Yajie Grand Hotel · Lakeside · Jiangnan
江浙菜 · ⭐ 4.0
No. 77, Shihu East Road, Chengnan Subdistrict (near Wu Zhong Wanda Plaza)
Dishes
Colorful Peanut DishSeven-color peanuts is a colorful dish made primarily with fresh peanuts and a variety of vegetables such as carrots, green peppers, red peppers, and yellow peppers. The preparation is simple: first boil the peanuts until tender, then cut the vegetables into small cubes similar in size to the peanuts. Finally, mix all the ingredients together and season with dressing to complete the dish.
Creative Squirrel-Style Mandarin FishCreative Squirrel-Style Mandarin Fish is an innovative dish that incorporates the traditional 'squirrel fish' technique. It primarily uses fresh mandarin fish (also known as Chinese perch) as the main ingredient. The fish is deboned, scored in a crosshatch pattern, coated with a thin starch batter, and deep-fried at high temperature until the exterior turns golden and crispy, resembling a squirrel's tail. It is then quickly topped with a sweet and sour sauce made from tomato sauce, sugar, and vinegar, which creates a sizzling sound. The dish is often garnished with pine nuts, green peas, and corn kernels to add texture and color. The final presentation is vivid, with a bright red hue, offering a crispy exterior, tender interior, and a balanced sweet-and-sour flavor.
Spring Sauce Braised CatfishSpring Sauce Braised Catfish is a braised dish featuring catfish as the main ingredient. Key components include fresh catfish pieces, spring bamboo shoots, and shiitake mushrooms. The basic method involves first pan-frying the fish pieces until lightly browned, then adding a braising sauce made from soy sauce, cooking wine, sugar, and a small amount of broth. Spring bamboo shoots and shiitake mushrooms are added, and the dish is simmered over low heat with the lid on until the fish is flavorful and the sauce thickens. The finished dish has a bright reddish-brown color, tender fish, and crisp bamboo shoots.
Lemon Sour Soup with Jumping BullfrogLemon Sour Soup with Jumping Bullfrog is a Sichuan-Hunan style dish featuring bullfrog as the main ingredient. Key components include fresh bullfrog meat, lemon, pickled chili, pickled vegetables, ginger, and garlic. The bullfrog is cut into pieces, marinated, stir-fried with pickled vegetables and chili, then simmered in broth with lemon slices before being finished with hot oil to release aromas. The dish has a golden soup, tender frog meat, and a sour-spicy flavor with refreshing citrus notes.
Sichuan-style Spicy麻 Duck TongueSpicy麻鸭舌 is a dish made with duck tongues and seasoned with Sichuan pepper, chili, scallion, ginger, and garlic. After blanching, the duck tongues are stir-fried with the aromatic spice blend to absorb the numbing and spicy flavors.
Spring Water Snowflake Beef ShankPremium beef shank slow-cooked in spring water, tender and flavorful with a unique texture.
Stir-Fried Southern Anhui Free-Range RoosterStir-Fried Southern Anhui Free-Range Rooster is a Huizhou cuisine dish, primarily using free-range rooster from Southern Anhui. The chicken is cut into pieces and stir-fried directly in hot oil without blanching or marinating. It is quickly cooked with seasonings like ginger, garlic, and dried chili, flavored with soy sauce and cooking wine. The dish features firm, chewy meat that highlights the chicken's natural flavor and wok aroma.
Boiled River Shrimp in Salt WaterSalted river shrimp is a dish made with fresh river shrimp. After cleaning, the shrimp are boiled in salted water with ginger slices and green onions, then drained and served. Simple to prepare, it preserves the shrimp's natural flavor.
Crispy Savory ChickenCrispy salty chicken is a dish made by marinating chicken, then air-drying or sun-drying before frying or roasting. Main ingredients include whole chicken or thighs, seasoned with salt, soy sauce, and spices for flavor, with the skin processed to achieve a crispy texture.- Bird's Nest Steamed Free-Range ChickenFresh free-range chicken is steamed with precious cordyceps, resulting in a tender, nourishing dish with a delicate flavor.
Egg Yolk Baked ShrimpPeel and devein large shrimp, marinate with rice wine and ginger slices, blanch until cooked. Stir-fry egg yolk until sandy, then mix with shrimp for even coating, resulting in a rich, fragrant flavor.
Crab Roe and Pig's Trotter StewA rich Chinese dish featuring tender pig's trotters simmered with savory crab roe, creating a luxurious and flavorful stew.
Teppanyaki-style Beef Short RibsTeppanyaki-style Beef Short Ribs is a dish that combines Japanese teppanyaki techniques. It primarily uses bone-in beef short ribs, cut into bite-sized pieces and marinated in a Japanese-style sauce made with soy sauce, mirin, and sake. The ribs are quickly seared on a high-temperature iron plate, creating a caramelized exterior while keeping the meat tender and juicy. It is typically cooked on the iron plate alongside vegetables like shredded onions and bell peppers to enhance the flavor.
Catfish Lion's HeadBream lion's head is a round dish made from bream meat and pork mince. The bream is mashed, mixed with pork, and seasoned with scallion-ginger water, egg white, and starch. It's shaped into large balls, then boiled or steamed and served with broth or sauce.