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Yu Hua Tai Food Hall

江浙菜 · ⭐ 4.2

Building 23, Yuzhong Xili Residential Community, Yumin Road (adjacent to the Convention and Exhibition Center)

Dishes

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  Dongpo Pork

  Dongpo pork, made primarily from fatty pork belly, is slowly stewed for a long time until it becomes tender and melts in the mouth. The dish is enhanced with caramel color, light soy sauce, dark soy sauce, and other seasonings to create a rich and flavorful taste.
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  Pocket Tofu

  Pocket tofu is a dish made from soft tofu, hollowed out to form a 'pocket' and filled with seasoned meat or vegetable stuffing, then steamed or pan-fried. It's typically flavored with scallions, ginger, and soy sauce for rich taste.
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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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  Braised Tofu Vermicelli

  Da Zhu Gan Si is a dish primarily made with tofu skin, where the tofu is sliced into fine threads, blanched, and then simmered slowly in a rich broth with ingredients such as ham, chicken breast, shrimp, and mushrooms. The preparation emphasizes precise heat control and a flavorful broth, allowing the tofu threads to fully absorb the aromas of the accompanying ingredients.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Braised Pork Meatballs

  Braised pork meatballs in clear broth is a traditional dish made primarily from minced pork and vegetables. The pork mixture is shaped into balls and slowly stewed with clear soup and vegetables until the meat becomes tender and the broth rich and flavorful.
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  Stir-fried Eel Tail

  Stir-fried pig spine or tendons with scallions, ginger, and garlic. After blanching, the main ingredients are stir-fried with seasonings, then simmered in broth until flavorful, finally quickly stir-fried over high heat to thicken the sauce, resulting in soft yet elastic texture.
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  Jade Shrimp

  Jade Shrimp is a dish featuring fresh shrimp and green peas. The shrimp is marinated and stir-fried, while the peas are blanched and cooked together for a vibrant color and tender texture. A light cornstarch slurry coats the ingredients.
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  Fennel Box

  Fennel dumplings are a pastry dish featuring fennel as the main ingredient. Fresh fennel is finely chopped and mixed with pork, eggs, and other seasonings to make a flavorful filling, then wrapped in dough and pan-fried or steamed. The outer skin is crispy or slightly charred, while the inside offers rich, aromatic flavors.
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  Garlic Chicken

  Garlic chicken uses chicken as the main ingredient, combined with plenty of garlic. The chicken is cut into pieces, marinated, then stir-fried or grilled with minced garlic to infuse the flavor. A small amount of seasonings like salt, soy sauce, and cooking wine are added to enhance the taste.
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  Huangqiao Baozi

  Huangqiao baked buns are a traditional Chinese pastry made primarily from flour, with fillings commonly containing meat floss, ham, and scallions. After baking, the outer crust turns golden and crispy, while the filling inside is richly fragrant.

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