Shanhe Yi Du · Huaian Jia Yan
江浙菜 · ⭐ 4.8
No. 6, Ganjiang New Horizon, Ganjiang South Avenue
Dishes
Ancient Method Yangchun NoodlesA traditional Chinese noodle dish made with hand-pulled noodles in clear broth, garnished with scallions, lard, and a touch of soy sauce—delicate and savory.
Ancient Method Mandarin FishFresh mandarin fish steamed using traditional methods, with ginger and scallions for flavor enhancement, resulting in tender and delicate texture.
Christmas Flame ChickenChristmas Flame Chicken is a festive dish featuring a whole yellow-feathered chicken, marinated and roasted. The chicken is coated inside and out with a spice blend of salt, black pepper, rosemary, and thyme, and stuffed with onions, lemon, and garlic for added flavor. It is roasted at high heat until the skin is golden and crispy, while the meat remains tender and juicy. Before serving, brandy or rum is poured over the chicken and ignited briefly, creating a festive flame effect.
Braised Large Yellow Croaker from East China SeaHome-style braised large yellow croaker from the East China Sea, made with fresh fish and辅料 like ginger, scallion, and garlic, cooked by stewing or braising. The fish is marinated, pan-fried until golden, then simmered in sauce to retain tenderness and flavor.
Squirrel-shaped Mandarin FishSquirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
Huai-style Beef CubesHuai-style Beef Cubes is a dish from Huaiyang cuisine, primarily using beef tenderloin or sirloin cut into uniform cubes. The beef is typically marinated with soy sauce, cooking wine, sugar, and a small amount of starch for seasoning and coating. It is quickly stir-fried, often with vegetables like green peppers, red peppers, or onions, highlighting the tenderness and natural flavor of the beef. The finished dish has a bright red-brown color, with the beef cubes slightly crispy on the outside and tender inside, offering a savory and slightly sweet taste. It reflects the Huaiyang cuisine's emphasis on knife skills, heat control, and original flavors.
Huaiyang MeatballsHuaiyang 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.
Huaiyang Lion's Head Meatball SoupA classic Su cuisine dish featuring large pork meatballs simmered in clear broth with bamboo shoots and mushrooms, offering a delicate, savory flavor.
Huaiyang Soft NoodlesHuaiyang 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.
Steamed Baby Bok Choy in White SauceSteamed baby bok choy is a Chinese dish featuring fresh baby bok choy blanched briefly in boiling water, then drained and arranged on a plate. It's often served with a light sauce or eaten plain to preserve its natural flavor.
Chrysanthemum TofuA refined dish made by carving soft tofu into chrysanthemum shapes and gently simmering in clear broth, offering a delicate texture and elegant presentation.- Crispy Pastry Black Vinegar Beef RibsBeef ribs marinated and wrapped in crispy pastry, then baked to perfection with a tangy black vinegar glaze.
Black Truffle Squid Ink Braised Pork with Soft-Boiled EggBraised pork belly infused with black truffle and squid ink, served with a silky soft-boiled egg for rich umami flavor.