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Haoyi Grand Hotel (Chuqiao Cheng Store)

江浙菜 · ⭐ 4.6

No. 61 Andemen Street, Chuqiao City, 3rd Floor

Dishes

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  Rgua Radish Strips

  Ruguai radish strips are a traditional pickled side dish from Rugua City, Jiangsu Province, made from fresh white radish, sliced, salted, seasoned, and sun-dried for a crisp, savory-sweet flavor.
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  Braised Pork Belly

  Home-style braised pork belly is primarily made with fatty pork belly. After blanching to remove odor, it is simmered with rock sugar, light soy sauce, dark soy sauce, cooking wine, star anise, cinnamon, and other seasonings, resulting in tender meat with a glossy red color.
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  Signature Braised Pork Belly

  Signature braised pork belly is a traditional delicacy made primarily with pork belly. The pork belly is cut into cubes, first pan-fried until slightly golden, then simmered slowly with caramelized sugar, cooking wine, soy sauce, and other seasonings until the meat becomes tender and the sauce thickens.
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  Fruitwood Charcoal Grilled Lamb Ribs

  Fruitwood charcoal-grilled lamb chops made with fresh lamb ribs, marinated and slowly roasted over fruitwood charcoal. Tender meat with a crispy exterior and juicy interior, preserving the natural lamb flavor and the清香 of fruitwood.
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  Fruity Crispy Roast Duck

  Fragrant and non-greasy roasted duck made with Beijing duck, marinated and slow-roasted over fruit wood charcoal. Crispy skin, tender meat, with a subtle fruitwood aroma. Served with thin pancakes, sweet bean sauce, scallions, and cucumber sticks.
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  Huaiyang Meatballs

  Huaiyang Lion's Head is a dish made primarily from pork. The meat is minced, mixed with scallion and ginger water, egg white, and starch, then shaped into large balls and slowly stewed in water until tender. It can be finished with broth or soy sauce for enhanced flavor.
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  Braised Small Beef

  Braised veal with fresh beef, scallions, ginger, garlic, soy sauce, cooking wine, and sugar, slowly simmered until tender. Controlled low heat ensures tender meat and rich broth.
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  Secret-Recipe Taro Stew

  A savory stew made with taro, pork belly, and mushrooms, slow-cooked in a secret sauce for rich, aromatic flavor.
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  Red Date Steamed Cake

  Red date steamed cake is a traditional Chinese steamed dessert made from glutinous rice flour, wheat flour, red dates, sugar, and leavening agent. The dough is prepared by mixing flour with leavening agent, adding water to form a batter, incorporating chopped red dates, then steaming in a mold.
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  Braised Beef Ribs

  Braised beef short ribs is a dish featuring beef short ribs as the main ingredient, blanched to remove odor, then simmered with aromatics like scallions, ginger, and star anise. Seasoned with soy sauce, sugar, and cooking wine, it's slowly stewed until the meat is tender and the sauce thickens.
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  Classic Huaiyang Soft Eel

  A classic Huaiyang dish featuring tender eel cooked in a savory sauce with scallions and ginger, reflecting the region's refined culinary style.
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  Steamed Lobster with Garlic

  A dish featuring fresh lobster steamed with garlic, ginger, and seasonings, resulting in tender meat and rich aroma.
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  Crab Roe and Foie Gras Stir-Fried Glass Noodles

  A luxurious dish featuring crab roe and foie gras stir-fried with glass noodles, offering a rich and savory flavor.
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  Herb Stone Pot Ribeye

  Herb Stone Pot Ribeye features tender ribeye steak marinated with herbs and slow-cooked in a stone pot for rich flavor.
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  Chicken Oil Steamed Yellow Croaker

  A dish featuring fresh yellow croaker steamed with chicken oil, resulting in tender fish and rich aroma.

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