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Jiang Nan Seafood Hot Pot · Cantonese Restaurant

Hot pot · ⭐ 4.2

No. 117, Hengfu Road

Dishes

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  Premium Shrimp Dumplings

  One品 Shrimp Dumpling Imperial, made with wheat starch dough and filled with minced fresh shrimp, pork, bamboo shoots, and other ingredients, then steamed into a dumpling shape. The skin is white and translucent, with the filling barely visible, offering a soft, chewy, and smooth texture with a fresh, delicate flavor.
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  Three-color Burger

  A colorful burger featuring red, yellow, and green ingredients such as tomato, cheese, and lettuce between two buns.
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  Nine-jointed Shrimp

  Nine节 shrimp is a dish featuring fresh nine节 shrimp as the main ingredient, typically steamed or stir-fried after cleaning. Seasonings like ginger and scallions can be added to preserve the shrimp's natural flavor.
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  Sweet and Sour Pork

  Sweet and sour pork is a Chinese dish made with pork, typically tenderloin cut into cubes, coated in starch paste and deep-fried until golden and crispy. It's then stir-fried with pineapple, green pepper, and red pepper, and tossed in a sweet-and-sour sauce made from tomato ketchup, sugar, vinegar, and soy sauce.
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  Fruit Sweet and Sour Pork

  Fruit sweet and sour pork is a dish made with pork as the main ingredient. The pork is cut into pieces, coated in starch, and deep-fried until golden. It is then stir-fried with pineapple, green pepper, and red pepper. Seasonings typically include ketchup, sugar, vinegar, and a pinch of salt for a tangy-sweet flavor.
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  Jiangnan's Premier Leg

  Jiangnan's Premier Leg is a traditional dish featuring a whole pork hind leg as the main ingredient. The leg is cleaned, marinated, and then cooked using a two-step method, typically involving braising followed by roasting, or steaming then deep-frying. The finished dish has a glossy, crispy red skin and tender, flavorful meat that falls off the bone. It is often served with a special dipping sauce or seasonal vegetables.
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  Seafood Fried Rice

  A classic Chinese fried rice dish made with seafood such as shrimp, crab, and squid, stir-fried with eggs and leftover rice for a savory and satisfying meal.
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  Seafood Hot Pot

  Seafood hot pot features fresh seafood like shrimp, crab, shellfish, and fish slices, paired with vegetables, mushrooms, and tofu, cooked in a broth or water base.
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  Stuffed glutinous rice chicken

  Steamed glutinous rice chicken is a traditional Chinese dim sum wrapped in lotus or bamboo leaves, filled with chicken, cured meats, and other ingredients. Rice is soaked beforehand, mixed with fillings, then steamed.
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  Classic Cantonese Dim Sum

  Traditional Cantonese dim sum made with steamed dumplings or buns filled with savory or sweet fillings, known for delicate wrappers and rich flavors.
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  Radish Cake

  Radish cake is primarily made from white radish, supplemented with glutinous rice flour, dried shrimp, and mushrooms, then steamed after mixing. The finished product is white in color, soft and chewy in texture, with a refreshing radish aroma and the savory taste of dried shrimp.
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  Honey-glazed BBQ Pork Pastry

  Honey-glazed char siu pastry features marinated pork roasted to perfection, then minced and stuffed into flaky dough, shaped into small pastries and baked until golden. Crispy outside, sweet and tender inside.
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  Crab Roe Steamed Bun

  Steamed pork and crab roe dumplings are a traditional snack made by wrapping a mixture of minced pork and crab roe in thin dough made from flour, then steaming them. To prepare, the pork is minced and mixed with crab roe, seasoned to taste, then wrapped in dough, pleated, and steamed until cooked.
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  Sea Snail Sashimi

  Fresh abalone sashimi is sliced thin or into small pieces and eaten raw. No heating is used—just rinse with water, plate, and serve with soy sauce, wasabi, or lemon juice.
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  Bifengtang Stir-Fried Crab

  Prawn in the style of Aberdeen is a dish made primarily with crabs, stir-fried with garlic, chili, and breadcrumbs. The crabs are first deep-fried until golden and crispy, then tossed with a specially prepared Aberdeen sauce to create a unique texture.
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  Gold Award Tangerine Peel Crispy Pigeon

  Gold Award Tangerine Peel Crispy Pigeon is a classic Cantonese dish. It primarily uses squab (about 28 days old), which is marinated, air-dried, and then deep-fried or oil-blanched until the skin turns golden and crispy. The key seasoning is aged tangerine peel (chenpi), whose unique aroma infuses the pigeon meat. The preparation typically involves marinating the squab for several hours in a mixture containing chenpi water and spices, followed by scalding the skin, applying a glaze, air-drying, and finally frying or oil-blanching to create a glass-like crispy crust. The finished dish features a glossy red, crispy skin and tender, juicy meat with the distinctive fragrant sweetness of chenpi.
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  Fresh Shrimp Red Rice Noodle Roll

  Fresh shrimp red rice noodle is a dish made with fresh shrimp and red rice. Red rice is soaked, ground into paste, and formed into rice sheets that wrap around shrimp before steaming. Shrimp is lightly seasoned to retain its tender texture, blending with the fragrant rice skin.

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