Jiwei Lou Mom's Taste (Jianning Road Branch)
江浙菜 · ⭐ 3.8
No. 16 Jianning Road, Comprehensive Building, 1st Floor
Dishes
Peking Sauce Large White FishFresh large white fish steamed with Peking sauce, ginger, and scallions, resulting in tender meat and rich flavor.
Wood Ear Mushroom Stir-Fried with Pork StripsA traditional Chinese dish featuring wood ear mushrooms and pork strips stir-fried together for a savory, tender texture.
Huizhou-style Braised Beef RibsA traditional Huizhou dish featuring slow-cooked beef ribs in a clay pot with vegetables, resulting in tender meat and rich broth.
Stewed Pork Intestines and Lungs in Rich SoupA richly flavored dish made with pork intestines and lungs simmered in a savory broth, served in a hot pot for a hearty meal.
Xiangxi Stir-Fried PorkXiangxi stir-fried pork is a dish made primarily with pork and vegetables such as green peppers and red peppers. To prepare it, first slice the pork and cut the vegetables into strips. Then add seasonings and stir-fry until cooked through, finally adding the pork slices to stir-fry until fully flavored.
Red Soup LambA hearty dish of lamb simmered in a spicy red broth, rich in flavor and aroma.
Wagwan Stewed PorkA slow-cooked pork dish using five-star pork and secret seasoning, simmered in a traditional clay pot for rich flavor.
Suzhou-style MeatballsA traditional dish made from hand-formed pork meatballs, deep-fried and slowly stewed in broth, known for its tender texture and rich flavor.
野生菌汤野生菌汤以多种新鲜野生菌类为主要食材，如牛肝菌、松茸、鸡枞等，经过清洗后与清水一同炖煮，使菌类的鲜味融入汤中。制作过程中通常不添加过多调料，仅用少量盐调味，保留菌类原汁原味。
Huangshan Small Treasure MushroomA classic Huizhou dish made with local small treasure mushrooms stir-fried with ham and bamboo shoots, offering a fresh and delicate flavor.
Huangshan Stinky CarpHuangshan stinky salmon is made from fresh salmon, fermented to develop a unique aroma, then stewed slowly with tofu, chili, and ginger. Microbial fermentation gives it a distinctive flavor. The dish has a light yellow color and tender texture.