Close

Wei Dong Jiang · Huaiyang Cuisine (Dinghuamen Avenue Branch)

江浙菜 · ⭐ 4.8

2nd Floor, Zhengtai Building, No. 388-8 Jiangdong North Road

Dishes

• 

  Five-Spice Braised Beef

  Five-spice braised beef is a dish made primarily from beef, marinated with various spices and seasonings, then slowly stewed. It has a rich brown color, tender and juicy meat with clear texture that melts in the mouth, and an aromatic fragrance.
• 

  Spicy Chicken Feet with Chopped Chili

  A spicy cold dish made from chicken feet marinated in chopped chili, garlic, and ginger, known for its crunchy texture and bold flavor.
• 

  Handmade Pork Dumpling Pot

  Handmade pork dumplings simmered in a pot with broth, tender and flavorful.
• 

  Spicy麻 Sliced Beef Tongue

  Sliced beef tongue marinated in spicy and numbing seasoning, served cold for a refreshing and bold flavor.
• 

  Clam and Noodles Stir-fry

  Clam and bean thread noodles stir-fry is a dish featuring clams and bean threads. Cleaned clams are cooked with bean threads in water or broth over medium-low heat until the noodles are soft and the clams are flavorful, then seasoned.
• 

  Huai'an Soft Eel with Handmade Glutinous Rice Balls

  A creative dish blending Huaiyang flavors: tender eel stir-fried with fresh yellow eel, served with homemade glutinous rice balls for a contrasting texture.
• 

  Salted Water Duck

  A traditional dish made by boiling麻duck in salted water, resulting in tender meat with a savory flavor.
• 

  Salt-Roasted Golden Garlic Black Pork Belly

  A succulent pork belly dish marinated in secret sauce, slow-roasted to perfection and finished with golden garlic for a rich, savory flavor.
• 

  Braised Large Yellow Croaker

  A Chinese dish made by braising fresh large yellow croaker with soy sauce, sugar, and aromatics until tender and flavorful.
• 

  Braised Chicken with Shark's Fin

  A nourishing dish made by slow-cooking old hen and shark's fin, resulting in tender chicken and soft gelatinous fins in a rich broth.
• 

  Old Tofu with Bean Curd Sheets

  A dish of old tofu and bean curd sheets, simmered in a savory sauce for rich flavor.
• 

  Mustard-flavored Meiji Prawn

  Fresh large prawns are marinated and quickly stir-fried with mustard sauce, sugar, and vinegar, resulting in a tender, crisp texture with a rich mustard aroma, slightly sour and sweet flavor.
• 

  Honey-glazed Barbecue Pork

  Honey-glazed barbecued pork is a traditional dish made from pork. Choose pork shoulder or belly, coat it with a marinade made from honey, light soy sauce, and five-spice powder, and marinate for several hours. Then roast slowly in an oven or over charcoal until the surface turns golden brown and the meat becomes tender and sweet.
• 

  Chibi Big Fish Head Soup

  Chibi Big Fish Head Soup is made with fresh large fish head, tofu, mushrooms, and ginger slices, cooked in clear water. The soup is clear in color, fresh in taste, and rich in flavor.
• 

  Fish Head Soup

  Fish head soup is made primarily with fish heads, seasoned with ginger slices and green onions, and slowly simmered. Fresh fish heads like bighead carp or black carp are used with water to create a creamy white broth with rich flavor.
• 

  Golden Mustard Shrimp Balls

  Fresh shrimp paste formed into balls and deep-fried golden, then coated with a mustard sauce for a savory, aromatic bite.
• 

  Golden Mustard Shrimp Balls

  Golden Mustard Shrimp Balls is a dish made with fresh shrimp and golden mustard sauce. The shrimp meat is shaped into balls, coated with a golden crispy coating, and then topped with a special golden mustard sauce, offering a fresh and unique flavor.
• 

  Black Truffle Braised Pork

  Black truffle braised pork belly uses fatty pork belly as the main ingredient, blanched and then stewed with rock sugar, light soy sauce, dark soy sauce, and cooking wine. Black truffle slices or paste are added at the end for aroma, resulting in tender meat with a glossy red color.
• 

  Black Pork Sausage

  Black pork sausage is made by grinding premium black pork with secret seasonings, stuffing into casings, and air-drying or smoking for a rich, savory flavor.

Reviews