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Si Ye Shi He Riverfish • Xin Hua Yang (Core Science Park Branch)

江浙菜 · ⭐ 4.5

2nd Floor, Zhongguancun No. 5, No. 5 Haidian Street (near North Gate)

Dishes

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  Eight Treasure Taro

  Eight Treasure Taro is a sweet dish made primarily with taro, combined with various ingredients such as red dates, lotus seeds, goji berries, raisins, walnuts, peanuts, red beans, and glutinous rice. After peeling and cutting the taro into pieces, it is steamed or simmered together with the ingredients, allowing the flavors to blend thoroughly and resulting in a soft, sticky, and sweet texture.
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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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  Truffle-flavored Fresh Broad Beans

  Truffle-flavored fresh broad beans are made with fresh broad beans as the main ingredient, seasoned with truffle oil and crushed nuts, then stir-fried after blanching to retain the sweet freshness and tender texture of the broad beans.
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  Spicy麻 Chicken

  Spicy麻 chicken is a dish primarily made with young pigeons, seasoned with Sichuan pepper, numbing pepper, scallions, ginger, and garlic. The young pigeons are marinated and then fried or steamed until fully cooked, before being stir-fried with a fragrant spicy麻 sauce to allow the flavors to penetrate deeply. The finished dish has a golden color, tender meat, and a rich, aromatic spicy麻 flavor.
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  Fugu Soup with Pickled Vegetables

  Fugu soup with pickled vegetables is a soup made with fugu as the main ingredient and pickled vegetables. The fugu is processed and cooked together with pickled vegetables, resulting in a fresh and richly flavored broth.
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  Huaiyang-style Boiled Tofu Noodles

  Huaiyang-style braised tofu threads are made from dried tofu, sliced into fine strands and slowly simmered in rich broth. Accompanied by ham, shrimp, and mushrooms, this traditional technique allows the tofu threads to absorb the essence of the soup, resulting in a tender and flavorful dish.
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  Huaiyang Family Feast

  Huaiyang Family Feast is a stew made by combining various ingredients, primarily including chicken, pork, shrimp, mushrooms, ham, and bamboo shoots. The ingredients are cut into pieces and simmered together in water, then seasoned and slowly cooked over low heat until fully flavored.
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  Fugu in White Sauce

  Fugu in white sauce is made with pufferfish, which is cooked after removing toxins. It is served with a creamy white sauce made from milk or cream, seasoned with salt and pepper, and slowly simmered until fully flavored. The finished dish has a rich, milky broth and delicate fish meat.
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  Black Truffle Beef in Clay Pot

  砂锅黑松露牛肉粒是一道以牛肉粒为主要食材，搭配黑松露等配料，使用砂锅慢炖或加热烹制而成的菜肴。牛肉粒经过腌制后与黑松露一同在砂锅中加热，使肉质鲜嫩，香气浓郁。
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  Bamboo Shoot Chicken Roll

  Bamboo Shoot Chicken is a dish made primarily with chicken and bamboo shoots. The chicken is cut into pieces and simmered together with fresh bamboo shoots. Typically, the bamboo shoots are blanched first to remove their bitterness, then cooked slowly with the chicken to create tender chicken and crisp bamboo shoots, with the broth absorbing the natural flavors of the ingredients.
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  Braised Pufferfish

  Braised river pufferfish is made with river pufferfish as the main ingredient. After toxin removal, the fish is pan-fried until slightly golden, then simmered with soy sauce, sugar, cooking wine, ginger slices, and other seasonings to infuse flavor into the flesh and thicken the sauce.
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  Braised Pork Belly with Abalone

  Abalone braised pork is a traditional delicacy made primarily with abalone and fatty pork belly. The preparation involves cutting the pork into pieces, stir-frying until browned, adding seasonings, and slow-cooking until the meat becomes tender. Finally, abalone is added to simmer together, allowing the seafood flavor of the abalone to perfectly blend with the rich taste of the braised pork.

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