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Jing Cheng Xiao Jiang · Beijing Cuisine · Shanghai Cuisine · Bai Yu (World Trade Center Tianjie Store)

北京菜 · ⭐ 4.1

No. 9 Guanghua Road, SOHO Tiantie North Street, Basement Level 1, Unit 106

Dishes

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  San Geng Mei Ling Porridge

  San Geng Mei Ling Porridge is made with rice as the main ingredient, combined with lean pork, eggs, and vegetables. After thorough cooking, it forms a thick, nourishing porridge.
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  Shanghai Steamed Bun with Crispy Bottom

  Shanghai steamed dumplings with pork filling, enhanced with gelatinous skin, are wrapped in a rolled dough. The bottoms are pan-fried until golden and crispy, while the tops are sprinkled with black sesame seeds and scallions. The result is a tender, juicy bite with an aromatic flavor.
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  Stir-fried Lotus Stem Tips from Honghu

  Stir-fried Honghu lotus shoot is a dish made from fresh lotus shoots from Honghu, seasoned with garlic slices and chili, quickly stir-fried to retain crispness and freshness while preserving the original flavor.
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  Scallion Oil Noodles

  Scallion oil noodles with dried shrimp is a noodle dish primarily made with noodles, dried shrimp (also known as 'kai yang'), and scallion oil. The preparation involves boiling the noodles, then stir-frying chopped scallions and dried shrimp in hot oil to release their aroma, finally mixing the fragrant scallion oil with the noodles to create a rich, savory flavor combining the freshness of scallions and the umami of dried shrimp.
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  Stir-fried Hangzhou Napa Cabbage

  Clear stir-fried Hangzhou cabbage is a home-style dish using Hangzhou cabbage as the main ingredient. After washing, the cabbage is cut into segments and quickly stir-fried in hot oil, then seasoned with an appropriate amount of salt to maintain the vegetable's crisp and tender texture.
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  Pot Pepper Pork and Chicken Stir-fry

  Pot Pepper Pork and Chicken Stir-fry is a Chinese dish made with chicken and pork, stir-fried with chili peppers and other seasonings. The dish has a bright color and a spicy flavor with rich seasoning.
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  Braised Pork Belly

  Braised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
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  Braised Rice with Meat Sauce

  Stewed rice with meat juice uses rice as the main ingredient, combined with pork or chicken and seasonings like scallions, ginger, and garlic, simmered together to infuse the rice with rich meat flavor.
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  Jiang's Aromatic Bowl

  Jiang's Famous Bowl of Fragrance is a stir-fried dish primarily made with pork, eggs, and greens. First, the pork is sliced and marinated, then stir-fried together with beaten eggs. Finally, washed greens are added and stir-fried until well combined. Season to taste and serve.
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  Yangchun Noodles

  Yangchun noodles is a Chinese soup noodle dish primarily made with thin noodles, lard or vegetable oil, scallions, and soy sauce. To prepare, cook the noodles until done, then drain and mix with a small amount of lard, soy sauce, and chopped scallions. Finally, pour hot broth over the noodles to serve.
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  Fried Tofu and Meat in Wooden Bucket Rice

  Fragrant tofu stir-fried with lean pork, served in a wooden bucket with rice. Tofu and pork are marinated, then stir-fried together until the tofu absorbs the meat flavor, resulting in soft, tender texture.
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  Steamed White Fish with Chicken Broth

  Clean the white fish and make diagonal cuts on it. Add ginger slices and cooking wine to marinate for a while, then steam in a steamer until cooked through. After steaming, pour out the excess water, drizzle with chicken stock, and steam for a few more minutes to allow the flavors to penetrate. Finally, garnish with sliced green onions.
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  Duck Blood and Vermicelli Soup

  Duck blood and vermicelli soup is a soup dish primarily made with duck blood and vermicelli, supplemented by duck intestines, duck gizzards, and other duck offal. To prepare it, duck blood is cut into pieces and boiled together with rehydrated vermicelli in a rich broth, then duck offal and other ingredients are added, followed by seasoning before serving.

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