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Shi Yue Jiangnan (Pan Jia Yuan Store)

江浙菜 · ⭐ 4.8

Level 3, Henan Building, No. 28 Huawei Li

Dishes

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  88-Second Yellow Croaker

  88-second yellow croaker is a dish featuring fresh yellow croaker as its main ingredient. The croaker is carefully prepared and seasoned with simple spices, then quickly cooked at high heat to preserve the tender texture of the fish and bring out its natural freshness and aroma.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined, with shells removed but tails left intact, then marinated with cooking wine and salt before being stir-fried until they change color. It is then combined with dried chilies, Sichuan peppercorns, scallions, ginger, and garlic, along with a specially prepared Kung Pao sauce, which is quickly stir-fried to coat the shrimp evenly, allowing them to absorb the rich flavor and develop an appealing color and aroma.
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  Yangzhou Fried Rice

  Yangzhou fried rice is made primarily with rice, stir-fried with ingredients such as eggs, ham, shrimp, and green peas. First, the ingredients are stir-fried to half-cooked, then rice is added and stir-fried together, finally seasoning is added.
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  Yang Chih Tsu

  Yang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
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  Crystal Meat Jelly

  Crystal Meat is a traditional cold dish made from pork trotters, cured, boiled, and chilled to set. Seasoned with salt, scallions, ginger, and yellow wine, it becomes firm and crisp, with a semi-transparent appearance giving it the name 'Crystal'.
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  Huai'an Soft Noodles

  Huai'an Soft Noodles is a traditional Jiangsu Huai'an dish primarily made with eel. After removing the bones, the eel is sliced into细 strips, slightly fried in oil, then stewed with seasonings such as yellow wine, soy sauce, and sugar until fully flavored. Finally, a slurry is added to thicken the sauce, resulting in tender, smooth eel strands and a rich, thick gravy.
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  Huaiyang Four Seasons Lion's Head

  Huaiyang Four Seasons Lion's Head is a dish primarily made with pork. It uses pork leg meat and belly pork with balanced fat and lean, which is minced and mixed with scallion and ginger water, egg white, starch, and other ingredients to form a sticky paste. The mixture is shaped into large meatballs and then slowly stewed or steamed. Depending on the season, it is paired with seasonal vegetables such as spinach in spring, cucumber in summer, pumpkin in autumn, and cabbage in winter, allowing the meatballs to be cooked together with the vegetables for a rich and varied texture.
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  Huaiyang Steamed Pork Meatballs

  Huaiyang-style clear stewed lion's head is a dish primarily made with pork. The pork, with a balanced mix of fat and lean, is minced and mixed with scallion and ginger water, egg white, and other seasonings until well blended. It is then shaped into large meatballs and gently simmered in clear broth until fully cooked. The finished dish features tender meat and a clear, refined broth that preserves the natural flavors of the ingredients.
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  Premium Huaiyang Boiled Tofu Threads

  Premium Huaiyang boiled tofu threads made with tofu strips, complemented by ham, chicken breast, and shrimp. The tofu is blanched and slowly simmered in broth to absorb rich flavors.
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  Longjing Shrimp with Tea

  Dragon Well Shrimp, featuring fresh shrimp as the main ingredient and Longjing tea leaves to enhance aroma. After being cleaned and marinated, the shrimp is quickly stir-fried with fragrant Longjing tea leaves, preserving the shrimp's tenderness and the tea's delicate fragrance.
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  First Course Delight

  The first course features fresh vegetables with a touch of meat or seafood, quickly blanched or stir-fried to preserve natural flavors. Main ingredients include greens, carrots, wood ear mushrooms, and lean pork slices, seasoned with salt, soy sauce, and a light cornstarch thickening.
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  Chicken-Flavored Large White Fish

  Chicken broth braised large white fish is made with fresh large white fish and rich chicken broth. First, clean the white fish and marinate it with seasonings. Then, heat oil in a pan, stir-fry葱姜蒜 until fragrant, add chicken broth and bring to a boil. Place the white fish in the broth and simmer until fully cooked. Finally, reduce the sauce and serve on a plate.
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  Huangqiao Baozi

  Huangqiao baked buns are a traditional Chinese pastry made primarily from flour, with fillings commonly containing meat floss, ham, and scallions. After baking, the outer crust turns golden and crispy, while the filling inside is richly fragrant.

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