Name: Cheng Yuan
Address: 四望亭路279-6号太和广场一楼, Yangzhou
Telephone: +8618052595088
Price range: $$-$$$
Rating: 4.8

The dishes are very authentic and the taste is very good; add to the recommended list

菜品出品很正宗，对味道把握很好；加入推荐名单

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Positive reviews

Cheng Yuan

Authentic Huaiyang cuisine, not a big place, a fine restaurant with a high rating in Yangzhou. The restaurant is close to the South Gate of Slender West Lake and the Slender West Lake Campus of Yangzhou University. The lion head and large boiled dried shredded vegetables are excellent and worth trying.

Shiweitian West District is my first choice for a formal meal in Yangzhou. During the Spring Festival, I went to Yangzhou and listened to the introduction of the locals and went to another time-honored restaurant. After going back and comparing it with Shiweitian, I became a stronger supporter of it.
Huaiyang cuisine has the characteristics of good ingredients, fine knife skills, and light taste. Shiweitian does it very well!
Of course, in addition to Huaiyang cuisine, Shiweitian also has other innovative dishes that are worth tasting!

No. 14 of Local Restaurants in Yangzhou

[Grin]Service: The service was very timely. Although the business was really good and there was obviously not enough staff, the needs were met after a while.

[ShyUU]The &quot;Sukiyaki&quot; was too sweet. Even I, who likes Sukiyaki so much, felt that it was too sweet.

[BlinkUU]The &quot;French Pan-fried Foie Gras&quot; group set meal was actually a single dish, and it was very cost-effective.

[GlassesUU]The &quot;Grilled Eel Hand-held Noodles&quot; The rice in the hand-held noodles was delicious. The &quot;Iron Plate Foie Gras Fried Rice&quot; was a little oily and tasted average.

[StarsEyeUU]The &quot;Matsutake Tempura&quot; tempura was the best of the day, crispy on the outside and tender on the inside. Whether it was meat or vegetables, prawns or mushrooms, they were all juicy and delicious.

[ThumbsUp]Overall, it was a happy lunch on a sunny day.

No. 5 of Restaurants for Views & Experiences in Yangzhou

This is Yongchun, not Wing Chun. There are not many people in Yongchun. We were worried that there would be too many people, so we went early. We were the first one before 5 o&#39;clock ☝🏻. Yongchun&#39;s snacks are very good.
The lotus root balls in the syrup are very soft and sticky, and the syrup is not very sweet.
The soft pocket is also good. It is a bit salty when fried, but it tastes better than many Huaiyang restaurants.
The Wensi tofu soup is also very delicious. It is obviously tofu that can be so thin.

No. 15 of Light Bites in Yangzhou

In the Song Dynasty, Ouyang Xiu often brought guests to Pingshan Hall for banquets. The literary governor wrote thousands of words and drank thousands of cups of wine. The elegant and beautiful humanistic style of Huaiyang cuisine originated from this and has been popular for many years.
Pingshan Banquet was inspired by this and named Pingshan Banquet, which really attracted me.

As the intangible cultural heritage inheritance base of Huaiyang cuisine, Pingshan Banquet has been innovating continuously, and the Four Seasons Banquet is full of literati flavor. Only the green lotus and red lotus are opened and closed as the sky is innocent. It is really fortunate that I have met Yangzhou many times in this life, so I didn&rsquo;t miss this summer banquet of Pingshan Banquet.

In June, what kind of innovation will the people of Yangzhou who eat seasonal food bring to Huaiyang cuisine?

A plate of exquisite iced lotus roots, lotus seeds, and lotus pods opened the chapter of this summer banquet. It was the rainy season in Yangzhou, so it was a little hot and humid during the day, but the breeze from the Slender West Lake blew gently in the evening. The appetizer in front of me was called &quot;Iced Lotus Fragrance&quot;, which was pleasing to the eye and refreshing.

The appetizers were very rich, such as jellyfish head with radish, double yellow light shadow fish fillet, pork head with red oil and garlic paste, salmon with crispy chicken, olive wild rice and moringa seedlings, etc. Just from the presentation and shape, they looked like exquisite paintings.

The appetizers were so exquisite that I couldn&#39;t imagine how the main dishes would control my vision and taste.

Huaiyang three-piece duck, three shrimps and sizzling tofu, vinegar-fried East China Sea yellow croaker, pork head with red oil and garlic paste, honeycomb caviar Xishi milk, Dahongpao crispy pig intestines, shrimp roe stewed lion head, etc., every dish made people want to feast on it.

There is also the June yellow (crab) surrounded by peppercorns. This dish has a Sichuan flavor, and the Dahongpao crispy pig intestines are also the same. Once this dish was served, it was quickly eaten up by my friends. In addition to the three shrimps, sizzling Mala tofu, I also like the honeycomb caviar and Xishi milk.

At this time, drinking a glass of wine and reciting a poem, the delicacies in front of me are so romantic that I seem to have integrated into Ouyang Xiu&#39;s banquet.

Cheng Yuan

Reviews of Cheng Yuan