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Jiangyan Lou (Yuhuatai Yunjinxiang Road Branch)

江浙菜 · ⭐ 4.8

Building 3, No. 19 Yukinso Road, Yuhua Subdistrict (next to Industrial and Commercial Bank of China)

Dishes

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  Nanjing Home-Brined Salted Duck

  Nanjing Home-Brined Salted Duck is a traditional duck dish. The main ingredient is a whole dressed duck. The basic preparation involves cleaning the duck, then rubbing it inside and out with a mixture of salt and Sichuan peppercorns for curing. It is then soaked for several hours in a brine made by simmering salt, Sichuan peppercorns, star anise, scallions, ginger, and other spices. Afterward, the duck is hung to air-dry the skin before being poached in plain water until cooked. The finished dish features savory, flavorful meat with a firm texture, white skin, tender flesh, and a subtle aromatic spice note.
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  Southern Guangdong Steak Cubes

  A Cantonese dish featuring tender beef cubes stir-fried with onions and bell peppers, seasoned with soy sauce and oyster sauce.
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  Southern Guangdong Beef Cubes

  A Cantonese dish featuring tender beef cubes stir-fried with onions and peppers, seasoned with soy sauce and oyster sauce.
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  Four Seasons Handmade Lion's Head Meatballs

  A traditional Chinese dish made with minced pork shaped into large meatballs and slowly stewed until tender, offering a rich, savory flavor.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Steamed Mandarin Fish

  Steamed mandarin fish is a dish made with fresh mandarin fish as the main ingredient, seasoned with ingredients such as ginger threads and scallion segments, and prepared by steaming. After cleaning the mandarin fish, make diagonal cuts on both sides of the fish body, place it in a steamer, add ginger threads and scallion segments, and steam over high heat until cooked.
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  Crispy Pigeon with Juicy Flesh

  Crispy pigeon with juicy flesh, marinated and deep-fried to perfection, a classic Cantonese dish.
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  Crispy Radish Peel

  Crispy radish peel is a dish primarily made from radish skin, which becomes refreshing and delicious through pickling and seasoning. In the preparation process, the radish peels are first washed and cut, then mixed with appropriate seasonings for pickling, and finally blended evenly before serving.
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  Boiled Freshwater Shrimp

  A Cantonese dish featuring fresh shrimp briefly boiled in water and served with ginger-scallion soy sauce, highlighting the natural sweetness and tenderness of the shrimp.
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  Young Watercress Stir-fried Pufferfish

  Fresh young watercress stir-fried with pufferfish. The tender pufferfish meat pairs perfectly with the crisp, fresh flavor of watercress. Requires careful preparation to remove toxins.
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  Egg Yolk Lion's Head Meatballs

  Egg yolk lion's head is a large meatball made from pork mince, coated with egg yolk sauce or fried salted egg yolk crumbs, then deep-fried or steamed. Main ingredients include pork mince, eggs, scallion and ginger paste, and seasonings. The finished dish has a golden color and a soft, tender texture.
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  Braised Pork Steamed Lishui Fragrant Taro

  A dish featuring braised pork and steamed Lishui fragrant taro, combining savory meat with sweet, soft tuber.
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  Nanjing Vegetarian Roast Chicken

  A vegetarian dish made from tofu skin and mushrooms, slow-braised to mimic the flavor of roasted chicken, popular in Nanjing cuisine.

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