broth, allowing the tofu threads to fully absorb the aromas of the accompanying ingredients.
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  Yangzhou Golden Rice Stir-fry

  Yangzhou碎金炒饭 features rice stir-fried with eggs, ham, green peas, and carrots. Eggs are mixed with rice to create distinct grains and a golden color. Diced ham and carrots add flavor and texture, while careful cooking ensures all ingredients are perfectly blended.
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  Wensi Tofu with Huangqiao Crisp Biscuit

  Wensi Tofu is a dish made from soft tofu cut into fine threads and cooked in clear broth. Huangqiao Biscuit is a traditional pastry made from flour, sesame seeds, and oil, crispy outside and soft inside, often served as a side.
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  Crystal Shrimp

  Crystal Shrimp is a dish made with fresh shrimp marinated in egg white, starch, and a little salt, then gently fried in warm oil. The shrimp are translucent like crystal, tender, and refreshingly delicate.
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  Huaiyang Soft Noodles

  Huaiyang Soft Duck is a traditional Jiangsu dish featuring eel as the main ingredient. The live eel is deboned, sliced into细条, stir-fried in oil, then simmered with seasonings and broth, finally thickened with a slurry. The finished dish has a bright red color, tender texture, and delicious flavor.
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  Huaiyang First Dish: Lion's Head Meatballs

  Huaiyang's first dish, Lion's Head, features pork as the main ingredient. It uses lean and fatty pork from the leg or belly, minced and mixed with scallion-ginger water, egg white, and starch to form large meatballs, then slowly stewed until tender. The meat is soft and juicy, with rich broth, often garnished with greens or carrots.
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  Jade Dumplings

  Jade dumplings made with spinach juice dough, filled with pork, shrimp, and bamboo shoots, steamed into a delicate shape. Vibrant green color, tender texture.
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  Shrimp Roe Yangchun Noodles

  Shrimp roe yangchun noodles are made with fine noodles, mixed with shrimp roe, scallions, and lard. After cooking, the noodles are drained, then combined with shrimp roe, scallions, a small amount of lard, and either hot broth poured over or eaten directly as a拌 dish.
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  Crab Roe Soup Dumplings

  Crab Roe Soup Dumplings are a traditional delicacy made with crab roe and pork as filling, wrapped in wheat flour dough. To prepare, the crab roe and pork mixture is seasoned and encased in rolled-out dough, then steamed. The finished dumplings have thin skins with generous fillings and rich broth.
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  Drunk Lobster Shrimp

  Stewed drunken river prawns is a dish made primarily with river prawns, seasoned with high-proof liquor, ginger slices, scallions, and other seasonings. The preparation involves boiling the cleaned river prawns until cooked, then marinating them in high-proof liquor and other seasonings to fully absorb the aroma of the alcohol, resulting in a unique and distinctive liquor fragrance.
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  Drunk Crab

  Drunk Crab is a dish made with fresh crabs marinated in white wine, ginger, and scallions. The crab meat is tender, with a rich wine aroma and unique taste.
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  Stir-Fried Soft Eel with Leek and Pepper

  Stir-fried chives with pork intestines (soft-dressed), seasoned with pepper. Chives cut into segments, intestines cleaned and blanched, then stir-fried together to retain tenderness.

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