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Zhen Shui Jiang Nan (Shenyang Huanggu Wanda Plaza Store)

江浙菜 · ⭐ 4.5

Unit L502, Level 5, Shenyang Huanggu MixC, No. 18 Chongshan East Road

Dishes

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  Shanghai-style Braised Pork Belly

  Shanghai-style braised pork belly uses fatty pork belly as the main ingredient, blanched to remove odor, then slowly stewed with soy sauce, sugar, cooking wine, and ginger slices to achieve tender meat and a glossy red color.
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  Flaxseed Crispy Chicken

  Flaxseed Crispy Chicken features chicken coated in flaxseed crumbs and fried or baked until golden and crunchy, offering a healthy twist on classic crispy chicken.
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  Cantonese腊肠 Baozi Rice

  Cantonese sausage clay pot rice is made by steaming rice with slices of Cantonese sausage and greens in a clay pot over low heat. The sausage fat infuses the rice, making each grain distinct and fragrant, while the combination creates a crispy bottom layer known as 'guoba'.
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  Yangzhou Braised Pork Meatballs

  A classic Suzhou dish made of seasoned pork meatballs braised in a savory sauce, tender and flavorful.
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  Glacier Eggplant with Stir-Fry Sauce

  Zha Ji Ice Mountain Eggplant is made primarily from fresh eggplants, carefully prepared to achieve a crispy outer skin and a soft, tender interior, paired with a specially crafted sauce that delivers a unique and delicious flavor.
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  Xin Huizhou Stinky Fish

  A traditional dish from Huizhou, made with fresh grass carp fermented and then cooked, offering a unique aroma and tender texture.
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  Seafood Mǎoxiě Wàng

  Seafood Mǎoxiāng Wàng is a dish primarily featuring various seafood ingredients such as fish slices, shrimp, and crab sticks, combined with vegetables like bean sprouts and tofu skin. The main cooking method involves boiling the ingredients in a spicy and numbing broth, then drizzling with hot oil to enhance the flavor—resulting in a dish that is spicy, fragrant, and rich in taste.
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  Scallion Steamed Emperor Fish

  A dish made by steaming fresh emperor fish with scallions and ginger, resulting in tender, flavorful fish with a light, savory taste.
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  Golden Garlic Okra with Button Mushrooms

  A dish featuring okra and button mushrooms stir-fried with golden garlic, offering a savory and aromatic flavor.
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  Nanjing Duck Blood Vermicelli Soup

  Nanjing duck blood and vermicelli soup is made with duck blood, duck intestine, duck gizzard, and other duck offal, combined with vermicelli and rich broth. Duck blood slices are cooked with vermicelli, seasoned with scallions and cilantro, and the broth is simmered from old duck bones for a rich, savory flavor.
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  Green Lime Sweet and Sour Pork

  A fusion dish featuring crispy pork belly glazed with a tangy green lime sauce, offering a refreshing twist on the classic sweet and sour pork.
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  Duck Blood Vermicelli

  Duck blood and vermicelli soup is a dish made primarily with duck blood and rice noodles. Duck blood cubes are cooked with noodles in a broth made from pork or chicken bones, seasoned with scallions, cilantro, and chili oil. Cooking time must be controlled to keep the duck blood tender and the noodles soft and flavorful.
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  黑松露鲍鱼啫鸡

  黑松露鲍鱼啫鸡是一道以鸡腿肉为主料，搭配新鲜鲍鱼和黑松露制成的菜肴。鸡肉经过腌制后与鲍鱼一同放入锅中，加入适量调味料进行啫制，使食材充分吸收香气，口感鲜嫩。黑松露的浓郁香气与鲍鱼的鲜美融合，提升整体风味。

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