Close

Nanjing Famous Brands (Xunli Men Century Metropolis Branch)

江浙菜 · ⭐ 4.4

No. 187 Jianghan Road, Level 4, Unit L4006–L4007, Hutchison Whampoa Century City Plaza

Dishes

• 

  Traditional Sugar-Steamed Taro Sprouts

  Gu Fa Tang Yu Miao is a traditional dessert made primarily from taro and glutinous rice flour. The taro is cut into segments, steamed until tender, then mixed with glutinous rice flour and kneaded into a dough. This mixture is cooked in a pot with sugar until the taro becomes soft, sticky, and sweet, offering a delicate and smooth texture.
• 

  Heavenly King Roast Duck Buns

  Tian Wang Roast Duck Bao is a steamed bun filled primarily with roast duck meat, typically made with flour-based dough and stuffed with sliced roast duck, scallions, and sweet bean sauce.
• 

  Signature Salted Duck (Small Portion)

  Signature Salted Duck (small portion) is primarily made from fresh duck meat, processed through腌制 and boiling techniques. The duck meat is marinated with salt, spices, and seasonings, then boiled in water to preserve its original flavor and essence.
• 

  Osmanthus Rice Cake

  Guìhuā lāgāo is a traditional sweet made from glutinous rice flour and sticky rice flour, mixed with sugar and water to form a paste, then steamed. The batter is poured into molds, sprinkled with dried osmanthus flowers, and steamed until soft, chewy, and fragrant.
• 

  Meiling Porridge

  Meiling porridge from the Republic of China is made primarily from rice, with lean pork, eggs, goji berries, and a small amount of seasonings, all simmered together. First, rice is cooked until soft and tender; then finely chopped lean meat and beaten eggs are added. Finally, goji berries are sprinkled in, stirred well, and heated further until fully cooked.
• 

  Classic Yangchun Noodles

  Old-fashioned Yangchun Noodles is a traditional Chinese noodle dish primarily made with thin noodles, lard or vegetable oil, scallions, and salt. To prepare, cook the noodles until done, then drain and mix with an appropriate amount of lard, salt, and chopped scallions for a simple yet flavorful dish.
• 

  Sweet Rice Balls with Fermented Glutinous Rice and Red Beans

  Sweet glutinous rice balls with red beans and fermented rice wine is a traditional dessert. The main ingredients include glutinous rice balls, red beans, and fermented rice wine. To prepare, first cook the red beans until soft, then mix in the fermented rice wine, and finally add the cooked glutinous rice balls, stirring well before serving.
• 

  Premium Pan-Fried Dumplings

  Golden fried dumplings are made with flour-based wrappers, filled primarily with pork, cabbage, and seasonings such as green onions and ginger. After being shaped, they are pan-fried until the bottoms turn golden and crispy, then water is added to steam them until fully cooked, resulting in a crispy exterior and tender, flavorful filling.
• 

  Nanjing Roast Duck

  Nanjing roast duck is made from Beijing ducks, which are marinated and then roasted in a hanging oven. Before roasting, the duck is inflated to separate the skin from the meat, then coated with sugar water to enhance color and crispiness. It is finally slow-roasted over fruitwood charcoal until the skin turns golden and crispy while the meat remains tender and juicy. When serving, it is sliced thinly and wrapped in lotus leaf pancakes with sweet bean sauce, scallion strips, and cucumber sticks.
• 

  Chicken Broth White Fish

  Chicken broth white fish is a dish made with fresh white fish and cooked in chicken stock. After preparation, the white fish is placed in a pot with chicken broth, ginger slices, and other seasonings, then slowly stewed over low heat to allow the fish meat to absorb the essence of the broth while maintaining its tender texture.
• 

  Duck Blood and Vermicelli Hot Pot

  Duck blood and vermicelli hot pot is made primarily with duck blood, duck intestine, duck gizzard, and other duck offal, combined with vermicelli and broth. After slicing the duck offal, it is placed together with rehydrated vermicelli into a clay pot, then simmered slowly over low heat with water or duck bone soup until the ingredients are fully infused with flavor. Seasoning can be added according to taste at the end.

Reviews