Mo Jia Cai · National Non-Material Cultural Heritage · Yang Zhou San Tou Yan
江浙菜 · ⭐ 4.5
Leshibao Street, 1st Floor, Building 23, No. 8, Dongbeiwang West Road Residential Compound, Shangdi Subdistrict
Dishes
Sizzling Eel丝Fried eel threads in hot oil is a Chinese dish primarily made with eel. To prepare it, eel is sliced into thin strips and marinated with seasonings such as scallions, ginger, and garlic. Next, the eel strips are quickly stir-fried in hot oil to maintain their tender texture. Finally, hot oil is poured over the dish to enhance the aroma of the eel, resulting in a bright red color and rich, fragrant flavor.
Sizzling Eel SauceFried 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.
Handmade Seafood PotatoesHandmade seafood rice crackers are made with high-quality rice crackers as the base, topped with a rich seafood sauce featuring shrimp, fish slices, crab meat, and more, then drizzled with a specially prepared seafood sauce. The dish offers a crispy texture and an intense seafood flavor.
Yangzhou Family FeastYangzhou Family Feast is a traditional Huaiyang dish, primarily made with ingredients such as fish meat, shrimp, chicken breast, pig stomach, quail eggs, ham, sea cucumber, and bamboo shoots. The preparation involves processing each ingredient separately, then combining them in one pot with broth and seasonings, slow-cooking until the flavors meld together, and finally reducing the sauce to create a rich, layered taste.
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.
Osmanthus Glutinous Rice Lotus RootHoney-glazed lotus root with sticky rice is a traditional Chinese dessert made primarily from glutinous rice and lotus root. The preparation involves stuffing glutinous rice into the holes of the lotus root, then steaming it until tender. Finally, it is drizzled with osmanthus syrup, resulting in a texture where the lotus root breaks but remains connected by threads, offering a sweet, soft, and chewy experience.
Braised Pork MeatballsBraised pork meatballs in clay pot is a traditional dish made primarily from pork. The pork is minced and mixed with chopped scallions, ginger, cooking wine, and other seasonings to form large meatballs. These meatballs are then placed in a clay pot with broth and seasonings, and slowly braised until fully cooked and the sauce becomes rich and flavorful.
Mo's Braised VermicelliMo's Stewed Tofu Threads are made primarily from high-quality tofu, finely sliced into threads and simmered in rich broth. The dish features a delicate color, clearly separated strands, and a rich, flavorful soup that fully showcases the细腻 texture of the tofu.
Shrimp Yangchun NoodlesShrimp Roe Noodles is a soup noodle dish made with fine noodles, shrimp roe, and green onions. Cooked noodles are placed in a bowl, topped with clear or rich broth, and garnished with shrimp roe and scallions for a simple yet flavorful meal.
Crab Meat Lion's Head MeatballsCrab meat lion's head is a traditional famous dish primarily made with pork and crab meat. The preparation involves mincing pork, mixing it with crab meat and crab roe, adding seasonings, stirring thoroughly, shaping into large meatballs, then slowly stewing in rich broth until fully cooked. The meat is tender and the broth is rich and flavorful.
Crab Roe TofuCrab Roe Tofu is a traditional delicacy featuring tender tofu and crab roe as its main ingredients. The preparation involves cutting the tofu into pieces, then stewing it together with fragrant crab roe, delicate crab meat, and appropriate seasonings until the tofu absorbs the rich flavors and the aroma of crab fills the air. Finally, the sauce is reduced and served in a dish, showcasing an appealing yellow-and-white color combination.
Ma Lan Tou with Tofu SkinMa Lan Tou Xiang Gan is a dish primarily made with fresh Ma Lan Tou and fragrant tofu. The preparation involves washing and chopping the Ma Lan Tou, cutting the fragrant tofu into small cubes, mixing both ingredients together, and then seasoning and stirring well.