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Zhen Shui Jiang Nan (Xin Hu Store)

江浙菜 · ⭐ 4.2

No. 51-1, Bei Yi East Road, Door 1 (north side of the main entrance to Xinhu Beiguo Zhichun Phase I)

Dishes

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  Shanghai Braised Bamboo Shoots

  A classic Jiangnan dish made by braising fresh bamboo shoots in oil with aromatics and seasonings, resulting in tender, savory-sweet flavor.
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  Xin Huizhou Stinky Fish

  A traditional dish from Huizhou, made with fresh grass carp fermented and then cooked, offering a unique aroma and tender texture.
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  Benshang Braised Pork

  This Shanghai-style braised pork belly uses fatty pork belly as the main ingredient, blanched to remove odor, then slowly stewed with soy sauce, sugar, cooking wine, scallions, and ginger to achieve a soft, tender texture and bright red color.
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  Shanghai-Style Boiled Shrimp

  Fresh river shrimp simmered in a secret-spiced broth, resulting in tender, flavorful meat—classic cold dish from Shanghai cuisine.
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  Green Tea Cake

  Green tea cakes are made primarily from glutinous rice flour and green tea powder, supplemented with vegetable oil, white sesame seeds, and red bean paste. The glutinous rice flour and green tea powder are mixed together, then water and vegetable oil are added to form a batter. The mixture is filled with red bean paste, pressed into small cakes, sprinkled with white sesame seeds, and then pan-fried.
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  Lotus Root with Osmanthus Fragrance

  Fresh lotus root slices are steamed with dried osmanthus flowers, creating a delicate, sweet flavor and subtle floral aroma.
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  Vietnamese Tenderloin Cubes

  Tender beef cubes stir-fried with vegetables and Vietnamese spices, offering a savory and aromatic dish.
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  Golden Garlic Okra with Button Mushrooms

  A dish featuring okra and button mushrooms stir-fried with golden garlic, offering a savory and aromatic flavor.
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  Nanjing Duck Blood and Noodles

  A traditional Nanjing dish made with duck blood, rice noodles, and seasoned duck broth, often served with duck organs for a rich, savory flavor.
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  Nanjing Duck Blood Vermicelli Soup

  Nanjing duck blood and vermicelli soup is made with duck blood, duck intestine, duck gizzard, and other duck offal, combined with vermicelli and rich broth. Duck blood slices are cooked with vermicelli, seasoned with scallions and cilantro, and the broth is simmered from old duck bones for a rich, savory flavor.

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