Garden Small Restaurant (Yingtian Avenue Branch)
江浙菜 · ⭐ 3.9
No. 809 Yingtian Avenue
Dishes
Cold-Mixed Sea CucumberA cold dish made with fresh sea cucumber and vegetables, dressed in a savory sauce of soy sauce, vinegar, garlic, and sesame oil.
Steamed Fish Head with Chopped ChiliSteamed fish head with chopped chili, ginger, and green onions, seasoned and steamed over high heat, then drizzled with hot oil for aroma.
Chopped Chili Fish HeadSteamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
Original Flavor TofuA classic Chinese dish made with soft tofu gently cooked in a light broth, highlighting the natural flavor of tofu.
Sichuan-style Pork LiverA Sichuan-style dish made with pork liver stir-fried with spicy and numbing seasonings like doubanjiang, chili, and Sichuan pepper.
Dry-Cut BeefDry-cut beef is a traditional Sichuan cold dish made by slicing beef and air-drying or low-temperature drying it, then seasoned with chili and Sichuan pepper for a spicy, aromatic flavor.
Spicy麻 Fish SlicesSpicy麻鱼片 is a dish made with fresh fish slices and seasoned with Sichuan pepper, chili, scallions, ginger, and garlic. The fish slices are marinated, then stir-fried or blanched, and mixed with the aromatic spicy麻 sauce to absorb its flavor.
Special Spicy Intestine TofuMade with fried pork intestines and fermented stinky tofu, this dish is tossed in a secret sauce. Crispy outside, tender inside, with rich intestinal aroma and distinctive fermented tofu flavor, delivering a savory, spicy, and fragrant taste.
Salted Milk PigeonSaltwater squab is a dish made primarily with young pigeons, boiled in salt water after cleaning. Ginger slices and green onions are typically added to keep the meat tender and fresh. The finished dish has a delicate color and fine texture.
Secret-Recipe Pig TrottersBraised pig trotters are simmered with soy sauce, cooking wine, rock sugar, star anise, cinnamon, and bay leaves until tender and flavorful.
Braised River FishBraised river fish is made with fresh river fish as the main ingredient. After marinating, it is braised together with scallions, ginger, and garlic, resulting in a bright red color, tender fish meat, and rich, flavorful broth.
Braised Old GooseBraised old goose is a Chinese dish featuring old goose as the main ingredient, simmered with scallions, ginger, star anise, and seasonings like soy sauce and sugar.
Chicken Dumpling SoupA comforting soup made with chicken broth and delicate dumplings, featuring tender chicken filling in a savory, light broth.
Herbal Chicken Soup with Small WontonsA clear broth made from fresh chicken and various Chinese herbs, served with handmade small wontons. The filling consists of ground pork and scallions with ginger. Light, savory, and subtly herbal.
Soft Eel Stir-FrySoft-braised eel is a dish featuring eel as the main ingredient. The eel is deboned, sliced into细条, blanched in boiling water, then stir-fried with garlic in hot oil. Finally, it's thickened with a sauce to coat the eel strips, resulting in a smooth and tender texture.
Sauce-Flavored Spicy DuckA Sichuan dish featuring duck marinated in a rich, spicy sauce and slow-cooked with Sichuan peppercorns for a numbing, aromatic flavor.
Stewed Softshell TurtleStewed softshell turtle is a dish primarily made with softshell turtle, which is blanched and then simmered with seasonings such as green onions, ginger, and garlic. Soy sauce, cooking wine, sugar, and other seasonings are added to slowly braise the turtle until it becomes tender and fully infused with flavor, resulting in a rich and savory broth.