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Nan Hua Hotel Restaurant (Jinshajiang Branch)

江浙菜 · ⭐ 4.6

No. 2123, Jinshajiang Road, Rooms 7–9

Dishes

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  Eight Treasure Spicy Sauce

  An eight-treasure spicy sauce made by stir-frying a mix of meats and vegetables with chili and fermented bean paste, known for its rich, savory, and spicy flavor.
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  Salty Rice Soup

  A comforting dish made by simmering rice with meat or seafood in broth, resulting in a savory and satisfying meal.
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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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  Signature Steamed Chicken

  A classic Cantonese dish featuring tender, poached chicken served with a savory ginger-scallion sauce.
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  Shanghai-style Braised Fish

  A traditional Chinese dish made by slow-cooking fish in a savory sauce of soy sauce, sugar, and rice wine, resulting in a rich, glossy finish.
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  Orange Beef Cubes

  Orange beef cubes are tender beef pieces marinated in orange zest and seasonings, then stir-fried for a fragrant, savory dish.
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  Stir-Fried Shrimp

  Oil-blasted shrimp is a Chinese dish made with fresh river shrimp, quickly stir-fried in hot oil. Shrimp are deveined,留尾, marinated with wine and salt, then stir-fried rapidly in hot oil with葱姜蒜 for aroma, finished with a touch of soy sauce and sugar to make the meat tender and shiny red.
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  Braised Beef Shank and Tofu in Hot Pot

  A hearty dish of beef shank and tofu slowly simmered in a clay pot, delivering rich flavors and tender textures.
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  Stir-Fried Eel Strips

  A dish made by quickly stir-frying eel strips with garlic, ginger, and chili for a savory, tender texture.
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  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
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  Bamboo Forest Chicken

  A Chinese dish made with chicken and bamboo shoots, slow-cooked to create a rich, fragrant flavor.
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  Braised Yellow Catfish

  Red-braised catfish is a Chinese dish featuring catfish as the main ingredient. After cleaning, the fish is pan-fried until golden on both sides, then simmered with scallions, ginger, garlic, soy sauce, sugar, and cooking wine to absorb the flavors, finally reducing the sauce.
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  Golden Garlic Grilled Eel

  Fresh eel marinated with abundant garlic and grilled until crispy outside and tender inside, with rich garlic aroma.
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  Lime Stir-Fried Shrimp

  Lime oil-blasted shrimp is a dish made with fresh shrimp as the main ingredient, combined with lime and spices. The shrimp meat is quickly fried at high temperature, resulting in a crispy exterior and tender interior. It is then drizzled with lime juice, adding a refreshing sour aroma that enriches the overall flavor profile of the dish.
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  Minced Pork and Egg Stew

  A Chinese dish made with eggs and minced pork, gently stewed to create a silky texture with savory flavor.

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