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Xiaoling Lake Fish Village · Nanjing Cuisine (Xuanwu Lake Branch)

江浙菜 · ⭐ 4.5

No. 264, Zhongyang Road (adjacent to Atour Hotel)

Dishes

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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Millet Sea Cucumber

  Xiaomi Liao Shen is a dish featuring Liao sea cucumber and millet as main ingredients. The sea cucumber must be soaked beforehand, then cooked with washed millet to allow the millet to absorb the umami flavor, creating a unique texture.
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  Osmanthus Wine Fermented Glutinous Rice Balls

  A traditional sweet dessert made with glutinous rice balls, fermented wine, and osmanthus syrup, offering a soft, sweet, and fragrant taste.
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  Thick Soup with Bighead Carp

  A hearty soup made with bighead carp, tofu, and tomatoes, simmered to create a rich, flavorful dish.
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  Huaiyang Shrimp and Dried Tofu Shreds

  Huaiyang Shrimp and Dried Tofu Shreds is a classic Huaiyang dish. The main ingredients include fresh shrimp and specially prepared dried tofu shreds (white dried tofu cut into extremely fine strips). In preparation, the tofu shreds are first simmered in a superior broth until tender and flavorful, allowing them to fully absorb the broth's umami. The shrimp are separately stir-fried until they change color, preserving their tender and springy texture. Finally, the two are combined and briefly stewed in a light broth, typically without heavy sauces, to highlight the natural flavors of the ingredients. The finished dish features a clear and mellow broth, soft tofu shreds, and fresh, delicious shrimp, embodying the Huaiyang cuisine's emphasis on knife skills and original tastes.
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  Beef Power Ascending

  Niu Qi Chong Tian is a dish primarily made with beef, typically using beef shank or beef brisket cut into pieces and cooked together with vegetables such as onions and green peppers. The beef is first blanched to remove any odor, then simmered or stir-fried with seasonings and vegetables until the beef becomes tender and fully infused with flavor.
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  Nanjing Salted Duck

  Nanjing Salted Duck is a traditional dish from Nanjing, made by curing duck in salt and spices, then gently boiling it to achieve tender, flavorful meat.
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  Stinky Tofu and Intestine Stew

  Stinky tofu and pork intestine stew is primarily made with stinky tofu and pork intestines. The stinky tofu, either fried or pan-fried, is combined with tender, slow-cooked pork intestines in a clay pot, then simmered with chicken stock or water to blend the flavors. Scallions, ginger, garlic, and doubanjiang (spicy bean paste) are typically added to enhance the taste.
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  Garlic-Style Split Shrimp

  A dish featuring fresh shrimp split open and stir-fried with garlic, ginger, and seasonings, offering a savory and aromatic flavor.
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  Crispy Lotus Root Stuffed with Meat

  Crispy Lotus Root Stuffed with Meat features tender lotus root slices filled with seasoned meat, deep-fried to golden perfection for a satisfying crunch and savory flavor.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Gold Lamb Chop

  Gold lamb chop is made from high-quality lamb chops marinated with a special sauce and then pan-fried, resulting in a crispy exterior and tender interior with a rich aroma.
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  Stir-Fried Tender Pork Kidney with Leek

  A dish of tender pork kidney slices stir-fried with leeks, known for its fresh taste and quick cooking method.
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  Fish Head with Flatbread

  Fish head with flatbread is a delicacy made from fresh fish head, paired with烙饼 (flatbread), scallions, ginger, and garlic, carefully prepared. The fish head is stewed until tender and flavorful, with a rich broth. The flatbread absorbs the savory broth, making it even more delicious.
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  Eel Segments Braised with Duck Tongue

  A refined dish combining eel segments and duck tongue, braised in a savory sauce for a rich, tender flavor.

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