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Ju Xiang Ge

地方菜 · ⭐ 3.6

No. 8, Floors 1–3, Building 18, Nanhua Erqu

Dishes

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  Pork Belly with Organic Cauliflower

  Thin slices of pork belly stir-fried with organic cauliflower; after rendering fat from the pork, the cauliflower is tossed until tender yet crisp, then seasoned and cooked through.
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  Smoked Pigeon

  Smoked pigeon is a dish featuring fresh pigeons, cleaned and marinated with salt and cooking wine, then smoked to infuse flavor and create a firm texture with a distinctive smoky aroma.
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  Special Roast Pigeon

  Special roasted pigeon features fresh pigeon marinated and grilled over charcoal. Tender meat, crispy skin, juicy inside, preserving the original flavor.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Meat Dumplings

  Steamed pork buns are a traditional snack made by mixing minced pork with scallions, ginger, and seasonings, then wrapping it in dough made from flour and water. The filling is usually finely ground pork with a bit of starch for texture. After steaming, the skin becomes soft while the filling remains tender and juicy.
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  Pickled Garlic with Pig Intestines

  Garlic pork intestine is a dish primarily made with腊八蒜 (Laba garlic) and pork intestines. The preparation involves cleaning the pork intestines thoroughly, boiling them until cooked, then stir-frying them together with the pickled Laba garlic until fully flavored.
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  Scallion Tender Lamb Slices

  Scallion tender腰片 is a dish made with pork kidneys and onions. After blanching to remove odor, the sliced kidneys are stir-fried with onion strips and seasonings for a fresh, well-balanced flavor.
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  Sour and Spicy Soup

  Hot and sour soup is a Chinese soup dish primarily made with ingredients such as wood ear mushrooms, tofu, eggs, and pork. The preparation involves slicing the ingredients and using either broth or water as a base, then adding vinegar and chili to create a tangy and spicy flavor. Finally, the soup is thickened with a slurry to achieve a rich, viscous consistency.

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