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Tangji · Jiangnan Mansion · Xiaoshan Cuisine (Qianjiang Century City Branch)

江浙菜 · ⭐ 4.8

Ground Floor, No. 336 Wenming Road, Jiangning Building (former Qianqianyan Restaurant location, upgraded)

Dishes

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  Dongpo Immortal Chicken

  Dongpo Immortal Chicken is a traditional famous dish, primarily made with tender chicken, supplemented by pork belly, ginger slices, green onion segments, and other ingredients. The preparation involves marinating the chicken, then placing it together with pork belly and seasonings into a clay pot, sealing it tightly, and slowly stewing over low heat until the chicken becomes tender and the broth turns rich and flavorful.
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  Farmhouse Three Fresh

  A classic home-style dish made with potatoes, eggplant, and green peppers, stir-fried to perfection for a savory and satisfying meal.
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  Qian Dao Lake Chopped Chili Fish Head

  Qianshan Lake chopped chili fish head uses fresh fish head as the main ingredient, combined with chopped chili, ginger, garlic, and green onion, steamed to perfection. The fish head is from Qianshan Lake's bighead carp, tender in texture, with the chopped chili adding a unique spicy flavor and aroma.
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  Shrimp with Mushrooms

  A Chinese dish featuring fresh shrimp and mushrooms, stir-fried or simmered to create a savory and aromatic meal.
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  Ningbo Blue Crab Stir-Fried Rice Cake

  Fresh blue crab and chewy rice cake are stir-fried together, resulting in a savory dish with tender crab meat and soft, sweet rice cake absorbing the rich sauce.
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  Stewed Freshwater Crab

  A dish made by stewing fresh freshwater crabs with ginger, scallions, and yellow wine, resulting in tender crab meat and rich broth.
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  Preserved Mustard Greens with Pork Belly

  Meigancai Braised Pork is a dish primarily made with pork belly and meigancai (fermented black mustard greens). The pork belly is cut into pieces, blanched, then simmered together with the meigancai until the meat becomes tender and the meigancai absorbs the rich pork flavor. Finally, the pork pieces are neatly arranged in a serving dish and topped with the flavorful broth.
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  Pickled Pepper Long-Legged Crab

  Fresh long-legged crab is marinated or stir-fried with pickled peppers, ginger, garlic, and other seasonings. The crab meat is tender and crisp, with a spicy-sour flavor profile.
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  Steamed Wuchang Eel

  Fresh Wuchang eel steamed with ginger and scallions, preserving its natural flavor and tenderness.
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  清蒸鳗鱼

  清蒸鳗鱼是一道以新鲜鳗鱼为主料，辅以姜片、葱段等调料，通过清蒸方式制作的菜肴。鳗鱼经过处理后放入蒸锅，利用蒸汽使其熟透，保持原汁原味。
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  Huo Tong Tianmu Mountain Bamboo Shoot Dried Duck Pot

  Made with premium dried bamboo shoots from Tianmu Mountain and old duck, slowly stewed to create a clear broth, tender bamboo shoots, and richly flavored duck meat. Cooked in a traditional clay pot over low heat to highlight the natural taste of ingredients.
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  Braised Duck with Pig's Trotter and Bamboo Shoots

  Fire leg bamboo shoot duck stew features old duck, fire ham foot, and dried bamboo shoots, slowly simmered for rich flavor and tender meat.
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  Scallion Oil Big White Fish

  A classic Chinese home-style dish featuring fresh big white fish, stir-fried with scallions and ginger in fragrant scallion oil, resulting in tender fish and rich aroma.
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  Soy Sauce Braised River Shrimp

  A classic Chinese dish featuring fresh river shrimp braised in soy sauce, resulting in a savory and slightly sweet flavor with tender shrimp.
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  Eel丝 Burned Bean Noodles

  A dish featuring tender eel strips and bean noodles, simmered together to create a rich, savory flavor.

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