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Bottle Restaurant (Jiqing Branch)

江浙菜 · ⭐ 4.5

No. 24, Jiqingmen Avenue

Dishes

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  Milk-Scented Glacier Eggplant

  Milk-Scented Glacier Eggplant is a dish made with eggplant and milk, combined with cream. The eggplant is fried and then served with a rich milk-flavored sauce, offering a crispy exterior and tender interior with a delicious taste.
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  Pine Nut Roast Duck with Corn Tortillas

  A fusion dish featuring crispy roast duck slices with sweet pine nuts, served with handmade corn tortillas for a rich and satisfying bite.
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  Beef Steak Stewed with Goose Feet

  Beef steak and goose feet slowly stewed in a rich sauce, resulting in tender meat and soft, flavorful feet.
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  Braised Taro in Clay Pot

  A traditional Chinese dish featuring taro slowly braised in a clay pot with pork and cured meats, resulting in a rich, savory flavor.
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  Spirit Egg Stewed with Fresh Fish

  A delicacy combining tender eggs and freshly pounded fish meat, slowly stewed to create a rich, flavorful dish.
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  Braised Pork with Vegetable Rice

  A hearty dish made by braising pork and vegetables together with rice, resulting in a rich, savory flavor.
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  Fengwei Shrimp

  Fengwei shrimp features fresh shrimp with tails intact, marinated in sweet soy sauce and steamed, then glazed with a savory sauce for a delicate, elegant dish.
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  Fresh Celery with Pork Kidney in Sweet Sauce

  A dish made with fresh celery and pork kidneys stir-fried in a sweet soy sauce, offering a crisp texture and savory flavor.
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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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  Bird's Nest Chicken

  Abalone chicken is a stewed dish primarily made with chicken thigh meat and fish maw. The chicken thighs are cut into pieces and cooked together with rehydrated fish maw in a clay pot, along with water, ginger slices, and cooking wine. It is slowly simmered until the chicken becomes tender and the fish maw releases its gelatinous essence, resulting in a rich and thick broth.
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  Huaiao Chicken

  Hua diao chicken is a dish made by stewing chicken with Huangjiu wine, ginger slices, and green onions. Main ingredients include whole chicken or pieces, Huangjiu, ginger, and scallions. After blanching the chicken, it's simmered slowly with the seasonings to absorb the wine aroma and become tender.
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  Red Bean Glutinous Rice Balls

  Red bean glutinous rice balls are a traditional dessert made from glutinous rice balls and cooked red bean paste. The rice balls are formed by kneading glutinous rice flour into small spheres, then boiled and served mixed with the red bean paste.
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  Sour Radish Cartilage Soup

  Made primarily from sour radish and pork cartilage, simmered for a long time. The broth is clear, with a rich sour aroma and tender, soft cartilage offering a satisfying texture.
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  Sliced Lotus Root with Preserved Mustard Greens

  A refreshing appetizer made from sliced lotus root quickly blanched or cold-mixed with preserved mustard greens. Crisp texture with a savory-slightly sour taste, highlighting the natural flavor of lotus root and the distinctive taste of preserved greens.

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