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Su Yan · Huaiyang Cuisine (Wuhan University Branch)

江浙菜 · ⭐ 4.8

Building 8, Plot 6, Yuan Dadu City Wall Ruins Park, Beitucheng East Road

Dishes

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  88-Second Yellow Croaker

  88-second yellow croaker is a dish featuring fresh yellow croaker as its main ingredient. The croaker is carefully prepared and seasoned with simple spices, then quickly cooked at high heat to preserve the tender texture of the fish and bring out its natural freshness and aroma.
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  Sizzling Eel Sauce

  Fried Eel with Hot Oil is a Chinese dish primarily made with eel. The eel is cut into segments and stir-fried with seasonings such as garlic and ginger, then finished by pouring hot oil over it, creating a sizzling sound that gives the dish its name. The dish has a bright red color and tender eel meat.
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  Yangzhou Fried Rice

  Yangzhou fried rice is made primarily with rice, stir-fried with ingredients such as eggs, ham, shrimp, and green peas. First, the ingredients are stir-fried to half-cooked, then rice is added and stir-fried together, finally seasoning is added.
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  Huaiyang Tofu Noodles

  Huaiyang dried tofu丝 is a traditional Jiangsu dish made primarily from dried tofu. Thinly sliced tofu is blanched, then stir-fried or mixed with ham, shrimp, and greens for a delicate, savory flavor.
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  Huaiyang Steamed Pork Meatballs

  Huaiyang-style clear stewed lion's head is a dish primarily made with pork. The pork, with a balanced mix of fat and lean, is minced and mixed with scallion and ginger water, egg white, and other seasonings until well blended. It is then shaped into large meatballs and gently simmered in clear broth until fully cooked. The finished dish features tender meat and a clear, refined broth that preserves the natural flavors of the ingredients.
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  Longjing Shrimp with Tea

  Dragon Well Shrimp, featuring fresh shrimp as the main ingredient and Longjing tea leaves to enhance aroma. After being cleaned and marinated, the shrimp is quickly stir-fried with fragrant Longjing tea leaves, preserving the shrimp's tenderness and the tea's delicate fragrance.
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  Crispy Delicate Roast Duck

  Delicious crispy roast duck is made from premium ducks, carefully marinated and then slowly roasted over fruitwood charcoal. The skin is crisp while the meat remains tender and juicy, served with thin pancakes, scallion strips, and sweet bean sauce to deliver the classic Peking duck flavor.
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  First Course Delight

  The first course features fresh vegetables with a touch of meat or seafood, quickly blanched or stir-fried to preserve natural flavors. Main ingredients include greens, carrots, wood ear mushrooms, and lean pork slices, seasoned with salt, soy sauce, and a light cornstarch thickening.
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  Braised Pork in Shao Sauce with Wine Aroma

  Bao sauce wine-flavored pork is a delicacy made primarily with fatty pork belly, enhanced with ingredients such as abalone sauce and Huangjiu (rice wine). The pork belly is first pan-fried and then braised, absorbing the rich umami of the abalone sauce and the aromatic depth of the Huangjiu, resulting in a uniquely flavorful dish.
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  Chicken-Flavored Large White Fish

  Chicken broth braised large white fish is made with fresh large white fish and rich chicken broth. First, clean the white fish and marinate it with seasonings. Then, heat oil in a pan, stir-fry葱姜蒜 until fragrant, add chicken broth and bring to a boil. Place the white fish in the broth and simmer until fully cooked. Finally, reduce the sauce and serve on a plate.

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