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Jiangnan Small Town (Taishan Road Branch)

江浙菜 · ⭐ 4.5

No. 82-2 Taishan Road

Dishes

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  Shanghai-style Braised Pork Belly

  Shanghai-style braised pork belly uses fatty pork belly as the main ingredient, blanched to remove odor, then slowly stewed with soy sauce, sugar, cooking wine, and ginger slices to achieve tender meat and a glossy red color.
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  Handmade Golden丝 Pancake

  Handmade golden thread cake is made from flour, shaped by kneading, rolling, and pulling into fine strands. The dough is divided, rolled into long strips, folded and stretched repeatedly to form thin threads, then filled with oil or filling, rolled up, flattened, and pan-fried. Crispy outside, layered texture, soft inside.
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  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.
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  Xin Huizhou Stinky Fish

  A traditional dish from Huizhou, made with fresh grass carp fermented and then cooked, offering a unique aroma and tender texture.
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  New-style Yangzhou Braised Vermicelli

  Made with finely sliced tofu sheets, this dish is simmered with ham, chicken, and mushrooms in a rich broth. Tender texture and savory, well-balanced flavor.
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  Hangzhou Steamed Chicken Without Water

  Hangzhou Steamed Chicken without Water is a dish made with chicken as the main ingredient, steamed using fresh chicken thighs or whole chicken, seasoned with ginger slices and green onions. No water is added during cooking—only the chicken's natural juices are used to preserve its original flavor.
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  Osmanthus Glutinous Rice with Lotus Root

  Guìhuā Táng'ǒu is a dessert made primarily from lotus root and glutinous rice. Glutinous rice is stuffed into the lotus root holes, then boiled, sliced, and simmered with rock sugar and osmanthus flowers.
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  Jiangnan Slow-Cooked Beef

  Beef cubes are simmered with scallions, ginger, garlic, star anise, bay leaves, yellow wine, light soy sauce, dark soy sauce, and water until tender. Reduce the sauce to concentrate the flavor.
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  Jiangnan Raw Marinated Shrimp

  Fresh river shrimp marinated in a blend of yellow wine, soy sauce, sugar, and ginger, resulting in a delicately savory and slightly sweet flavor.
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  Stewed Bamboo Shoots in Oil

  Oil-braised bamboo shoots is a Chinese dish featuring fresh bamboo shoots as the main ingredient. The shoots are peeled, cut into segments, blanched to remove bitterness, then stir-fried in oil.适量 soy sauce, sugar, and water are added, and the dish is simmered over low heat until the bamboo shoots absorb the flavorful sauce, resulting in a soft, tender, and delicious texture.
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  Sea Cucumber and Pork Bun

  The Sea Cucumber Pork Bun is an exquisite pastry made with premium sea cucumber and richly flavored pork. The sea cucumber, carefully prepared, retains its unique seafood flavor, perfectly blending with the savory pork to create a complex and layered taste. The dough, fermented to perfection, is soft and delicious, wrapping around the filling and steamed to preserve the nutrients of the ingredients while showcasing its distinctive flavor.
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  Mango Salad

  A refreshing salad made with fresh mango and mixed vegetables, dressed with a tangy dressing.
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  Mustard Shrimp Balls

  Mustard shrimp balls made with fresh large shrimp, deveined and marinated, then lightly coated in starch and deep-fried until golden and crispy. A sauce of mustard, soy sauce, sugar, and vinegar is mixed and tossed with the fried shrimp for a flavorful coating.
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  West Lake Osmanthus Glutinous Rice Lotus Root

  A traditional Chinese dessert made by stuffing lotus root with glutinous rice and simmering in a sweet osmanthus syrup, resulting in a fragrant and tender dish.

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