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Riverbank Boat Kitchen

家常菜 · ⭐ 4.4

No. 11 Xingying Street, Jiangxin Island

Dishes

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  Cold-Brined Duck Tongues

  A chilled dish made by marinating duck tongues in seasoned broth, resulting in a tender and flavorful appetizer.
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  Luolong Mountain Lion's Head

  Luolong Mountain Lion's Head is a traditional dish made from hand-formed pork meatballs, simmered until tender and flavorful, often served with vegetables or mushrooms.
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  New-style Maoxuewang

  A modern take on Maoxuewang featuring duck blood, bean sprouts, soy skin, luncheon meat, and tripe, stir-fried with chili, Sichuan pepper, and doubanjiang, then simmered in broth.
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  Fruitwood Charcoal Grilled Beef Ribs

  Premium beef ribs marinated and slow-grilled over fruitwood charcoal, resulting in tender, juicy meat with a smoky, aromatic flavor.
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  Riverbank Stir-Fried Pork

  Riverbank Stir-Fried Pork is a Chinese home-style dish made with pork and vegetables such as green peppers and red peppers, stir-fried quickly in hot oil. It has a fresh and fragrant taste, tender meat, and a salty and savory flavor.
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  Huaiyang Soft Noodles

  Huaiyang Soft Duck is a traditional Jiangsu dish featuring eel as the main ingredient. The live eel is deboned, sliced into细条, stir-fried in oil, then simmered with seasonings and broth, finally thickened with a slurry. The finished dish has a bright red color, tender texture, and delicious flavor.
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  Hong Kong Style Abalone Braised Chicken

  A Hong Kong-style dish featuring chicken braised with abalone, mushrooms, and vegetables in a savory sauce.
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  Crispy Glass-Braised Pigeon

  Glass-crisp skin squab is a dish featuring squab as its main ingredient. After marinating, the squab's skin is coated with a special crispy batter and then roasted. The finished dish has a crisp, transparent skin and tender, juicy meat, presenting a unique glass-like texture.
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  Secret-Recipe Sour Cabbage Fish

  A classic Sichuan dish featuring fresh carp simmered with sour cabbage, chili, and spices, resulting in tender fish and a tangy, spicy broth.
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  Braised Pufferfish

  Braised river pufferfish is made with river pufferfish as the main ingredient. After toxin removal, the fish is pan-fried until slightly golden, then simmered with soy sauce, sugar, cooking wine, ginger slices, and other seasonings to infuse flavor into the flesh and thicken the sauce.
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  Shrimp Dry and Column Sauce Braised Tofu

  Shrimp dry and column sauce braise salted tofu, tender and flavorful, with a rich umami taste.
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  Fresh Tofu with Crab Roe and Crab Legs

  Fresh tofu is simmered with crab roe and crab legs. The texture is tender and smooth, with rich crab aroma and clear broth that highlights the natural flavor of ingredients.
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  Fish Head with Tofu

  A savory dish made by stewing fish head and tofu together, resulting in a rich and flavorful meal.
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  Black Truffle with Jiangnan Charcoal-Braised Pork Belly

  Slow-cooked pork belly with black truffle, using traditional Jiangnan charcoal method for rich flavor and tender texture.

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