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Keli Huiyang Village (Gu'an Branch)

江浙菜 · ⭐ 4.4

2nd Floor, Fenghuangtai Hotel, No. 3 Guang'anmen Wai Street

Dishes

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  Classic Stir-Fried Soft Duck

  A traditional dish made with fresh eel, sliced into细条 and stir-fried quickly with ginger threads and scallions. The cooking emphasizes precise heat control to maintain the eel's tender texture.
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  Sizzling Eel丝

  Fried eel threads in hot oil is a Chinese dish primarily made with eel. To prepare it, eel is sliced into thin strips and marinated with seasonings such as scallions, ginger, and garlic. Next, the eel strips are quickly stir-fried in hot oil to maintain their tender texture. Finally, hot oil is poured over the dish to enhance the aroma of the eel, resulting in a bright red color and rich, fragrant flavor.
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  Braised Tofu丝 with Hot Broth

  Dan Tang Gan Si is a dish made primarily from tofu skin, sliced into fine threads and quickly blanched in boiling water, then mixed with seasonings. Common ingredients include scallions, ginger, soy sauce, and sesame oil, offering a smooth and delicate texture.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Pingqiao Tofu

  Pingqiao Tofu is made primarily from soft tofu, combined with chicken, mushrooms, and cilantro, and cooked by stewing. The tofu is cut into cubes and simmered with the ingredients until fully flavored, then the sauce is reduced to create a fresh, delicate taste.
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  Huaiyang Family Feast

  Huaiyang Family Feast is a soup dish made by slow-cooking a variety of ingredients, primarily chicken, pork, shrimp, mushrooms, ham, and bamboo shoots. After cutting and preparing the ingredients, they are simmered together with premium broth to allow the flavors to blend harmoniously.
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  Stir-Fried Chinese Cabbage

  Stir-fried bok choy is a Chinese dish primarily made with bok choy, prepared by quickly stir-frying. After washing, the bok choy is either blanched or directly stir-fried in a small amount of oil and salt to maintain its fresh, tender texture and vibrant green color.
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  Braised Crab Meat Lion's Head with Bottom Heat

  Clear-stewed crab-flesh lion's head balls (with bottom heat) are large meatballs made from pork mince, flavored with crab roe and slowly simmered. The meatballs are tender, the broth clear, and a bottom heat keeps the dish warm.
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  Steamed Pork Meatballs

  Steamed pork meatballs are a Chinese dish made from minced pork, seasoned with scallions, ginger, egg white, and starch, then shaped into large balls and steamed until tender. The texture is delicate and soft.
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  Jeweled Mushroom Eight Treasure Lion's Head

  Jeweled Mushroom Eight Treasure Lion's Head is a traditional Chinese dish made with pork and various precious mushrooms and eight treasure ingredients. The meatball is crispy on the outside and tender inside, with a rich and delicious flavor.
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  Crab Meat Tofu from Pingqiao

  Crab meat Pingqiao tofu is a dish made with soft tofu and crab roe and meat. Tofu is blanched, then stir-fried with crab meat, simmered in broth or water to absorb the rich flavor, and finally thickened with a slurry for a smooth, tender texture.
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  Nanjing Salted Duck

  Nanjing Salted Duck is a traditional dish from Nanjing, Jiangsu Province, made from fresh ducks marinated with salt, Sichuan pepper, and star anise, then boiled to preserve its tenderness and original flavor.
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  Yangchun Noodles

  Yangchun noodles is a Chinese soup noodle dish primarily made with thin noodles, lard or vegetable oil, scallions, and soy sauce. To prepare, cook the noodles until done, then drain and mix with a small amount of lard, soy sauce, and chopped scallions. Finally, pour hot broth over the noodles to serve.
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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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