Close

Shi Yue Jiangnan · Huaiyang Cuisine · Roast Duck (hui xin店)

江浙菜 · ⭐ 4.7

No. 6, Plot 6, Yuan Dadu City Wall Ruins Park, Beitucheng East Road

Dishes

• 

  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.
• 

  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.
• 

  Stir-fried Eel in Oil Sauce

  Oil-stirred eel paste is a Chinese dish featuring eel as the main ingredient. The eel is cut into segments, stir-fried in oil until slightly charred, then seasoned with soy sauce, yellow wine, sugar, and water, simmered, and thickened to a creamy consistency. The dish has a glossy red color, tender eel meat, and rich sauce.
• 

  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.
• 

  Braised Water Celery in Clay Pot

  Pot-braised water celery is a dish featuring fresh water celery as the main ingredient. After washing and cutting, it's simmered in a clay pot with garlic slices, ginger threads, and water or broth until tender yet crisp, without excessive seasoning to highlight its natural fragrance.
• 

  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.
• 

  Zhenjiang Crystal Meat

  Zhenjiang Crystal Meat is a traditional famous dish made primarily from pork trotters, which are marinated, braised, and then refrigerated to solidify. The meat has a white skin, transparent gelatinous layer, tender texture, and unique taste.
• 

  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.
• 

  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.
• 

  Abalone with Bird's Nest Chicken

  Abalone gelatin chicken is a stewed dish featuring chicken, abalone, and fish maw. Chicken is blanched first, then cooked slowly with abalone and fish maw in a clay pot using broth or water until tender and flavorful.
• 

  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.

Reviews