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Yue Wei · Elegant Huaiyang Cuisine · Fusion (Xiqing Branch)

江浙菜 · ⭐ 4.7

Intersection of Bixin Road and Baoshan West Road

Dishes

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  Hand-Torn Tofu

  A homestyle dish made by tearing soft tofu by hand and stir-frying it with vegetables like bell peppers and garlic for a savory, tender flavor.
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  Grandmother's Home-style Braised Pork Belly

  Slow-cooked pork belly with caramelized sugar and soy sauce, tender and rich in flavor.
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  Braised Tofu Vermicelli

  Da Zhu Gan Si is a dish primarily made with tofu skin, where the tofu is sliced into fine threads, blanched, and then simmered slowly in a rich broth with ingredients such as ham, chicken breast, shrimp, and mushrooms. The preparation emphasizes precise heat control and a flavorful broth, allowing the tofu threads to fully absorb the aromas of the accompanying ingredients.
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  Delicious Secret-Recipe Roasted Lamb Ribs

  Tender lamb ribs marinated in a secret sauce and roasted to perfection, offering a rich, savory flavor.
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  Huaiyang Braised Tofu Noodles

  Huaiyang diced tofu threads is a Huaiyang dish made from tofu. Thinly sliced tofu is soaked, blanched to remove odor, then simmered with ham, chicken breast, and shrimp in broth. Seasoned lightly with salt and MSG. The tofu is tender and the soup is delicious.
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  Huaiyang-style Braised Meatballs

  Huaiyang-style lion's head is made from pork belly and tenderloin, minced and mixed with scallion-ginger water, egg white, and starch, then shaped into large meatballs. After frying to set shape, they are slowly stewed in rich broth until tender and flavorful, then reduced. The result is delicate, soft, and succulent meat.
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  Huaiyang Soft Noodles

  Huaiyang Soft Duck is a traditional Jiangsu dish featuring eel as the main ingredient. The live eel is deboned, sliced into细条, stir-fried in oil, then simmered with seasonings and broth, finally thickened with a slurry. The finished dish has a bright red color, tender texture, and delicious flavor.
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  Huaiyang Soft Noodles

  Huaiyang Soft Noodles is a dish featuring eel as the main ingredient. The eel is deboned, sliced into细条, stir-fried with oil, and seasoned with soy sauce, yellow wine, scallions, and ginger. It is then thickened with a slurry and reduced to a glossy finish. The dish has a bright red color and a smooth, delicate texture.
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  Red Bean Pastry

  Red bean pastries are a traditional dessert made with red bean paste as the main filling, wrapped in a crispy pastry crust. To prepare them, red beans are boiled until soft and turned into paste, then encased in dough and baked until golden and crunchy.
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  Braised Pork with Fresh Bamboo Shoots

  Yan Du Xian is a traditional dish primarily made with salted pork, fresh pork, and bamboo shoots. The preparation involves cutting the salted and fresh pork into pieces, then simmering them together with bamboo shoots and ginger slices until the meat becomes tender and the broth rich. Finally, seasonings are added to enhance the unique savory flavor.
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  Scallion Fried Broad Beans

  Scallion-flavored broad beans is a dish made primarily with fresh broad beans and scallions. After blanching, the broad beans are peeled and stir-fried together with chopped scallions. A suitable amount of salt is added for seasoning, and the dish is cooked until the beans are tender and the aroma of scallions fills the air. No complex seasonings are used in the preparation, highlighting the natural flavors of the ingredients.
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  Sauce-Pickled LuHua Chicken

  A dish featuring LuHua chicken marinated in a special sauce and fermented in a jar, resulting in tender, flavorful meat with rich umami taste.

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