Jiangnan Small Restaurant · Huaiyang Cuisine (Yingtian Avenue Store)
江浙菜 · ⭐ 4.5
No. 815 Ying Tian Avenue, Huangshan Road (opposite Lüyi Plaza)
Dishes
Large Kidney BowlA dish featuring large pork or lamb kidneys stir-fried with aromatics like ginger, garlic, and chili, resulting in a savory and tender texture.
Ice CreamIce cream is a frozen dessert primarily made from cream, sugar, and milk. The ingredients are mixed and thoroughly stirred, then frozen at low temperatures to create a soft and smooth texture.
Rice Shrimp PasteXiaomi shrimp balls is a dish made with fresh shrimp and小米. Shrimp is minced, seasoned, mixed with cooked小米, shaped into small balls, and steamed or boiled.
Sichuan-style Pig's TripeA dish made with pig's tripe stir-fried in spicy Sichuan sauce, featuring bold flavors and numbing heat.
Sichuan-Style Black Chicken FeetSpicy and flavorful black chicken feet marinated in Sichuan spices, tender and chewy with a bold numbing heat.
Sweet and Sour Pork TenderloinSweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
Braised Beef Hot PotA Chinese dish featuring braised beef with vegetables in a rich, savory sauce, served in a small pot.
蒜泥大虾蒜泥大虾以新鲜大虾为主料，辅以蒜泥、葱姜等调料。大虾去壳留尾，焯水或煎制至熟，再与炒香的蒜泥混合翻炒，使蒜香融入虾肉中。
Nanjing Double StinkyA traditional Nanjing dish featuring fermented tofu and stinky amaranth, known for its unique aroma and savory taste.
Grilled Ribeye SteakSkillet beef short ribs are a dish featuring beef short ribs as the main ingredient, marinated and seared on a hot skillet to achieve a crispy exterior and tender interior. Typically cooked with onions and green peppers, the high heat of the skillet quickly cooks the ingredients while locking in juices.
Stone-Steamed DuckA traditional dish featuring duck meat slowly stewed with stones in a clay pot for even heat distribution and rich flavor.