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Nü Hóng · New Jiangnan Cuisine (Shijing Shan Branch)

江浙菜 · ⭐ 4.8

No. 12A-V, Area A, Beijing Taiwan Street, Lu Gu East Street

Dishes

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  Kung Fu Sea Bass

  Kung Fu sea bass is made with fresh sea bass, seasoned with ginger threads, green onions, garlic slices, and cooked by steaming or braising. The fish is marinated first, then steamed at high heat to keep it tender, finally drizzled with hot oil to enhance aroma and paired with sauce for rich flavor.
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  Traditional Wine-Soaked Steamed Chicken

  Made with large white fish, marinated in traditional rice wine lees and steamed. The fish retains its tender texture while absorbing a subtle wine aroma.
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  Aged Daughter Red Steamed Crab

  Fresh large crabs are marinated with daughter's wine and yellow rice wine, then steamed with ginger slices and green onions. The meat is tender and the aroma is rich, preserving the crab's natural flavor.
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  Daughter Red Hua Diao Cooked Drunken Luoshi Shrimp

  Daughter Red Hua Diao Cooked Drunken Luoshi Shrimp is a Chinese dish made with Luoshi shrimp, paired with Daughter Red Hua Diao wine, ginger, and scallions. The shrimp is tender, with a rich wine aroma and unique taste.
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  Daughter's Red Wine Braised Pork

  This dish features pork belly braised with Nansheng Huaiao wine and Shaoxing yellow wine. After blanching to remove odor, the pork is simmered with scallions, ginger, star anise, and rock sugar until tender, glossy, and richly aromatic.
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  Hand-Deveined River Shrimp

  A dish made with fresh river shrimp, manually peeled and deveined, then quickly stir-fried in hot oil for a tender and flavorful result.
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  Yangzhou Boiled Vermicelli with Shredded Tofu

  Yangzhou Large Boiled Tofu Thread is a Huaiyang dish primarily made with tofu. The tofu is sliced into fine threads, then simmered in rich broth and combined with ingredients such as ham, shrimp, and chicken breast. Seasoned with scallions, ginger, and garlic, it is slowly stewed until fully flavored.
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  Braised Pork Meatballs in Simmering Broth

  Braised pork meatballs in gentle stew is a dish made by mixing pork with scallions, ginger, egg white, and starch to form large meatballs, which are then slowly simmered over low heat. The main ingredients include pork belly, eggs, minced scallions and ginger, and starch. Low-temperature slow cooking makes the meat tender and the broth clear.
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  Jiangnan Family Feast

  Jiangnan Family Feast is a stewed dish that combines various ingredients, primarily including chicken, pork, shrimp, mushrooms, bamboo shoots, tofu, and greens. The ingredients are cut into pieces and slowly simmered with premium broth, allowing the flavors to blend and create a rich, flavorful soup.
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  Jiangnan Vegetarian Terrine

  Jiangnan vegetarian roast goose is a plant-based dish made from tofu skin wrapped around a filling of mushrooms, wood ear, carrots, and other vegetables, then rolled, steamed, and braised. It has a bright red color and layered texture.
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  Beijing-style Peach胶 Yogurt

  Old Beijing peach gum yogurt is a dessert made primarily with peach gum and yogurt. Soak the peach gum beforehand, remove impurities, mix with yogurt, add a little honey or sugar for flavor, then chill before serving. Simple to prepare, emphasizing natural ingredient pairing.
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  Drunk Luo Shi Shrimp

  Fresh Luo Shi shrimp marinated in yellow wine, ginger, and scallions, then fried or steamed for a tender, aromatic dish.
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  Yangchun Noodles

  Yangchun noodles is a Chinese soup noodle dish primarily made with thin noodles, lard or vegetable oil, scallions, and soy sauce. To prepare, cook the noodles until done, then drain and mix with a small amount of lard, soy sauce, and chopped scallions. Finally, pour hot broth over the noodles to serve.
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  Yellow Wine Ice Cream

  Huangjiu ice cream is a dessert made by mixing yellow wine with fresh cream, milk, and sugar, then freezing it. The yellow wine is fully blended with dairy products before being churned and frozen to create a smooth texture.

Reviews

• Riley_24
  Really loved this place. It's a small restaurant called Nü Er Hong over in Shijingshan, and honestly the vibe is the star of the show — feels like a Jiangnan water town with wooden screens and ink wash paintings everywhere, super cozy and elegant, perfect for a date or dinner with family. Food was great. The signature braised pork belly in the house wine was legit — perfect ratio of fat to lean, melt-in-your-mouth tender, sweet and savory with that nice wine flavor soaked all the way through. Also tried the steamed white fish (I think the menu called it something like ancient-style wine lees steamed white fish) and would totally recommend it, the fish was super fresh and tender with just a hint of that fermented wine taste. Service was on point too, they kept refilling tea and swapping out plates without you even having to ask. Prices were like just over 100 per person, which for this style of cooking (Jiangsu/Huaiyang) feels like a really good deal. Easy parking, and they've got private rooms in all sizes so it works for business dinners as well. Overall just a really comfortable experience — definitely coming back.