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Wei Ran • Premium Dishes

其他美食 · ⭐ 4.3

260 meters west of the intersection of Xuefu Road and Shangtang Road, Yixing City

Dishes

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  Nine-grid Mawang

  A spicy Sichuan dish featuring duck blood, beef tripe, and vegetables in a fiery broth, served in a nine-grid pattern for shared dining.
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  Canadian Wild Rice Stewed with Lily Bulb

  Made with Canadian wild rice and lily bulb, slowly stewed to achieve a delicate, sweet, and soft texture with a rich, fragrant broth.
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  Ningbo Rice Cake with Yellow Croaker

  Ningbo Rice Cake with Yellow Croaker is a Chinese dish made with Ningbo rice cake and yellow croaker. The rice cake is cooked together with the fish, absorbing the delicious broth, resulting in a rich flavor.
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  Home-style Braised Spicy Duck with Preserved Eggs

  Braised spicy duck with preserved eggs, made by marinating and slow-cooking duck until tender, paired with flavorful preserved eggs. The dish features a rich red color, aromatic duck meat, and creamy egg yolks.
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  Handmade Noodle Guts and Lungs Soup

  This soup is made with fresh pig stomach and lungs, combined with handmade noodles, and cooked with scallions, ginger, and other seasonings. The broth is clear and the taste is fresh.
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  Charred Pork with Whole Garlic and Bone

  Bone-in pork roasted over charcoal. Main ingredients: whole garlic and bone-in pork. Slowly grilled over charcoal, resulting in a crispy exterior, tender juicy interior, and soft, flavorful garlic.
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  Single Garlic Burnt Pork with Bones

  Slow-cooked pork with bones and single garlic, resulting in rich garlic flavor and tender meat.
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  Charcoal-Roasted Pork

  A dish made by grilling marinated pork belly over charcoal, resulting in a crispy exterior and tender, flavorful meat.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Mustard Shrimp Balls

  Mustard shrimp balls made with fresh large shrimp, deveined and marinated, then lightly coated in starch and deep-fried until golden and crispy. A sauce of mustard, soy sauce, sugar, and vinegar is mixed and tossed with the fried shrimp for a flavorful coating.
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  Long-legged Crab Trilogy

  The Long-legged Crab Trilogy features fresh long-legged crab in three dishes: steamed, spicy stir-fried, and crab roe tofu. Steaming preserves the natural flavor of crab meat, stir-frying highlights spicy and numbing taste, while crab roe tofu blends rich crab roe with silky tofu, offering a layered flavor experience.
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  Yellow Braised Fish Head with Fried Dough Sticks

  Fresh fish head stewed with yellow sauce, ginger, garlic, and spices, resulting in rich broth. Served with crispy fried dough sticks that absorb the flavorful sauce.

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