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Old Ji Tang Shanghai Cuisine (Wangjing Wantonghui Branch)

江浙菜 · ⭐ 4.7

Unit D1404, 4th Floor, Wangjing Huacai Commercial Center, No. 16 Guangshun North Street (next to Starbucks; take Elevators 6 or 7 directly to this floor)

Dishes

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  Four Fortune Steamed Wheat Gluten

  Four Happiness Baked Wheat Gluten is a traditional dish made primarily from baked wheat gluten, black fungus, yellow chrysanthemum flowers, and peanuts. The baked wheat gluten is first fried, then simmered with seasonings and ingredients until fully flavored.
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  Grandmother's Braised Pork

  Grandmother's Braised Pork Belly is a dish made primarily from pork belly, prepared through steps such as stir-frying and slow stewing. The pork belly is cut into pieces, first stir-fried until slightly golden, then seasoned with caramelized sugar, cooking wine, ginger, scallions, and other ingredients, and slowly braised until the meat becomes tender and the sauce thickens.
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  Shanghai-style Braised Eel with Sauce

  Bengal stir-fried eel paste is a Chinese dish primarily made with eel. The eel is deboned and cut into segments, then stir-fried quickly at high heat with ingredients such as scallions, ginger, and garlic, resulting in tender and smooth eel meat. Finally, hot oil is drizzled over the dish to enhance its aroma and glossy appearance.
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  Songshu Bamboo Shoot Soup

  Matsutake and bamboo fungus soup uses matsutake and bamboo fungus as main ingredients. Matsutake is washed and sliced, while bamboo fungus is soaked, trimmed, and cleaned. Both are simmered together in water. The broth is clear, fresh, and nutritious.
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  Pan-fried Bun

  A pan-fried bun is a snack filled with pork and made from flour dough. To prepare it, wrap the pork filling in dough, then pan-fry in a skillet with oil until the bottom turns golden and crispy, finally sprinkling sesame seeds and green onions on top.
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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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  Laojidang Drunk Chicken

  Lao Jitang Drunk Chicken is a cold dish made by marinating chicken in yellow wine or rice wine. Main ingredients include whole chicken or chicken thighs, yellow wine, ginger slices, scallions, and seasonings. The chicken is first cooked or steamed, then soaked in seasoned wine for several hours to absorb the aroma and flavors.
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  Braised Pork with Fresh Bamboo Shoots

  Yan Du Xian is a traditional dish primarily made with salted pork, fresh pork, and bamboo shoots. The preparation involves cutting the salted and fresh pork into pieces, then simmering them together with bamboo shoots and ginger slices until the meat becomes tender and the broth rich. Finally, seasonings are added to enhance the unique savory flavor.
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  Huaiao Drunk Crab

  Huaiao drunken crab is a dish made with fresh crabs marinated in Huangjiu wine, ginger slices, and green onions. After steaming, the crabs soak in the seasoned wine sauce, absorbing its aroma and flavor. The meat is tender and the roe is rich, offering a deep, savory taste.
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  Scallion Oil Noodles

  Scallion oil noodles is a simple and delicious noodle dish made with noodles as the main ingredient, supplemented by scallions, oil, and other seasonings. After boiling, the noodles are mixed with hot scallion oil and seasonings, creating an enticing aroma and appealing color.
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  Crab Meat Tofu

  Crab meat tofu is a traditional delicacy made with soft tofu as the main ingredient, combined with fresh crab meat and crab roe. The preparation involves cutting the tofu into small pieces, mixing it with sautéed crab meat and roe, adding broth or water, gently simmering, and finally seasoning and reducing the sauce so the tofu fully absorbs the rich crab flavor.

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