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Xunfeng Wei

江浙菜 · ⭐ 4.5

D Tower, Tsinghua Tongfang Science & Technology Plaza, Wangzhuang Road

Dishes

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  Emperor's Roast Duck

  Jiu Wu Zhi Zun Roast Duck is made from premium Peking duck, marinated and roasted in a traditional hanging oven. The skin is crispy while the meat is tender and juicy, typically served with thin pancakes, sweet bean sauce, scallion strips, and cucumber sticks.
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  Eight Treasures Boiled Yangzhou Tofu Threads

  Bazhen煮 Yangzhou Tofu Noodles is a dish made primarily with Yangzhou tofu threads, combined with eight precious ingredients (such as ham, shrimp, mushrooms, bamboo shoots, chicken breast, sea cucumber, abalone, and egg skin) and slowly stewed together. The tofu threads are made by slicing dried tofu into fine strands and blanching them beforehand. Other ingredients are diced or sliced and cooked together with the tofu threads in a pot with high-quality broth over low heat to allow the flavors to blend harmoniously.
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  Seasonal Fruit Platter

  A seasonal fruit platter consists of fresh fruits cut into chunks or slices, commonly including watermelon, honeydew melon, grapes, strawberries, mangoes, and oranges, with the selection adjusted according to the season. The fruits are washed, peeled, pitted, and cut into bite-sized pieces, then neatly arranged on a plate—no heating or complex seasoning required.
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  Char Siu

  Char siu is made from pork tenderloin, marinated and then roasted in a hanging oven. The marinade typically includes soy sauce, sugar, garlic paste, and five-spice powder to infuse flavor into the meat. During roasting, open flame or charcoal is used to create a crispy, fragrant crust while keeping the inside juicy and tender.
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  Huaiyang Eel Sauce with Thin Pancakes

  Huaiyang fried eel with thin pancakes is a dish primarily made with eel. The eel is sliced and stir-fried with seasonings, then topped with hot oil to enhance the aroma, served with thin pancakes. To prepare, first remove the bones from the eel and slice it into strips, then stir-fry with ginger, garlic, soy sauce, sugar, and other seasonings. Finally, pour boiling oil over the dish to intensify the fragrance.
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  Flame-Crisp Quinoa Chicken

  Flame-crusted quinoa chicken is made with thigh meat, coated in quinoa flour and deep-fried until golden and crispy. The chicken is first marinated to infuse flavor, then fried at high temperature to create a crunchy crust. Finally, hot oil is poured over it just before serving to release aroma and create a flame effect.
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  Dream of the Red Chamber

  This dish is primarily made with pork, eggs, green peppers, and carrots. The pork is sliced into strips and stir-fried together with beaten eggs, then diced green peppers and carrots are added and stir-fried until well combined, finally seasoned to taste.
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  Yayan Lion's Head Meatballs

  Yayan Lion's Head is a dish primarily made with pork. It uses finely ground pork with a balanced ratio of fat and lean meat, mixed with scallion and ginger water, egg white, starch, and other seasonings until well blended. The mixture is then hand-formed into large meatballs and slowly stewed in a pot until fully cooked. The finished dish features tender meat and rich broth, often served with greens or side vegetables.
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  Hand-peeled River Shrimp with Job's Tears

  Chicken-head rice hand-peeled river shrimp is a dish primarily made with fresh river shrimp and chicken-head rice. After the river shrimp are manually peeled, they are stir-fried or boiled together with chicken-head rice, preserving the original flavors of the ingredients.

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