Wow - such value for the high quality! 
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First time to Yangzhou for either of us, we are already looking forward to our next visit.
We had our final Yangzhou dinner with our Taiwanese friend, who had graciously made the two hour drive from Nanjing to eat and drink with us.
Decided on a restaurant a couple hundred meters from his hotel. A good Syrah, he knows my wife is fond of Chilean Reds. Also a couple of brews for the boys to start.
I am in the love QR ordering camp. Allows us to order as we go and pace our meal to our flow.
FISH ROE and PORK INTESTINE BRAISE, topped with SHRIMP ROE
Excellent starter. Velvety Intestine paired well with the texture of the fish roe. Perfect hit of heat from the peppers.
BRAISED RIVER EEL
Toothsome strips of tender savory Eel. Sweet with a touch of vinegary tang. Lightly sauced, well prepped.
SHANGHAI STIR FRIED CRYSTAL SHRIMP
A Jiangnan specialty. Tender baby shrimp perfectly cooked, highlighted the shrimp’s natural sweetness and pop.
DANCING DRUNKEN SHRIMP
Swimming (dancing) in Shaoxing Wine and copious garlic.
BRAISED PORK BELLY with Osmanthus Sprinkles
Shaoxing Wine, Soy Sauce, Ginger a Spices all come together for a rich unctuous melt in your mouth delight.
STIR FRIED PORK KIDNEY with DRIED TOFU and PEPPERS
Good Wok Hay. Love Kidney, this was cheffed right.
YANGCHOW FRIED RICE
Of course.
AMARANTH, EDAMAME and GARIC
I’ve been on the lookout for Amaranth. Scratched that itch.
Nice meal with a good variety of delicious dishes. Good service and comfortable ambiance.
Per SOP with this friend, we stopped for a nightcap and a cigar (for him) before retiring to our mutual hotels.
A bottle of BAIJU and some CORONA.
Good night. Zzzzzzzzzz
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BAMBOO POLE NOODLES for a late light lunch, after another hearty Yangzhou breakfast.
https://guide.michelin.com/hk/en/jiang-su/yangzhou_1032329/restaurant/liu-she-ji
Just a couple of plates of fresh steaming noodles should suffice until the evening feeding.
A LOCAL BEER and some PICKLED MUSTARD GREEN to whet the appetite.
We placed our order via QR code, and the cheerful proprietor soon delivered our orders fresh from the wok.
Pork Offal Bamboo Noodles, loaded with wok hay. Simple noodles that was batting way above average. Some of the BEST noodles anywhere.
River Eel and Pork Kidney Bamboo Noodles. Two favorite ingredients in one dish. The Wokmaster working magic in the kitchen. The owner married the fragrant Center of the Plates into the fresh chewy noodles tableside.
Each and EVERY order is cooked individually, never batched produced. “Please be patient, for the best results. Feel free to cancel your order if your order is taking too much time.”
This attention to process produces superior eats. They do not sacrifice quality for expediency.
A pleasant walk back to our hotel, following the canal which leads almost to our hotel.
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