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Liu Jia Dian · Specialties of Nanjing Cuisine (Lushan Road Branch)

江浙菜 · ⭐ 4.8

No. 8-5 Lushan Road

Dishes

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  Donggou Old Goose

  Donggou old goose is a traditional dish made with fresh goose meat slowly stewed with various spices and secret sauce, resulting in tender, flavorful meat.
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  Signature Fish Head

  Signature big fish head dish made with fresh fish head, ginger slices, green onions, doubanjiang, and other seasonings, braised or stewed. Tender fish head meat with rich broth, enhanced with tofu or vegetables for layered texture.
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  Signature Ox Head

  A premium dish featuring slow-cooked ox head, tender and flavorful with a rich broth and secret sauce.
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  New-style Maoxuewang

  A modern take on Maoxuewang featuring duck blood, bean sprouts, soy skin, luncheon meat, and tripe, stir-fried with chili, Sichuan pepper, and doubanjiang, then simmered in broth.
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  Lotus Root Cakes

  Lotus root cakes made from fresh lotus root and minced pork, hand-formed and pan-fried until golden and crispy.
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  Salted Pepper Pork Trotter

  A Chinese dish made with pork trotter, deep-fried and stir-fried with salt, pepper, and aromatics, resulting in a tender, crispy texture with savory flavor.
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  Clear Soup Lamb Pot

  A delicate pot of lamb simmered in clear broth with ginger, scallions, and goji berries, offering a light yet rich flavor.
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  Steamed Sea Bass

  Steamed sea bass is a dish made with fresh sea bass as the main ingredient, prepared by steaming. After processing, the fish is seasoned with scallions, ginger, and other seasonings, then placed in a steamer and cooked with high-temperature steam until the flesh is fully tender, preserving its delicate and fresh texture.
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  Braised Beef Tendon with Eel Segments

  Beef tendon and eel segments are slowly braised together, resulting in a rich, savory dish with tender texture and deep flavor.
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  Spicy Mala Black Fish

  A spicy and numbing black fish dish made with fresh carp, seasoned with Sichuan pepper and chili for a bold, aromatic flavor.
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  Special Roast Fish

  Special grilled fish is made with fresh fish as the main ingredient, combined with various spices and vegetables, then marinated and grilled. The fish meat is tender and the skin is crispy, paired with an abundance of side dishes, creating a unique flavor.
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  Braised Pork Belly

  Braised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
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  Delicious Scallion Oil River Shrimp

  Delicious Scallion Oil River Shrimp is a Chinese dish made with fresh river shrimp and scallion oil, soy sauce, and other seasonings. The shrimp is tender, and the scallion oil adds a rich aroma.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Garlic Pan-Seared Shrimp

  Large shrimp pan-seared in garlic sauce, served hot on a sizzling iron plate for rich flavor and texture.
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  Guanyin Tea-Scented Pork

  A Chinese dish featuring braised pork infused with the fragrance of Guanyin tea, resulting in a rich and aromatic flavor.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.

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