Yuè Yuè Nánguó·Qiǎndài Hú Yútóu Guǎn (Hòusǎ Yù Diàn)
江浙菜 · ⭐ 4.7
No. 33 Shuangyu Street, Shunyi District
Dishes
Chopped Chili Fish HeadSteamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
Stewed Fish Head with Soil SauceStir-fried fish head with fermented bean paste, using fresh fish head, doubanjiang, ginger slices, and green onions. The fish head is first pan-fried until golden, then simmered slowly with the fermented bean paste and seasonings to absorb the rich sauce flavor.
Mountain Spring Fish Head SoupMountain spring fish head soup is made with fresh fish heads and slow-cooked in mountain spring water. Main ingredients include large fish heads, ginger slices, green onions, and salt. After cleaning, the fish heads are lightly fried, then simmered with spring water and seasonings for several hours until the broth turns milky white and flavorful.
Braised Tofu Skin Rolls with EdamameA dish made primarily with edamame and tofu skin rolls. Tofu skin rolls are filled with stuffing, while edamame refers to fresh or frozen beans. Both ingredients are boiled together in water to blend flavors while preserving their natural taste.
Spicy麻Sichuan FishBoiling numbing fish features fresh grass carp, seasoned with Sichuan pepper, chili, ginger slices, garlic cloves, and green onions. Sliced fish is cooked with ingredients to absorb the numbing-spicy aroma, resulting in a rich broth.
Sichuan-style Pickled Pepper Fish OffalSpicy pickled pepper fish offal is a dish made primarily with fish offal (such as鱼肚,鱼籽, fish intestines, etc.) stir-fried with辅料 like pickled chili peppers, ginger, garlic, and green onions. First, clean the fish offal and blanch it in boiling water. Then, heat oil to sauté the seasonings, add the pickled chilies and fish offal, stir-fry until well combined, and finally season and thicken with a sauce.
Steamed White Fish from Qindao LakeSteamed Dayu Lake White Fish is a dish made from white fish sourced from Dayu Lake. The fish is cleaned and steamed with ginger slices and green onions over high heat to preserve its natural flavor.
Spicy Hot Pot PlatterHot boiled mixed platter features various ingredients like tofu skin, eggs, bean curd, luncheon meat, seaweed knots, chicken wings, and pig trotters, all simmered slowly in a specially prepared spice-infused broth.
Spicy Braised Pig TrottersHot-braised pig trotters is a dish made with pig trotters as the main ingredient, blanched and then slowly simmered in a seasoned broth until tender and flavorful. The broth typically includes spices like star anise, cassia bark, bay leaves, Sichuan peppercorns, ginger, and green onions, along with soy sauce, sugar, and cooking wine.
Red Braised Huangshan Bamboo ShootsRed braised Huangshan bamboo shoots is a Huizhou dish made with Huangshan bamboo shoots and seasonings such as soy sauce, sugar, and cooking wine, cooked slowly. It has a fresh and tender texture with a rich flavor and unique mountain taste.
Homemade KimchiKimchi is a traditional home-style dish made primarily from vegetables such as cabbage and radish. The preparation involves washing and cutting the vegetables, then mixing them with seasonings like salt, chili powder, garlic, and ginger. After being fermented for several days, it is ready to eat.- Scallion Oil Small TaroScallion oil baby taro is a dish made primarily with baby taro. The taro is washed, boiled, then mixed with scallion oil. First, scallion slices are sautéed, followed by seasoning, then combined with the cooked taro to absorb the aromatic flavor.
Chen Tan Duan Chao Fish HeadChen Tan Duan Chao Fish Head uses fresh fish head as the main ingredient, combined with aged chili paste, ginger slices, and green onion segments, steamed to perfection. The fish head is layered with chili paste and steamed at high temperature, resulting in tender fish meat infused with the rich aroma of the chili.
Crispy Mulberry LeavesCrispy mulberry leaves are made using fresh mulberry leaves, which are cleaned, lightly coated in starch or batter, and deep-fried until golden and crunchy. The exterior is crispy and fragrant, while the inside retains the leaf's fresh aroma and tender texture.