Yan Royal Banquet (Xuanwu Lake Branch)
江浙菜 · ⭐ 4.8
2nd Floor, No. 9, Bancang Street
Dishes
Peking DuckPeking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
Nanjing Intangible Cultural Heritage Crispy Roast DuckNanjing Intangible Cultural Heritage Crispy Roast Duck is a traditional Nanjing delicacy, primarily made from high-quality meat duck. The duck is marinated with special seasonings and then roasted over an open fire in a hanging oven. During roasting, the heat and position are constantly adjusted to ensure even heating of the skin, resulting in a golden, crispy exterior while locking in the juices of the meat. The finished dish features shiny, red-brown, fragrant, and crispy skin with tender and juicy meat. It is typically served with thin pancakes, sweet bean sauce, cucumber strips, and scallion shreds.
Tianmu Lake Fish HeadTianmuhu Big Fish Head features the fish head of Aristichthys nobilis from Tianmu Lake, paired with tofu, mushrooms, and ham, cooked by steaming or braising. The fish head is tender, the broth rich, and the ingredients absorb the fish's freshness.
General's Braised Pork BellyShaoshuai braised pork belly uses fatty pork belly as the main ingredient, blanched, cut into pieces, and stewed with rock sugar, light soy sauce, dark soy sauce, cooking wine, star anise, cinnamon, and bay leaves until tender and glossy.
Signature Lipu TaroA signature dish featuring LiPu taro, deep-fried and simmered in a secret sauce, offering a soft, sweet, and savory flavor with a hint of spice.
Spicy Pepper Shrimp BallsFresh shrimp balls seasoned with Sichuan pepper and chili, offering a spicy and aromatic taste.
Spicy Pepper Shrimp BallsFresh shrimp balls stir-fried with green and red peppers, Sichuan peppercorns, and garlic, delivering a spicy and numbing flavor.
梅干菜猪手梅干菜猪手是一道以猪手和梅干菜为主要食材的菜肴。猪手经过焯水处理后与泡发好的梅干菜一同炖煮，使猪手软糯入味，梅干菜的咸香渗透其中。
Huai'an Soft NoodlesHuai'an Soft Noodles is a traditional Jiangsu Huai'an dish primarily made with eel. After removing the bones, the eel is sliced into细 strips, slightly fried in oil, then stewed with seasonings such as yellow wine, soy sauce, and sugar until fully flavored. Finally, a slurry is added to thicken the sauce, resulting in tender, smooth eel strands and a rich, thick gravy.
Hermes-style Pepper Stir-Fried PorkThis dish features pork and chili peppers as main ingredients, stir-fried together after slicing the pork. Typically, the pork is marinated first, then cooked with chili until tender and fragrant.- Imperial Yellow Croaker with Hand-Kneaded Rice NoodlesFresh yellow croaker and hand-kneaded rice noodles are braised together, resulting in tender fish and chewy, sauce-absorbing noodles.
Golden Stir-Fried ChickenA flavorful stir-fried chicken dish made with chicken and vegetables, seasoned to perfection for a spicy and savory taste.
Nanjing Flame Fish Head KingNanjing Flame Fish Head King is a dish featuring a fresh bighead carp head as the main ingredient. Key components include the fish head, scallions, ginger, garlic, chili peppers, and various secret sauces. The cleaned fish head is marinated, placed in a special container, and drizzled with sauce. When served, high-proof liquor is poured around the fish head and ignited, creating a blue flame for visual impact. After the flame extinguishes, the dish is ready to eat, offering tender fish meat with a rich, savory sauce flavor.
Nanjing Herbal Chicken SoupNanjing Herbal Chicken Soup is a traditional soup made with free-range local chicken, simmered with herbs such as goji berries, red dates, astragalus, and angelica root. The whole chicken is blanched first, then placed in a clay pot with the herbs and ample water. It is brought to a boil over high heat, then simmered on low heat for two to three hours until the chicken is tender and the broth is clear. The soup emphasizes natural flavors with minimal seasoning, highlighting the blend of chicken and herbal aromas.
Zhongshan Chopped Chili Fish Head KingZhongshan Chopped Chili Fish Head King is a classic Hunan dish. It primarily uses a fresh large fish head, paired with a specially made chopped chili sauce. During preparation, the cleaned fish head is evenly topped with a sauce made from chopped and fermented red chili peppers, garlic, ginger, etc., and then steamed. The finished dish has a bright red color, tender fish meat, with the salty and spicy flavor of the chopped chili fully infused into the fish.
Dough Drop Soup with Beef BrisketDough Drop Soup with Beef Brisket is a homestyle stew. Main ingredients include beef brisket, flour, and common vegetables (such as potatoes, carrots, tomatoes). The beef brisket is cut into pieces, blanched, then stewed with spices until tender. Separately, flour is mixed with water to form a dough, which is then pinched or cut into small dough drops and cooked in the simmering beef broth. The dish features a rich broth, tender beef, and chewy dough drops that absorb the flavorful soup.
Braised Pork Belly with AbaloneAbalone braised pork is a traditional delicacy made primarily with abalone and fatty pork belly. The preparation involves cutting the pork into pieces, stir-frying until browned, adding seasonings, and slow-cooking until the meat becomes tender. Finally, abalone is added to simmer together, allowing the seafood flavor of the abalone to perfectly blend with the rich taste of the braised pork.
Steamed White Fish with Chicken BrothClean and scale the white fish, make diagonal cuts, marinate with ginger slices and green onions, then pour chicken stock over it. Steam over high heat until cooked through. Garnish with green onion threads and drizzle with hot oil for aroma.