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Jiang Xian Ya Ju • Xiao Quan (Happiness Center Store)

江浙菜 · ⭐ 4.8

Unit L401, 4th Floor, Ping'an Xingfu Center Commercial Building, Lize Road

Dishes

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  Mother's Braised Tofu

  Mother's Braised Tofu is a home-style dish made with soft tofu as the main ingredient, combined with minced meat, scallions, ginger, garlic, and other seasonings. The tofu is first pan-fried until lightly golden, then stir-fried together with the minced meat. After adding soy sauce, sugar, salt, and other seasonings, it is slowly simmered over low heat to allow the tofu to fully absorb the flavorful broth.
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  Fried Small Fish with Peanuts

  Small fish with peanuts is a dish primarily made from small fish and peanuts. The small fish are usually dried and marinated, while the peanuts need to be pre-roasted or fried until crispy. To prepare, stir-fry the small fish and peanuts together, adding seasonings such as salt, soy sauce, and chili as needed, then mix well. This dish offers a rich taste—savory small fish and crunchy peanuts.
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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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  Stir-fried River Shrimp

  Oil-burst river shrimp is a dish primarily made with river shrimp as the main ingredient. First, clean the river shrimp and drain off the water. Then, heat a wok with cold oil; once the oil temperature rises, quickly stir-fry the river shrimp until they change color. Finally, add minced scallions, ginger, garlic, cooking wine, soy sauce, and other seasonings, stir well, and serve.
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  Spring Water Lamb

  Spring water lamb is a dish made primarily with fresh lamb, slowly stewed with mountain spring water. After blanching the lamb, it is placed in a pot with辅料 such as ginger slices and scallions, then simmered over low heat with spring water until the meat becomes tender and the broth rich and flavorful.
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  Stir-Fried Noodles with Seasoning

  Stir-fried noodle soup is made with noodles, vegetables, and meat. It features aromatics like scallions, ginger, and garlic first stir-fried in oil, then simmered with broth or water, followed by adding noodles and cooking until done.
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  Preserved Pork Jelly

  Hao Rou is a cold dish primarily made from pork trotters, which are marinated, boiled, and then chilled before being sliced. The preparation involves marinating the pork trotters with salt, Sichuan peppercorns, yellow wine, and other seasonings for several days, then boiling them in water until tender. After cooling, the meat is refrigerated to set its shape, and it is served in thin slices on a plate.
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  Huaiao Drunk Chicken

  Hua diao zui ji is a dish made primarily with chicken, marinated with Huangjiu (a type of rice wine), ginger slices, green onion segments, and other seasonings before steaming. The main ingredients include whole chicken or chicken thighs, Huangjiu, ginger, and green onions. During preparation, the chicken is soaked in Huangjiu for several hours to fully absorb the wine's aroma, then steamed to achieve tender and flavorful meat.
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  Grass Shoe Flatbread

  Caoxie baked buns are a traditional Chinese flour-based food, primarily made from dough composed of flour, water, and a small amount of oil. After fermentation, the dough is rolled into round饼皮 (flatbread skins), filled with ingredients such as minced meat, scallions, or red bean paste, then baked in an oven until the surface turns golden and crispy.
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  Silver Fish Stir-Fried with Eggs

  Silver fish stir-fried with eggs is a home-style dish made primarily from fresh silver fish and eggs. After washing the silver fish, mix it with beaten eggs and add appropriate seasonings. Then fry in a pan with oil until fully cooked. The finished dish has a golden color and a fresh, tender texture.

Reviews

• pearl_mole
  The Huaiyang dishes here are really nicely done, super delicate with that fresh, mellow flavor you only get from Jiangnan cooking. Honestly, didn't hit a single bad dish the whole meal. Definitely start with the matsutake clear broth lion's head meatball — the pork ball is hand-chopped so it's unbelievably tender, like it just melts the second you touch it, and it soaks up all that matsutake broth. Warm but not heavy at all. Then get the Huai'an soft eel wrapped in flatbread, that's the classic. The eel shreds are silky and packed with flavor, and when you wrap them in the bread with that special sauce it's seriously so good, the more you chew the more flavor comes out.