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Ya Ju Xiao Guan (Water Science Institute Branch)

江浙菜 · ⭐ 4.8

South Gate Area, Shuikexueyuan South Residential Community, Yuyuantan South Road

Dishes

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  Shanghai Smoked Fish

  Shanghai smoked fish is a Chinese dish made primarily with grass carp or carp. The fish is cut into pieces, deep-fried until golden brown, then simmered in a sauce made from sugar, soy sauce, vinegar, and yellow wine until fully flavored. Finally, sesame seeds are sprinkled on top. The cooking process emphasizes precise temperature control to achieve tender, juicy meat with a crispy exterior and a bright red color.
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  88-Second Yellow Croaker

  Small yellow croaker is marinated and quickly pan-fried or deep-fried within 88 seconds to keep the flesh tender. Main ingredients are small yellow croaker and seasonings, using high-heat short-time cooking method.
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  Stir-Fried Seasonal Vegetables from Jiangnan

  Jiangnan stir-fried seasonal vegetables is a Chinese home-style dish featuring fresh seasonal greens like bok choy, carrots, wood ear mushrooms, and bean sprouts. Wash, cut, and quickly stir-fry in hot oil, add salt and a little water to gently simmer, keeping the vegetables tender and fresh.
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  Jiangnan Huadia Chicken

  Jiangnan Huadiao Chicken is made primarily with chicken, combined with辅料 such as Huadiao wine, ginger slices, and green onion segments, and prepared by slow stewing. The chicken is either whole or from chicken thighs, blanched first to remove any fishy odor, then slowly cooked with Huadiao wine and seasonings to allow the meat to absorb the wine's aroma and become tender.
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  Yangzhou Jellyfish Heads

  Jiangnan Jellyfish Head is a cold dish featuring jellyfish head as the main ingredient. After cleaning and blanching or soaking in salt water to remove fishy odor, it's mixed with shredded cucumber and carrot, then seasoned with vinegar, soy sauce, sugar, garlic, and sesame oil.
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  Stir-fried Small River Shrimp

  Oil-blasted small river shrimp is a dish primarily made with fresh small river shrimp. After cleaning, the shrimp are deep-fried in hot oil until crispy. Seasonings such as minced garlic, ginger, and chili are added to enhance the aroma. Finally, the shrimp are quickly stir-fried to evenly coat them with the seasoning, resulting in an appealing golden-yellow appearance.
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  Braised Pork Meatballs

  Braised pork meatballs in clear broth is a traditional dish made primarily from minced pork and vegetables. The pork mixture is shaped into balls and slowly stewed with clear soup and vegetables until the meat becomes tender and the broth rich and flavorful.
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  Special Stone Pot Tofu

  Special stone pot tofu is a dish made with soft tofu, minced meat, and vegetables, cooked in a heated stone pot. Tofu cubes are placed in the hot stone pot, seasoned with sauce and ingredients, then slowly simmered until flavorful.
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  Salt-brined Tofu

  Salt-brined tofu is made from soybeans using salt brine as a coagulant. After soaking, soybeans are ground into pulp, boiled, and mixed with salt brine to form tofu curds, then pressed into shape. It has a smooth, delicate texture and is used in salads, stir-fries, or stews.
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  Glass Noodle Pot

  Fish ball stew features rice noodles as the main ingredient, combined with meat, seafood, or vegetables. All ingredients are cooked together in a clay pot, allowing the noodles to absorb the rich broth. Typically, the noodles are soaked first, then stir-fried with other ingredients until fully cooked.
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  Braised Pork Belly with Quail Eggs

  Braised pork belly with quail eggs is a dish featuring pork belly and quail eggs. After blanching the pork, it's cooked with quail eggs and seasonings like soy sauce, sugar, cooking wine, and star anise until tender and flavorful.
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  Chicken-Flavored Large White Fish

  Chicken broth braised large white fish is made with fresh large white fish and rich chicken broth. First, clean the white fish and marinate it with seasonings. Then, heat oil in a pan, stir-fry葱姜蒜 until fragrant, add chicken broth and bring to a boil. Place the white fish in the broth and simmer until fully cooked. Finally, reduce the sauce and serve on a plate.

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