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Jinhu Yan Private Kitchen

特色菜 · ⭐ 3.5

No. 27, Luojialing

Dishes

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  Stir-fried Yam with Wood Ear Mushrooms

  Stir-fried yam with black fungus is a home-style dish primarily made with yam and black fungus. Peel the yam, cut it into slices or strips, and soak the black fungus in advance before washing it clean. Stir-fry both ingredients together in hot oil, add seasonings such as salt and light soy sauce, and cook until the yam becomes soft and the black fungus turns crisp and tender.
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  Jiangnan Immortal Chicken

  A classic Suzhou dish featuring tender chicken slow-cooked with mushrooms, ham, and bamboo shoots in a savory sauce made from yellow wine, soy sauce, and sugar.
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  River Shrimp

  Fresh river shrimp are cleaned and boiled or fried in water to retain their natural flavor, or stir-fried with scallions, ginger, and garlic for a tender, chewy texture.
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  Sweet and Sour Pork Ribs

  Sweet and sour pork ribs is a classic Chinese dish using pork ribs as the main ingredient. The ribs are first fried until golden and crispy, then stir-fried with seasonings such as sugar, vinegar, and tomato sauce to coat the ribs evenly in a rich sweet-and-sour sauce.
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  Scallion Oil Bass

  A dish featuring fresh bass steamed with scallions and ginger, then drizzled with hot oil for a fragrant finish.
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  Vegetable Salad

  Vegetable salad is a dish primarily made with fresh vegetables, typically including lettuce, tomato, cucumber, and carrot. The preparation is simple: mix the washed and cut vegetables, add an appropriate amount of salad dressing or olive oil and lemon juice for seasoning, and gently toss to combine.
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  Hupao Spring Water Beef Shank

  A delicately slow-cooked beef shank using Hupao spring water, resulting in tender meat and rich broth.
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  Abalone and Pig Trotter Stew

  A nourishing dish made by slow-cooking fresh abalone with pig trotters, resulting in tender meat and rich, savory broth.

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