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Su Jin Yan · Hua Yang Cuisine · Da Ban Hui Cai · Guo Mu Kao Ya (Ding Zhi Qiao Dian)

江浙菜 · ⭐ 4.8

Building 3, Yong'an Dongli, 2nd Floor

Dishes

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  Classic Scallion-Scented Stir-Fried White Fish

  Made with large white radish as the main ingredient, stir-fried with scallions and ginger. The radish is sliced and blanched before being stir-fried with scallions and seasonings to preserve its natural flavor.
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  Four Seasons Huaiyang Lion's Head

  Four Seasons Huaiyang Lion's Head is a Huaiyang dish made primarily from pork. Pork leg meat with balanced fat and lean is minced, mixed with scallion-ginger water, egg white, and starch, then shaped into large meatballs. After frying, they are simmered in rich broth. The meat is tender, the soup flavorful, often served with seasonal vegetables like bok choy or carrots to reflect the changing seasons.
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  Mingqian Longjing Crystal Shrimp

  Fresh river shrimp are marinated and stir-fried until translucent, then gently combined with tea broth made from Mingqian Longjing tea, finished with a glossy sauce to create crystal-clear shrimp infused with subtle tea aroma.
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  Boiling Seafood Mala Hot Pot

  Boiling seafood Maoxuewang features duck blood, tripe, and yellow throat as main ingredients, with shrimp and shellfish added.辅料 include bean sprouts, potato slices, and vermicelli. Stir-fried with beef oil hot pot base, then boiled in water. Add ingredients sequentially to cook, finally sprinkle Sichuan pepper and chili for flavor.
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  French Mustard Magic Shrimp Balls

  French Mustard Magic Shrimp Balls is a creative dish made with fresh shrimp meat and French mustard. The shrimp is minced and mixed with seasonings, then shaped into balls and cooked by frying or pan-frying, resulting in a crispy outside and tender inside with a unique flavor.
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  Sea-caught Yellow Croaker

  Freshly caught small yellow croaker is a dish typically marinated with salt and cooking wine, then pan-fried or steamed. Ginger slices and scallions are added to enhance flavor and reduce fishy taste, preserving the tender texture of the fish.
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  Huai'an Soft-Boiled Eel

  Huai'an Soft-Boiled Eel is a traditional Jiangsu dish featuring eel as the main ingredient. The eel is deboned, sliced into细 strips, marinated with wine and ginger to remove fishy odor, then quickly stir-fried with garlic and scallions, finished with a thickened sauce for a smooth, tender, and delicious taste.
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  Baked Small Yellow Croaker from East China Sea

  East China Sea yellow croaker is cleaned, marinated with seasonings, then grilled at high temperature to ensure thorough cooking while absorbing the flavors. The surface is slightly charred, and the inside remains tender and fresh.
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  Fresh Crab Paste with Tofu

  Fresh crab meat and soft tofu are gently simmered together with broth or water, allowing the tofu to absorb the rich crab flavor. The dish is finished with a light thickening sauce.
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  Premium Smoke-Roasted Duck

  Made from premium duck embryos, marinated and roasted in a hanging oven. Crispy skin, tender meat, with fruitwood smoke flavor permeating through—rich and satisfying.
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  Shaoxing wine-braised pork belly

  Made with pork belly, seasoned with Shaoxing wine, soy sauce, rock sugar, and slow-cooked until tender and flavorful. Key ingredients include pork belly, Shaoxing wine, scallions, ginger, and star anise.
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  Shaoxing Wine Braised Pork Belly

  Shaoxing wine braised pork belly with fatty pork, Shaoxing wine, rock sugar, light soy sauce, dark soy sauce, and scallions and ginger, slowly stewed until tender and glossy red.
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  Braised Pork Belly with Aged Huangjiu and Abalone

  This dish features pork belly with abalone and aged Huangjiu wine, prepared by blanching, stir-frying, and slow stewing. Pork belly and abalone are simmered together with Huangjiu, soy sauce, and rock sugar until tender and flavorful.

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