Jiang Hai Yao · Qishi Jiangnan Cai · Kao Ya (Three Rivers Hui Store)
江浙菜 · ⭐ 4.9
Buildings 7, 8, and 9, and Annex Building, No. 5 Courtyard, Sanlihe Area I, Room 101–7, 1st Floor
Dishes
Surfing PufferfishSurf pufferfish is a dish made primarily from pufferfish, typically blanched or steamed in water to preserve its tender texture. Some recipes add ginger threads and scallions to remove fishy odor and enhance aroma, while others use broth or clear soup for a more flavorful taste.
Dolphinfish DumplingsKnife-fish dumplings are made with fresh knife-fish meat as the main ingredient, combined with egg white and starch to form a filling, then wrapped in dumpling wrappers and boiled. The knife-fish meat is tender, the dumpling wrappers are thin, and the filling is generous, with a clear and fresh broth.
Four Seasons River FishFour Seasons River Fish is a dish made with fresh river fish and seasonal vegetables and seasonings. It is mainly cooked by steaming or braising, preserving the freshness of the fish meat and integrating the fragrance of seasonal ingredients.
Signature Fish Soup NoodlesA rich fish soup made from fresh carp, served with hand-pulled noodles, seasoned with ginger, garlic, and pepper for a savory, aromatic taste.
Stir-Fried Vegetables with Suzhou-style Braised PorkPork belly cubed, blanched, then stewed with scallions, ginger, garlic, star anise, rock sugar, and seasonal vegetables like bok choy, carrots, and potatoes for tender meat and rich broth that infuses the veggies with savory flavor.
Spring Bamboo Shoots with Handmade Savory DishA dish featuring fresh spring bamboo shoots paired with a handmade savory ingredient platter. The bamboo shoots are blanched, sliced or cut into segments, and arranged with cured savory items like salted pork, sausage, or pickled vegetables, then steamed or lightly stir-fried to preserve natural flavors.
Fruit PlatterA fruit platter consists of various fresh fruits cut into chunks or slices, commonly including apples, bananas, oranges, grapes, watermelons, and strawberries, selected according to the season and region. To prepare, wash the fruits thoroughly, peel and pit them, then cut into uniform small pieces or slices, arranging them on a plate. A small amount of honey or lemon juice may be added to prevent oxidation and discoloration.
FuguFugu is a dish primarily made from pufferfish, prepared by removing toxic parts professionally and cooked via steaming, boiling, or as sashimi. Cooking time and heat must be strictly controlled for tender texture and safe consumption.
Taizhou Old Stove Boiled VermicelliTaizhou Old Stove Boiled Vermicelli is a traditional Jiangsu dish made with vermicelli, paired with meat and bamboo shoots, and simmered in broth. It has a fresh and tender texture with a rich soup.
Mushroom and Quail Egg SoupPigeon egg soup with rare mushrooms features boiled pigeon eggs and various precious fungi like shiitake, lion's mane, and chanterelle, slowly simmered in clear water to create a rich, flavorful broth where the eggs absorb the essence of the mushrooms, resulting in a smooth and delicate texture.
Immortal ChickenImmortal Chicken is a dish made with chicken as the main ingredient, combined with various seasonings and辅料. Key ingredients include whole chicken or pieces, ginger slices, green onions, garlic cloves, star anise, and Sichuan peppercorns. First, blanch the chicken to remove odor, then stir-fry the spices in oil, add soy sauce, cooking wine, sugar, and simmer until flavorful, finally reduce the sauce. The finished dish has a bright red color and tender chicken.
Broad BeanBroad beans are a common legume vegetable, usually eaten fresh or dried. They can be boiled, peeled, and stir-fried with seasonings like salt, soy sauce, and garlic, or stewed with meat or vegetables to make a home-style dish.
Five-Flavor Tofu Skin NoodlesA cold dish made from thin tofu skin strips mixed with vegetables and a five-flavor dressing of soy sauce, vinegar, sugar, chili oil, and sesame oil.