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Fang Yan Jiangnan (Xizi International Branch at East Station)

江浙菜 · ⭐ 4.4

Level 1, Building C, Xizi International East Railway Station, No. 777 Huanzhan East Road (next to Starbucks)

Dishes

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  Yun Leg Kunming Small Bowl Peas

  A Yunnan specialty dish made with fresh peas and ham slices, stir-fried with garlic and ginger for a savory, tender flavor.
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  Nourishing Turtle, Pig Stomach, and Chicken Hot Pot

  A nourishing hot pot made with turtle, pig stomach, and chicken, simmered with traditional Chinese herbs. Slow-cooked for a clear broth with rich flavor, known for its health benefits and beauty-enhancing properties.
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  Thousand Island Lake Clay-Baked Fish Head

  Fresh bighead fish head slow-cooked in clay with tofu and mushrooms, resulting in tender fish and rich broth.
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  Hakka Maoxuewang

  A spicy Hakka-style hot pot dish made with duck blood, tripe, beef tendon, and vegetables, simmered in a rich broth of chili, Sichuan pepper, and fermented bean paste.
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  Tomahawk Lamb Chop

  The tomahawk lamb chop is made from bone-in meat taken from the leg, marinated and then pan-seared. The main ingredients include lamb chops, olive oil, garlic, rosemary, and other seasonings. During preparation, high heat is used to sear the surface and lock in the juices, followed by slow roasting at low temperature to ensure a tender texture.
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  Thumb-sized Steamed Buns

  A small, delicate steamed dumpling made with minced pork and seasonings, wrapped in thin dough and steamed until tender and juicy.
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  Osmanthus Sweet and Sour Pork Tenderloin

  A classic Chinese dish featuring pork tenderloin marinated, fried, and coated in a sweet and sour sauce with osmanthus flowers for aroma and flavor.
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  Sea Urchin Wasabi Salad Shrimp

  Fresh shrimp paired with sea urchin and wasabi salad, offering a delicate, rich flavor with a subtle spicy kick.
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  Xiang-Style Stir-Fried Beef with Green Peppers

  Xiang-style stir-fried yellow beef is a dish made by quickly stir-frying sliced yellow beef with vegetables such as green peppers, red peppers, and onions. The beef slices are marinated with seasonings before being stir-fried together with the vegetables, keeping the meat tender and delivering a rich, flavorful experience.
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  Lily Bulb and Bamboo Shoot Stir-fry

  A light and refreshing dish made with fresh lily bulbs, asparagus, and bamboo shoots, stir-fried or steamed to preserve their natural flavors and crisp texture.
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  Stone Pot Crab Paste Tofu

  Stone pot crab custard tofu is a dish primarily made with soft tofu and crab roe. The tofu is cut into cubes and placed into a heated stone pot, then crab roe and broth or water are added to simmer, allowing the tofu to absorb the rich flavor of the crab roe. A few slices of ginger and scallions are typically added for seasoning, and finally, a slurry is used to thicken the sauce so it coats the surface of the tofu.
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  Garlic-Flavored Long-Legged Crab

  Fresh long-legged crab stir-fried with garlic, soy sauce, and a touch of sugar for a savory, aromatic dish.
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  Sichuan Pepper Chicken Sauce White Strip

  Fresh chicken thigh meat is marinated, sliced, and stir-fried with Sichuan pepper, ginger, garlic, and other seasonings. The dish features tender texture, a subtle numbing aroma from Sichuan pepper, and rich savory flavor, highlighting the bold, spicy, and fragrant characteristics of Sichuan cuisine.

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