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Huaiyang Fu · You Yuan Jing Meng (Changlian Square Branch)

江浙菜 · ⭐ 4.7

Level 1, Building C, COFCO Plaza, No. 8, Jianguomennei Avenue

Dishes

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  Signature Pan-Fried Buns

  The signature pan-fried pork buns are a classic Chinese dim sum dish, primarily made with pork, fresh gelatinous skin, and seasonings. The dough is fermented and wrapped around the filling, then pan-fried until the bottom turns golden and crispy, while the top is sprinkled with sesame seeds and scallions. The result is a rich, flavorful bite with an irresistible meaty aroma.
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  Signature Braised Pork with Radish

  This dish features pork belly stewed with white radish. The pork is blanched to remove odor, then stir-fried with scallions, ginger, star anise, and other spices. It's braised with soy sauce, sugar, and cooking wine, then simmered with white radish until tender and flavorful.
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  Signature Nanjing Roast Duck

  Signature Nanjing roasted duck made from premium ducks, marinated and air-dried before being roasted in a挂炉. Crispy skin, tender meat, rich flavor. Main ingredient: duck; seasonings include salt, sugar, soy sauce, and spices.
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  Shanghai-style Eel in Hot Oil Sauce

  This Shanghai-style dish features eel as the main ingredient. The eel is cut into pieces, stir-fried with scallions, ginger, and garlic, then simmered with soy sauce, sugar, and cooking wine until flavorful, finally drizzled with hot oil to enhance aroma.
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  Fruit Glutinous Rice Balls in Sweet Wine Soup

  Fruit glutinous rice balls in sweet fermented rice wine is a traditional dessert made by cooking glutinous rice balls with fermented rice wine and fresh fruits like apples, bananas, and grapes. Add the fruit and wine after the balls float, then stir and serve.
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  Huaiyang Braised Tofu Shreds

  Huaiyang Dazhu Gan Si is a traditional Jiangsu dish made primarily from tofu sheets. Thinly sliced tofu is simmered in broth with ham, chicken breast, shrimp, and mushrooms, then slowly stewed to absorb the rich flavors.
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  Steamed Crab Meat Pork Dumplings

  Clear stewed crab meat lion's head is a dish made by mixing pork mince with crab roe, egg white, and starch to form large meatballs, then slowly simmering in clear broth. Main ingredients include pork belly, crab roe, scallion-ginger water, and egg white. The meat mixture is shaped into balls and gently stewed in clear soup until tender.
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  Stir-fried Yellow Croaker with Homemade Rice Cake

  Fresh yellow croaker is pan-fried and stewed with rice cakes, which absorb the fish's flavor and broth, becoming soft and chewy. The tender fish meat pairs perfectly with the glutinous rice cakes, seasoned with scallions, ginger, garlic, soy sauce, and cooking wine.
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  Stir-fried Bamboo Shoots with Dried Shrimp

  Shrimp dried and bamboo shoot threads stewed together, a dish featuring dried shrimp and sliced bamboo shoots. Soak shrimp beforehand, peel and slice bamboo shoots, then boil in water with seasoning until flavorful. Add ginger slices to reduce fishiness and enhance aroma.
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  Crab Roe Shrimp Tofu

  Crab meat and shrimp tofu is a dish made with soft tofu, crab meat, and shrimp. Tofu is blanched, then simmered with crab meat and shrimp in broth until flavorful, finished with a light thickening.
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  Crispy Huangqiao Burnt Cake

  Succulent Huangqiao Burnt Cake is a traditional Chinese pastry made primarily from refined wheat flour, combined with lard and white sesame seeds. Its distinctive feature lies in its crispy outer crust and soft, flavorful filling, with an aromatic fragrance. The preparation involves kneading the dough until smooth, wrapping it around the filling, flattening it into a round cake, sprinkling with white sesame seeds, and baking in an oven until golden brown.

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