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Nanjing Niushoushan Hilton Hotel · Qing Ya Chinese Restaurant

江浙菜 · ⭐ 4.8

No. 8 Ningdan Avenue, Moling Subdistrict (Jiangning Development Zone)

Dishes

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  Five-Flavor Fish Head Stew

  A rich stew featuring tender fish head simmered in a five-flavor sauce, blending sweet, sour, salty, spicy, and umami tastes.
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  Nanjing Red Braised Oven-Roasted Duck

  Nanjing Red Braised Oven-Roasted Duck features duck marinated in red braising sauce and slowly roasted in an oven until crispy skin and tender meat.
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  Osmanthus Taro with Sugar Syrup

  Guìhuā Táng Yùmiáo is a dessert primarily made with taro. The taro is boiled and mashed into a paste, then cooked with sugar and water until thickened, and finally sprinkled with osmanthus flowers to enhance its fragrance. Careful control of heat during preparation ensures a smooth and soft texture.
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  Braised Pig's Trotter with Preserved Mustard Greens

  A savory dish featuring tender pig's trotter slow-cooked with preserved mustard greens, resulting in rich, umami-packed flavors.
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  Hong Kong Black Gold Barbecue Pork

  A succulent pork dish marinated in a sweet black sauce and slow-roasted to perfection, featuring a glossy finish and rich, smoky-sweet flavor.
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  Juicy Ancient-Smoked Flounder

  Fresh flounder smoked using traditional methods, resulting in tender, juicy flesh with a rich smoky aroma and savory flavor.
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  Crispy Glass-Braised Pigeon

  Glass-crisp skin squab is a dish featuring squab as its main ingredient. After marinating, the squab's skin is coated with a special crispy batter and then roasted. The finished dish has a crisp, transparent skin and tender, juicy meat, presenting a unique glass-like texture.
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  Shrimp Roe Red Braised Noodles

  Shrimp roe red braised noodles feature a rich, savory sauce made from slow-cooked shrimp roe and spices, served over chewy noodles for a deeply flavorful dish.
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  Soft Eel with Tea Noodles Soup

  A delicate soup featuring tender eel and crispy tea noodles, simmered in rich broth for a harmonious blend of textures and flavors.
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  Steamed East Sea Yellow Croaker with Tangerine Peel and Ginger

  This dish features a fresh East Sea yellow croaker as the main ingredient, steamed with tangerine peel and minced ginger. The primary preparation method involves cleaning the fish, then evenly coating its surface and cavity with finely chopped dried tangerine peel and fresh ginger. It is then steamed over high heat. The tangerine peel imparts a distinct citrus aroma with a hint of bitterness and sweetness, while the ginger removes any fishy odor and enhances fragrance. The steaming process preserves the tender, original flavor and intact form of the fish, resulting in a clear and light broth. It is a dish that highlights the natural taste of the ingredients and traditional steaming techniques.
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  Snow Plum in the Mountains

  A dish made with tender chicken, mushrooms, and green peas, steamed to perfection. The clear broth highlights the natural flavors, evoking a serene mountain scene.
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  Abalone Sauce Rice Bowl

  Fresh abalone simmered in a rich abalone sauce, served over steamed rice for a luxurious and savory dish.
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  Duck Oil Flatbread

  A Chinese flatbread made with duck fat and flour, featuring a crispy exterior and soft interior. It's baked until golden and has a rich aroma.
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  Duck Blood and Vermicelli Soup

  Duck blood and vermicelli soup is a soup dish primarily made with duck blood and vermicelli, supplemented by duck intestines, duck gizzards, and other duck offal. To prepare it, duck blood is cut into pieces and boiled together with rehydrated vermicelli in a rich broth, then duck offal and other ingredients are added, followed by seasoning before serving.

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