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Wang Jiang Nan (Yuan Sha Store)

特色菜 · ⭐ 4.0

No. 169, Nanyuansha Road

Dishes

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  Pumpkin Mousse

  Pumpkin mousse is made primarily from pumpkin, steamed and blended into a puree, then mixed with cream, eggs, sugar, and gelatin, poured into a mold and chilled until set. It has a smooth, delicate texture with the natural sweetness of pumpkin.
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  Sizzling Eel丝

  Fried eel threads in hot oil is a Chinese dish primarily made with eel. To prepare it, eel is sliced into thin strips and marinated with seasonings such as scallions, ginger, and garlic. Next, the eel strips are quickly stir-fried in hot oil to maintain their tender texture. Finally, hot oil is poured over the dish to enhance the aroma of the eel, resulting in a bright red color and rich, fragrant flavor.
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  Braised Mixed Sea Fish

  Home-style stewed mixed seafood is a traditional dish featuring squid, shrimp, crab, shellfish, and more. Sautéed with scallions, ginger, and garlic, then simmered in water or broth until flavorful, finished by reducing the sauce and serving.
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  Mixed Seafood in Sauce

  Laozhi Xiaohai Xian is a cold dish primarily made with fresh seafood, commonly including ingredients such as shrimp, clams, squid, and scallops, combined with vegetables like cucumber and carrot. It is marinated in a prepared sauce. To prepare, the seafood is either blanched or served raw, mixed with sliced accompaniments, and then tossed with seasonings such as soy sauce, vinegar, garlic, chili, and sesame oil.
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  Orange-Scented Tenderloin Cubes

  Tender beef cubes marinated in orange peel and juice, then pan-seared to perfection for a juicy, citrus-infused dish.
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  Crispy Shrimp Balls with Mustard Sauce

  Crispy shrimp balls made with egg batter and seasoned with mustard, garlic, and ginger for a savory, slightly spicy kick.
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  Braised Eel with Sea Cucumber in Hot Oil

  A dish of eel and sea cucumber stir-fried in hot oil, known for its rich flavor and tender texture.
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  Steamed Bamboo Chicken

  A Cantonese cold dish made by steaming bamboo chicken and serving it chilled, highlighting its tender texture and natural flavor.
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  Stone Pot Taro

  A dish made with taro, pork belly, and green pepper, slow-cooked in a stone pot for rich flavor and soft texture.
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  Private Sauce Reservoir Fish Head

  Fresh reservoir fish head simmered with secret sauce. Tender meat, rich sauce flavor, melts in the mouth.
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  Braised Lamb

  Braised mutton is a dish primarily made with mutton, which is first blanched and then simmered with spices such as green onions, ginger, and star anise. To prepare it, the mutton is cut into pieces, boiled in hot water to remove blood foam, then seasoned with soy sauce, sugar, and cooking wine, and slowly stewed until the meat becomes tender and the broth thickens.
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  Shanghai-style Braised Pork Belly

  Old Shanghai braised pork belly is primarily made with fatty pork belly. After blanching to remove odor, it is simmered with rock sugar, light soy sauce, dark soy sauce, cooking wine, and spices to achieve tender meat and a bright red color.
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  Tomato Pickle Egg Soup

  A comforting soup made with tomatoes, pickled vegetables, and eggs, known for its fresh and savory flavor.
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  Braised Watercress with Wine

  A dish made by stir-frying草头 (a spring seasonal vegetable) with yellow wine and garlic. The草头 is blanched, then stir-fried with seasonings to absorb the wine aroma, resulting in a fresh and tender texture.
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  Crispy No-Grease Roast Duck

  Crispy but not greasy roast duck is made from tender Peking ducks, carefully marinated and roasted. The whole duck has a bright red color, crispy skin and tender meat, paired with thin as a cicada's wing pancakes, scallion strips, and sweet bean sauce, creating a delicious blend of tradition and modernity.

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