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Qing Jiangnan Jiangnan Cuisine (Qinhu Xili Garden City Store)

江浙菜 · ⭐ 4.7

Qinchuan Subdistrict, No. 58 Qinhu Road, Qinhuxili, 1st Floor

Dishes

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  Kung Fu Sea Bass

  Kung Fu bass is made from fresh bass, marinated and steamed, then topped with a sauce made from scallions, ginger, garlic, soy sauce, sugar, and vinegar, and garnished with cilantro or green onions. Cooking emphasizes precise heat control to ensure tender, delicate fish meat.
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  Earthen Pot Braised Gutian Mountain Clear Water Fish Head

  This dish features a high-quality clear water fish head from Gutian Mountain as the main ingredient, accompanied by ginger, garlic, and dried chili. Using traditional earthen pot braising technique, the fish head is first pan-fried until golden on both sides, then simmered with seasonings and broth over low heat. The resulting dish has a rich broth and tender fish meat, fully preserving the original flavor of the fish head.
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  Hand-Deconstructed Crab Roe Tofu

  Steamed tofu with hand-picked crab roe, a delicate dish where soft tofu blocks are simmered with fresh crab roe to absorb its rich flavor, resulting in a smooth and tender texture.
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  Signature Stone Pot Frog

  A signature dish featuring fresh frog legs cooked in a stone pot with vegetables and spicy sauce, delivering tender meat and rich flavor.
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  Scholar-Style Braised Beef Brisket

  Slow-cooked beef brisket with aromatic spices, tender and rich in flavor.
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  Rose Flame Roast Chicken

  Rose Flame Roast Chicken features a whole chicken marinated in rose sauce, glazed with honey and flamed for dramatic presentation. Tender meat meets floral aroma and subtle sweetness.
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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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  Cheese Baked Potatoes

  Cheese baked potatoes are made by cutting potatoes into pieces or slices, mixing with cheese, and baking in the oven. A little olive oil, salt, and black pepper are added for flavor, creating a slightly crispy outer layer and soft interior, with melted cheese forming a rich creamy taste on top.
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  Suzhou Crispy Chicken

  A classic Jiangsu dish featuring a marinated whole chicken deep-fried to golden crispiness, with tender meat and a savory flavor.
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  Scallion Oil-Braised Shrimp

  A dish of fresh river shrimp stir-fried quickly in hot oil with scallions and ginger, resulting in tender, flavorful shrimp with a fragrant onion aroma.
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  Snowflake Sweet and Sour Pork Tenderloin

  Snowflake Sweet and Sour Pork Tenderloin is a classic Chinese dish primarily made with pork tenderloin. The meat is cut into strips, marinated, coated in a starch batter, and deep-fried until crispy outside and tender inside. The key sweet and sour sauce is made from sugar, rice vinegar, and tomato paste, giving it a bright red color. The fried pork strips are quickly stir-fried with the sauce, then plated and sprinkled with white icing sugar or coconut flakes to resemble snowflakes. The dish features a crispy exterior and a tender interior with a balanced sweet and sour flavor.
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  Abalone Stewed with Pearl Potatoes

  Abalone stewed with pearl potatoes, a delicate dish combining tender abalone and sweet, soft potatoes.
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  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.

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