Jiangnan Food House (Pingquan Road Branch)
江浙菜 · ⭐ 4.5
No. 37 Pingquan Road
Dishes
Nanjing Osmanthus DuckNanjing Osmanthus Duck is a traditional dish from Nanjing, made by marinating and air-drying duck, then stewing it until tender, infused with the fragrance of osmanthus flowers.
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.
Braised Tofu VermicelliDa Zhu Gan Si is a dish primarily made with tofu skin, where the tofu is sliced into fine threads, blanched, and then simmered slowly in a rich broth with ingredients such as ham, chicken breast, shrimp, and mushrooms. The preparation emphasizes precise heat control and a flavorful broth, allowing the tofu threads to fully absorb the aromas of the accompanying ingredients.
Small Cucumber Braised PorkA savory dish featuring pork belly braised with small cucumbers, resulting in tender meat and rich, flavorful sauce.
Curved ChickenA dish made by rolling marinated chicken thighs into a spiral shape and steaming until tender, often served with sauce or vegetables.
Osmanthus Lotus Root RiceOsmanthus Lotus Root Rice is a Chinese dessert made with lotus roots, rice, and osmanthus. The lotus roots and rice are cooked together, then flavored with osmanthus, offering a sweet and soft texture.- Huaiyang Tanged Tofu ThreadsHuaiyang Tanged Tofu Threads is a traditional dish from Huai'an, Jiangsu, made by blanching thin tofu strips and mixing with shrimp, ham, and scallions for a fresh, delicate flavor.
Stir-fried Chicken GrassClear stir-fried chicken mustard is a dish made primarily with fresh chicken mustard, prepared through a simple stir-frying method that preserves the vegetable's natural flavor. It features a bright green color and a crisp texture.
Steamed Sea BassSteamed sea bass is a dish made with fresh sea bass as the main ingredient, prepared by steaming. After processing, the fish is seasoned with scallions, ginger, and other seasonings, then placed in a steamer and cooked with high-temperature steam until the flesh is fully tender, preserving its delicate and fresh texture.- Steamed Yellow CroakerA dish made by steaming yellow croaker fish with ginger and scallions, resulting in a tender and naturally flavorful seafood dish.
Braised Pork with Tofu Skin BallsBaiye Jie Braised Pork is a dish made primarily with pork belly and tofu skin rolls. After blanching the pork belly, it's simmered with tofu skin rolls and seasoned with soy sauce, sugar, and cooking wine until tender and flavorful.
Salt-Baked Pig's TripeSalt-baked pig stomach is a dish made primarily from pig stomach, simmered or steamed with salt and spices after cleaning. Ginger slices and green onions are typically added to remove odor and enhance flavor, allowing the stomach to absorb salt and spices fully, resulting in a soft yet elastic texture.
Braised Pork MeatballsBraised pork meatballs, also known as 'Lion's Head,' is a classic Chinese dish primarily made with pork. The preparation involves mincing the pork, mixing it with seasonings, shaping it into large meatballs, and then braising them slowly in a rich sauce until the sauce thickens and the meatballs become tender and flavorful.
Scallion Braised Small TaroScallion Braised Small Taro is a Chinese dish made with small taro, scallions, and seasonings simmered slowly. The main ingredients include small taro, scallions, soy sauce, and sugar, with a soft texture and delicious flavor.
Yangchun NoodlesYangchun noodles is a Chinese soup noodle dish primarily made with thin noodles, lard or vegetable oil, scallions, and soy sauce. To prepare, cook the noodles until done, then drain and mix with a small amount of lard, soy sauce, and chopped scallions. Finally, pour hot broth over the noodles to serve.