Close

Jiang Xian Ya Ju (Tech Hui Tang Branch)

江浙菜 · ⭐ 4.5

2nd Floor, China Science and Technology Association Hall, No. 3 Fuxing Road

Dishes

• 

  Jiangxian Pan-Fried Dumplings

  Jiangxian pan-fried buns are made with pork and scallions as the main filling, using fermented dough for the outer skin. The filling consists of minced pork, scallions, ginger, soy sauce, and salt. The dough is rolled into rounds, filled, sealed, then pan-fried with a little oil and water—first seared, then steamed until the bottom is golden and crispy, and the top is fully cooked.
• 

  Jiangnan Seasonal Vegetables

  Jiangnan Seasonal Vegetables is a dish featuring fresh seasonal vegetables such as bok choy, lettuce, carrots, and wood ear mushrooms. The vegetables are washed, cut, blanched or stir-fried to preserve their tender texture.
• 

  Spicy Soup with Freshwater Snails

  Stewed freshwater snails with rich broth made from pork bones and chicken frames, seasoned with ginger, scallions, and star anise. Snails cleaned of sand are simmered in the broth to create a flavorful, tender dish.
• 

  Braised Sea Cucumber with Fresh Hoof Tendons

  Sea cucumber and fresh tendon stir-fried in broth, simmered to absorb flavors, yielding a soft, elastic texture.
• 

  Special Braised Black Feng Chicken

  Special braised black feng chicken is a Chinese dish made with black feng chicken and seasonings such as soy sauce, sugar, and cooking wine, then simmered. Its meat is tender, with a red and bright color, and a rich flavor.
• 

  Braised Black-feathered Chicken

  Braised black-feathered chicken is a dish featuring black-feathered chicken as the main ingredient, simmered with scallions, ginger, garlic, soy sauce, sugar, and cooking wine until tender and flavorful.
• 

  Red Wine Beef Short Ribs

  Beef short ribs stewed with red wine, soy sauce, sugar, and spices, along with onions, carrots, and garlic. After blanching, the meat is slowly cooked to achieve a tender texture and rich flavor.
• 

  Old Shanghai Crispy Fish

  Old Shanghai crispy fish is a dish made primarily with carp or crucian carp. After marinating, the fish is deep-fried until golden and then slowly stewed with soy sauce, sugar, cooking wine, ginger slices, and green onions to make the flesh flavorful and tender, with bones separating easily.
• 

  Braised Pork with Water Chestnuts

  Braised pork belly with taro is a dish primarily made with pork belly and taro. After cutting the pork belly into pieces and blanching it, it is simmered together with taro. Soy sauce, sugar, and cooking wine are added as seasonings, then slowly stewed over low heat until the pork becomes tender and the taro absorbs the flavors.
• 

  Braised Chicken with Water Chestnuts

  Braised chicken with water chestnuts is a dish featuring young chicken and water chestnuts. The chicken is cubed and simmered with water chestnuts, seasoned and slowly braised until the meat is tender and the chestnuts soft, blending flavors harmoniously.
• 

  Eel and Pig's Hoof

  Eel and pig's hoof is a Chinese dish made with eel and pig's trotters, usually stewed until tender and seasoned with seasonings. It has a rich texture and is full of gelatin.
• 

  Truffle Stewed Sea Cucumber

  Black truffle stewed sea cucumber is a dish featuring sea cucumber and black truffle. Soak the sea cucumber beforehand, then simmer with black truffle slices in rich broth until the sea cucumber absorbs the truffle's aroma, resulting in a soft, flavorful texture.

Reviews