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Lijin Jiangsu-Zhejiang Cuisine

江浙菜 · ⭐ 4.6

No. 7, Lane 800, Yanghui Road

Dishes

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  Five-Year-aged Tangerine Peel Stir-fried Black Tiger Shrimp

  Stir-fried black tiger shrimp with five-year-aged tangerine peel, offering a fragrant and savory dish.
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  Ginger and Scallion Poached Chicken

  A classic Cantonese cold dish made by poaching chicken in water, then chilling it to retain tenderness, served with ginger and scallions for a fresh, aromatic flavor.
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  Angus Crispy Beef Cubes

  Tender Angus beef cubes coated in a crispy batter and deep-fried to golden perfection, offering a satisfying crunch and rich flavor.
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  Seafood Mǎoxiě Wàng

  Seafood Mǎoxiāng Wàng is a dish primarily featuring various seafood ingredients such as fish slices, shrimp, and crab sticks, combined with vegetables like bean sprouts and tofu skin. The main cooking method involves boiling the ingredients in a spicy and numbing broth, then drizzling with hot oil to enhance the flavor—resulting in a dish that is spicy, fragrant, and rich in taste.
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  Scallion-Braised Eel with Honey Dates

  Eel is braised with scallions and honey dates, creating a savory dish with sweet and umami flavors.
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  Stir-fried Tibetan Black Fungus, Silver Fish, and Free-range Eggs

  A dish combining Tibetan black fungus, silver fish, and free-range eggs, stir-fried for a savory, tender flavor.
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  Green Sichuan Pepper Stone Pot Beef Cubes

  A spicy Sichuan dish featuring tender beef cubes stir-fried in a stone pot with green Sichuan pepper, delivering a numbing and fiery 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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  Eel Sauce Pan-Fried White Mushrooms

  White mushrooms are pan-fried in eel sauce, resulting in a rich, savory flavor and tender texture.

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