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Yue Long 1995 · Taizhou Private Kitchen

江浙菜 · ⭐ 4.2

No. 120 Shuguang Road

Dishes

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  Braised Yellow Croaker with Rice Cake

  A traditional Chinese dish made by braising fresh yellow croaker with rice cake, seasoned with soy sauce, sugar, and ginger for a rich, savory flavor.
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  Crispy Fried Hairtail

  A crispy fried dish made with hairtail fish, marinated and deep-fried to golden perfection. The skin is crunchy while the inside remains tender and flavorful.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Spicy Braised Water Sprat

  Spicy braised water carp is a dish featuring water carp as the main ingredient. After cleaning, the fish is pan-fried until slightly golden on both sides, then stir-fried with doubanjiang, chili, ginger, and garlic, followed by simmering in water until flavorful, and finally reduced to a glossy sauce.
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  Grilled Thick Beef Tongue

  Flat iron steak is a dish primarily made with beef tongue. The tongue is processed and sliced into thick pieces, then pan-seared on a hot iron plate until the surface is slightly charred while the inside remains tender. During preparation, seasonings such as soy sauce, garlic, and onions are typically added for flavor.
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  Chicken Broth with Golden Fish Maw

  Chicken Broth with Golden Fish Maw is a soup dish made primarily with chicken and golden fish maw. The chicken is stewed until tender, and the golden fish maw is slowly cooked in the broth to retain its delicate flavor.

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