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Jiangnan Ci • Zhen Yan • Huizhou & Jiangsu Cuisine (Tianshan Branch)

江浙菜 · ⭐ 4.3

No. 341 Tian Shan Road, Xianxia Xincun Subdistrict (80 meters on foot from Exit 3 of Weiningshan Metro Station)

Dishes

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  Salmon Sashimi

  Sashimi is a dish made primarily from fresh salmon. The preparation is simple: slice the salmon thinly and serve with condiments such as wasabi and soy sauce, preserving the fish's original freshness and flavor.
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  Eight Immortals Crossing the Sea

  Eight Immortals Crossing the Sea is a soup dish primarily made with eight types of seafood, including sea cucumber, squid, and shredded meat. The ingredients are cleaned thoroughly and then simmered together with vegetables and tofu until fully cooked and the broth becomes rich and flavorful.
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  Glacier Eggplant

  Glacier eggplant is a dish featuring eggplant as the main ingredient. The eggplant is sliced, blanched or steamed, then topped with a sauce made from soy sauce, vinegar, sugar, garlic, and sesame oil, finished with green onions or sesame seeds.
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  Shanghai-style Braised Duck

  A classic Shanghai dish made by marinating and braising duck in a special sauce, resulting in tender, flavorful meat with a glossy red finish.
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  Spicy Numbing Shrimp Balls

  A Sichuan dish featuring tender shrimp balls stir-fried with Sichuan peppercorns and chili, delivering a numbing and spicy flavor.
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  Jiangnan White-Cut Chicken

  A classic Suzhou dish featuring tender, poached chicken served chilled and sliced, often with a ginger-scallion dipping sauce to enhance its natural flavor.
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  Suzhou-style Four Treasures in Wine Lees

  A traditional Suzhou dish featuring bamboo shoots, lotus root, eggs, and chicken breast marinated in rice wine lees for a delicate, savory flavor.
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  TaiZhou Tofu Soup

  Nongtang Taizhou Tofu is a dish made with soft tofu cooked in broth or water, often with ham, shrimp, and mushrooms. Slow-cooked to absorb the rich flavors, resulting in a savory soup and tender tofu.
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  Steamed Large Sea Bass

  Steamed large sea bass is a Chinese dish made with fresh large sea bass, steamed in water. It retains the freshness and original flavor of the fish meat, with a delicate and refreshing taste.
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  Red Wine Duck Liver

  Red wine duck liver is an exquisite delicacy, primarily made with fresh duck liver and red wine. The preparation involves cleaning the duck liver, marinating it in red wine to infuse flavor, then gently cooking it using a low-temperature slow-frying method until crispy on the outside and tender on the inside. It is finally served with a red wine sauce for enhanced taste.
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  Crispy-Skin Bream

  Fresh bream is coated and deep-fried until the skin becomes crispy while the flesh remains tender, a classic dish from Jiangnan region.
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  Jasmine-Scented Fried Fish

  Jasmine-scented fish is a dish made from grass carp, marinated, fried, and then熏 with jasmine flowers to absorb the floral aroma.
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  Steamed Bamboo Clams with Garlic and Vermicelli

  A seafood dish featuring fresh bamboo clams steamed with garlic and vermicelli, delivering a savory and aromatic flavor.
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  Lime Jellyfish Head

  A refreshing cold dish made with jellyfish head and lime, seasoned with a tangy sauce for a crisp, zesty flavor.
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  Abalone and Pig Trotter Stew

  A Cantonese dish featuring tender pig trotters and fresh abalone simmered together in a rich broth, resulting in a savory and aromatic stew.
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  Chicken Broth Steamed White Fish

  A dish featuring fresh white fish steamed with chicken broth, resulting in tender flesh and rich flavor.

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