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CHIC20TH Jing Chu Shi Wei · New Wave Zhejiang Cuisine

江浙菜 · ⭐ 4.5

Rooms 101–201, Building 2, Fuxing Innovation Center, No. 708 Hangxing Road

Dishes

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  Three Flavors Divine Fire · Fish Head Emperor Buddha Jumps Over the Wall

  A luxurious dish featuring fresh fish head and premium ingredients like abalone, sea cucumber, and bird's nest, slow-cooked to perfection for a rich, savory broth.
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  Five Flavors Three Ways · Caviar · Beijing-style Crispy Roast Duck

  Made from premium Beijing duck, roasted in a hung oven to achieve a golden crispy skin and tender juicy meat. Served with caviar and three dipping sauces for a five-flavor, three-eating experience. Combines traditional craftsmanship with modern flavors, highlighting Beijing-style character.
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  Beijing-style Crispy Roast Duck

  A classic Beijing dish featuring crispy-skinned duck, traditionally served with pancakes, hoisin sauce, scallions, and cucumber strips.
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  Nanyuan Song's Wife Fish Soup

  Made with fresh fish meat and ingredients such as ham, dried mushrooms, and bamboo shoots, this soup is slowly simmered to achieve a clear broth, tender fish, and rich seafood aroma.
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  Kaluga Caviar Roast Duck

  Roast duck served with premium Kaluga caviar, combining crispy skin, tender meat, and luxurious fish roe for an elegant dining experience.
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  Fugui Chunjiang Huang Gong Wucai Dabaitiao

  Made from premium large white fish and colorful vegetables, steamed to perfection. Tender fish meat with vibrant colors and a refreshing, balanced taste.
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  Sichuan-style Seafood Mǎoxiànwàng

  A spicy and flavorful Sichuan-style dish combining seafood like squid, shrimp, and duck blood with vegetables in a rich, numbing chili broth.
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  New Arrival | Beile Ningxia Herbal Lamb Two-Way Delicacy

  Selected Ningxia flatland lamb prepared by stewing and steaming, preserving its natural flavor. Main ingredients: Ningxia flatland lamb, goji berries, red dates, and angelica root. Offers warming nourishment, ideal for autumn and winter tonics.
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  New Release | Truffle Caramel Egg Braised Pork

  Braised pork belly with caramelized egg and black truffle, slow-cooked to perfection. Tender, rich, and slightly sweet with a smooth, melt-in-the-mouth texture and deep truffle aroma.
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  Boiling Xiangjiang River Softshell Turtle

  A spicy and aromatic dish featuring softshell turtle simmered in a rich broth with chili and Sichuan pepper, typical of Hunan cuisine.
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  Sea Cucumber Mapo Tofu

  Sea cucumber mapo tofu is a dish that blends seafood with traditional Sichuan cuisine. Tender tofu and premium sea cucumbers are stir-fried with doubanjiang (fermented broad bean paste), then enhanced with minced meat and garlic-ginger paste for flavor, before being thickened with a cornstarch slurry to finish. The freshness of the sea cucumber complements the spicy and numbing flavors of mapo tofu perfectly.
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  Premium Lin'an Bamboo Shoot Dried Abalone Chicken in Bamboo Grove

  Made with premium Lin'an bamboo shoot dry, high-grade dried abalone, and free-range chicken from bamboo forests, slowly stewed. The bamboo shoots are crisp and fragrant, the abalone rich and savory, and the chicken tender and flavorful, creating a layered texture and rich, sweet-savory broth.
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  Passion Fruit Pudding

  Passion fruit pudding is a dessert made primarily from eggs, milk, and passion fruit. Mix eggs with milk, strain, add sugar to taste, then mix in passion fruit pulp or juice. Pour into containers and steam or bake until set.
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  Shark Fin and Quinoa Stew with Bird's Nest

  Made with shark fins and bird's nest, combined with quinoa and broth, slowly stewed. Rich texture and abundant gelatinous quality.
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  Mango Yam Mousse

  A creamy dessert made with fresh mango and yam, blended with cream and gelatin for a smooth, sweet texture.
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  Shrimp Yangchun Noodles

  Shrimp Roe Noodles is a soup noodle dish made with fine noodles, shrimp roe, and green onions. Cooked noodles are placed in a bowl, topped with clear or rich broth, and garnished with shrimp roe and scallions for a simple yet flavorful meal.
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  Aged Yellow Wine Steamed Sea-Caught Large Yellow Croaker

  Fresh sea-caught large yellow croaker marinated in aged yellow wine and steamed. Tender fish meat with rich wine aroma and a mild, slightly sweet aftertaste.
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  Flavorful Sticky Eggplant

  Flavorful Sticky Eggplant is made by frying tender eggplants until soft, then stir-frying with garlic, chili paste, and soy sauce for a rich, savory taste.
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  Lobster Soup Huaiao Funguang Steamed Long-Legged Crab

  Lobster soup base infused with Huaiao wine, steamed with egg custard and long-legged crab. Tender crab meat, rich broth, harmonious blend of wine and egg aroma, layered texture.

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