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Jixu Jiangnan Roast Duck & Huaiyang Cuisine (Taiwan Street Store)

江浙菜 · ⭐ 4.7

Southwest side of the intersection of Lugu Road and Diaosuyuan South Street, Shijingshan District, above Ping An Insurance Building

Dishes

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  East China Sea Yellow Croaker

  East China Sea large yellow croaker is a dish featuring fresh fish, typically steamed or braised. Steaming preserves the natural flavor with ginger, scallions, and a touch of cooking wine; braising uses soy sauce, sugar, and vinegar for rich taste and bright color.
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  Phoenix Tofu

  Phoenix Tofu is a dish made with soft tofu combined with ham, chicken, and shrimp. The tofu cubes are steamed or simmered with ingredients to absorb their flavors, resulting in a delicate and tender texture.
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  Beijing Crispy Skin Roast Duck

  Beijing crispy-skinned roast duck uses premium Peking duck, marinated and roasted in a挂炉. The skin becomes crispy while the meat stays tender and juicy. Served sliced thin with lotus leaf pancakes, sweet bean sauce, scallions, and cucumber sticks for wrapping.
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  Yangzhou Boiled Vermicelli with Shredded Tofu

  Yangzhou Large Boiled Tofu Thread is a Huaiyang dish primarily made with tofu. The tofu is sliced into fine threads, then simmered in rich broth and combined with ingredients such as ham, shrimp, and chicken breast. Seasoned with scallions, ginger, and garlic, it is slowly stewed until fully flavored.
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  Jiangnan First Course

  A classic Jiangnan dish featuring fresh river shrimp, paired with green peas, diced carrots, and a touch of ginger. Simmered in clear broth, the shrimp are deveined and blanched before being cooked with the ingredients. Seasoned with salt and cooking wine, then lightly thickened for a slightly viscous sauce.
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  Jiangnan Huadia Chicken

  Jiangnan Huadiao Chicken is made primarily with chicken, combined with辅料 such as Huadiao wine, ginger slices, and green onion segments, and prepared by slow stewing. The chicken is either whole or from chicken thighs, blanched first to remove any fishy odor, then slowly cooked with Huadiao wine and seasonings to allow the meat to absorb the wine's aroma and become tender.
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  Huaiyang Steamed Pork Meatballs

  Huaiyang-style clear stewed lion's head is a dish primarily made with pork. The pork, with a balanced mix of fat and lean, is minced and mixed with scallion and ginger water, egg white, and other seasonings until well blended. It is then shaped into large meatballs and gently simmered in clear broth until fully cooked. The finished dish features tender meat and a clear, refined broth that preserves the natural flavors of the ingredients.
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  Su Bei Free-Range Chicken

  Su Bei free-range chicken is a dish featuring locally raised native chickens. After blanching, the meat is stewed with ginger slices and scallions, seasoned with salt and cooking wine, then slowly simmered until tender with rich broth.
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  Braised Pork in Shao Sauce with Wine Aroma

  Bao sauce wine-flavored pork is a delicacy made primarily with fatty pork belly, enhanced with ingredients such as abalone sauce and Huangjiu (rice wine). The pork belly is first pan-fried and then braised, absorbing the rich umami of the abalone sauce and the aromatic depth of the Huangjiu, resulting in a uniquely flavorful dish.
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  Braised Lotus Seed with Shrimp

  Chicken head rice stir-fried with shrimp is a dish primarily made with chicken head rice and fresh shrimp. The preparation involves first cleaning the shrimp and marinating them with cooking wine, salt, and other seasonings. Next, the chicken head rice is cooked and set aside. Then, heat oil in a wok, sauté葱姜蒜 (scallions, ginger, and garlic) until fragrant, add the shrimp and stir-fry until they change color. Finally, add the chicken head rice, season with salt and other seasonings, and quickly stir-fry until well combined.
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  Chicken-Flavored Large White Fish

  Chicken broth braised large white fish is made with fresh large white fish and rich chicken broth. First, clean the white fish and marinate it with seasonings. Then, heat oil in a pan, stir-fry葱姜蒜 until fragrant, add chicken broth and bring to a boil. Place the white fish in the broth and simmer until fully cooked. Finally, reduce the sauce and serve on a plate.

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