Tiyuan Jiangnan Cuisine • Roast Duck • Intangible Cultural Heritage (Shangdi • Qinghe Branch)
江浙菜 · ⭐ 4.8
No. 7 Xinxi Road, Hongyuan Shouzhuo Building, 1st Floor
Dishes
Buddha Hand Gourd and Edamame Fish CakeLotus gourd and edamame fish cakes are a creative dish made primarily from lotus gourd, edamame, and fish meat. The preparation involves shredding the lotus gourd, boiling the edamame, and mixing them with minced fish meat to form small round patties. Finally, they are pan-fried until golden brown on both sides.- Braised Pork with Eight AbaloneEight-head abalone braised pork is a refined Chinese delicacy, featuring fatty and lean pork belly and fresh, tender eight-head abalone as main ingredients. First, the pork belly is cut into pieces and braised until soft and fully infused with flavor. Then, the cleaned abalone is stewed together with the braised pork, absorbing the rich meat aroma and sauce. Finally, the sauce is reduced and the dish is plated, presenting a glossy, appetizing red color.
Ten-Year-aged Huangjiu Immortal ChickenTen-year aged Huangdiao chicken is a traditional delicacy made primarily with high-quality chicken and Huangdiao wine. The chicken, carefully selected and prepared, is simmered together with ten-year-aged Huangdiao wine until the meat becomes tender and the aroma of the wine permeates every bite. The cooking method emphasizes precise control of heat to ensure the chicken remains juicy and tender while fully absorbing the rich, mellow fragrance of the Huangdiao wine.
Classic Suzhou-style Mandarin FishClassic-style squirrel fish, made from fresh carp as the main ingredient. The dish is named after its bright red color and shape resembling a squirrel. To prepare it, the fish is deboned and the flesh is cut into flower-like patterns, then marinated and deep-fried until golden and crispy. Finally, a specially prepared sweet-and-sour sauce is poured over it, creating a dish with vibrant colors and rich, layered flavors.
Peanut Ice Cream Foie GrasNut ice cream foie gras is a creative dish featuring premium foie gras as the main ingredient, paired with crunchy nuts and smooth ice cream. The foie gras is carefully prepared to maintain its delicate texture, then mixed with nuts to add depth. Finally, it is topped with ice cream, bringing a refreshing touch to the dish.
Braised Sea-Caught Yellow CroakerHome-style braised sea-caught large yellow croaker is made with fresh sea-caught yellow croaker as the main ingredient, combined with traditional home-style seasonings and carefully braised. The fish meat is tender, the sauce rich and flavorful, preserving the freshness of the sea fish while infusing the comforting taste of home-cooked meals.
庭院手工狮子头庭院手工狮子头是一道经典淮扬菜，选用肥瘦相间的猪前腿肉手工剁制成茸，加入荸荠碎增加爽脆口感，辅以葱姜水、料酒、盐等调味。肉丸经反复摔打上劲后，以小火慢炖数小时，使其充分吸收汤汁。成品色泽红润，形态饱满，口感松软滑嫩，入口即化，肉香醇厚，汤汁鲜美回甘，体现了淮扬菜'食不厌精、脍不厌细'的烹饪精髓。
Courtyard Roasted Crispy Skin DuckThe courtyard-hanging oven crispy skin roast duck uses tender Beijing duck, carefully processed and hung in a specially designed oven for roasting. The roasted duck has a crispy skin and tender meat, and is traditionally served with thin pancakes, scallion strips, and sweet bean sauce, offering a unique flavor.
Stir-fried Pork Belly with Handmade Rice CakeStir-fried glutinous rice cake with braised pork belly is a Chinese dish that blends tradition and innovation. It features pork belly with balanced fat and lean, paired with handmade glutinous rice cakes, both simmered together in a rich braising sauce. The rice cakes absorb the savory meat juices, becoming soft and fragrant, while the pork remains tender and juicy—creating a harmonious and delightful combination.
Braised Fish Maw Lion's HeadBraised pork balls with fish maw is a traditional dish made primarily from pork, enhanced with fish maw for added texture and nutrition. The preparation involves mincing pork, mixing it with seasonings to form meatballs, then adding pre-braised fish maw, and finally steaming the balls to make them more flavorful.
Bifengtang Stir-Fried Emperor CrabStir-fried Imperial Crab with crispy breadcrumbs, garlic, chili, and onion. Tender crab meat meets crunchy texture and rich garlic aroma.
Steamed Sea-Caught Yellow Croaker with Citrus PickleFreshly caught yellow croaker is cleaned and steamed with preserved radish seasoned with aged tangerine peel, allowing the flavors to blend harmoniously.