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Jing Cheng Xiao Ji Nan · Beijing Cuisine · Shanghai Cuisine · Baiyu (Zhongguanmen Branch)

江浙菜 · ⭐ 4.1

No. 4 Jia, Xinkexiangyuan, Zhongguancun, No. 2, Academy of Sciences Road, 1st Floor, Unit 01 (opposite Sohu Media Building)

Dishes

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  San Geng Mei Ling Porridge

  San Geng Mei Ling Rice Porridge is a dish made primarily from rice, with added ingredients such as lean meat, shrimp, and eggs, all simmered together to create a smooth porridge. The rice is first cooked until soft and tender, then finely chopped lean meat and shrimp are added to continue cooking. Finally, an egg is beaten in and stirred evenly to form a delicate and creamy consistency.
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  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.
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  Braised Tofu Cubes

  Stewed tofu cubes is a dish primarily made with tofu slices. The tofu is cut into pieces and slowly simmered in a specially prepared braising sauce, allowing it to fully absorb the rich flavors of the sauce. The braising sauce is typically made by simmering ingredients such as soy sauce, sugar, star anise, cassia bark, and Sichuan peppercorns.
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  Baozong Cai Fan

  Baozong Cai Fan is a dish made with rice and various vegetables and seasonings. The main ingredients include rice, cabbage, carrot, and bean sprouts, cooked by stir-frying or boiling, with a fresh and fragrant taste.
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  Fried Dough with Potato and Beef

  Small fried dough sticks with potato and beef is a home-style dish primarily made with potatoes and beef. After cutting the beef into pieces, it is stewed together with potatoes, making the beef tender and the potatoes flavorful. The small fried dough sticks are added at the end, absorbing the broth to become soft and adding texture to the dish.
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  Du Yuesheng's Braised Pork

  Du Yuesheng's braised pork belly is primarily made with fatty pork belly, which is blanched and then simmered with rock sugar, light soy sauce, dark soy sauce, cooking wine, star anise, cinnamon, and other seasonings. The finished dish has a bright red color, is rich but not greasy, and melts in your mouth.
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  Stir-fried Hangzhou Napa Cabbage

  Clear stir-fried Hangzhou cabbage is a home-style dish using Hangzhou cabbage as the main ingredient. After washing, the cabbage is cut into segments and quickly stir-fried in hot oil, then seasoned with an appropriate amount of salt to maintain the vegetable's crisp and tender texture.
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  Scallion Oil Noodles

  Scallion oil noodles is a simple and delicious noodle dish made with noodles as the main ingredient, supplemented by scallions, oil, and other seasonings. After boiling, the noodles are mixed with hot scallion oil and seasonings, creating an enticing aroma and appealing color.
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  Jiang's Aromatic Bowl

  Jiang's Famous Bowl of Fragrance is a stir-fried dish primarily made with pork, eggs, and greens. First, the pork is sliced and marinated, then stir-fried together with beaten eggs. Finally, washed greens are added and stir-fried until well combined. Season to taste and serve.
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  Yangchun Noodles

  Yangchun noodles is a Chinese soup noodle dish primarily made with thin noodles, lard or vegetable oil, scallions, and soy sauce. To prepare, cook the noodles until done, then drain and mix with a small amount of lard, soy sauce, and chopped scallions. Finally, pour hot broth over the noodles to serve.
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  Steamed White Fish with Chicken Broth

  Clean the white fish and make diagonal cuts on it. Add ginger slices and cooking wine to marinate for a while, then steam in a steamer until cooked through. After steaming, pour out the excess water, drizzle with chicken stock, and steam for a few more minutes to allow the flavors to penetrate. Finally, garnish with sliced green onions.
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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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  Huangshan Stinky Guilin Fish

  Huangshan Stinky Mandarin Fish is made primarily from fresh mandarin fish, which is marinated and fermented to develop a distinctive aroma. The fish is then pan-fried until the skin is crispy and simmered with seasonings. The unique flavor of the fish is achieved through microbial fermentation during the preparation process.

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