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Yunshui Xiang Private Fusion Cuisine (Linhe Street Store)

特色菜 · ⭐ 4.2

No. 7477 Linhe Street

Dishes

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  Shanghai-style Braised Pork Belly

  Shanghai-style braised pork belly uses fatty pork belly as the main ingredient, blanched to remove odor, then slowly stewed with soy sauce, sugar, cooking wine, and ginger slices to achieve tender meat and a glossy red color.
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  Grilled Large Shrimp with Leek Fragrance

  Fresh large shrimp grilled in a flat oven, seasoned with leeks, fragrant and tender.
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  Cantonese Stewed Intestines

  A Cantonese dish featuring pork intestines stir-fried with garlic, ginger, and fermented black beans in a clay pot over high heat for rich flavor.
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  Signature Wasabi Shrimp Balls

  Fresh shrimp balls lightly fried and coated in a tangy wasabi sauce, offering a crisp exterior and tender interior with a subtle spicy kick.
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  Braised Beef with Lychee

  Braised beef with lychee, tender meat infused with sweet and sour flavors from the fruit.
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  Hangzhou-style Chicken in Pot

  A fusion dish from Hangzhou cuisine, featuring tender chicken stewed with secret sauce and vegetables in a clay pot for rich flavor and aroma.
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  Guìhuā Xīhú Tángcù Ròu

  A Zhejiang dish featuring pork tenderloin glazed in a sweet and sour sauce, garnished with osmanthus blossoms for a fragrant finish.
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  Braised Pork Meatballs with Preserved Vegetable

  A classic Chinese dish combining pork meatballs and preserved vegetables, slowly braised to create a rich, savory flavor.
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  Huaiyang Crab-Filled Tofu

  A classic Su cuisine dish made with soft tofu and crab meat, steamed or simmered with ham and mushrooms for a delicate, rich flavor.
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  Crispy Glass-Braised Pigeon

  Glass-crisp skin squab is a dish featuring squab as its main ingredient. After marinating, the squab's skin is coated with a special crispy batter and then roasted. The finished dish has a crisp, transparent skin and tender, juicy meat, presenting a unique glass-like texture.
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  Fermented Mandarin Fish

  A traditional Anhui dish made by fermenting mandarin fish, then braised with spices for a savory, slightly spicy flavor.
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  Sweet and Sour Pig Trotter with Hawthorn

  A Chinese dish featuring slow-cooked pig trotters with hawthorn, offering a sweet and sour flavor balanced by tender meat and chewy rice.
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  Suzhou Osmanthus Sugar Lotus Root

  A traditional Jiangnan dessert made by stewing fresh lotus root with rock sugar, brown sugar, and dried osmanthus flowers, resulting in a soft, sweet, and fragrant dish.

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