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Hubu Spring·Huaiyang Cuisine (Liweihui Branch)

江浙菜 · ⭐ 4.5

5th Floor (North Side), Lize Tianjie, No. 300 Lize Road

Dishes

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  Braised Yellow Croaker with Rice Cake

  Year Cake with Yellow Croaker is a dish primarily made with yellow croaker and rice cake. The yellow croaker is pan-fried or braised and then cooked together with rice cake, allowing the rice cake to absorb the rich flavors of the broth, resulting in a soft and chewy texture. Common seasonings used during cooking include soy sauce, cooking wine, and ginger slices.
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  Yangzhou Boiled Vermicelli with Shredded Tofu

  Yangzhou Large Boiled Tofu Thread is a Huaiyang dish primarily made with tofu. The tofu is sliced into fine threads, then simmered in rich broth and combined with ingredients such as ham, shrimp, and chicken breast. Seasoned with scallions, ginger, and garlic, it is slowly stewed until fully flavored.
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  Signature Pan-Fried Buns

  The signature pan-fried pork buns are a classic Chinese dim sum dish, primarily made with pork, fresh gelatinous skin, and seasonings. The dough is fermented and wrapped around the filling, then pan-fried until the bottom turns golden and crispy, while the top is sprinkled with sesame seeds and scallions. The result is a rich, flavorful bite with an irresistible meaty aroma.
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  Sizzling Eel丝 with Sauce

  This Shanghai-style eel dish features blanched eel strips stir-fried with ginger, garlic, and scallions, then finished with hot oil to enhance aroma. Skillful control of heat ensures tender, smooth texture.
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  Yangzhou-style Eel in Hot Oil Sauce

  Huaiyang fried eel with hot oil sauce is a traditional Jiangsu dish featuring eel as the main ingredient. After slaughtering and deboning the eels, they are cut into segments and stir-fried with scallions, ginger, and garlic until fragrant. Soy sauce, sugar, and cooking wine are added as seasonings and simmered until fully infused with flavor. Finally, hot oil is poured over the dish to enhance the aroma, making the taste richer and more intense.
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  Huaiyang Crab Roe Lion's Head

  Huaiyang Crab Roe Lion's Head is a dish made by mixing pork mince with crab roe, egg white, scallion and ginger water to form a paste, then shaping it into large meatballs and slowly stewed. The main ingredients include pork belly, crab roe, egg white, and seasonings. The preparation emphasizes tender meat texture and harmonious integration of the broth.
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  Braised Pork Meatballs

  Braised pork meatballs in clear broth is a traditional dish made primarily from minced pork and vegetables. The pork mixture is shaped into balls and slowly stewed with clear soup and vegetables until the meat becomes tender and the broth rich and flavorful.
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  Corn Germ Dumplings with Peeled River Shrimp

  This dish primarily features corn germ, clear dumplings, and peeled river shrimp. Corn germ provides a fragrant flavor, clear dumplings are made of dough wrappers filled with stuffing, and river shrimp are tender and chewy. To prepare, stir-fry the shrimp with corn germ, then serve together with clear dumplings either by boiling or mixing, preserving the original taste of the ingredients.
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  Braised Pork with Water Chestnuts

  This dish is braised with pork belly as the main ingredient, combined with water chestnuts (a type of aquatic plant tuber). After blanching the pork belly into cubes, it is cooked together with water chestnuts in a pot. Soy sauce, sugar, and cooking wine are added as seasonings, then slowly stewed over low heat until the pork becomes tender and the water chestnuts absorb the flavors.
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  金陵焖炉烧鸭

  金陵焖炉烧鸭是南京传统名菜，选用优质麻鸭，经秘制酱料腌制后，放入特制焖炉中以暗火慢烤而成。鸭皮呈枣红色，油润光亮，口感酥脆；鸭肉鲜嫩多汁，带有独特的烟熏香气与酱香。肉质紧实而不柴，脂肪融化渗透，咸中带甜，回味悠长，体现了金陵菜对火候与调味的精湛把控。
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  Five-Flavor Assortment from Jiangnan

  Brocade Jiangnan Five-Flavor Platter is a mixed dish featuring diverse flavors, primarily including steamed sea bass, braised pork balls, spicy shrimp, garlic stir-fried broccoli, and sauce-marinated tofu. Fresh ingredients are prepared using methods such as steaming, braising, and stir-frying, with emphasis on precise heat control and seasoning.
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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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