Close

Jiangnan Chun (Yicheng Wealth Center Branch)

江浙菜 · ⭐ 4.4

Room B105, Southeast Entrance, Yicheng Wealth Center, Hongda North Road, Beijing Economic-Technological Development Area

Dishes

• 

  Shanghai Steamed Bun with Crispy Bottom

  Shanghai steamed dumplings with pork filling, enhanced with gelatinous skin, are wrapped in a rolled dough. The bottoms are pan-fried until golden and crispy, while the tops are sprinkled with black sesame seeds and scallions. The result is a tender, juicy bite with an aromatic flavor.
• 

  Shanghai Dumplings

  Shanghai wontons are traditional snacks made with pork and shrimp as the main filling, wrapped in thin dough. The filling is mixed and placed into wonton wrappers, then boiled and served in clear soup or with soy sauce and scallions.
• 

  Yangzhou Boiled Tofu Noodles

  Yangzhou Boiled Tofu Threads is a Huaiyang dish primarily made with tofu. The tofu is sliced into fine threads, blanched in boiling water, drained, then combined with ingredients such as ham threads, chicken threads, shrimp, and mushroom threads, and simmered in a rich broth. A small amount of salt and monosodium glutamate are added for seasoning.
• 

  Shanghai-style Eel Sauce

  This Shanghai dish features eel as the main ingredient. The eel is cut into pieces, stir-fried, then seasoned with soy sauce, sugar, and cooking wine. A slurry thickens the sauce, which is finished with scallions or ginger for aroma. The result is tender eel in a rich, savory sauce.
• 

  Durian Pastry

  Durian puff is a Chinese pastry featuring fresh durian flesh as filling, wrapped in delicate flaky dough. After baking, the crust turns golden and crispy, while the durian aroma fills the inside, offering a rich and satisfying texture.
• 

  Braised Pork with Tofu Skin Balls

  Baiyejie Braised Pork is a classic Chinese dish, primarily made with pork belly and tofu skin rolls. The pork belly is cut into cubes and braised with seasonings, while the tofu skin rolls are added to absorb the rich meat juices. During cooking, the pork becomes tender and the tofu skin rolls fully absorb the savory flavors, resulting in a rich and satisfying texture.
• 

  Braised Pork and Bamboo Shoots

  Braised pork with salted meat and bamboo shoots is a stew made from salted pork, fresh pork, and spring bamboo shoots. The meats are blanched to remove odor, then simmered slowly in a clay pot with the bamboo shoots until tender and flavorful.
• 

  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.
• 

  Old Jar Sour Soup Fish

  Old jar sour soup fish features fresh grass carp, simmered with fermented sour broth and辅料 like ginger, garlic, and chili. The fish is blanched or pan-fried before cooking to absorb the tangy flavor, resulting in tender, flavorful meat.
• 

  Sour Beef Soup

  Sour Soup Beef is a dish primarily made with beef rolls,辅料 including enoki mushrooms and yellow chili pepper sauce. The preparation involves boiling the enoki mushrooms and placing them at the bottom of a bowl, then stir-frying the yellow chili pepper sauce, adding broth or water, and cooking the beef rolls until done. Finally, the entire mixture with its sauce is poured into the bowl lined with enoki mushrooms.
• 

  Sizzling Shrimp and Tofu

  Sizzling shrimp and tofu is a dish featuring fresh shrimp and soft tofu. The shrimp and tofu are quickly stir-fried on a hot iron plate, allowing the tofu to absorb the shrimp's flavor while retaining its tender texture. A touch of scallions, ginger, garlic, cooking wine, and soy sauce is added for seasoning, followed by a light cornstarch slurry to thicken the sauce.
• 

  Braised Spare Ribs with Maqiao Tofu

  Maqiao fried tofu with spare ribs is a dish featuring pork ribs and fried tofu. The ribs are blanched to remove odor, then stewed with cubed tofu using soy sauce, cooking wine, and sugar. Slow simmering allows the tofu to absorb the rib's aroma while the ribs become tender and flavorful.

Reviews