Close

Jiangnan Yueyuan (Shagang Building Branch)

江浙菜 · ⭐ 3.5

No. 1 Lianhuahe Hutong, inside Shagang Hotel Courtyard (190 meters on foot from Exit A (Northwest) of Wanzi Metro Station)

Dishes

• 

  Loofah with Edamame

  Cubed loofah stir-fried with edamame, seasoned with a touch of minced garlic, cooked over medium heat until tender while preserving the fresh texture.
• 

  Rice Dumpling Shrimp

  Purse shrimp is a dish made with fresh shrimp. The shells are removed leaving the tails, and the backs are slit to remove the intestinal vein. After marinating with seasonings, the shrimp are coated in starch or batter and deep-fried until golden and crispy, resembling a traditional Chinese purse. The result is crispy outside and tender inside, with a bright red color.
• 

  Slow-Cooked Immortal Chicken

  Made with chicken as the main ingredient, seasoned with ginger slices, green onions, and cooking wine, slowly stewed over low heat to allow the meat to absorb the broth fully, resulting in tender, flavorful meat.
• 

  Steamed Three-Yellow Chicken

  White-cut three-yellow chicken is a Chinese cold dish featuring whole chicken cooked and cooled to preserve its natural flavor, with tender meat and crisp skin, served without added seasonings.
• 

  Steamed Bok Choy in White Sauce

  Steamed bok choy is a Chinese dish featuring bok choy as the main ingredient. The bok choy is washed, quickly blanched in boiling water, then drained and served with a prepared sauce or eaten directly. The preparation emphasizes preserving the fresh tenderness and vibrant green color of the bok choy.
• 

  Moonlit Lotus Pond

  Lotus Pond Moonlight is a cold dish made primarily from lotus root, snow peas, carrots, and wood ear mushrooms. After blanching and draining, the ingredients are mixed with seasonings for a crisp and refreshing taste.
• 

  Abalone with Sea Cucumber

  Abalone and sea cucumber stew is a premium dish featuring abalone and sea cucumber, both soaked and simmered in rich broth to absorb its essence. Served neatly arranged with thickened sauce, offering a soft, delicate, and savory taste.
• 

  Chicken broth with tofu skin strips

  Stewed tofu threads in chicken broth is a dish made by simmering finely sliced tofu with chicken stock. Tofu is blanched to remove odor, then cooked with chicken broth and aromatics like ginger and scallions, finished with a light thickening to absorb the rich flavors.
• 

  Spicy Noodles

  Spicy noodle soup is a dish made primarily with noodles and seasoned with chili peppers, Sichuan peppercorns, and other spices. After boiling the noodles, they are topped with a specially prepared spicy and numbing sauce, then garnished with chopped green onions and crushed peanuts before serving.

Reviews