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Jiangnan Zao Chinese Restaurant (Nanjing Shangri-La Branch)

江浙菜 · ⭐ 4.6

1st Floor, Nanjing Shangri-La, No. 329, Zhongyang Road (Xin Mofan Ma Road Intersection)

Dishes

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  Kung Pao Shrimp Balls

  Kung Pao Shrimp Balls is a dish made primarily with large shrimp, paired with green onions, ginger, garlic, and dried chilies, carefully prepared through a meticulous cooking process. The shrimp are deveined with tails intact, coated in starch, then deep-fried until golden and crispy. They are then quickly stir-fried with a specially crafted Kung Pao sauce, resulting in a bright red color and a spherical shape that is visually appealing.
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  Braised Yellow Croaker with Rice Cake

  A traditional Chinese dish featuring fresh yellow croaker and glutinous rice cake, simmered in a savory sauce.
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  Braised Rice Cake with Yellow Croaker

  A dish featuring fresh large yellow croaker and rice cakes, where the fish is pan-fried or braised with soy sauce, sugar, and ginger, then cooked together with rice cakes to absorb the rich flavors.
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  Yangzhou Fried Rice

  A classic Chinese fried rice dish made with rice, eggs, shrimp, ham, peas, and carrots, stir-fried to perfection for a flavorful and colorful meal.
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  Wen Si Tofu with Crab Shell Buns

  A classic Huaiyang dish featuring finely sliced tofu and crispy crab shell buns. The tofu is silky and delicate, while the buns are flaky and aromatic, creating a harmonious balance of textures and flavors.
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  Yang Chih Tsu

  Yang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
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  Jiangnan Stove Braised Pork

  A classic Jiangsu dish featuring slow-cooked pork belly with a rich, glossy glaze and tender texture.
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  Huaiyang Steamed Pork Meatballs

  Huaiyang-style clear stewed lion's head is a dish primarily made with pork. The pork, with a balanced mix of fat and lean, is minced and mixed with scallion and ginger water, egg white, and other seasonings until well blended. It is then shaped into large meatballs and gently simmered in clear broth until fully cooked. The finished dish features tender meat and a clear, refined broth that preserves the natural flavors of the ingredients.
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  Huaiyang Stir-Fried Soft Noodles

  Yangzhou-style stir-fried soft eel is made from fresh eels cut into细条, stir-fried quickly with葱姜蒜. The dish has a clear color, tender and smooth eel threads, and a delicious taste.
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  Private Family Beef

  Slow-cooked beef using ox brisket with spices, tender and flavorful.
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  Honey-glazed Cherry Tomatoes

  A dish made by simmering small tomatoes in a sweet honey sauce, resulting in a tangy and sweet flavor.

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