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Tian Yuan Xia Jia · Mian Jian Huaiyang (Three Rivers Hutong East Bridge Store)

江浙菜 · ⭐ 4.8

2nd Floor, Atour S Hotel Guandongdian North Street, No. 1 Guandongdian North Street (near Dongdaqiao)

Dishes

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  88-Second Yellow Croaker

  88-second yellow croaker is a dish featuring fresh yellow croaker as its main ingredient. The croaker is carefully prepared and seasoned with simple spices, then quickly cooked at high heat to preserve the tender texture of the fish and bring out its natural freshness and aroma.
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  Hand-Deconstructed Crab Filling with Shrimp

  A dish featuring fresh river shrimp and hand-picked crab roe, slowly simmered in broth to blend flavors while preserving the tender texture of the ingredients.
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  Pu'er Three Times Nine-Grade Braised Pork

  Pu'er Three Times Nine Red Braised Pork is made with pork belly, slow-cooked with Pu'er tea, soy sauce, sugar, and cooking wine. Tender meat infused with tea aroma, glossy red color.
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  Jiangnan Steamed Drunk Crab

  Jiangnan-style drunken crab uses fresh crabs, steamed and then marinated in a fermented brine made from yellow wine, soy sauce, sugar, ginger slices, and scallions, allowing the meat to absorb the rich flavors of the alcohol and seasonings for a delicious taste.
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  Huai'an Soft-Boiled Eel with Bridge Sauce

  Huai'an Cheqiao Soft-Boiled Eel is a local specialty from Huai'an, Jiangsu Province, featuring eel as the main ingredient. The eel is deboned, cut into pieces, marinated with ginger and scallions, then stir-fried in oil and simmered in broth until flavorful, finally thickened with a slurry. The dish has a bright red color and tender, delicious taste.
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  Huaiyang Four Seasons Lion's Head

  Huaiyang Four Seasons Lion's Head is a dish primarily made with pork. It uses pork leg meat and belly pork with balanced fat and lean, which is minced and mixed with scallion and ginger water, egg white, starch, and other ingredients to form a sticky paste. The mixture is shaped into large meatballs and then slowly stewed or steamed. Depending on the season, it is paired with seasonal vegetables such as spinach in spring, cucumber in summer, pumpkin in autumn, and cabbage in winter, allowing the meatballs to be cooked together with the vegetables for a rich and varied texture.
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  Braised Beef Shank with Dried Bamboo Shoots

  Bamboo shoot stewed beef brisket is a dish made primarily with beef brisket and dried bamboo shoots. The beef is cut into pieces and simmered with rehydrated bamboo shoots, water, ginger slices, green onions, and seasonings until the beef is tender and the bamboo shoots are flavorful.
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  Jasmine Chicken Soup Steamed White Fish

  White fish marinated and steamed with jasmine flowers, topped with chicken pieces and seasonings, then steamed until tender. The delicate flavor comes from the fusion of jasmine and chicken.
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  Fava Bean Soup with Pea Shoots

  Pea shoot soup is a dish made primarily with pea shoots and cooked in bean broth. Pea shoots are fresh, tender leaves, and the bean broth is typically prepared from yellow or green beans, resulting in a light and refreshing texture. To prepare, blanch the pea shoots briefly and then heat them together with the bean broth to preserve their fresh, delicate flavor.
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  Crystal Meat of Zhenjiang's Three Oddities

  One of the three strange dishes of Zhenjiang, Crystal Meat is a traditional dish made from pork and pig's trotters. It is pickled, cooked, and then cooled to form a transparent jelly-like texture. The taste is fresh and smooth.
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  Chicken Soup with Ham and Tofu Noodles

  Stewed tofu threads with ham and chicken broth is a dish made by simmering finely sliced tofu threads, ham slices, and chicken broth until flavorful.
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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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