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和满堂·南京民间菜(经五路店)

江浙菜 · ⭐ 4.5

Building 55, Yicheng West District, Jingwu Road (near Hongyang Home Furnishings)

Dishes

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  Braised Squab

  Squab is made from young pigeons that have not yet fully grown. After slaughter, plucking, and cleaning, the meat is prepared through marinating, roasting, or stewing. The main ingredient is squab, often enhanced with seasonings such as ginger, scallions, and cooking wine.
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  Hou's Crispy Meat Roll

  A traditional dish featuring marinated pork slices fried until crispy, wrapped with vegetables and sauce in a thin pancake for a savory, crunchy experience.
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  General's Braised Pork Belly

  Shaoshuai braised pork belly uses fatty pork belly as the main ingredient, blanched, cut into pieces, and stewed with rock sugar, light soy sauce, dark soy sauce, cooking wine, star anise, cinnamon, and bay leaves until tender and glossy.
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  Spicy Duck Head Hot Pot

  Dry Pot Duck Head is a dish that uses duck heads as the main ingredient. After marinating, the duck heads are stir-fried with various spices and chili peppers, then slowly cooked in a dry pot to allow the duck heads to fully absorb the flavors of the seasonings.
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  Handmade Egg Dumpling Pot

  Handmade egg dumplings filled with pork and shrimp, simmered in broth for a rich, savory flavor.
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  Seasonal Vegetables

  Seasonal vegetables refer to fresh vegetables harvested according to the changing seasons, typically prepared by stir-frying, blanching, or cold mixing to preserve the original flavor of the ingredients. Main ingredients include common leafy greens, root vegetables, and fruiting vegetables of the season, such as spinach, carrots, cucumbers, and green beans.
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  Seafood Mǎoxiě Wàng

  Seafood Mǎoxiāng Wàng is a dish primarily featuring various seafood ingredients such as fish slices, shrimp, and crab sticks, combined with vegetables like bean sprouts and tofu skin. The main cooking method involves boiling the ingredients in a spicy and numbing broth, then drizzling with hot oil to enhance the flavor—resulting in a dish that is spicy, fragrant, and rich in taste.
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  Steamed Sea Bream

  Steamed Mandarin Fish is a dish made primarily with Mandarin fish. To prepare it, the cleaned fish is placed in a steamer and seasoned with scallions, ginger, and other spices. It is steamed until the fish is fully cooked, preserving the fresh and tender texture of the fish meat.
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  Lipu Taro

  A sweet dish made from Lipu taro, a specialty from Guangxi, steamed and seasoned with sugar or milk for a soft, fragrant flavor.
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  Garlic-Style Crawfish

  Garlic mud crab is a dish made with fresh crayfish, seasoned with plenty of garlic paste, ginger slices, and green onion segments. The crayfish are cleaned, blanched to remove odor, then stir-fried with garlic and seasonings until the sauce thickens. The finished dish has a bright red color and rich garlic aroma.
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  Braised Pig's Feet

  Braised pig trotters are made with pig feet as the main ingredient, blanched and then stewed with soy sauce, sugar, cooking wine, star anise, cinnamon, and other seasonings until tender and flavorful.
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  Warrior Burned Chicken

  A Chinese dish made by slow-cooking a whole chicken in a secret sauce, resulting in tender, flavorful meat with a rich, glossy finish.
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  Sweet and Sour Pork with Mushrooms

  A savory dish of crispy pork chunks stir-fried with mushrooms and vegetables in a tangy sweet-and-sour sauce.
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  King Fish Head

  A dish featuring a large fish head stewed with tofu and seasonings, resulting in a rich, savory flavor.
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  Spicy Balls with Pig's Trotter Tips

  A spicy dish featuring tender pig trotter tips and crispy fried sesame balls, offering a bold, numbing flavor typical of Sichuan cuisine.

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