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Jiangnan Chun Hotel (Nanqi Store)

地方菜 · ⭐ 4.5

No. 64 Jinzhai Road (at the intersection of Jinzhai Road and Taihu Road)

Dishes

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  Steamed Sea Bass with Chopped Chili

  A dish of fresh sea bass steamed with chopped chili and seasonings, resulting in tender fish with a spicy, slightly tangy flavor.
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  Salted Egg Yolk Baked Chestnut Pumpkin

  Salted egg yolk and chestnut pumpkin are baked together, resulting in soft, sweet pumpkin with rich, savory yolk flavor and nutty notes from chestnuts. Main ingredients include pumpkin, salted egg yolk, and chestnuts, prepared using baking method.
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  Pork Tetra

  掌中宝 is a refined Chinese dish primarily made from chicken cartilage. During preparation, the chicken cartilage is marinated to absorb flavor, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, resulting in a rich and layered texture.
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  Wuxi Braised Spare Ribs

  A classic Jiangsu dish featuring pork ribs braised in a savory-sweet sauce made from soy sauce, sugar, and rice wine.
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  Durian Pastry

  Durian puff is a Chinese pastry featuring fresh durian flesh as filling, wrapped in delicate flaky dough. After baking, the crust turns golden and crispy, while the durian aroma fills the inside, offering a rich and satisfying texture.
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  Salad Steak

  A dish featuring tender steak served with a fresh salad, dressed in vinaigrette or Caesar dressing.
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  Salad Beef

  A dish of tender beef slices mixed with fresh vegetables and dressing, offering a refreshing and nutritious meal.
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  Kelp and Pork Rib Soup

  Seaweed and pork rib soup is a soup dish primarily made with seaweed and pork ribs. The preparation typically involves first stewing the pork ribs until tender, then adding the seaweed to continue cooking until the broth becomes rich and the ingredients are fully cooked.
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  Shenjing Roast Goose Supreme

  Deep Well Roast Goose Emperor is made primarily from premium goose meat, processed through marinating, inflating, and hanging-roasting techniques. The goose skin turns golden red after high-temperature roasting, with a crispy exterior and tender, juicy meat, offering a unique flavor.
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  Hong Kong-style Buddha Jumps Over the Wall

  A luxurious Cantonese stew featuring seafood and premium ingredients like abalone, sea cucumber, bird's nest, and ham, slow-cooked in rich broth for deep flavor.
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  Hong Kong Style Charcoal-Grilled Pork

  Hong Kong-style charcoal-grilled pork uses pork belly or pork shoulder, marinated with soy sauce, sugar, garlic, ginger, and five-spice powder, then grilled over charcoal until tender with a crispy crust.
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  Charcoal-Grilled Pork Neck Meat

  Charcoal-grilled pork neck meat is made primarily from lean meat taken from the pork neck area, marinated and then grilled over charcoal. The pork neck meat has a firm texture with evenly distributed fat, resulting in a crispy exterior and tender interior with a smoky charcoal aroma after grilling.
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  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.
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  Pan-Fried Thumb Buns

  A small dumpling made with pork filling, shaped like a thumb and pan-fried until golden and crispy on the bottom.
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  Braised Pork with Preserved Eggs

  Braised pork belly and preserved eggs are simmered together, resulting in tender, rich meat and soft, flavorful eggs infused with savory sauce.
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  Old Duck Soup

  Old duck soup is made primarily from old duck meat, combined with various medicinal herbs and seasonings, and slowly stewed for a long time. The broth is clear, the meat is tender and falls off the bone, and the aroma of the herbs perfectly blends with the freshness of the duck meat, making it rich in nutrition.
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  Homemade Sour Yogurt

  Homemade old yogurt made from fresh milk fermented with lactic acid bacteria. Heat milk to boiling, cool to about 40°C, add a small amount of existing old yogurt as starter, mix well, pour into containers, and let sit at constant temperature for 8-12 hours until thickened. Texture is dense with natural acidity.

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