Close

Jiangnan Yachu (Ligongdi Branch)

江浙菜 · ⭐ 4.4

No. 16, Phase III, Ligongdi Road, Siji Road

Dishes

• 

  Sizzling Eel Sauce with Thin Pancakes

  A classic Jiangnan dish featuring eel simmered in a savory sauce, finished with hot oil for aroma, served with thin pancakes for wrapping.
• 

  White Jade Square Cake

  A steamed cake made from glutinous rice flour and starch, known for its soft texture and sweet taste, often served with osmanthus honey or red bean paste.
• 

  Signature Braised Beef Short Ribs

  A premium beef short rib dish slowly braised in a savory sauce of soy, sugar, and spices, resulting in tender, flavorful meat with a glossy finish.
• 

  Truffle Roasted Pork Belly

  A premium pork belly marinated in secret sauce and slow-roasted to perfection, topped with black truffle for an exquisite aroma and rich flavor.
• 

  Truffle Pan-Fried Dumplings

  Pan-fried dumplings filled with pork and truffle sauce, crispy on the outside and juicy inside.
• 

  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
• 

  Osmanthus and Gorgon Fruit Cheese

  Osmanthus and Gorgon Fruit Cheese is a Chinese dessert. Main ingredients include fresh or dried gorgon fruit (fox nuts), milk or light cream, sugar, and dried osmanthus flowers. The basic method involves soaking or cooking the gorgon fruit until soft. Milk and sugar are heated, then a gelling agent like gelatin or agar is added. The cooked gorgon fruit and dried osmanthus are mixed in, poured into molds, and refrigerated until set. The result is a creamy white jelly with evenly distributed gorgon fruit pieces and osmanthus flowers, offering a smooth texture with milky and floral osmanthus aromas.
• 

  Lotus Pond Stir-Fry

  A light and refreshing stir-fry featuring seasonal vegetables like lotus root, snow peas, carrots, and wood ear mushrooms, popular in Jiangnan cuisine.
• 

  Clear Stir-fried Shrimp

  A dish made with fresh shrimp quickly stir-fried with egg white and starch, resulting in tender, delicate flavor and a light, clear taste.
• 

  Avocado Sauce with Fresh Lily Bulb

  A refreshing cold dish featuring fresh lily bulbs dressed in a creamy avocado sauce, offering a delicate and healthy flavor.
• 

  Old Suzhou Sugar Porridge

  A traditional Suzhou-style sweet dish made with glutinous rice and brown sugar, slow-cooked to a thick, sweet consistency, often flavored with osmanthus blossoms.
• 

  Marinated Steamed Crab

  Fresh crab is steamed and then marinated in a blend of yellow wine, ginger, and scallions for rich flavor and tender meat.
• 

  Gizzard Lily Cheese

  A fusion dessert combining sweet gizzard lily (芡实) with creamy cheese, offering a delicate and unique flavor profile.

Reviews