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Yonghao Xuan Haoxiang Private Kitchen (Cicheng Branch, Jiangbei)

特色菜 · ⭐ 4.1

No. 185 Minquan Road, Cicheng Town

Dishes

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  Slow-Cooked Beef

  Stewed beef with gentle heat is a dish made from select tender beef, cooked slowly over low heat. The beef, simmered for a long time at low temperature, retains its tenderness and original flavor while fully absorbing the aroma of the seasonings, resulting in a rich and flavorful taste.
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  Pu'er Tea Braised Pork

  A savory dish of pork belly slow-cooked with Pu'er tea, resulting in a rich, aromatic flavor and tender texture.
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  Almond Tofu

  Almond tofu is a traditional Chinese dessert made primarily from almond powder, milk, and sugar. The preparation involves mixing almond powder with milk until smooth, adding an appropriate amount of sugar for flavoring, then chilling to allow it to solidify. Finally, it is cut into small pieces for serving.
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  Salted Pepper Shrimp and Fish

  A Chinese dish featuring shrimp and fish seasoned with salt and pepper, fried until crispy and stir-fried with aromatics for a savory, slightly spicy flavor.
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  Oil Vinegar Pickled Radish

  A refreshing cold dish made by pickling sliced white radish in a dressing of oil, vinegar, sugar, and garlic for a tangy, crisp flavor.
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  Crispy Octopus

  Fresh octopus is quickly blanched and tossed with garlic, chili, and herbs for a crisp, savory dish.
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  Crab Bone Sauce

  A rich sauce made from crab bones, known for its deep umami flavor and used in various dishes.
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  Rice Wine Walnut Soup

  A sweet dessert made with walnuts and rice wine, simmered with rock sugar for a rich, nutty flavor.
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  Spiced Radish

  Pickled radish is a traditional preserved dish primarily made from radishes. The preparation involves slicing or cubing the radishes, salting them, then adding seasonings such as soy sauce, sugar, and garlic for further pickling until fully flavored. The finished pickled radish has a crisp and tender texture with a rich, savory sauce aroma.
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  Pan-fried Ribbon Fish

  Fresh cuttlefish is marinated with salt and cooking wine, then pan-fried until golden brown on both sides, creating a crispy exterior and tender interior.

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