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Jiangnan Ji (Yi'erba Branch)

江浙菜 · ⭐ 4.2

No. 588 Huma Road, street-level

Dishes

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  Japanese-style Stone Pot Fragrant Taro

  Japanese-style Stone Pot Fragrant Taro is a Japanese-inspired dish featuring taro as the main ingredient. The taro is peeled, cut into pieces, and stewed in a preheated stone pot with Japanese dashi broth, soy sauce, and mirin. The stone pot retains heat effectively, allowing the taro to fully absorb the broth and become soft and flavorful. The finished dish has a rich aroma and a creamy texture with the savory-sweet notes of Japanese seasonings.
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  Sizzling Eel丝

  Fried eel threads in hot oil is a Chinese dish primarily made with eel. To prepare it, eel is sliced into thin strips and marinated with seasonings such as scallions, ginger, and garlic. Next, the eel strips are quickly stir-fried in hot oil to maintain their tender texture. Finally, hot oil is poured over the dish to enhance the aroma of the eel, resulting in a bright red color and rich, fragrant flavor.
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  Grandmother's Braised Pork

  Grandmother's Braised Pork Belly is a dish made primarily from pork belly, prepared through steps such as stir-frying and slow stewing. The pork belly is cut into pieces, first stir-fried until slightly golden, then seasoned with caramelized sugar, cooking wine, ginger, scallions, and other ingredients, and slowly braised until the meat becomes tender and the sauce thickens.
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  本帮酱牛肉

  本帮酱牛肉以牛腱子肉为主料，经过焯水去腥后，加入酱油、糖、黄酒、八角、桂皮、香叶等调料，慢火炖煮至肉质软烂入味，成品色泽红亮，口感醇厚。
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  Hangzhou-style Stir-fried Prawns

  A classic Zhejiang dish featuring fresh river prawns stir-fried quickly in hot oil with ginger, garlic, and soy sauce, resulting in a savory, tender, and vibrant red dish.
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  Osmanthus Roast Duck

  A whole duck is marinated and roasted until crispy skin and tender meat, then glazed with a special osmanthus sauce for a fragrant, sweet-savory flavor.
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  Osmanthus Skin-Stripped Roast Duck

  Osmanthus skin-stripped roast duck is a traditional Chinese dish made by selecting high-quality ducks, removing the skin, marinating with special seasonings, and roasting over fruit wood charcoal. The skin is crispy, the meat is tender, and it has a fragrant osmanthus aroma.
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  Salted Pepper Grilled Headfish

  A dish made with fresh headfish, marinated and grilled with salt and pepper, resulting in a crispy exterior and tender interior.
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  Orange Beef Cubes

  Orange beef cubes are tender beef pieces marinated in orange zest and seasonings, then stir-fried for a fragrant, savory dish.
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  Jiangnan Braised Pork

  Jiangnan braised pork uses pork belly as the main ingredient, blanched and then stewed with rock sugar, light soy sauce, dark soy sauce, cooking wine, ginger slices, and star anise until tender and glossy.
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  Secret-Recipe Rice Field Frog

  Fresh rice field frogs are stir-fried with a secret spice blend, resulting in a rich and spicy flavor.
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  Bamboo Forest Poached Chicken

  A delicately poached chicken dish from bamboo forests, served chilled with ginger and scallion sauce for a fresh, savory taste.
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  Clam Stir-fried Pork Liver

  A Chinese dish made by quickly stir-frying fresh clams and pork liver with aromatics and seasonings, resulting in a tender and savory flavor.
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  Scallion-Baked Liping Taro

  A dish made with Guangxi's specialty taro, steamed and then baked with scallions, resulting in a soft, sweet, and fragrant flavor.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Chicken Broth Steamed White Water Fish

  Fresh white water fish steamed with chicken broth, resulting in tender flesh and rich, savory flavor.

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