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Jin Tang Fu · Huaiyang Cuisine (Li River Center Store)

江浙菜 · ⭐ 4.5

4th Floor, Jinshang United Building

Dishes

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  Braised Pork Belly

  One品 Red-Braised Pork is primarily made with pork belly. After blanching, the meat is cut into pieces and braised together with rock sugar, light soy sauce, dark soy sauce, cooking wine, star anise, cinnamon, and other seasonings until the meat becomes tender and glossy red.
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  Sizzling Eel with Spicy Oil

  Stir-fried eel with hot oil is a Chinese dish featuring eel as the main ingredient. The eel is cut into segments, blanched to remove fishy odor, then stir-fried with ingredients such as scallions, ginger, garlic, and chili peppers. Finally, hot oil is poured over to enhance the aroma. The finished eel has tender meat, a smooth texture, and a rich fragrance.
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  Braised Tofu Vermicelli

  Da 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.
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  Yangzhou Lion's Head Meatballs

  Yangzhou Lion's Head is a dish primarily made with pork. The pork, with a balanced mix of fat and lean meat, is minced and mixed with scallion and ginger water, egg white, starch, and other seasonings until well blended. The mixture is then shaped into large meatballs and slowly stewed in water or broth until fully cooked. The result is tender, flavorful meatballs with a rich taste.
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  海参蹄筋烩花胶

  海参蹄筋烩花胶是一道经典的中式滋补佳肴，以优质海参、弹牙蹄筋和滑嫩花胶为主要食材，搭配高汤精心烩制而成。制作时先将三种主料分别泡发处理，再与浓汤一同慢火煨煮，使食材充分吸收汤汁精华。成品色泽金黄透亮，口感层次丰富：海参软糯、蹄筋Q弹、花胶滑润，汤汁浓郁醇厚，味道以咸鲜为主导，带有海鲜与胶原蛋白融合后的天然鲜香，营养丰富且滋味悠长。
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  Huaiyang Lion's Head Meatballs

  Huaiyang lion's head is a dish made primarily from pork. The minced pork is mixed with scallions, ginger, egg white, and starch, then shaped into large meatballs and simmered in water until tender. The meat is soft and the broth rich.
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  Pan-fried Bun

  Shengjian is a Chinese snack made by wrapping pork filling in dough and pan-frying it. The dough is rolled into round wrappers, filled with seasoned meat, sealed tightly, then placed in a flat pan with a small amount of water and oil. It is first pan-fried and then steamed to achieve a crispy bottom and soft top.
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  碳烤大墨鱼

  碳烤大墨鱼选用新鲜大墨鱼为主料，经清洗、改花刀后，以秘制酱料腌制入味，再置于炭火上慢烤而成。烤制过程中刷上特调烧烤汁，使表面焦香微脆，内里弹嫩多汁。成品色泽金黄带焦边，口感外酥里嫩，兼具海鲜的鲜甜与炭火特有的烟熏香气，咸鲜中略带微甜，是极具风味的烧烤海鲜佳肴。
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  Sweet and Sour Pork Ribs

  Sweet and sour pork ribs is a dish primarily made with pork spare ribs. The preparation involves marinating the ribs, then frying them until golden and crispy, followed by cooking a sweet and sour sauce using sugar, vinegar, and ketchup, which is then poured over the ribs.
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  Shanghai-style smoked fish

  Old Shanghai smoked fish is a traditional dish made from mandarin fish or grass carp, prepared by marinating, frying, and braising. The fish is first marinated to absorb flavor, then deep-fried until golden and crispy, and finally soaked in a specially prepared braising sauce to enhance its rich taste.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  臻味狮子头

  臻味狮子头是一道经典淮扬菜，选用肥瘦相间的优质猪五花肉手工剁制成茸，加入荸荠碎增加爽脆口感，辅以姜末、葱末、料酒等调味。肉丸经反复摔打上劲后，以文火慢炖数小时，汤汁清澈醇厚。成品肉质酥软嫩滑，入口即化，荸荠粒带来细微脆感，汤味咸鲜回甘，香气浓郁，体现淮扬菜'清鲜平和、浓醇兼备'的特点。
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  Suzhou-style Tofu Goose

  Suzhou-style vegetarian goose is a vegetarian dish made primarily from dried tofu slices, marinated with soy sauce, sugar, and spices, then steamed to set shape, cooled, and sliced for serving. Skillful seasoning and precise heat control give it the flavor of braised goose.
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  Scallion Oil Noodles

  Scallion oil noodles is a simple and delicious noodle dish made with noodles as the main ingredient, supplemented by scallions, oil, and other seasonings. After boiling, the noodles are mixed with hot scallion oil and seasonings, creating an enticing aroma and appealing color.
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  Lime Crispy Beef

  Lime-crusted beef tenderloin features beef tenderloin marinated and coated with a thin layer of starch before being deep-fried until the exterior is crispy. A sauce made from lime juice, garlic, chili, and other seasonings is drizzled over the fried beef, creating a refreshing and tangy flavor.
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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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  Stewed Softshell Turtle

  Stewed softshell turtle is a dish primarily made with softshell turtle, which is blanched and then simmered with seasonings such as green onions, ginger, and garlic. Soy sauce, cooking wine, sugar, and other seasonings are added to slowly braise the turtle until it becomes tender and fully infused with flavor, resulting in a rich and savory broth.

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