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Tian Zhao Yu Jian Jiang Nan Innovation Fusion Cuisine (Xing Huangcun Branch)

特色菜 · ⭐ 4.6

No. 1 Qingyuan West Road Courtyard, Xingye Street

Dishes

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  18-Second Yellow Croaker

  18-Second Yellow Croaker is a dish made with small yellow croakers, quickly pan-fried. The main ingredients are small yellow croakers, seasoned with scallions, ginger, and garlic, and cooked using high heat for a short time to retain the tender texture of the fish.
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  Charcoal-baked flatbread with pickled vegetables

  Bao lu bing is a flour-based flatbread baked in a hanging oven, with a crispy crust and soft interior. Pickled vegetables like radish, mustard greens, or jicama are commonly used, seasoned and salted for a crisp texture and rich flavor.
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  Small Fish Yogurt with Almond Crisp

  Fried small fish with yogurt and almond crumble features marinated small fish as the main ingredient, topped with yogurt for a smooth, tangy base and finished with crispy roasted almond slices for a crunchy texture.
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  Jiangnan Classic Quinoa Salad

  A classic Jiangnan quinoa salad featuring quinoa, fresh vegetables like lettuce, cucumber, tomato, and purple cabbage, plus boiled chicken breast or hard-boiled egg, dressed with a sauce of olive oil, lemon juice, honey, and a pinch of salt.
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  Fried Mustard Greens with Milk

  Deep-fried bok choy is a dish featuring bok choy as the main ingredient. After washing and cutting the bok choy into segments, it's coated with starch or batter and deep-fried until golden and crispy. The result is crispy on the outside and tender inside with rich texture.
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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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  Special Sauce Pork Bones

  Special sauce pork knuckle made with pork bones, simmered slowly with soy sauce, cooking wine, star anise, cinnamon, and ginger for a rich red color, tender meat, and fragrant marrow.
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  Premium Roast Duck

  Premium roast duck is made from tender ducks, carefully marinated and cooked using a unique roasting technique, resulting in crispy skin and tender meat with a bright red color.
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  Premium Caviar Roast Duck

  Roast duck made from premium Peking duck, marinated and roasted in a hanging oven for crispy skin and tender meat; caviar garnish enhances the savory depth. Precise heat control ensures juicy texture.
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  Quinoa Crispy Chicken

  Quinoa-crusted chicken with thigh meat, coated in quinoa flour and deep-fried to golden crispiness while keeping the inside juicy and tender. Quinoa, rich in protein and fiber, creates a unique texture when paired with chicken.
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  Crab Roe Pingqiao Tofu

  Crab roe Pingqiao tofu is a dish made with soft tofu and crab roe or crab fat. Tofu cubes are blanched, then stir-fried with crab roe, simmered in broth or water to absorb the rich flavor, and finished with a slurry for a smooth, tender texture.
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  Bone渣 Meatballs with Bean Noodles

  Bone渣丸子烧豆面 is a dish made by stewing pork bone渣 meatballs with soybean flour. Main ingredients include pork bone渣, soybean flour, and seasonings like scallions, ginger, garlic, and soy sauce. The bone渣 is minced, seasoned, shaped into balls, then cooked together with soybean flour in water until flavorful.
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  Chicken-Flavored Large White Fish

  Chicken broth braised large white fish is made with fresh large white fish and rich chicken broth. First, clean the white fish and marinate it with seasonings. Then, heat oil in a pan, stir-fry葱姜蒜 until fragrant, add chicken broth and bring to a boil. Place the white fish in the broth and simmer until fully cooked. Finally, reduce the sauce and serve on a plate.
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  Yellow River Carp

  Yellow River carp is a dish made primarily from fresh Yellow River carp, typically prepared by steaming or braising. After processing, the fish is seasoned with ingredients such as ginger slices and scallions, then steamed or simmered to make the flesh tender and flavorful.

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