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Xiao Chu Niang Huaiyang Cuisine (Yiti He Tan Branch)

江浙菜 · ⭐ 4.7

2F, Yidi Port Shopping Center, No. 18 Jiuxianqiao Road

Dishes

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  Juicy Pork Dumplings

  Juicy pork dumplings made with fresh native pork, seasoned with scallion-ginger water, soy sauce, and cooking wine, wrapped in thin dough and steamed. Delicate skin, generous filling, rich broth, tender and flavorful.
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  Black Pork Lion's Head in Rural Chicken Broth

  Black pork lion's head is made with fresh black pork and cooked in rural chicken broth. The meat is tender, and the soup is rich and flavorful.
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  Emperor Taizu's Crispy Skin Roast Duck

  Emperor Taizu's Nanjing crispy skin roast duck uses premium Peking duck, marinated and roasted in a hanging oven. The skin is specially treated to be crispy while the meat remains tender and juicy, typically served with thin pancakes, sweet bean sauce, scallions, and cucumber strips.
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  Hand-Beaten Rice Noodles with Beef Cubes

  Hand-pounded glutinous rice cake with beef cubes is a dish featuring fresh beef and soft rice cakes. The beef is marinated and stir-fried with rice cakes, which absorb the meat juices for rich flavor and tender beef.
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  Fruit-flavored Squirrel Fish

  Fruit-flavored squirrel fish is a dish made with carp, where the meat is cut with floral patterns, deep-fried until crispy, then coated in a sweet and sour sauce made from sugar, vinegar, and tomato ketchup, and finally stir-fried with pineapple, green pepper, and carrot for a fruity flavor.
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  Braised Pork with Jiangnan Dried Bamboo Shoots

  Jiangnan bamboo shoot braised pork is made with fatty pork and dried bamboo shoots, slowly stewed together. Pork is blanched, then cooked with the shoots and seasonings like soy sauce, sugar, and cooking wine until tender and flavorful.
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  Jiangnan Brocade Squirrel Mandarin Fish

  Jiangnan Brocade Squirrel Mandarin Fish is a traditional Chinese dish made with mandarin fish, chicken, and ham. The fish meat is tender, the skin is crispy, and it is flavored with sauce for a rich taste.
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  Huaiyang Salted Pork and Bamboo Shoot Stew

  Huaiyang Yanduxian is a soup featuring salted pork, fresh pork, and bamboo shoots. After blanching the meats, they are simmered with spring bamboo shoots until tender and the broth clear, preserving the original flavors.
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  Crispy Cucumber and Lily

  Crispy cucumber and lily is a cold dish made primarily from fresh cucumbers and lilies. Slice cucumbers, blanch lily petals, mix together, and season. Simple to prepare, highlighting the natural flavors and textures of the ingredients.
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  Hundred Flowers Braised Pork

  Hundred-flower wine-braised pork is made with fatty pork belly, slow-cooked with yellow wine, rock sugar, light soy sauce, and dark soy sauce. The meat is tender, glossy red, and infused with a rich aroma of wine and a sweet-salty flavor.
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  Juicy Crab-Filled Steamed Buns

  Thin-skinned dumplings filled with crab meat, pork mince, and broth, steamed to perfection. The crab and meat blend beautifully, offering a rich, savory taste with abundant juice.
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  Nanjing Duck Blood Vermicelli Soup

  Nanjing duck blood and vermicelli soup is made with duck blood, duck intestine, duck gizzard, and other duck offal, combined with vermicelli and rich broth. Duck blood slices are cooked with vermicelli, seasoned with scallions and cilantro, and the broth is simmered from old duck bones for a rich, savory flavor.
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  Crab Roe Pork Meatballs

  This dish features black pork with crab roe seasoning, shaped into lion's head dumplings and slowly braised. Main ingredients include black pork, crab roe, scallions, ginger, and other seasonings, emphasizing tender meat and rich broth.

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