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Yiling Jianghu Cuisine (Nanshan Branch)

家常菜 · ⭐ 4.4

No. 45, Nanshan Park North Road

Dishes

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  Cold Cucumber Salad

  A refreshing cold salad made with cucumbers, garlic, vinegar, salt, sugar, and sesame oil, known for its crisp texture and tangy flavor.
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  Dry Fried Cashew with Ham

  A stir-fry dish featuring cashews and ham, where the cashews are fried until crispy and combined with savory ham slices for a rich, satisfying flavor.
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  Yiling Spring Chicken

  A specialty dish made with fresh chicken slowly stewed in mountain spring water, resulting in tender meat and a refreshing, savory broth.
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  Offal Soup

  Offal is a traditional dish made primarily from sheep organs, including sheep heart, liver, lungs, and stomach. These ingredients are carefully cleaned and prepared, then simmered with spices until fully cooked and infused with the broth, resulting in a rich and nutritious flavor.
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  Cured Pork and Red Kidney Beans

  A Chinese home-style dish made with red kidney beans and cured pork, slow-cooked to blend savory flavors.
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  Diving Fish

  Diving fish is a dish made from fresh grass carp. The cleaned fish is quickly blanched in boiling water, then served with a prepared sauce or dipping condiment. The cooking emphasizes keeping the fish tender, often enhanced with scallions, ginger, garlic, and chili.
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  Sour Beef Soup

  Sour Soup Beef is a dish primarily made with beef rolls,辅料 including enoki mushrooms and yellow chili pepper sauce. The preparation involves boiling the enoki mushrooms and placing them at the bottom of a bowl, then stir-frying the yellow chili pepper sauce, adding broth or water, and cooking the beef rolls until done. Finally, the entire mixture with its sauce is poured into the bowl lined with enoki mushrooms.
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  Appetizer Cold Dish

  A refreshing cold dish typically made with vegetables like cucumber, carrot, and wood ear fungus, seasoned with garlic, vinegar, soy sauce, and sesame oil.
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  Fish Balls

  Fish balls are spherical foods made primarily from fish meat, processed through fine cutting, stirring, and shaping techniques. To prepare them, fresh fish meat is selected, deboned, cut into small pieces, then mashed with the back of a knife to form fish paste. Appropriate amounts of starch, egg white, salt, and other seasonings are added and mixed evenly. Finally, the mixture is shaped by hand or tools into small balls and boiled in hot water until cooked through.

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