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Xiyuan Huaiyang Banquet (Yunlong Villa Store)

江浙菜 · ⭐ 3.9

Yunlong Mountain Villa

Dishes

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  Cicheng Rice Noodle Stew with Small Yellow Croaker

  Made with Cicheng rice noodles and small yellow croaker, this dish is stewed to perfection. The noodles are soft and chewy, the fish tender and flavorful, with a rich, savory broth.
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  Cicheng Rice Cake with Small Yellow Croaker

  A traditional Zhejiang dish featuring small yellow croaker and glutinous rice cake, simmered together in a savory sauce for a rich, harmonious flavor.
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  Hand-Deveined River Shrimp

  A dish made with fresh river shrimp, manually peeled and deveined, then quickly stir-fried in hot oil for a tender and flavorful result.
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  Signature Braised Pork Belly

  Signature braised pork belly is a traditional delicacy made primarily with pork belly. The pork belly is cut into cubes, first pan-fried until slightly golden, then simmered slowly with caramelized sugar, cooking wine, soy sauce, and other seasonings until the meat becomes tender and the sauce thickens.
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  Signature Truffle Sauce Braised Pork

  Made with fatty pork belly and seasoned with black truffle sauce, slowly braised to perfection. Tender and succulent with rich sauce aroma and distinct truffle fragrance.
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  Jiangnan Braised Freshness

  Jiangnan Yanduxian is a soup made primarily with salted pork, fresh pork, and bamboo shoots. First, the salted and fresh pork are blanched to remove odor, then simmered slowly with spring bamboo shoots until the meat is tender and the broth clear and flavorful.
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  Stir-fried Hand-peeled River Shrimp

  Stir-fried peeled river shrimp is made with fresh shrimp, cleaned and marinated with salt and cooking wine. Sauté garlic in hot oil, add shrimp and stir quickly until colored, then season with white pepper. Clear color, tender texture.
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  Steamed Crab Meat Pork Dumplings

  Clear stewed crab meat lion's head is a dish made by mixing pork mince with crab roe, egg white, and starch to form large meatballs, then slowly simmering in clear broth. Main ingredients include pork belly, crab roe, scallion-ginger water, and egg white. The meat mixture is shaped into balls and gently stewed in clear soup until tender.
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  Suzhou-style Smoked Butterfly Fish

  A traditional Suzhou dish made by smoking fresh butterfly fish with tea, sugar, and spices, resulting in a golden color and delicate flavor.
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  Crab Paste Tofu with Baby Lobster

  A fusion dish featuring tender tofu, savory crab paste, and fresh baby lobster, gently steamed and slowly simmered to preserve natural flavors and create a delicate, rich taste.
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  Lime Crispy Beef

  Lime-crusted beef tenderloin features beef tenderloin marinated and coated with a thin layer of starch before being deep-fried until the exterior is crispy. A sauce made from lime juice, garlic, chili, and other seasonings is drizzled over the fried beef, creating a refreshing and tangy flavor.
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  Stir-Fried Soft Eel with Leek and Pepper

  Stir-fried chives with pork intestines (soft-dressed), seasoned with pepper. Chives cut into segments, intestines cleaned and blanched, then stir-fried together to retain tenderness.
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  Pan-fried Silver Fish with Free-range Eggs

  A dish made with fresh silver fish and free-range eggs, pan-fried to perfection for a delicate, savory flavor.
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  Yellow贡 Pepper Steamed Large Yellow Croaker

  Large yellow croaker steamed with Hunan's specialty yellow贡 pepper, resulting in tender fish and aromatic spice flavor.

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