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Su Wan Xiang (Jun Bo Branch)

江浙菜 · ⭐ 4.6

No. 1-1 Beifengwo Road

Dishes

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  18-Second Yellow Beef

  Eighteen-second yellow beef is a dish made primarily with fresh yellow beef, quickly cooked using high-heat stir-frying. The beef is sliced thinly and combined with适量 vegetables and seasonings, completing the cooking process in an extremely short time to preserve the tender texture of the beef.
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  Sizzling Eel Sauce

  Fried Eel with Hot Oil is a Chinese dish primarily made with eel. The eel is cut into segments and stir-fried with seasonings such as garlic and ginger, then finished by pouring hot oil over it, creating a sizzling sound that gives the dish its name. The dish has a bright red color and tender eel meat.
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  Braised Tofu Vermicelli

  Da Zhu Gan Si is a dish primarily made with tofu skin, where the tofu is sliced into fine threads, blanched, and then simmered slowly in a rich broth with ingredients such as ham, chicken breast, shrimp, and mushrooms. The preparation emphasizes precise heat control and a flavorful broth, allowing the tofu threads to fully absorb the aromas of the accompanying ingredients.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Mixed Seafood in Sauce

  Laozhi Xiaohai Xian is a cold dish primarily made with fresh seafood, commonly including ingredients such as shrimp, clams, squid, and scallops, combined with vegetables like cucumber and carrot. It is marinated in a prepared sauce. To prepare, the seafood is either blanched or served raw, mixed with sliced accompaniments, and then tossed with seasonings such as soy sauce, vinegar, garlic, chili, and sesame oil.
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  Crystal Meat Jelly

  Crystal Meat is a traditional cold dish made from pork trotters, cured, boiled, and chilled to set. Seasoned with salt, scallions, ginger, and yellow wine, it becomes firm and crisp, with a semi-transparent appearance giving it the name 'Crystal'.
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  Jiangnan Braised Pork

  Jiangnan braised pork uses pork belly as the main ingredient, blanched and then stewed with rock sugar, light soy sauce, dark soy sauce, cooking wine, ginger slices, and star anise until tender and glossy.
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  Huai'an Soft Noodles

  Huai'an Soft Noodles is a traditional Jiangsu Huai'an dish primarily made with eel. After removing the bones, the eel is sliced into细 strips, slightly fried in oil, then stewed with seasonings such as yellow wine, soy sauce, and sugar until fully flavored. Finally, a slurry is added to thicken the sauce, resulting in tender, smooth eel strands and a rich, thick gravy.
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  清汤土猪肉狮子头

  清汤土猪肉狮子头是淮扬菜经典，选用肥瘦相间的土猪肉手工剁馅，加入荸荠碎增加爽脆口感，团成拳头大小的肉丸。以小火慢炖于清澈鸡汤中，肉质松软不散，汤汁清鲜醇厚。入口肉香浓郁，荸荠粒带来微妙脆感，汤味清甜不腻，体现淮扬菜'清淡平和、原汁原味'的精髓。
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  Hunan-style Pork with Chili

  Hunan chili stir-fried wild boar pork is a dish primarily made with wild boar pork and chili peppers. The preparation involves slicing the wild boar pork, stir-frying it together with fresh chilies, adding appropriate seasonings, and cooking until the meat becomes tender and the chili aroma fills the air.
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  Ham Salad Mix

  Ham salad mainly consists of ham, cucumber, carrot, and lettuce. Slice or dice the ham, wash and cut vegetables into strips or cubes, then mix with seasonings. No cooking required.
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  Salt-brined Torn Tofu

  Salt-brined hand-teared tofu is a dish made by treating tofu with brine, tearing it by hand into small pieces, and stir-frying it with葱姜蒜、辣椒等调料 to absorb the flavors.
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  Honey-Glazed Beef Ribs with Shallots

  Beef short ribs marinated and seasoned with red onions, slow-roasted in the oven until tender with a slightly charred surface, preserving the natural beef juices.
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  Hu Shi's Premium Hot Pot

  Hu Shi's Premium Pot is primarily made with pork, chicken, duck, beef, tofu, winter bamboo shoots, dried scallops, and other ingredients, simmered together to blend all the flavors into one pot.
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  苏皖湘虾汤头碗

  苏皖湘虾汤头碗是一道融合苏菜、徽菜与湘菜风味的汤品。以鲜活河虾为主料，配以火腿、冬笋、木耳等辅料，用高汤慢火炖煮而成。汤色清亮，虾肉鲜嫩弹牙，汤汁醇厚鲜美，带有微妙的辣味与咸鲜回甘，口感层次丰富，兼具江淮的清淡与湘地的香辣特色。
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  Crab Roe Lion's Head Meatballs

  Crab Roe Lion's Head is a dish made by mixing pork mince with crab roe, egg white, and starch, then forming large meatballs that are either fried or braised. Main ingredients include pork belly, crab roe, minced葱姜, and egg white. The meat mixture is shaped into balls, pan-fried until lightly golden, then slowly stewed in broth for tender, flavorful results.
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  Pan-fried Smelly Mandarin Fish

  Stir-fried stinky mandarin fish is a dish made primarily from stinky mandarin fish. After marinating, the fish develops a unique fermented aroma. During cooking, it is first pan-fried until golden and crispy, then simmered with seasonings to allow the flavors to penetrate the fish meat.
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  Braised Lamb with Skin in Brown Sauce

  A savory dish featuring lamb with skin braised in a rich brown sauce, seasoned with aromatic spices and slow-cooked until tender.
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  黑松露焗牡丹虾

  黑松露焗牡丹虾是一道融合中西风味的精致菜品。选用新鲜肥美的牡丹虾为主料，搭配珍贵黑松露酱，以黄油、蒜蓉和淡奶油调味，表面撒上帕玛森芝士焗烤至金黄。虾肉弹嫩鲜甜，黑松露香气浓郁醇厚，芝士奶香与虾鲜完美融合，口感层次丰富，入口丝滑中带着微脆的焦香，回味悠长。

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