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Jiaxiangyue Seafood & Jiangsu-Zhejiang Cuisine (Changyi Road Branch)

江浙菜 · ⭐ 4.5

No. 738 Changyi Road

Dishes

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  Salted Egg Baked Crab

  A dish made with fresh crab and salted egg yolk, resulting in a rich, savory flavor and tender meat.
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  Milk Fragrance Taro Milk

  Milk Fragrance Taro Milk is a drink made primarily with taro and milk. Taro is steamed and then mixed with milk, resulting in a smooth and creamy texture with a rich milk aroma and the natural sweetness of taro.
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  Sizzling Eel丝 with Sauce

  This Shanghai-style eel dish features blanched eel strips stir-fried with ginger, garlic, and scallions, then finished with hot oil to enhance aroma. Skillful control of heat ensures tender, smooth texture.
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  Pine Nut Mandarin Fish

  Songzi Gu Yu is a dish made from mandarin fish and pine nuts. The fish is scored, fried until crispy, then stir-fried with sautéed pine nuts and drizzled with sweet and sour sauce, resulting in crispy exterior and tender interior with nutty aroma.
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  Orange-Infused Filet Mignon

  Pan-seared filet mignon served with a citrus-infused sauce for a fresh, savory flavor.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Oil-Marinated Ribbon Fish

  Oil-braised ribbonfish is a dish featuring ribbonfish as the main ingredient. The fish is cut into segments, marinated, then pan-fried in hot oil until golden brown on both sides. Seasonings like soy sauce, cooking wine, and ginger slices are added, then simmered gently to infuse flavor. Finally, hot oil is drizzled for enhanced aroma. The finished dish has a golden color and tender fish meat.
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  Steamed White Fish

  Steamed white fish is a dish made with fresh white fish, seasoned with ginger slices and green onions, and steamed to preserve its natural flavor.
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  Braised Taro

  A Chinese dish made by braising taro with soy sauce, sugar, and aromatics until tender and flavorful.
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  Braised Abalone and Pig Trotter

  A Chinese dish combining abalone and pig trotter, slow-cooked in a savory sauce of soy sauce, sugar, and wine for rich flavor and tender texture.
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  Steamed Scallops with Fermented Black Bean Sauce

  Fresh scallops steamed with fermented black bean sauce, garlic, and ginger for a savory, aromatic dish.
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  Vinegar Dalian Jellyfish

  A cold dish made with fresh Dalian jellyfish head, dressed in vinegar, garlic, and cilantro. Crisp texture with a tangy, refreshing flavor.

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