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Xiao Chu Niang Huaiyang Cuisine (Blue Harbour Branch)

江浙菜 · ⭐ 4.6

Liangma Food Street, Solana Blue Harbor, Building 1, 1st–2nd Floors

Dishes

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  Nanjing Duck Blood and Vermicelli Soup

  Nanjing duck blood and vermicelli soup is made with duck blood, intestines, and gizzards, combined with rice noodles and a rich broth. Duck blood slices are cooked with the noodles, seasoned with scallions and cilantro, and the broth is simmered from duck bones for a delicious flavor.
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  Traditional Pufferfish Dish

  Traditional river pufferfish dish made with fresh pufferfish, toxin removed and prepared using classic cooking methods. Sliced or whole fish is marinated with ginger, scallions, and cooking wine to remove fishy odor, then gently stewed or steamed to retain tenderness. Some recipes add broth or a touch of soy sauce for flavor.
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  Ancient Method Scallion-Scented Pufferfish

  Ancient method scallion-scented pufferfish is a dish made with pufferfish as the main ingredient, combined with scallions and ginger, using traditional cooking methods. It has a fresh and tender texture with a rich aroma.
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  Sizzling Eel Sauce with Vegetable Pancake

  Stir-fried eel sauce with vegetable pancakes is a dish featuring eel segments marinated and stir-fried, then drizzled with hot oil for aroma. Vegetable pancakes are made from chopped vegetables mixed with flour and pan-fried until golden.
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  Black Pork Lion's Head in Rural Chicken Broth

  Black pork lion's head is made with fresh black pork and cooked in rural chicken broth. The meat is tender, and the soup is rich and flavorful.
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  Emperor Taizu's Crispy Skin Roast Duck

  Emperor Taizu's Nanjing crispy skin roast duck uses premium Peking duck, marinated and roasted in a hanging oven. The skin is specially treated to be crispy while the meat remains tender and juicy, typically served with thin pancakes, sweet bean sauce, scallions, and cucumber strips.
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  Five Blessings of Jiangnan

  Jiangnan Five Blessings is a Chinese dish combining five ingredients: chicken breast, shrimp, mushrooms, carrot, and green peas. Each is diced, blanched, mixed with egg white, then fried until golden. Served with a special sauce for rich color and layered texture.
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  Jiangnan Brocade Squirrel Mandarin Fish

  Jiangnan Brocade Squirrel Mandarin Fish is a traditional Chinese dish made with mandarin fish, chicken, and ham. The fish meat is tender, the skin is crispy, and it is flavored with sauce for a rich taste.
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  Huaiyang Salted Pork and Bamboo Shoot Stew

  Huaiyang Yanduxian is a soup featuring salted pork, fresh pork, and bamboo shoots. After blanching the meats, they are simmered with spring bamboo shoots until tender and the broth clear, preserving the original flavors.
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  Stone Pot Crab Roe Shrimp Tofu

  Stone pot crab roe, shrimp, and tofu is a dish featuring crab roe, shrimp, and soft tofu. Sauté crab roe and shrimp, then simmer with tofu cubes in a hot stone pot for rich, harmonious flavors.
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  Tea-Scented Crispy Chicken

  Tea-flavored crispy chicken made with whole chicken, marinated, coated, and deep-fried to achieve a crunchy skin, enhanced with tea or tea-seasoning for a unique aromatic flavor.
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  Juicy Crab-Filled Steamed Buns

  Thin-skinned dumplings filled with crab meat, pork mince, and broth, steamed to perfection. The crab and meat blend beautifully, offering a rich, savory taste with abundant juice.
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  Nanjing Old Brine Salted Duck

  Nanjing old brine salted duck is a traditional dish made from fresh ducks, seasoned, boiled, and braised. The duck is marinated with salt, spices, and seasonings, then slowly cooked in aged brine to absorb rich flavors, resulting in tender, flavorful meat.
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  Crab Roe Pork Meatballs

  This dish features black pork with crab roe seasoning, shaped into lion's head dumplings and slowly braised. Main ingredients include black pork, crab roe, scallions, ginger, and other seasonings, emphasizing tender meat and rich broth.

Reviews

• infinite_aye-aye
  The lion's head meatballs were crazy good — crispy on the outside, super juicy and tender inside, and the meat flavor just exploded in my mouth. The squirrel-shaped mandarin fish was fried perfectly, nice and crunchy, and the fish itself was really tender. That sweet and sour fruit sauce on top was honestly the star, made me wanna keep eating. The staff was friendly and the food came out fast, which I appreciated. The whole place has this Jiangnan vibe going on with the grey bricks and dark tiles, kinda felt like I was sitting in a garden instead of a restaurant. Went with a friend for dinner and it was super chill, tons of dishes to pick from too. Definitely coming back to try more of the menu.