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Jianghuai Gourmet House

地方菜 · ⭐ 3.8

No. 8 Shihé Road

Dishes

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  Stir-Fried Eggs with Local Chili

  A simple and flavorful dish made by stir-frying fresh local chili peppers with beaten eggs, resulting in a spicy and tender texture.
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  Spicy Mussels in Sauce

  Laozhi Huajia is a seafood dish made with fresh clams as the main ingredient, seasoned with a specially prepared sauce. After being cleaned thoroughly, the clams are soaked in a sauce made from soy sauce, vinegar, chili oil, and other seasonings, along with garnishes such as cilantro and garlic. The clams absorb the flavorful broth, resulting in a tender and smooth texture that is delicious and refreshing.
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  Braised Small Anchovies

  A Chinese dish made by braising small anchovies with soy sauce, sugar, and aromatics until tender and flavorful.
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  Braised Black Pork

  Braised black pork is a Chinese dish featuring black pork as the main ingredient, simmered with scallions, ginger, garlic, soy sauce, sugar, and cooking wine to achieve tender, flavorful meat with a glossy red color.
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  Braised Pork with Radish

  A classic Chinese home-style dish made by braising pork and radish together until tender, resulting in a rich, savory flavor.
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  Stir-fried Clams with Scallions and Ginger

  Scallion and ginger stir-fried clams is a dish featuring fresh clams, stir-fried with scallion segments and ginger slices. After cleaning the clams, they are cooked with sliced scallions and ginger in oil until the clams open, then seasoned and ready to serve.
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  Sour and Spicy Soup

  Hot and sour soup is a Chinese soup dish primarily made with ingredients such as wood ear mushrooms, tofu, eggs, and pork. The preparation involves slicing the ingredients and using either broth or water as a base, then adding vinegar and chili to create a tangy and spicy flavor. Finally, the soup is thickened with a slurry to achieve a rich, viscous consistency.
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  Taro Sweet Potato Balls

  Taro sweet potato balls are a type of dumpling dish made primarily from sweet potatoes and taro. Steam the sweet potatoes and taro until soft, then mash them into a paste. Add an appropriate amount of glutinous rice flour and sugar, mix well, knead into a dough, shape into small balls, and deep-fry in oil until golden and crispy.

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