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Yurong Banquet (Qinghong Road Branch)

其他美食 · ⭐ 4.1

Ground Floor, Building A2, Qinghong Road 933 Cultural & Creative Plaza

Dishes

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  Scallion Stir-fried Sea Cucumber

  A traditional Chinese dish featuring tender sea cucumber stir-fried with scallions, seasoned with soy sauce and aromatics for a savory flavor.
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  Chilled Sweet and Sour Pork

  Crispy pork in cold sweet and sour sauce, made with tenderloin, marinated, fried, then tossed in a tangy sauce of tomato ketchup, sugar, and vinegar. Reddish-gold in color, crispy outside and tender inside, even more refreshing when chilled.
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  Double Mushroom Goose Claw Pot

  A rich stew featuring goose claws and two types of mushrooms, slow-cooked to tender perfection with a savory broth.
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  Spicy Dry Pot with Deer Antler Mushrooms

  Dry-fried Velvet Mushroom is a dish primarily featuring velvet mushrooms as the main ingredient. The mushrooms are first soaked, then stir-fried in a dry wok with garlic slices and chili peppers until cooked, preserving their natural flavor and aroma. The texture is tender and the fragrance is rich and enticing.
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  Crispy Cantonese Pigeon

  Crispy-skinned pigeon is a Cantonese dish featuring young pigeons marinated and roasted in a hanging oven, resulting in a crispy skin and tender meat. A sugar or maltose glaze is applied to enhance color and crispiness.
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  Songrong Flower Gelatin Chicken

  A nourishing dish made by slow-cooking fresh Songrong mushrooms, fish gelatin, and chicken to create a rich, savory broth.
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  Salted Pepper Beef Shank

  A dish made with beef shank, marinated and deep-fried until crispy, then stir-fried with salt, pepper, and aromatics for a savory, slightly spicy flavor.
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  Sweet Pork Ribs

  A sweet and savory dish made with pork ribs braised in a syrupy sauce of sugar, soy sauce, and wine, popular in Jiangsu cuisine.
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  Charcoal-Grilled Pork Neck Meat

  Charcoal-grilled pork neck meat is made primarily from lean meat taken from the pork neck area, marinated and then grilled over charcoal. The pork neck meat has a firm texture with evenly distributed fat, resulting in a crispy exterior and tender interior with a smoky charcoal aroma after grilling.
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  Fish Head Hot Pot

  A traditional Fujian dish featuring a fish head simmered in a clay pot with tofu, mushrooms, and ham, resulting in a rich, savory broth.
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  Pan-fried Dumplings

  Pan-fried dumplings are a traditional Chinese snack made by sealing meat or vegetable filling in dough and pan-frying until the bottom is crispy and the top is tender.
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  Iron Plate Grassland Beef

  Grassland beef slices are quickly seared on a hot iron plate with vegetables, resulting in tender and flavorful dish.
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  Wuxiang Roll from Shima

  A traditional Fujian snack made with pork, tofu skin, and carrots wrapped in thin dough and deep-fried until crispy.

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