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Jiangnan Villa (Guobo Branch)

地方菜 · ⭐ 4.6

A Building, Greenland National Exhibition & Convention Center Marketing Center, Yingwu Avenue

Dishes

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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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  Braised Chicken Feet

  A Chinese cold dish made by simmering chicken feet in a seasoned broth until tender and flavorful.
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  Original Beef Brisket and Beef Tendon

  A dish made with beef brisket and beef tendon, slowly stewed to tender perfection, preserving the natural flavors of the ingredients.
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  Cook's Pancake

  A traditional Chinese snack made by frying a batter of flour, eggs, scallions, and salt in a pan, resulting in a crispy exterior and tender interior.
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  Braised Catfish

  A dish made by slow-cooking fresh catfish with scallions, ginger, garlic, soy sauce, and cooking wine until tender and flavorful.
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  Handmade Fish Ball Soup

  Handmade fish balls are made from fresh fish meat, minced and mixed until elastic, then cooked in clear soup. The broth is usually water or stock with a slice of ginger to remove fishy smell. Fish balls are done when they float. The finished fish balls are chewy and delicious, with a clear, refreshing taste.
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  Pork Shank and Lotus Root Soup

  A traditional Chinese soup made with pork shank and lotus root, slow-cooked to extract rich flavors and nutrients.
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  Steamed Beef with Rice Flour

  Steamed beef with rice flour is a dish made by steaming beef slices coated with seasoned rice flour. The beef is sliced, marinated with spices, then coated with fried rice flour and steamed until tender, allowing the beef to absorb the aroma of the rice flour while maintaining its tenderness.
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  Lamb on Tamarisk Branches

  Lamb skewered on tamarisk branches is a specialty dish using fresh lamb and tamarisk twigs as the grilling tool. The lamb is cut into pieces or slices, marinated with spices, then grilled over charcoal or a grill until fully cooked.
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  Braised Softshell Turtle

  Braised turtle is a traditional dish with turtle as the main ingredient. After the turtle is slaughtered and cleaned, it is cut into pieces, then stir-fried and braised with soy sauce, sugar, cooking wine, and other seasonings. The dish has a bright red color and rich, flavorful broth.
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  Spicy Frog with Sichuan Flavor

  A spicy Sichuan-style dish featuring frog meat stir-fried with chili, Sichuan peppercorns, and aromatic spices, delivering a bold, numbingly hot flavor.
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  Bighead Carp

  Fathead fish is a dish primarily made with bighead carp, using the head part. After cleaning and cutting, it's pan-fried until slightly golden, then simmered with scallions, ginger, garlic, and doubanjiang. It can be cooked with tofu or cabbage for richer flavor.

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