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Dian Yan · New Huaiyang NOBLEVILLA

江浙菜 · ⭐ 4.8

No. 52 Bingshui West Road

Dishes

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  Three Delicacies, Three Flavors

  The dish 'Three Delicacies, Three Flavors' features three distinct flavored ingredients served together. Typically includes braised chicken wings, spicy beef, and seasoned tofu. Ingredients are marinated separately, then cooked via baking, stir-frying, or braising before being arranged on a plate. Offers layered flavors combining saltiness, spiciness, and aroma.
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  Classic Banquet Lion's Head

  Made from lean and fatty pork, hand-chopped and mixed with scallions, ginger, and seasonings, then shaped into large meatballs and slowly stewed. The finished dish has a glossy red appearance, tender texture, melts in the mouth, and rich, savory broth.
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  Ancient-style Shaoxing Wine Stuffed Mandarin Fish

  Mandarin fish stuffed with minced pork marinated in Shaoxing wine, steamed to perfection for a delicate, aromatic dish.
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  Steamed Pork Pudding with Snow Crab

  A dish made by steaming a mixture of fresh snow crab meat and pork mince, seasoned with ginger and scallions, resulting in a tender and flavorful texture.
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  Huaiyang Eight Treasures Boiled Tofu Noodles

  A classic Su cuisine dish featuring tofu threads simmered with eight premium ingredients including ham, shrimp, chicken, mushrooms, bamboo shoots, sea cucumber, abalone, and egg, resulting in a delicate, savory flavor.
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  Steamed Large White Fish

  Steamed large white fish is a dish made with fresh large white fish, seasoned with ginger slices and scallions, and steamed to preserve its natural flavor.
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  Pan-fried Bun

  A pan-fried bun is a snack filled with pork and made from flour dough. To prepare it, wrap the pork filling in dough, then pan-fry in a skillet with oil until the bottom turns golden and crispy, finally sprinkling sesame seeds and green onions on top.
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  Hundred Flowers Wine-Scented Dongpo Pork

  Hundred Flowers Wine-Scented Dongpo Pork is a Chinese dish made with pork belly, stewed and flavored with white wine and various spices. The meat is tender and flavorful, with a strong wine and spice aroma.
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  Braised Pig Trotter in Brown Sauce

  A traditional Chinese dish made by slow-cooking pork trotters in a savory brown sauce with soy sauce, sugar, and spices.
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  Red Wine Foie Gras

  A refined French dish featuring tender foie gras slow-cooked in red wine with herbs and vegetables, offering a rich and velvety flavor.
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  Water Chestnut Hua Diaoyu Braised Pork

  A dish featuring water chestnuts and pork belly braised in Hua Diaoyu wine, resulting in tender meat and a rich, aromatic flavor.
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  Yangchun Noodles

  Yangchun noodles is a Chinese soup noodle dish primarily made with thin noodles, lard or vegetable oil, scallions, and soy sauce. To prepare, cook the noodles until done, then drain and mix with a small amount of lard, soy sauce, and chopped scallions. Finally, pour hot broth over the noodles to serve.
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  Stir-fried Fish Shreds with Leek

  Stir-fried fish shreds with leek is a Chinese dish made mainly with leek and fish shreds, stir-fried quickly in hot oil. The texture is tender, and the taste is light, highlighting the natural flavor of the ingredients.
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  Braised Pork Belly with Abalone

  Abalone braised pork is a traditional delicacy made primarily with abalone and fatty pork belly. The preparation involves cutting the pork into pieces, stir-frying until browned, adding seasonings, and slow-cooking until the meat becomes tender. Finally, abalone is added to simmer together, allowing the seafood flavor of the abalone to perfectly blend with the rich taste of the braised pork.
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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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