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Four Joy Small Restaurant

江浙菜 · ⭐ 3.7

No. 88, Daming Road, Qinhuang Subdistrict

Dishes

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  Huaiyang Stir-Fry

  A classic Su cuisine dish made with pork, green peppers, and carrots, stir-fried quickly to retain freshness and crispness.
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  Braised Beef Tendon and Shank

  Beef brisket and beef tendon stew is primarily made with beef brisket and beef tendons as main ingredients, combined with side ingredients such as carrots and potatoes. After blanching, it is simmered together with seasonings. Commonly used seasonings include soy sauce, star anise, cassia bark, and ginger slices. Slow cooking makes the meat tender and fully flavored.
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  Stir-Fried Eel

  A dish made by quickly stir-frying fresh eel with ginger, scallions, and garlic, resulting in a tender and crispy texture with a savory flavor.
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  Stuffed Tofu with Egg and Braised Pork

  A savory dish featuring stuffed tofu, preserved egg, and braised pork, combining tender textures and rich flavors.
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  Minced Pork and Vermicelli Stew

  A Chinese dish made with minced pork and vermicelli, simmered together in a clay pot for rich flavor and tender texture.
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  Fatty Intestine and Stinky Tofu Stew

  A spicy stew combining tender stinky tofu with flavorful pork intestines, slow-cooked in a rich sauce of chili, garlic, and fermented bean paste.
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  Stir-fried Pig Kidney with Celery

  A stir-fried dish of pig kidney and celery, seasoned with spices and garlic for a spicy, aromatic flavor.
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  Lotus Stem with Beef Cubes

  A dish made with fresh lotus stems and tender beef cubes, stir-fried quickly with aromatics for a crisp and savory flavor.
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  Sweet Rice Ball Soup with Fermented Rice Wine

  A traditional Chinese dessert made with glutinous rice balls simmered in sweet fermented rice wine broth, offering a soft and subtly sweet flavor.
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  Fish Head with Pig Skin Stew

  Fish head and pig skin stewed slowly, resulting in tender fish and flavorful skin soaked in savory broth.

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