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Jia Yan

特色菜 · ⭐ 3.8

No. 18-8 Wen'an Road, Qingnian Street

Dishes

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  Donggou Flying Crab with Scrambled Eggs

  Donggou Flying Crab with Scrambled Eggs is a dish featuring fresh Donggou flying crab and eggs as the main ingredients. The crab is cleaned and cut into pieces. Eggs are beaten and set aside. Heat oil in a wok, quickly stir-fry the crab pieces until they change color, then pour in the egg mixture. Stir-fry together until the eggs are set and the crab is fully cooked. The dish combines the sweet, tender crab meat with soft, fluffy scrambled eggs for a rich texture.
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  Five-fingered Mulberry Ginseng Chicken Stew

  A nourishing chicken stew made with five-finger mulberry root and ginseng, slow-cooked to perfection for a rich, savory flavor.
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  Health-Preserving Stir-Fry

  Health养生小炒 is a healthy dish primarily made with fresh vegetables, including broccoli, carrots, wood ear mushrooms, and bean sprouts. The preparation is simple: first wash and slice the ingredients, then heat a pan with oil and stir-fry the vegetables until cooked through. Finally, season with a little salt and chicken essence.
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  Dry-Fried Beef

  Dry-fried beef is a Chinese dish featuring beef as the main ingredient, typically using tenderloin or shank sliced into strips or slices. After marinating with rice wine and light soy sauce, it's stir-fried with chili, garlic, and ginger. High heat ensures a crispy exterior and tender interior while enhancing the aroma of the seasonings.
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  Dry-Fried Silkworm Pupae

  Dry-fried silkworm pupae is a Chinese dish featuring silkworm pupae as the main ingredient, stir-fried in oil until the surface is slightly crispy, then seasoned with chili, scallion, ginger, and garlic.
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  Chicken with Hazelnut Mushrooms

  Chicken with Hazelnut Mushrooms is a dish featuring tender young chicken and wild hazelnut mushrooms. Main ingredients include diced young chicken, dried hazelnut mushrooms, ginger, garlic, and green/red peppers. The mushrooms are first soaked, and the chicken is blanched or stir-fried. Ginger and garlic are sautéed in hot oil, followed by chicken until it changes color. Mushrooms, soy sauce, cooking wine, sugar, and water are added, then simmered until the chicken is cooked and the sauce thickens. Finally, peppers are stir-fried in. The dish offers tender chicken, aromatic mushrooms, and a rich sauce.
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  Grilled Oysters

  Grilled oysters are made primarily from fresh oysters, which are cleaned and then grilled over charcoal. During grilling, seasonings such as garlic paste, vermicelli noodles, and soy sauce can be added to enhance the tenderness of the oyster meat and create a rich, flavorful dish.
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  Baked Large Shrimp

  Fresh large shrimp baked with garlic, butter, and cheese for a rich, savory flavor.
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  Freshly Brewed Plum Syrup Drink

  Freshly boiled乌梅汤 features plum as the main ingredient, combined with hawthorn, tangerine peel, and licorice, slowly simmered. After washing and boiling the ingredients, the broth is filtered and can be enjoyed chilled or warm.
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  Clay Pot Lamb Stew

  A hearty stew made with fresh lamb and vegetables, slow-cooked in a clay pot for rich flavor and tender meat.
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  Classic Sweet and Sour Pork

  Old-fashioned Sweet and Sour Pork is a classic Chinese dish made with pork tenderloin. The meat is sliced, marinated, then deep-fried until golden and crispy. It is then stir-fried with a sauce made from sugar, vinegar, and soy sauce, resulting in a bright red color, a balanced sweet-and-sour flavor, and tender, juicy meat.
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  Sea Cucumber with Chili Peel

  Sea Cucumber with Chili Peel is a dish that incorporates Sichuan flavors. The main ingredients include rehydrated sea cucumber and dried chili peel. The sea cucumber is cleaned and sliced. Dried chilies are deseeded, and the skins are soaked in warm water until soft. Oil is heated in a wok, and scallions, ginger, and garlic are stir-fried until fragrant. The softened chili peel is added and stir-fried to release its aroma. Then, the sea cucumber is added along with cooking wine, soy sauce, and broth. The dish is simmered over medium-low heat until the flavors are absorbed, and the sauce is reduced. The finished dish features tender sea cucumber with the unique dry aroma and mild spiciness of the chili peel.

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