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Qiu Jiangnan (Nanjing First Store)

江浙菜 · ⭐ 4.2

Building B, Himalaya Business Center, Intersection of Jinyang East Street and Mingcheng Avenue

Dishes

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  Five-Flavor River Prawns

  Fresh river prawns are deep-fried and stir-fried with a sauce made from five-spice ingredients (star anise, cassia bark, Sichuan pepper, bay leaf, dried chili), soy sauce, sugar, and vinegar. The dish features bright red color, crispy shells, tender meat, and a complex flavor combining salty, sweet, sour, spicy, and numbing tastes.
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  Bamboo Shoot Dry with Black Pork

  A dish featuring dried bamboo shoots from Qiandao Lake and black pork, slowly braised to perfection for a rich, savory flavor.
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  Salted Pork Rib Stewed with Kelp

  A savory dish of salted pork ribs simmered with kelp, resulting in a rich, flavorful stew.
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  Stir-fried Wannan Tofu

  Stir-fried Wannan tofu made with local Wannan-style bean curd and vegetables like green and red peppers, quickly stir-fried for a savory, slightly spicy flavor.
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  Four Fortune Meatballs

  A classic Chinese dish made of seasoned pork meatballs, deep-fried and braised in a savory sauce, symbolizing good fortune.
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  Spicy Numbing Double Crisp

  A Sichuan dish featuring pork stomach and chicken gizzard, stir-fried with Sichuan peppercorns and chili for a numbing, spicy flavor and crisp texture.
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  Stir-fried Locust Blossoms with Eggs

  A simple and fragrant dish made by stir-frying fresh locust blossoms with eggs, resulting in a delicate and savory flavor.
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  Jiangnan Braised Assortment

  A cold dish featuring a variety of ingredients like tofu skin, vegetarian chicken, egg dumplings, pork trotters, and duck gizzards, slow-cooked in a secret braising sauce for rich flavor.
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  Fanshi Meatball Stew

  A savory stew made with pork meatballs and vermicelli, simmered with vegetables in a rich broth.
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  Braised Mountain Mushrooms in Clay Pot

  A delicately prepared dish featuring mountain mushrooms simmered slowly in a clay pot with garlic and ginger, resulting in rich aroma and tender texture.
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  Braised Large Fish Head from Anhui Reservoir

  Made with a large fish head from the reservoir in southern Anhui, braised slowly with ginger, scallions, garlic, and fermented bean paste for a rich, savory flavor.
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  Pickled Vegetable Stewed Pork Intestines

  Pickled vegetable stew with pork intestines features cleaned intestines slow-cooked with pickled vegetables, resulting in tender, flavorful intestines infused with the tangy aroma of the pickles.
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  Steamed Chicken with Lotus Leaf

  A tender young rooster steamed in lotus leaf, resulting in a delicate, fragrant dish with natural flavors preserved.
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  Stir-fried Chicken Head Cabbage with Rapeseed Oil

  A simple and nutritious dish made by stir-frying chicken head cabbage with rapeseed oil, resulting in a fresh and savory flavor.
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  Wild Vegetable Fish Ball Soup

  A savory soup made with fish balls and fresh wild vegetables, simmered to perfection for a light yet flavorful dish.
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  Salmon Roe Braised Fish Bladder

  A dish featuring fish bladder braised with fresh salmon roe, offering a rich and savory taste.
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  Huangshan Classic Stinky Mandarin Fish

  A signature Huizhou dish made by fermenting mandarin fish, then stewed with garlic, ginger, and chili for a rich, savory flavor.

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