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Jiangnan Grand Hotel (Zhonghua North Street Branch)

地方菜 · ⭐ 4.0

1–2 Floors, Southwest Corner of the Intersection of Shizhuang Road and Jiuzhong Street

Dishes

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  Buddha Jumps Over the Wall

  Buddha Jumps Over the Wall is a famous traditional Fujian dish, primarily made with珍贵 ingredients such as shark fin, abalone, sea cucumber, fish maw, and pigeon eggs, enhanced with aromatics like dried scallops, chicken, and ham. Each ingredient is separately stewed before being combined into one pot and slowly simmered over low heat to create a rich, flavorful broth where all ingredients blend harmoniously. The finished dish has a golden color and a thick, delicious soup.
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  Nanchang Stir-Fried Rice Noodles (Beef)

  Nanchang Stir-Fried Rice Noodles (Beef) is a Jiangxi specialty snack made with rice noodles, beef slices, green peppers, and scallions, stir-fried quickly at high heat. The noodles are smooth and chewy after frying, while the beef is tender and flavorful, offering a rich, spicy taste.
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  Salted Egg Yolk Shiitake Mushroom

  A Chinese dish made with fresh shiitake mushrooms and salted egg yolk, stir-fried until fragrant and crispy.
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  Glutinous Rice Cake

  Glutinous millet cake is made primarily from millet flour, mixed with glutinous rice flour and sugar, then stirred and steamed. The cake has a golden yellow color, a soft and sticky texture, and a distinctive aroma unique to millet.
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  Dry Pot Cauliflower

  A stir-fried dish featuring cauliflower cooked in a dry pot with chili, garlic, and ginger, delivering a crispy texture and spicy aroma.
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  Caramelized Lychee-Flavored Taro

  A classic Chinese dessert made by deep-frying lychee-flavored taro and coating it in hot caramel sauce, creating a crispy outer layer with a soft, sweet interior.
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  Spicy Chili and Century Egg Mix

  Lèi Cháoliáo Pídàn is a dish primarily made with green chili peppers and preserved eggs. The preparation involves roasting the green chilies until their surfaces are slightly charred, peeling them, then placing them together with chopped preserved eggs into a mortar. Seasonings are added, and the mixture is crushed with a pestle until the ingredients are evenly blended.
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  Hangzhou-style Home-style Pork Stir-fry

  A traditional Hangzhou dish featuring pork belly and green peppers stir-fried with garlic and ginger, seasoned with soy sauce and sugar for a savory-sweet flavor.
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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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  Sea Cucumber and Hoof Tendon Specialty Pot

  Slow-cooked sea cucumber and pig's trotter tendon in rich broth, tender with a chewy texture, savory and aromatic. Main ingredients: dried sea cucumber, pork trotters, simmered for hours to preserve natural flavors.
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  Steamed Sea Bass

  Steamed sea bass is a dish made with fresh sea bass, seasoned with ginger slices and scallions, and steamed to perfection. Clean the fish, score both sides, place in a dish, add ginger and scallions, steam until cooked through, then drizzle with hot oil and soy sauce.
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  Clay Pot Soup

  Wagwan soup is a traditional Chinese soup made by placing ingredients such as meat, poultry, seafood, or vegetables along with water into a clay pot, then slowly simmered over low heat. Key ingredients include chicken, pork, ribs, duck, yam, and goji berries. The cooking process uses minimal seasoning, allowing the natural flavors of the ingredients and long simmering time to create a rich and flavorful broth.
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  Red Date Steamed Cake

  Red date steamed cake is a traditional Chinese steamed dessert made from glutinous rice flour, wheat flour, red dates, sugar, and leavening agent. The dough is prepared by mixing flour with leavening agent, adding water to form a batter, incorporating chopped red dates, then steaming in a mold.
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  Old Duck and Pig Stomach Soup

  A nourishing soup made by slow-cooking old duck and pig stomach, resulting in a clear broth with rich flavor and health benefits.
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  Crispy No-Grease Roast Duck

  Crispy but not greasy roast duck is made from tender Peking ducks, carefully marinated and roasted. The whole duck has a bright red color, crispy skin and tender meat, paired with thin as a cicada's wing pancakes, scallion strips, and sweet bean sauce, creating a delicious blend of tradition and modernity.
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  Sizzling Beef Tenderloin with Tea Tree Mushrooms

  A flavorful dish featuring tender beef and tea tree mushrooms cooked on a hot iron plate for a savory, aromatic experience.
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  Pan-Fried Stuffed Eggplant

  A Chinese dish where eggplant is sliced, stuffed with seasoned filling, and pan-fried until tender and golden.
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  Iron Plate Fresh Meat Stuffed Eggplant

  Fresh eggplant stuffed with seasoned pork filling, pan-fried on an iron plate. Crispy outer layer, tender and juicy inside, with a rich fusion of meat and vegetable flavors.

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