Vienna International Hotel - Jiangnan Gourmet Private Kitchen
特色菜 · ⭐ 3.9
No. 132 Shangzhi Avenue, Fumin Committee, Shangzhi Town
Dishes
XO Sauce Stir-fried Baby Bok ChoyStir-fried baby bok choy with XO sauce, primarily made from baby bok choy and XO sauce using quick stir-frying method, resulting in a crisp texture and rich savory flavor.
Northeast Stewed PotatoesNortheast stewed potatoes are made with potatoes, pork belly, scallions, and ginger, slowly simmered to create a rich, savory dish with soft texture and aromatic broth.
Braised Pork Belly with Intestine and Sour CabbagePork belly and pig intestine are pan-fried with sour cabbage, creating a savory and tangy dish.
Traditional Braised Pig's FaceTraditional braised pig's face is made from pork facial meat, marinated and slowly stewed until tender. The dish has a bright red color and rich, savory flavor with a soft, non-greasy texture.
Cumin Lamb RibsCumin lamb ribs are made primarily from lamb ribs, which are marinated and then pan-fried or grilled. During marination, cumin powder, garlic paste, ginger slices, and soy sauce are added to season the lamb. The cooking process preserves the tenderness and aroma of the lamb ribs, with a slightly charred surface and juicy interior.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Fortune Sea BreamA delicately steamed sea bream dish with ham, mushrooms, and shrimp, symbolizing prosperity and good fortune.
Enoki Mushroom and Potato StripsSongshu Potato Noodles is a dish made primarily from potatoes and songshu mushrooms. Potatoes are sliced into细丝, blanched or fried, and songshu mushrooms are sliced. Both are stir-fried together with seasonings until cooked through, preserving the original flavors and textures.
Seafood Mǎoxiě WàngSeafood Mǎoxiāng Wàng is a dish primarily featuring various seafood ingredients such as fish slices, shrimp, and crab sticks, combined with vegetables like bean sprouts and tofu skin. The main cooking method involves boiling the ingredients in a spicy and numbing broth, then drizzling with hot oil to enhance the flavor—resulting in a dish that is spicy, fragrant, and rich in taste.
Garlic and Vermicelli Bok ChoyStir-fried baby bok choy with garlic and vermicelli is a dish featuring tender baby bok choy, delicate vermicelli noodles, and fragrant garlic. The preparation involves soaking the vermicelli until soft, washing and halving the baby bok choy, mixing it with garlic and seasonings, then steaming until cooked through—resulting in a dish rich in garlic aroma and refreshingly crisp texture.
Paprika Mint Chicken GizzardsChicken gizzards are marinated and quickly stir-fried with Sichuan pepper and fresh mint, resulting in a crisp, tender texture with a refreshing aroma and slightly numbing spiciness.
Egg Yolk Baked PumpkinThe pumpkin is cut into pieces, steamed until tender, then mixed with egg yolks and stirred evenly. It is then pan-fried in oil until the surface turns golden brown, allowing the aroma of the egg yolk to penetrate the pumpkin, creating a crispy outer layer with a soft and fluffy interior.
Crispy Chicken WingsFried crispy chicken wings is a dish made primarily with chicken wings. After marinating, the wings are coated with starch or flour and deep-fried until golden and crunchy. The skin is crispy and fragrant, while the meat inside remains tender and juicy.
Huangmi RoastA traditional snack made from yellow millet, steamed and then pan-fried until crispy outside and soft inside, often served with sugar or sauce.