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Jiangnan Little Kitchen (Xijiang Street Store)

江浙菜 · ⭐ 4.6

Unit 26, No. 227 Xijiang Street

Dishes

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  Kung Fu Beef

  Kung Pao Beef is a stir-fry dish made with beef and vegetables like green pepper, red pepper, and onion. Beef slices are marinated, then stir-fried with vegetables and thickened with a sauce.
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  Fermented rice cake

  Fagao is a traditional pastry made primarily from glutinous rice or regular flour, fermented and then steamed. During preparation, ingredients such as sugar and yeast are commonly added to the dough to make it rise, and after steaming, it develops a soft, porous texture.
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  Huizhou Stinky Crawfish

  Huizhou stinky mandarin fish is made primarily from mandarin fish, which develops a unique fermented aroma due to its special pickling process. During cooking, it is seasoned with chili peppers, scallions, ginger, and garlic, then braised to create tender fish meat and rich, flavorful broth.
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  Jiangnan Slow-Cooked Beef

  Jiangnan-style braised beef uses beef brisket as the main ingredient, combined with scallions, ginger, and garlic, slowly simmered over low heat. After blanching, the beef is cooked with seasonings until tender and the broth becomes rich.
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  Steamed Sea Bass

  Steamed 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.
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  Caramelized Boneless Beef Short Ribs

  Boneless beef short ribs marinated and seared to perfection, offering a crispy exterior and tender, juicy interior.
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  Braised Pork Belly

  Braised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
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  Clam and Eggplant

  Clam and eggplant is a Chinese home-style dish made with fresh clams and eggplants, stir-fried with seasonings. It has a tender texture and a light flavor, highlighting the natural taste of seafood and vegetables.
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  Fish Head Buddha's Delight

  Fish head Fugue Wall is made with fresh fish head as the main ingredient, combined with abalone, sea cucumber, bird's nest, and other seafood delicacies, carefully stewed using a slow-cooking method. All ingredients are slowly steamed in a bowl over high heat for an extended period, allowing them to blend fully and deliver a rich, aromatic flavor.
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  Fresh Sichuan Pepper Perch

  Clean the sea bass, make diagonal cuts, marinate with rice wine and ginger to remove fishy smell. Sauté fresh花椒 (Sichuan pepper) with葱姜蒜, add doubanjiang to release red oil, pour in water, boil, then stew the sea bass until cooked through, finally sprinkle with fresh花椒 and green onions.
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  Truffle Poached Egg

  Soft-boiled egg with a runny yolk, served with rich truffle sauce for an elegant and luxurious taste.

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