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Fu Jiangnan · Huaiyang Jiangnan Cuisine · Beijing Roast Duck (Suzhou Bridge Branch)

江浙菜 · ⭐ 4.7

Fujiangnan Restaurant, 3rd Floor, Meijiali Cheng Hotel (park in Zone G, Basement Level B3 of the hotel)

Dishes

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  Shanghai Smoked Fish

  Shanghai smoked fish is a Chinese dish made primarily with grass carp or carp. The fish is cut into pieces, deep-fried until golden brown, then simmered in a sauce made from sugar, soy sauce, vinegar, and yellow wine until fully flavored. Finally, sesame seeds are sprinkled on top. The cooking process emphasizes precise temperature control to achieve tender, juicy meat with a crispy exterior and a bright red color.
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  Loofah with Oil Clams

  A dish featuring loofah and oil clams. Cut loofah into segments, clean clams. Heat oil in a pan, stir-fry clams until slightly open, then add loofah, add water, simmer briefly, season, and reduce sauce.
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  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
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  Sizzling Eel Sauce

  Fried Eel with Hot Oil is a Chinese dish primarily made with eel. The eel is cut into segments and stir-fried with seasonings such as garlic and ginger, then finished by pouring hot oil over it, creating a sizzling sound that gives the dish its name. The dish has a bright red color and tender eel meat.
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  State Banquet Lion's Head Meatballs

  State Banquet Lion's Head is a dish made primarily from pork, enhanced with supplementary ingredients such as crab meat and shrimp roe. First, the pork is finely chopped and roughly minced to create meat granules, which are then mixed with the辅料 and shaped into balls. Next, they are simmered slowly in rich broth until the meat becomes tender and the sauce becomes deeply flavorful.
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  Yixing Da Hong Pao Steamed East China Sea Yellow Croaker

  Main ingredient is large yellow croaker from the East China Sea, steamed with Yixing Da Hong Pao tea. Clean fish is layered with tea leaves and ginger slices, then steamed to absorb tea aroma while maintaining tender texture.
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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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  Jiangnan Braised Pork

  Jiangnan braised pork uses pork belly as the main ingredient, blanched and then stewed with rock sugar, light soy sauce, dark soy sauce, cooking wine, ginger slices, and star anise until tender and glossy.
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  Steamed Large White Fish

  Steamed large white fish is a dish made with fresh large white fish, seasoned with ginger slices and scallions, and steamed to preserve its natural flavor.
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  Roast Duck

  Roast duck is one of the特色 dishes of Beijing, made from high-quality meat ducks using a hanging oven roasting method. The finished product has a reddish-gold color, tender meat, and rich flavor.
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  Braised River Fish

  Braised river fish is made with fresh river fish as the main ingredient. After marinating, it is braised together with scallions, ginger, and garlic, resulting in a bright red color, tender fish meat, and rich, flavorful broth.
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  Braised Pork with Fresh Bamboo Shoots

  Yan Du Xian is a traditional dish primarily made with salted pork, fresh pork, and bamboo shoots. The preparation involves cutting the salted and fresh pork into pieces, then simmering them together with bamboo shoots and ginger slices until the meat becomes tender and the broth rich. Finally, seasonings are added to enhance the unique savory flavor.
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  Zhenjiang Meat Rolls

  Zhenjiang meat jelly is made from pork foreshanks and processed through curing and aging in rice wine. The meat is tender with a reddish hue, and the skin becomes transparent. It is traditionally served with ginger threads and fragrant vinegar, offering a unique flavor.
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  Steamed White Fish with Chicken Oil

  Chicken oil steamed large white fish is a steamed dish with large white fish as the main ingredient and chicken oil as the auxiliary ingredient. After cleaning the large white fish, it is paired with chicken oil and appropriate seasonings, then steamed. The fish meat is tender and fresh, while the chicken oil adds a rich aroma, creating a unique taste.
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  Mapo Tofu with Crawfish

  Mapo Tofu with Crawfish is an innovative dish blending Sichuan flavors, featuring soft tofu, crawfish, and doubanjiang. Cook crawfish, add cubed tofu, then simmer with doubanjiang, Sichuan peppercorns, and chili for rich, savory sauce.

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