Small Dish (Yuege South Street Store)
江浙菜 · ⭐ 4.3
67–69 Yuege South Street (near Ji Street)
Dishes
Mixed Small FishSmall mixed fish is a dish featuring various small fish, common in coastal areas. Fresh small fish are cleaned, marinated with salt and cooking wine, then cooked by frying, pan-frying, or boiling to retain their tender texture.
Dry Pot CabbageA stir-fried cabbage dish with pork, chili, and garlic, popular in Sichuan cuisine.
Salted Pepper Pork RibsBlack pepper salt pork strips is a dish made from pork tenderloin, sliced, marinated, deep-fried until crispy outside and tender inside, then stir-fried with black pepper salt. Golden color, crispy texture, rich pepper-salt aroma.
Immortal ChickenImmortal Chicken is a dish made with chicken as the main ingredient, combined with various seasonings and辅料. Key ingredients include whole chicken or pieces, ginger slices, green onions, garlic cloves, star anise, and Sichuan peppercorns. First, blanch the chicken to remove odor, then stir-fry the spices in oil, add soy sauce, cooking wine, sugar, and simmer until flavorful, finally reduce the sauce. The finished dish has a bright red color and tender chicken.
Braised Cutlass FishBraised ribbon fish is made primarily with ribbon fish, which is marinated, then pan-fried until golden brown. Seasonings and适量 of water are added to braise the dish until flavorful, and finally reduced to a glossy glaze.
Suzhou-style Beef Stewed with Chinese CabbageA classic Suzhou dish featuring tender beef and Chinese cabbage simmered together in a savory broth.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
Fish Head with VermicelliFish head and vermicelli stewed slowly, resulting in tender fish and flavorful, soft noodles absorbing the rich broth.