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Si Nan Jiang Yan (West Garden of Sinan Gongguan)

江浙菜 · ⭐ 4.6

No. 539 Fuxing Middle Road, at the intersection with Si Nan Road (West Courtyard of Sinan Mansion)

Dishes

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  Three-color Steamed Large White Fish

  A dish featuring fresh large white fish steamed with carrots, green peas, and corn for vibrant colors and tender texture.
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  Three-Color Steamed White Water Fish

  Steamed white water fish with red, green, and yellow peppers, featuring tender fish meat and vibrant colors, served with a light, natural flavor.
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  Chestnut Foie Gras

  Chestnut duck liver is a dish featuring chestnuts and duck liver. Duck liver is marinated and pan-fried until crispy outside and tender inside, while chestnuts are boiled, peeled, and stir-fried or stewed with the liver to blend flavors. The dish has a golden color and rich texture.
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  Guizhou-style Steamed Crab with Pine Leaves

  Steamed crab with pine leaves, seasoned in a special sauce from Guizhou cuisine, offering a delicate and aromatic flavor.
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  Stir-Fried Three Shrimp from Huaiyang

  A classic Jiangsu dish featuring shrimp roe, shrimp meat, and shrimp eggs stir-fried quickly over high heat for a fresh, delicate flavor.
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  Braised Huaiyang Meatballs

  Clear stewed Huaiyang lion's head is a traditional Huaiyang dish made primarily with pork belly, combined with ingredients such as scallions, ginger, and eggs. The pork belly is cut into small pieces, mixed with seasonings to form large meatballs, then slowly stewed in clear broth for several hours until the meatballs are tender and the soup is rich and flavorful.
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  Glass-braised Pigeon

  Glass-braised squab is a dish featuring young pigeons as the main ingredient, characterized by its crispy skin and tender meat. During preparation, the squabs are marinated and then coated entirely with a special glass paste before being deep-fried until the skin turns golden and crunchy while the inner meat remains juicy and tender.
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  Pork Belly Liver Dumpling

  A refined Chinese dish featuring duck liver wrapped in thin tofu skin, gently poached and then fried to a golden crisp, offering a delicate balance of textures and rich flavor.
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  Classic Braised Pork Belly

  Classic braised pork belly is made with fatty pork belly, blanched to remove odor, then simmered with rock sugar, light soy sauce, dark soy sauce, cooking wine, and spices for tender meat and a glossy red color.
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  Yellow Croaker and Shepherd's Purse Soup

  A traditional Jiangnan soup made with yellow croaker and shepherd's purse, featuring delicate fish flavor and fresh herb aroma.
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  Pomelo Explosion Boston Lobster

  Fresh Boston lobster is stir-fried with grapefruit flesh and a specially blended sauce. The dish features a refreshing, tangy taste with a bright balance of sweetness and acidity, highlighting the oceanic freshness and citrus aroma.
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  Sour Radish Stir-fried Waved Abalone

  A Sichuan-style dish featuring fresh flower clams stir-fried with sour radish, offering a tangy and spicy flavor with a crisp texture.
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  Chicken Oil and Huangjiu Steamed Emperor Fish

  Emperor fish steamed with chicken oil and Huangjiu, resulting in tender flesh infused with rich aroma and subtle sweetness.

Reviews

• wee_flamingo
  Me and my partner came here for a chill afternoon and honestly it was so comfortable. The vibe is super retro — feels like an old villa or something, totally takes you back in time. We ordered the snow crab and the Huaiyang lion's head meatballs, and wow the way they made them was really unique, the flavors blew us away. The crab especially, with the shark fin and Chinese ham, every bite had so many layers going on. Service was really attentive, dishes came out at a perfect pace, never felt rushed. The whole place is gorgeous, great for photos too. We just sat and chatted for hours, super romantic honestly. Would definitely come back.