Jinyantang Huai-Yue Fusion Cuisine for Banquets (Xianlin Lake Branch)
江浙菜 · ⭐ 4.3
No. 9-57, Xuesen Road
Dragon Mate tips
If you are traveling in China to visit Nanjing, this restaurant is worth a stop for great food. This restaurant is located at No. 9-57, Xuesen Road. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: XO Sauce Seafood Vermicelli Pot, First-Flush Purple Laver with Hand-Pressed Fish Cake, Kung Pao Shrimp Balls.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Nanjing
- Category: 江浙菜
- Rating: 4.3
- Address: No. 9-57, Xuesen Road
- Popular dishes: XO Sauce Seafood Vermicelli Pot, First-Flush Purple Laver with Hand-Pressed Fish Cake, Kung Pao Shrimp Balls, Steamed Large White Fish, Braised Pork Belly with Secret Sauce
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Dishes
XO Sauce Seafood Vermicelli PotXO Sauce Seafood Glass Noodle Pot features glass noodles with shrimp, crab, and shellfish, stir-fried with XO sauce and slow-cooked in a clay pot for rich flavor.
First-Flush Purple Laver with Hand-Pressed Fish CakeFirst-flush purple laver paired with hand-pressed fish cake, simmered in clear broth. Main ingredients are fresh first-harvest purple laver and hand-beaten fish paste, offering a tender, smooth texture with a mild, refreshing taste.
Kung Pao Shrimp BallsShrimp balls stir-fried with peanuts, garlic, ginger, and a tangy sweet-and-sour sauce, a classic Sichuan-style dish.
Steamed Large White FishSteamed large white fish is a dish made with fresh large white fish, seasoned with ginger slices and scallions, and steamed to preserve its natural flavor.
Braised Pork Belly with Secret SauceBraised pork belly is made with fatty pork, blanched to remove odor, then simmered with rock sugar, light soy sauce, dark soy sauce, cooking wine, star anise, cinnamon, and bay leaves until tender and glossy.
Crispy Skin PigeonCrispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
Almond Egg White SoupA dessert made from egg whites and almonds, gently steamed or boiled to create a smooth, subtly almond-flavored dish.
Gong Pepper Stir-Fried Yellow BeefGong pepper stir-fried yellow beef is made with tender yellow beef and spicy gong peppers, quickly stir-fried for a rich, aromatic flavor.
Sour Radish and Deer Mushroom Stew with Pig's TrottersMade with sour radish, deer mushroom, and pig's trotters, slowly stewed to create a clear broth with rich sour aroma and a satisfying texture combining crispness and tenderness.
Auntie's Freshly Pan-Fried Cook's DumplingsHandcrafted dumplings with a golden crispy exterior and savory pork and scallion filling, pan-fried to perfection.
Abalone RiceAbalone rice is a dish made with fresh abalone and rice. After cleaning, the abalone is typically simmered in broth or clear soup until tender, then served over hot rice, allowing the rice to absorb the rich flavor of the abalone.
Chicken Head Rice Butterfly ShrimpA refined dish featuring chicken head rice and shrimp, shaped into butterfly forms and stir-fried for a delicate, savory flavor.
Black Pepper Amber Stir-Fried Wagyu Beef CubesPremium wagyu beef cubes stir-fried with black pepper sauce and amber-colored syrup. Tender and juicy with a slightly crispy exterior, rich flavor, and balanced sweet-salty taste.