Yi Xiang Yuan Restaurant Cheng Gong Dian

A soup made with pickled mustard greens and pork stomach. The broth has the sour and salty taste of pickled mustard greens, which is appetizing and refreshing. The pork stomach is soft and chewy. Usually served hot, suitable with rice.

A clear soup with shredded ingredients like meat, chicken, and bamboo shoots. The broth is savory and refreshing, with finely shredded ingredients and a rich texture. A classic traditional soup.

A home-style soup made with fresh tomatoes and egg drop. The broth has a natural sweet and sour taste from the tomatoes, with a smooth texture. Simple and nutritious, suitable for all ages.

Combines the sweetness of clams with the refreshing quality of winter melon. The soup is clear, savory, and palate-cleansing. The winter melon is soft and flavorful, and the clams are plump.

A clear soup made with high-quality free-range chicken, stewed in individual pots. The broth is golden and clear, the chicken is tender and juicy, retaining its original flavor.

Clear Stewed Beef Soup, served in individual pots. The broth is rich and sweet, the beef is stewed to a tender consistency. A nourishing soup suitable for individual enjoyment.

Simmered with Jinhua ham and winter melon. The salty flavor of the ham complements the sweet taste of the winter melon, creating a unique and elegant flavor. The broth is moderately savory.

A Jiangnan-style soup featuring salted pork and pressed tofu knots. The broth is milky white, rich, and savory, with the pressed tofu absorbing the essence of the soup. Rich in texture.

A thick and creamy corn chowder with finely shredded chicken. Sweet and fragrant with a rich corn aroma. Smooth texture, suitable for those who enjoy creamy soups.

A classic Chinese soup, combining sour, spicy, salty, and savory flavors. Rich in ingredients like tofu, wood ear mushrooms, and shredded bamboo shoots. Moderately thickened, it's incredibly satisfying when drunk hot.

A traditional famous dish from Hangzhou, a soup made with minced beef, cilantro, and egg drop. Smooth texture, tender beef, with a hint of pepper.

A traditional famous Hangzhou dish, primarily featuring fish. The texture is tender and smooth, similar to crab meat. The soup is glossy and has a delicate, fresh flavor.

A soup combining amaranth, whitebait, and tofu. Smooth texture and rich in nutrients. The fresh flavor of amaranth and small fish are perfectly blended.

A Huaiyang specialty, large pork meatballs and napa cabbage are slow-cooked in a clay pot. The meatballs are soft and juicy, and the broth is sweetened by the cabbage. A dish perfect for sharing.

A mixed clay pot soup featuring various ingredients. Includes meat, vegetables, and other components, with a rich and flavorful broth. Perfect for cold weather, warming and satisfying.

A famous Shanghai dish. "Yan" refers to salted pork, "Xian" refers to fresh pork, and "Du" means to slow-cook. The broth is milky white, savory, and fresh, served with bamboo shoots and pressed tofu knots for an excellent flavor.

A clay pot stew featuring old duck, paired with Jinhua ham and bamboo shoots. The duck is stewed until tender, and the broth is rich and savory, with nourishing properties.

A large fresh fish head is stewed in a clay pot until the broth turns milky white. Rich in collagen, the fish meat is tender. The broth is extremely savory, usually served with tofu or other vegetables.

Lamb clay pot dish. The lamb is well-prepared without gaminess and stewed until tender. The broth is warm and nourishing, with hints of medicinal herbs or spices.

Fresh fish (like threadfin salmon or yellow croaker) is simply pan-fried until golden brown and crispy on the outside, with tender meat inside. Seasoned only with salt and pepper to showcase the original flavor of the ingredients.

A famous Ningbo dish. Eel is deboned, shredded, and stir-fried over high heat. Hot oil is poured over it upon serving, releasing a strong garlic aroma. Smooth texture, rich sauce, and unique flavor.

The chin part of the grass carp, rich in collagen. Braised in a red-braised sauce until flavorful, with a bright red color. The meat is tender, with a balanced salty-sweet taste.

Whole yellow croaker is braised with a generous amount of garlic. The garlic becomes soft and sweet after stewing, and the fish absorbs the garlicky sauce. Rich flavor, very satisfying with rice.

Yellow croaker is deep-fried until crispy, then coated with a sweet and sour sauce. Crispy outside and tender inside, it's a sweet and sour appetizer. A traditional fish dish with excellent color, aroma, and taste.

Fresh fish is cooked using steaming, which best preserves its natural sweet flavor. Served with shredded scallions, ginger, and soy sauce to enhance freshness. The meat is delicate, refreshing, and not greasy.

Tender fish slices are quickly stir-fried to maintain their elasticity and freshness. Available with different seasoning options (e.g., preserved vegetable, vinegar glaze), each with a unique yet delicious flavor.

A traditional famous dish from Hangzhou, usually made with grass carp. The fish is briefly blanched in hot water, then coated with a special sweet and sour sauce. The texture is extremely tender, with a unique sweet and sour flavor, reminiscent of crab meat.

Steamed cod, known for its rich fat content. The fish is snow-white and melts in your mouth. Lightly seasoned to highlight the cod's natural buttery aroma.

Steamed cod is topped with crispy fried soybean crumbs. The salty and crispy soybean crumbs provide a strong contrast to the tender cod, creating a rich texture that is perfect with rice.

Fresh shrimp is simply stir-fried. The shrimp are translucent, crisp, and springy. Refreshing and savory, showcasing the ingredient's natural flavor.

Tender pea shoots are stir-fried with pink shrimp. The pea shoots are delicate and fragrant, the shrimp are sweet and springy. Visually appealing, with a fresh and healthy taste.

Shrimp is stir-fried with dried chili peppers, Sichuan peppercorns, and peanuts. The shrimp is tender and flavorful, with a spicy taste and the numbing sensation of Sichuan peppercorns. A classic Sichuan dish with a rich aroma.

Shrimp is stir-fried with crispy cashews. The nutty flavor of the cashews complements the sweetness of the shrimp. Rich in texture, with both crispiness and chewiness.

Large shrimp balls stir-fried with a rich and savory XO sauce. The XO sauce enhances the shrimp's flavor, with a slightly spicy seafood aroma. Springy texture and luxurious taste.

Shrimp is chopped and stir-fried with water chestnuts, fried dough sticks, and other ingredients. Usually served with lettuce wraps. Crisp and refreshing texture, with a delicious shrimp flavor. A popular appetizer.

Shrimp is deep-fried until crispy, then tossed with scallions, garlic, chili peppers, and five-spice powder. The shrimp shells are crispy and edible, and the meat is firm and sweet. Savory and flavorful, suitable as a bar snack.

Tiger paw (pig's knee tendon) and sea cucumber are braised together in a red-braised sauce. Rich in collagen, with a soft and chewy texture. The sauce is rich and mellow.

Sea cucumber is braised with a generous amount of scallions. The sea cucumber absorbs the aroma of scallion oil and the essence of the sauce, becoming tender and flavorful. A traditional skillful dish that tests the cooking technique.

Crab and vermicelli are braised together in a clay pot. The vermicelli absorbs the crab's savory broth, creating a delicious and fragrant dish. The crab meat is tender, a great choice for seafood lovers.

Asparagus and yam are lightly stir-fried, retaining their crisp and slightly slippery texture. Lightly seasoned, healthy, and a refreshing vegetarian dish.

Tender asparagus is stir-fried with various fresh mushrooms. The umami of the mushrooms complements the sweetness of the asparagus. Crisp texture and a fresh aroma.

Seasonal greens (like gai lan, spinach, or cabbage) are stir-fried over high heat. Retains the vegetables' vibrant green color and crisp texture, delicious with simple seasoning.

A classic Jiangnan vegetarian dish, stir-fried with preserved mustard greens (xuecai) and thin pressed tofu. The unique aroma of xuecai perfectly combines with the soy flavor of pressed tofu, resulting in a savory taste.

A mix of various vegetarian ingredients (like shiitake mushrooms, bamboo shoots, carrots) stir-fried together. Colorful, nutritionally balanced, with diverse textures.

"Kai Yang" refers to dried shrimp. Napa cabbage is braised with dried shrimp, absorbing the savory flavor of the shrimp. The cabbage becomes tender and sweet, a home-style delicacy.

Tender pea shoots are stir-fried over high heat. Delicate and smooth texture with a faint bean aroma. Simple, refreshing, and highly nutritious.

Tender pea shoots are stir-fried with shredded pressed tofu. The delicate pea shoots paired with soft pressed tofu create a rich texture. Light and healthy, suitable for vegetarians.

Sakura shrimp is stir-fried with napa cabbage. The rich aroma of the sakura shrimp enhances the sweetness of the cabbage. Crisp texture and a burst of fragrance.

Amaranth is stir-fried with whitebait (small fish), usually with a bit of garlic for flavor. Smooth texture, with the freshness of the sea, and rich in nutrients.

Winter melon is braised with clams. The winter melon absorbs the savory clam broth, becoming soft and juicy. The flavor is sweet and fresh, very refreshing.

Baby bok choy (tender napa cabbage) is braised in a savory broth. The baby bok choy is delicate and sweet, having absorbed the soup. Elegant and light, yet full of flavor.

Tofu is braised with minced pork until flavorful. The tofu is tender, and the sauce is savory and rich, with a unique aroma. A tofu dish that is very satisfying with rice.

A famous Sichuan dish where tofu is braised in spicy sauce with Sichuan peppercorns. The texture is numbing, spicy, hot, and tender, with a rich aroma. Very appetizing and goes well with rice.

A clay pot dish featuring crab roe, bamboo fungus, and tofu. The crab roe is fragrant and delicious, the bamboo fungus is crisp, and the tofu is smooth. The broth is rich and golden, with a luxurious flavor.

Tofu dish stuffed with fish meat, braised until flavorful. Combines the freshness of fish with the soy flavor of tofu. Rich in texture and delicious.

Small and delicate steamed buns filled with smooth red bean paste. The bun is soft, and the filling is sweet without being greasy. Best enjoyed hot when freshly steamed.

Shanghai-style sesame glutinous rice balls, usually coated with sesame or peanut powder. Soft and chewy, with a sweet, flowing filling. A traditional Chinese dessert.

A traditional Chinese sweet rice cake, made with glutinous rice mixed with sugar and oil, decorated with various dried fruits and red bean paste. Soft, chewy, sweet, and colorful, symbolizing good fortune.

A thin pancake, pan-fried until golden and crispy, filled with a rich red date paste. Crispy on the outside, with a sweet and not greasy filling. A classic dessert commonly found in Jiangnan cuisine restaurants.

Choice of two desserts: warm and rich walnut paste, with a smooth texture and nutty aroma; or cool and refreshing mango pudding, with a rich milky flavor and sweet and sour mango sauce.