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Jiangnan Kitchen (Qixian Street Store)

江浙菜 · ⭐ 4.7

Near Door 2-5, No. 192, Qixian South Street (for gatherings/dates)

Dishes

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  Three-Cup Chicken

  Three-cup chicken is a dish made with chicken thighs or breast meat, seasoned with equal parts sesame oil, rice wine, and light soy sauce. During cooking, the chicken is first cut into pieces and marinated, then combined with sesame oil, rice wine, and light soy sauce, slowly simmered until the chicken is fully cooked and infused with flavor, and finally reduced to coat the ingredients thoroughly.
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  Steamed Pork Ribs with Three Peppers

  Steamed Pork Ribs with Three Peppers is a steamed dish featuring pork ribs as the main ingredient. Pork spare ribs are cut into small pieces, marinated, and then evenly topped with a mixture of 'three peppers'—typically chopped chili peppers, green peppers, and Sichuan peppercorns (or black pepper). The ribs with the pepper mixture are placed in a steaming dish and steamed until the ribs are thoroughly cooked and tender. The dish results in tender, flavorful ribs that absorb the complex aroma of the three peppers, offering a savory and slightly spicy taste with a distinctive flavor profile.
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  Shanghai-style Braised Pork Belly

  Shanghai-style braised pork belly uses fatty pork belly as the main ingredient, blanched to remove odor, then slowly stewed with soy sauce, sugar, cooking wine, and ginger slices to achieve tender meat and a glossy red color.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined, with shells removed but tails left intact, then marinated with cooking wine and salt before being stir-fried until they change color. It is then combined with dried chilies, Sichuan peppercorns, scallions, ginger, and garlic, along with a specially prepared Kung Pao sauce, which is quickly stir-fried to coat the shrimp evenly, allowing them to absorb the rich flavor and develop an appealing color and aroma.
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  Hangzhou Soy Sauce Duck

  Hangzhou-style braised duck is a dish made primarily from fresh ducks, marinated and slowly stewed with soy sauce, sugar, and yellow wine to achieve flavorful meat with a bright red color.
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  Stinky Fish of Jiangnan

  A traditional dish from Jiangnan, made by fermenting fish with salt and spices, then frying or braising to create a unique aroma and rich flavor.
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  Spring Water Beef

  A dish featuring tender beef slowly simmered in fresh spring water, highlighting the natural flavor of the meat.
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  Braised Sauce Pork Tenderloin

  Pork tenderloin slices marinated in a special braised sauce, then pan-seared to golden perfection for a tender and richly flavored dish.
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  Caramelized Boneless Beef Short Ribs

  Boneless beef short ribs marinated and seared to perfection, offering a crispy exterior and tender, juicy interior.
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  Braised Pork Belly

  Braised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
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  Stir-Fried Shrimp with Garlic and Vermicelli

  Steamed garlic and vermicelli shrimp: fresh large shrimp are deveined and steamed with soaked vermicelli. Garlic is sautéed and placed on the shrimp before steaming, resulting in tender shrimp and flavorful, garlic-infused noodles.
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  Flowers on the Field

  A vibrant dish featuring tender chicken, colorful peppers, and wood ear mushrooms stir-fried in a savory sauce.
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  Fish Head Buddha's Delight

  Fish head Fugue Wall is made with fresh fish head as the main ingredient, combined with abalone, sea cucumber, bird's nest, and other seafood delicacies, carefully stewed using a slow-cooking method. All ingredients are slowly steamed in a bowl over high heat for an extended period, allowing them to blend fully and deliver a rich, aromatic flavor.
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  Fresh Sichuan Pepper Perch

  Clean the sea bass, make diagonal cuts, marinate with rice wine and ginger to remove fishy smell. Sauté fresh花椒 (Sichuan pepper) with葱姜蒜, add doubanjiang to release red oil, pour in water, boil, then stew the sea bass until cooked through, finally sprinkle with fresh花椒 and green onions.
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  Duck Blood and Vermicelli Soup

  Duck blood and vermicelli soup is a soup dish primarily made with duck blood and vermicelli, supplemented by duck intestines, duck gizzards, and other duck offal. To prepare it, duck blood is cut into pieces and boiled together with rehydrated vermicelli in a rich broth, then duck offal and other ingredients are added, followed by seasoning before serving.
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  Truffle Poached Egg

  Soft-boiled egg with a runny yolk, served with rich truffle sauce for an elegant and luxurious taste.

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