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Changdao Yi Jiang Yan · Lawn Wedding & Team Building (Changxing Island Branch)

江浙菜 · ⭐ 4.3

No. 1270, Yugang Ring Road, Changxing Town

Dishes

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  Jiangxian Lion's Head Meatballs

  A classic dish made from hand-formed pork meatballs slowly braised in broth, known for its tender texture and rich flavor, typical of Jiangsu cuisine.
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  Farmhouse Salt-brined Tofu

  Farmhouse brine tofu is made from soybeans using traditional brine as a coagulant, processed through soaking, grinding, boiling, curdling, and pressing. It has a smooth, elastic texture and retains the natural flavor of soy products.
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  Surf Butterfly Fish

  A dish made with fresh butterfly fish stir-fried with vegetables, known for its tender texture and vibrant colors.
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  Surfing Butterfly Fish

  Fresh butterfly fish is deep-fried until crispy outside and tender inside, then served with a special sauce or steamed. Highlights the fish's freshness and texture, commonly found in coastal seafood dishes.
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  Stewed Three Fresh from East China Sea

  Home-style Stewed Three Fresh Seafoods from the East China Sea features fresh shrimp, fish, and shellfish like clams or scallops. Cleaned ingredients are simmered with ginger, scallions, water or broth, then thickened to a rich sauce.
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  Braised Eastern Sea Yellow Croaker

  Home-style braised yellow croaker from the East China Sea, featuring fresh fish with ginger, scallions, soy sauce, and cooking wine. The fish is pan-fried until golden and then simmered in a savory sauce to infuse flavor and create a rich broth.
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  Chongming White-Cut Chicken

  A traditional cold dish from Chongming, Shanghai, made with locally raised chicken boiled in water, chilled, and sliced, served with ginger, scallions, and soy sauce for a fresh, tender taste.
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  Signature Oyster Omelette

  A signature dish featuring fresh oysters, eggs, and vegetables, pan-fried to a crispy exterior and tender interior.
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  Sand Garlic Noodles

  Sand garlic bean noodles is a dish made primarily with sand garlic and yellow soybean noodles. After cleaning, the sand garlic is cooked with the noodles to infuse flavor. Seasonings like salt and soy sauce are added to enhance taste.
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  Steamed White Fish

  Steamed white fish is a dish made with fresh white fish, seasoned with ginger slices and green onions, and steamed to preserve its natural flavor.
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  Braised Yangzhou Lamb

  Braised Yangzhou Lamb is a traditional dish made with tender lamb from Chongming Island, slow-cooked in a savory sauce of soy sauce, sugar, and spices.
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  Braised Pork Belly

  Braised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Crunchy Rice Mapo Tofu

  Mapo tofu with crunchy rice, featuring tender tofu and savory minced meat in a spicy, numbing sauce, topped with crispy rice for texture contrast.
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  Long Island Sour Shrimp

  A spicy and tangy shrimp dish featuring fresh shrimp tossed in a zesty sauce with vegetables, popular in Chinese cuisine.
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  Black Truffle Braised Pork

  Black truffle braised pork belly uses fatty pork belly as the main ingredient, blanched and then stewed with rock sugar, light soy sauce, dark soy sauce, and cooking wine. Black truffle slices or paste are added at the end for aroma, resulting in tender meat with a glossy red color.

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