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Yujiang Bay

江浙菜 · ⭐ 4.1

No. 4789 Shidai Avenue, 4th Floor

Dishes

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  Farmhouse Three Delicacies

  A homestyle dish made with fresh pork, eggs, and shrimp, stir-fried to create a flavorful and nutritious meal.
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  Farmhouse Three Fresh

  A classic home-style dish made with potatoes, eggplant, and green peppers, stir-fried to perfection for a savory and satisfying meal.
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  Stewed Guangdong Bok Choy

  A Cantonese dish featuring fresh Guangdong bok choy slowly stewed in a clay pot, preserving its natural sweetness and crisp texture.
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  Dry Pot Beef with Tofu Sheets

  A spicy Sichuan-style dish featuring tender beef slices and tofu sheets stir-fried with vegetables, known for its rich aroma and bold flavor.
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  Lobster Seaweed Fried Rice

  A savory dish made with lobster, seaweed, rice, and vegetables, stir-fried to perfection.
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  Seafood Mǎoxiě Wàng

  Seafood Mǎoxiāng Wàng is a dish primarily featuring various seafood ingredients such as fish slices, shrimp, and crab sticks, combined with vegetables like bean sprouts and tofu skin. The main cooking method involves boiling the ingredients in a spicy and numbing broth, then drizzling with hot oil to enhance the flavor—resulting in a dish that is spicy, fragrant, and rich in taste.
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  Roast Duck

  Roast duck is one of the特色 dishes of Beijing, made from high-quality meat ducks using a hanging oven roasting method. The finished product has a reddish-gold color, tender meat, and rich flavor.
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  Beef Steak Art

  A dish featuring premium beef steak, garnished with fresh vegetables and a signature sauce, prepared by grilling to perfection and artistically plated.
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  Boat Fish

  A dish made with fresh boat fish steamed with ginger, scallions, and garlic, resulting in a tender and naturally flavorful seafood experience.
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  Foie Gras Sashimi

  Fresh duck liver sliced and served raw, offering a silky texture and rich flavor, often enhanced with lemon juice or black pepper.
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  Glutinous Rice Ball

  Glutinous rice balls are a traditional Chinese snack made from glutinous rice flour and water, formed into a dough that is filled with red bean paste or sesame, shaped into round balls, then deep-fried until golden and crispy. They are sprinkled with sesame seeds on the outside, offering a crunchy texture and a soft, chewy interior.

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