Xiaomin Pub (Jiqingmen Avenue Branch)
江浙菜 · ⭐ 3.9
No. 102, Dongsheng Village, Jiqingmen Avenue (at the intersection of Jiqingmen Avenue and Nanhu Road)
Dishes
Sizzling Eel SauceFried Eel with Hot Oil is a Chinese dish primarily made with eel. The eel is cut into segments and stir-fried with seasonings such as garlic and ginger, then finished by pouring hot oil over it, creating a sizzling sound that gives the dish its name. The dish has a bright red color and tender eel meat.
Bok Choy MeatballsA dish made with fresh bok choy and pork filling, shaped into balls and simmered together for a tender and nutritious meal.
Preserved Vegetable and Pork IntestineA Chinese dish featuring pork intestines braised with preserved vegetables, offering a rich, savory flavor.
Braised Large Skinless FishA Chinese dish featuring a large fish fillet braised in soy sauce, sugar, and seasonings until tender and flavorful.
Braised Pig's FeetA Chinese dish made by slow-cooking pig's feet in a savory sauce of soy sauce, sugar, and spices until tender and flavorful.
Hot Pot with LambLamb hot pot features fresh lamb as the main ingredient, paired with vegetables, tofu, and mushrooms. Ingredients are boiled in a seasoned broth made from羊骨, ginger, and scallions, with some versions including chili and Sichuan peppercorns.
Soy Chicken in SauceA dish made by simmering tofu chicken in a rich bone-based sauce, resulting in a savory and tender texture.
Sour Soup FishSour soup fish is a dish made with fish as the main ingredient, cooked in a sour soup. To prepare it, first clean the fish, then cook it in a specially prepared sour soup, and finally add spices and side ingredients.
Nanjing Double StinkyA traditional Nanjing dish featuring fermented tofu and stinky amaranth, known for its unique aroma and savory taste.
Stewed Duck Blood with Beef TripeA Sichuan dish made by stewing beef tripe and duck blood with chili, fermented bean paste, and spices, delivering a rich, spicy, and savory flavor.