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Huaiyangfu·Youyuan Jinyu (Datan DT51 Zhen Xuan Dian)

江浙菜 · ⭐ 4.7

Unit A6006, 1st Building, Courtyard No. 98, Beiyuan Road (6th Floor)

Dishes

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  Hand-peeled Freshwater Shrimp from Dahu Lake

  Fresh river shrimp peeled by hand, seasoned simply with salt and cooking wine, then quickly blanched or lightly stir-fried to retain its tender, elastic texture and white color.
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  Anji Winter Bamboo Shoots Stewed with Pork

  Anji winter bamboo shoots stewed with pork is a soup made with Anji winter bamboo shoots and pork. The bamboo shoots are sliced and cooked with pork, then simmered with seasonings for a delicious and rich broth.
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  Signature Pan-Fried Buns

  The signature pan-fried pork buns are a classic Chinese dim sum dish, primarily made with pork, fresh gelatinous skin, and seasonings. The dough is fermented and wrapped around the filling, then pan-fried until the bottom turns golden and crispy, while the top is sprinkled with sesame seeds and scallions. The result is a rich, flavorful bite with an irresistible meaty aroma.
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  Signature Braised Pork with Radish

  This dish features pork belly stewed with white radish. The pork is blanched to remove odor, then stir-fried with scallions, ginger, star anise, and other spices. It's braised with soy sauce, sugar, and cooking wine, then simmered with white radish until tender and flavorful.
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  Shanghai-style Eel in Hot Oil Sauce

  This Shanghai-style dish features eel as the main ingredient. The eel is cut into pieces, stir-fried with scallions, ginger, and garlic, then simmered with soy sauce, sugar, and cooking wine until flavorful, finally drizzled with hot oil to enhance aroma.
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  Steamed Crab Meat Pork Dumplings

  Clear stewed crab meat lion's head is a dish made by mixing pork mince with crab roe, egg white, and starch to form large meatballs, then slowly simmering in clear broth. Main ingredients include pork belly, crab roe, scallion-ginger water, and egg white. The meat mixture is shaped into balls and gently stewed in clear soup until tender.
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  Braised Chicken with Yellow Wine

  Aromatic braised chicken with yellow rice wine, made by slow-cooking chicken with Shaoxing wine, ginger slices, and green onions in a clay pot until tender and flavorful.
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  Stir-fried Yellow Croaker with Homemade Rice Cake

  Fresh yellow croaker is pan-fried and stewed with rice cakes, which absorb the fish's flavor and broth, becoming soft and chewy. The tender fish meat pairs perfectly with the glutinous rice cakes, seasoned with scallions, ginger, garlic, soy sauce, and cooking wine.
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  Crispy Huangqiao Burnt Cake

  Succulent Huangqiao Burnt Cake is a traditional Chinese pastry made primarily from refined wheat flour, combined with lard and white sesame seeds. Its distinctive feature lies in its crispy outer crust and soft, flavorful filling, with an aromatic fragrance. The preparation involves kneading the dough until smooth, wrapping it around the filling, flattening it into a round cake, sprinkling with white sesame seeds, and baking in an oven until golden brown.
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  Aged Huangjiu Steamed Drunk Crab

  Fresh crabs are marinated and cooked with aged Shaoxing wine as the main seasoning, along with ginger, scallions, and yellow wine. The crabs absorb the wine's aroma, resulting in tender meat and rich fragrance.
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  Aged Huangjiu Drunk Luo Shi Shrimp

  Aged Huangjiu-marinated lobster shrimp, made with fresh lobster shrimp marinated in aged Huangjiu wine, ginger slices, and scallions. The shrimp absorbs the wine aroma, turning bright red with tender, fresh meat.
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  Chicken Soup with Tofu Skin Noodles

  Chicken broth stewed tofu threads is a dish made with tofu threads, chicken broth, ham, shrimp, and mushrooms. Tofu threads are blanched, then simmered in chicken broth with seasonings until flavorful, finally thickened with a slurry.

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