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Yu Huang Banquet·Jiangnan Cuisine

江浙菜 · ⭐ 4.8

No. 15, Area 4, Anhui Li, Yayuncun Subdistrict (300 meters on foot from Exit A (Northwest) of Huixin Xijie North Station)

Dishes

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  Eight Treasure Lion's Head Meatballs

  Babaoshizi is a dish primarily made with pork. The pork is minced and mixed with ingredients such as scallions, ginger, eggs, and starch, then shaped into large meatballs and cooked by boiling or steaming. It is typically served with eight accompaniments (such as dried mushrooms, shrimp, carrots, green peas, ham, lotus seeds, chestnuts, and bamboo shoots), creating a rich and layered texture in the meatballs.
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  Nanjing Salted Duck

  Nanjing salted duck is a traditional dish made from fresh ducks, cured and braised. Main ingredients are duck and salt, with spices like star anise, cassia bark, and Sichuan pepper. The duck is soaked in seasoned water, then boiled or steamed, cooled, and sliced.
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  Sizzling Eel Sauce

  Fried Eel with Hot Oil is a Chinese dish primarily made with eel. The eel is cut into segments and stir-fried with seasonings such as garlic and ginger, then finished by pouring hot oil over it, creating a sizzling sound that gives the dish its name. The dish has a bright red color and tender eel meat.
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  Jiangnan Smoked Fish

  Jiangnan smoked fish is a Chinese dish made from grass carp or black carp. The fish is cut into pieces, marinated, fried until golden, then simmered with sugar, soy sauce, and vinegar to coat the pieces in a rich sauce.
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  Stir-fried River Shrimp

  Oil-burst river shrimp is a dish primarily made with river shrimp as the main ingredient. First, clean the river shrimp and drain off the water. Then, heat a wok with cold oil; once the oil temperature rises, quickly stir-fry the river shrimp until they change color. Finally, add minced scallions, ginger, garlic, cooking wine, soy sauce, and other seasonings, stir well, and serve.
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  Huaiyang Family Feast

  Huaiyang Family Feast is a soup dish made by slow-cooking a variety of ingredients, primarily chicken, pork, shrimp, mushrooms, ham, and bamboo shoots. After cutting and preparing the ingredients, they are simmered together with premium broth to allow the flavors to blend harmoniously.
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  Clear Soup Lion's Head Meatballs

  Clear Soup Lion's Head is a dish primarily made with pork. The pork is minced and mixed with seasonings until well blended, then shaped into large meatballs and slowly simmered in clear soup until fully cooked. The finished dish has tender meat and a clear broth with a delicious flavor.
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  Braised Pufferfish

  Braised river pufferfish is made with river pufferfish as the main ingredient. After toxin removal, the fish is pan-fried until slightly golden, then simmered with soy sauce, sugar, cooking wine, ginger slices, and other seasonings to infuse flavor into the flesh and thicken the sauce.
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  Steamed White Fish with Chicken Broth

  Clean the white fish and make diagonal cuts on it. Add ginger slices and cooking wine to marinate for a while, then steam in a steamer until cooked through. After steaming, pour out the excess water, drizzle with chicken stock, and steam for a few more minutes to allow the flavors to penetrate. Finally, garnish with sliced green onions.
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  Huangqiao Baozi

  Huangqiao baked buns are a traditional Chinese pastry made primarily from flour, with fillings commonly containing meat floss, ham, and scallions. After baking, the outer crust turns golden and crispy, while the filling inside is richly fragrant.

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