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Ten Dynasties Courtyard · Nanjing Cuisine (Fuzimiao Branch)

江浙菜 · ⭐ 4.3

No. 40 Gongjian Fang, 1st Floor (adjacent to Xingye Bank, Investment Building; Exit 1 of Sanshan Street Metro Station)

Dishes

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  Fermented Tofu from the Countryside

  Fermented tofu made from soybeans, known for its strong aroma and crispy texture, served with spicy chili oil and garlic sauce.
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  Fengxiang Gulaorou

  A dish made with pork tenderloin coated in starch and deep-fried, then stir-fried with a sweet and sour sauce. The sauce is made from tomato ketchup, sugar, vinegar, and garlic, resulting in a crispy exterior and tender interior with a balanced sweet-sour flavor.
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  Salted Egg Yolk Chicken Wings

  Chicken wings marinated and pan-fried until golden, then stir-fried with salted duck egg yolk for a rich flavor. Main ingredients: chicken wings and salted duck egg yolk. Seasoned with oil, salt, and cooking wine.
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  Tianmu Lake Fish Head

  Tianmuhu Big Fish Head features the fish head of Aristichthys nobilis from Tianmu Lake, paired with tofu, mushrooms, and ham, cooked by steaming or braising. The fish head is tender, the broth rich, and the ingredients absorb the fish's freshness.
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  Signature Garlic Butter Shrimp

  Fresh large shrimp stir-fried with garlic, butter, and a secret sauce, resulting in tender, flavorful shrimp with a golden hue.
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  Braised Large Carp with Secret Sauce

  Fresh large carp marinated in a secret sauce and slowly braised until tender and flavorful.
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  Dried Bamboo Shoot and Old Tofu

  Dried bamboo shoot and old tofu is a traditional Chinese home dish made with dried bamboo shoots and old tofu, cooked by stewing. It has a fresh and fragrant taste, with soft tofu and chewy bamboo shoots.
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  Premium Braised Pork Belly

  Premium braised pork belly is made with fatty pork, blanched to remove odor, then simmered with rock sugar, light soy sauce, dark soy sauce, cooking wine, star anise, and cinnamon for tender meat and a glossy red color.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Nanjing Lion's Head Meatballs

  A traditional Nanjing dish made of seasoned pork meatballs slowly braised in broth until tender and flavorful.
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  Nanjing Sour Cabbage Fish

  A dish featuring fresh carp cooked with sour cabbage and pickled chili in a savory broth, known for its tangy and spicy flavor.
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  Nanjing Duck Blood Vermicelli Soup

  Nanjing duck blood and vermicelli soup is made with duck blood, duck intestine, duck gizzard, and other duck offal, combined with vermicelli and rich broth. Duck blood slices are cooked with vermicelli, seasoned with scallions and cilantro, and the broth is simmered from old duck bones for a rich, savory flavor.
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  Courtyard Spicy麻 Fish

  A spicy fish dish made with fresh carp, seasoned with Sichuan peppercorns and chili, delivering a numbing and fiery flavor.

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