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Xiao Qinhuai Restaurant (Xinting West Road Branch)

江浙菜 · ⭐ 4.4

No. 158 Xinting West Road, Dongshan Subdistrict (adjacent to the south gate of Dongcheng Foyuan)

Dishes

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  First-class Braised Pork Belly

  A classic Chinese dish featuring tender pork belly braised in a savory-sweet sauce, known for its rich flavor and melt-in-your-mouth texture.
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  Chopped Chili Fish Head

  Steamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
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  Nanjing Double Stinky Pot

  A traditional dish from Nanjing made with fermented tofu and stinky amaranth, simmered together for a rich, distinctive aroma and flavor.
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  Handmade Private Black Tofu

  A delicately textured tofu made from black beans using traditional methods, with a rich bean flavor and versatile serving options.
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  Clear Soup Lamb

  Clear Soup Lamb is made with fresh lamb simmered slowly with ginger and scallions, resulting in a clear broth and tender meat, ideal for nourishment in winter.
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  Fried Pork Shank

  A Chinese dish made by frying a pork shank until crispy outside and tender inside, often served in banquets.
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  Grilled Lamb Ribs

  Grilled lamb chops is a dish made primarily from lamb chops, prepared by roasting. After marinating, the lamb chops are placed on a grill and slowly roasted over moderate heat until the exterior turns golden and crispy while the meat remains tender and juicy.
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  Braised Rooster

  A classic Chinese dish featuring a tender rooster braised in soy sauce, sugar, and seasonings until richly flavored and tender.
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  Braised Large Mandarin Fish

  A classic Chinese dish made by braising a fresh mandarin fish with soy sauce, sugar, and aromatics until tender and flavorful.
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  Garlic Roast River Prawn

  Shrimp with garlic sauce is a seafood dish made primarily with giant river prawns, seasoned with garlic. The prawns are deveined and left with their tails intact, then split open along the back. They are marinated with garlic, salt, and a small amount of cooking wine before being quickly stir-fried at high heat to achieve tender, juicy meat and an aromatic garlic flavor.
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  金汤鱼头

  金汤鱼头以新鲜鱼头为主料，配以番茄、姜片、葱段等辅料，通过炖煮方式制成。鱼头先煎至微黄，再加入高汤和调味料慢火熬制，使汤色呈金黄，味道浓郁。
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  Pot-edge Steamed Bun

  A traditional steamed bun made from fermented flour, known for its soft texture and subtle flavor, often served with soup or dipping sauce.
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  Pan-fried Taro Flour Cake

  A Chinese snack made from taro flour, pan-fried until golden and crispy on the outside, soft and chewy inside.
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  Pan-fried Sweet Potato Noodles

  A Chinese snack made by pan-frying sweet potato noodles until golden and crispy, with a soft, chewy interior and natural sweetness.
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  Pan-Fried Lotus Root Cakes

  Pan-fried lotus root cakes are made from lotus root, pork filling, and seasonings like scallions and ginger. The lotus root is sliced or minced, mixed with meat and spices, shaped into patties, then pan-fried until golden brown on both sides—crispy outside, tender inside.

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