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Jinhaihua · Huayan (Huoli Island Branch)

江浙菜 · ⭐ 4.8

No. 1, Huoli Dao, Huayuan Road, LOHAS Huayu Dongfang Hotel, Floors 1–2

Dishes

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  Low-Temperature Crispy Beef Short Ribs

  Beef short ribs cooked at low temperature and finished with a crispy crust, offering tender meat and rich flavor.
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  Nanguo Radish and Lamb Stew

  A winter comfort dish featuring Nanguo radish and tender lamb, slowly simmered to blend flavors and create a rich, nourishing stew.
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  Braised Large Crucian Carp with Hand-Torn Tofu

  A savory dish featuring large crucian carp and hand-torn tofu simmered in a rich sauce, blending tender fish with soft, flavorful tofu.
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  Black Pig Trotter Stewed with Thousand Island Lake Fish Head

  A rich stew of black pig trotter and large fish head from Thousand Island Lake, slow-cooked to perfection for a savory, hearty dish.
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  Crystal Plum Fish Jelly

  A refreshing jelly dish made with fish and plum juice, known for its clear texture and sweet-sour flavor.
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  Sea Intestine and Taro Baozi Rice

  A savory dish featuring fresh sea intestine, taro, and rice cooked slowly in a clay pot, resulting in a rich, aromatic flavor.
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  Braised Goose Platter

  A platter of braised goose made with aromatic spices and a secret sauce, served with tender goose wings and feet.
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  Thin Beef Steak

  Thin beef slices marinated and quickly pan-seared for a tender, juicy texture with natural beef flavor.
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  Salted Old Goose Head

  A delicacy made from old goose heads, slowly simmered in salt water to enhance flavor and tenderness.
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  Aged Tangerine Peel Red Bean Paste

  A traditional Chinese dessert made by simmering red beans with aged tangerine peel, resulting in a sweet, fragrant paste with a subtle citrus note.
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  Jasmine Rice Cake with Beef

  A creative dish blending jasmine fragrance with chewy rice cakes, featuring tender beef slices simmered in jasmine tea broth for a delicate, aromatic flavor.
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  Crab Roe Three Delicacies

  A refined dish featuring crab roe, shrimp, and fish, steamed or simmered to preserve natural flavors and deliver a delicate, savory taste.
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  Crunchy Lotus Root from Matah Lake

  Ma Ta Lake crisp lotus root is a dish featuring fresh, tender lotus roots from Ma Ta Lake. After peeling and slicing, the lotus root is blanched or served cold to retain its crunch. It can be seasoned with garlic, vinegar, soy sauce, chili oil, and a touch of sugar and sesame oil for flavor.

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