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Wei Dong Jiang · Nanjing Banquet (Leji Plaza Store)

江浙菜 · ⭐ 4.5

2nd Floor, Leji Plaza, No. 108 Suo Street

Dishes

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  Abalone Caviar Baked Large Red Shrimp

  Large fresh red shrimp are seasoned with abalone caviar and baked. The shrimp meat is tender and chewy, with a rich, salty aroma from the caviar, offering a layered flavor profile.
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  Qianshan Lake Fish Head Soup

  Thousand Island Lake fish head soup is made with fresh bighead carp heads from Thousand Island Lake, seasoned with ginger slices and green onions, then slowly stewed. The fish head is rich in collagen, yielding a creamy white broth with a delicious flavor.
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  Braised Pork Balls with Chinese Cabbage

  A classic Chinese home-style dish featuring pork balls and Chinese cabbage simmered together in a savory sauce, resulting in tender meatballs and sweet, soft cabbage.
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  Knocking Wooden Fish Squab

  A dish featuring tender squab pigeon slow-cooked with spices and seasonings, resulting in a rich, savory flavor.
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  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
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  Spicy Fresh Scallop Stir-fry

  Fresh scallops stir-fried with a spicy sauce, offering a crisp and savory taste with a hint of heat.
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  Oil-Infused Lüsi Harbor Eel

  Fresh eel is marinated and slowly infused in vegetable oil at low temperature, preserving its tender texture and rich flavor. The finished dish has a golden color and a fragrant, savory taste.
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  Stir-fried River Shrimp

  Oil-burst river shrimp is a dish primarily made with river shrimp as the main ingredient. First, clean the river shrimp and drain off the water. Then, heat a wok with cold oil; once the oil temperature rises, quickly stir-fry the river shrimp until they change color. Finally, add minced scallions, ginger, garlic, cooking wine, soy sauce, and other seasonings, stir well, and serve.
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  Salt-Roasted Garlic Pork Belly

  A succulent pork belly dish marinated in special sauce and slow-roasted with garlic, offering a savory and aromatic flavor.
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  Salt-Roasted Golden Garlic Black Pork Belly

  A succulent pork belly dish marinated in secret sauce, slow-roasted to perfection and finished with golden garlic for a rich, savory flavor.
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  Braised Thousand Island Lake Fish Head

  Braised Thousand Island Lake fish head made with fresh large fish head from Thousand Island Lake, seasoned with ginger slices, green onions, soy sauce, sugar, and cooking wine, then slowly stewed. The fish head meat is tender, the broth rich and red in color.
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  Bird's Nest Chicken Soup

  A nourishing soup made with bird's nest and old hen, slowly simmered for rich flavor and health benefits.
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  Steamed Coffee Crab with Garlic Vermicelli

  Made with coffee crab, vermicelli, and garlic, steamed to perfection. The crab meat is tender, and the vermicelli absorbs the rich crab broth and garlic aroma.
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  Imperial Soy Sauce Wenchang Chicken

  A delicately steamed Wenchang chicken dish seasoned with soy sauce, ginger, and scallions, resulting in tender meat with a rich, savory flavor.
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  Nanjing Stewed Live Eel

  A traditional Suzhou dish featuring fresh eel, gently pounded and slowly stewed with ham and mushrooms for a rich, tender flavor.
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  Black Pepper Wild Mushroom Stir-fried Wagyu Beef

  Stir-fried wagyu beef with wild mushrooms and black pepper, a rich and savory dish.

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