Close

Two Yi Xuan · Su Zhe Cuisine (Jingcheng Mansion Branch)

江浙菜 · ⭐ 4.7

Management Building, Jingcheng Plaza, 1st Floor (enter via the north gate of Jingcheng Plaza for driving navigation)

Dishes

• 

  Liangyi Xuan Braised Pork

  Liangyi Xuan Braised Pork is a traditional Chinese dish made with pork belly, seasoned with soy sauce, sugar, and cooking wine, then simmered. It has a red color, is not greasy, and has a tender texture with a delicious taste.
• 

  Nanjing Salted Duck

  Nanjing Salted Duck is a traditional dish made from fresh ducks, cured and boiled. Main ingredients are duck meat and salt, with spices like star anise, cinnamon, and Sichuan pepper. The duck is marinated for hours, then poached to retain its tender flavor.
• 

  Bitter Melon Shoots

  Bitter melon tip is a dish made primarily with bitter melon tips. After washing and blanching, the tips are stir-fried with garlic, scallions, salt, and oil to retain their fresh, tender texture.
• 

  Sizzling Eel Sauce with Bamboo Shoots

  Stir-fried eel in hot oil sauce is a dish featuring eel as the main ingredient, sliced and stir-fried with scallions, ginger, garlic, soy sauce, and cooking wine, then thickened with starch and finished with a drizzle of hot oil to enhance aroma.
• 

  Hand-Beaten Rice Cake with Yellow Croaker

  Hand-pounded glutinous rice cakes with yellow croaker, featuring fresh fish and handmade rice cake strips, cooked by pan-frying or stewing. The fish is deodorized and simmered with rice cakes and seasonings to create tender fish and soft, chewy rice cakes.
• 

  Yangzhou Boiled Vermicelli with Shredded Tofu

  Yangzhou Large Boiled Tofu Thread is a Huaiyang dish primarily made with tofu. The tofu is sliced into fine threads, then simmered in rich broth and combined with ingredients such as ham, shrimp, and chicken breast. Seasoned with scallions, ginger, and garlic, it is slowly stewed until fully flavored.
• 

  Stewed Bamboo Shoots in Oil

  Oil-braised bamboo shoots is a Chinese dish featuring fresh spring bamboo shoots. After blanching to remove bitterness, the shoots are stir-fried in oil and slowly simmered with soy sauce and sugar until tender and flavorful.
• 

  Stir-fried Hand-peeled River Shrimp

  Stir-fried peeled river shrimp is made with fresh shrimp, cleaned and marinated with salt and cooking wine. Sauté garlic in hot oil, add shrimp and stir quickly until colored, then season with white pepper. Clear color, tender texture.
• 

  Steamed White Fish with Chicken Broth

  Steamed white fish with chicken broth, made from fresh white fish and seasoned with chicken stock. The fish is cleaned, steamed until tender, then drizzled with a rich chicken-based sauce for a delicate, refreshing taste.
• 

  Braised Pork Meatballs

  狮子头 is a traditional dish primarily made with pork. Typically, the pork is minced and mixed with seasonings to form large, round meatballs, which are then simmered. The meatballs are large and round, with a tender texture and rich, flavorful broth.
• 

  Pan-fried Bun

  A pan-fried bun is a snack filled with pork and made from flour dough. To prepare it, wrap the pork filling in dough, then pan-fry in a skillet with oil until the bottom turns golden and crispy, finally sprinkling sesame seeds and green onions on top.
• 

  Crab Roe Tofu

  Crab Roe Tofu is a traditional delicacy featuring tender tofu and crab roe as its main ingredients. The preparation involves cutting the tofu into pieces, then stewing it together with fragrant crab roe, delicate crab meat, and appropriate seasonings until the tofu absorbs the rich flavors and the aroma of crab fills the air. Finally, the sauce is reduced and served in a dish, showcasing an appealing yellow-and-white color combination.

Reviews