Courtyard Jiangnan Cuisine • Duck • Intangible Cultural Heritage (Fengtai Headquarters Base Store)
江浙菜 · ⭐
No. 186 South Fourth Ring West Road
Dishes
Ten-Year-aged Huangjiu Immortal ChickenTen-year aged Huangdiao chicken is a traditional delicacy made primarily with high-quality chicken and Huangdiao wine. The chicken, carefully selected and prepared, is simmered together with ten-year-aged Huangdiao wine until the meat becomes tender and the aroma of the wine permeates every bite. The cooking method emphasizes precise control of heat to ensure the chicken remains juicy and tender while fully absorbing the rich, mellow fragrance of the Huangdiao wine.
Braised Pork with Yellow WinePork belly cubes stewed with yellow wine, soy sauce, sugar, and spices until tender and glossy. Main ingredients: pork belly and yellow wine;辅料: green onion, ginger, star anise.
Braised Sea-Caught Yellow CroakerHome-style braised sea-caught large yellow croaker is made with fresh sea-caught yellow croaker as the main ingredient, combined with traditional home-style seasonings and carefully braised. The fish meat is tender, the sauce rich and flavorful, preserving the freshness of the sea fish while infusing the comforting taste of home-cooked meals.
Jiangnan Steamed Drunk CrabMade with fresh crabs marinated in yellow wine, soy sauce, sugar, and ginger. The crab meat becomes tender and flavorful after being 'drunk' in the marinade.
Stir-fried Pork Belly with Handmade Rice CakeStir-fried glutinous rice cake with braised pork belly is a Chinese dish that blends tradition and innovation. It features pork belly with balanced fat and lean, paired with handmade glutinous rice cakes, both simmered together in a rich braising sauce. The rice cakes absorb the savory meat juices, becoming soft and fragrant, while the pork remains tender and juicy—creating a harmonious and delightful combination.
Squirrel-shaped Mandarin FishSquirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
Huaiyang Intangible Heritage • Steamed Lion's HeadHuaiyang Intangible Heritage • Steamed Lion's Head is a traditional Huaiyang dish made mainly from pork, water chestnuts, and scallions. The meat is minced, mixed with ingredients, shaped into large meat balls, and steamed in clear water, resulting in a tender texture and clear broth.
Scallion Oil Sauce Yellow CroakerScallion oil sauce yellow croaker is a dish made with fresh yellow croaker, seasoned with scallions and ginger, steamed or pan-fried, then drizzled with a sauce of scallion oil, soy sauce, and sugar.
Braised Deep-Sea Grouper with Brocade Soy SauceBraised deep-sea grouper with brocade soy sauce is a dish made with deep-sea grouper and special soy sauce. The fish is tender and flavorful, with a rich soy sauce aroma.
Steamed Sea-Caught Yellow Croaker with Citrus PickleFreshly caught yellow croaker is cleaned and steamed with preserved radish seasoned with aged tangerine peel, allowing the flavors to blend harmoniously.
Steamed Yellow Croaker with Pickled Mustard GreensSteamed sea-caught yellow croaker with pickled mustard greens, a dish made by steaming fresh yellow croaker with finely chopped pickled mustard greens to blend the fish's freshness with the greens' savory flavor.