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Changzhou Binquan Restaurant (Chao Yang Branch)

江浙菜 · ⭐ 4.2

No. 113, Jishikou Road, Jixiang Li

Dishes

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  Turbot Head Soup

  Tianmu fish head soup is made primarily from Tianmu fish heads, with辅料 like ginger slices and green onions, simmered in clear water. First clean and blanch the fish heads to remove odor, then slowly cook with seasonings to achieve a clear broth and fresh taste.
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  Changbin Special Salted Duck

  Changbin Special Salted Duck is made from high-quality duck meat, processed through pickling and boiling. It has a salty and fresh flavor, with tender and delicate texture.
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  Changzhou Special Radish Saffron

  Changzhou Special Radish Saffron is a crispy snack made mainly with radish threads and deep-fried. The outer layer is golden and crispy, while the inside is fresh and juicy, offering a rich texture.
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  Changzhou Radish Dried Fried Rice

  Changzhou radish dried fried rice features local dried radish, eggs, and minced meat stir-fried with rice for a savory, slightly spicy flavor.
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  Changzhou Crispy Fish

  Changzhou Crispy Fish is a traditional Jiangsu dish, mainly made with fresh fish and flour. The fish is cut into pieces, coated with flour, and deep-fried until golden and crispy, then stir-fried with seasonings. It has a crispy exterior and tender interior with a delicious flavor.
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  Jiangnan Steamed Dumplings

  Jiangnan steamed buns are thin-skinned dumplings made from flour, filled with a mixture of pork, shrimp, or crab meat, seasoned with scallion and ginger water. Steam-cooked for a delicate, elastic skin and rich broth, offering a delicious taste.
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  Oil-Infused Broad Beans

  A traditional Chinese dish made by slowly cooking broad beans in oil until tender and flavorful, offering a rich, savory taste with a soft texture.
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  Sautéed Eel in Oil

  Sautéed eel in oil is a traditional Chinese dish made with eel as the main ingredient. The main ingredients include eel, green onions, ginger, garlic, and chili. The eel is cut into pieces and quickly stir-fried to make it crispy on the outside and tender on the inside, with a fresh and fragrant taste.
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  Huaiyang Boiled Tofu Threads

  Huaiyang boiled tofu threads is a traditional Jiangsu dish made primarily from dried tofu. Thinly sliced tofu is blanched, then simmered with ham, chicken breast, and shrimp in broth, seasoned lightly with salt and MSG. The result is tender threads with a rich, savory flavor.
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  Stir-fried Crystal River Shrimp

  A dish made with fresh river shrimp, stir-fried with green peas and ginger for a delicate, sweet-savory flavor.
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  Pan-fried Bun

  A pan-fried bun is a snack filled with pork and made from flour dough. To prepare it, wrap the pork filling in dough, then pan-fry in a skillet with oil until the bottom turns golden and crispy, finally sprinkling sesame seeds and green onions on top.
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  Fish Head Hot Pot Soup

  Hot pot fish head soup is made with fresh fish heads, ginger slices, green onions, and other ingredients, slowly simmered in a clay pot. After frying the fish head, it's cooked in water or broth over low heat for several hours to create a creamy white soup with rich flavor.
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  Braised Pork Belly

  Braised pig trotter is a dish made primarily from pork knuckles or pig feet, simmered with soy sauce, sugar, and cooking wine until tender and flavorful, with a glossy red color and a soft, sticky texture.
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  Braised Crucian Carp with Fish Slices

  A traditional Chinese dish featuring crucian carp braised with fish slices, seasoned with soy sauce and aromatics for a rich, savory flavor.
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  Old Changzhou Smoked Fish

  Old Changzhou smoked fish is a traditional Jiangsu dish from Changzhou, made with grass carp or black carp. The fish is marinated, deep-fried until crispy outside and tender inside, then simmered in a sauce of sugar, soy sauce, and yellow wine to coat the pieces in a thick glaze.
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  Shepherd's Purse Dumplings

  Herb dumplings are made from shepherd's purse and glutinous rice flour. The herb is washed, chopped, and mixed with seasonings to form the filling. Glutinous rice flour is mixed with water to make dough, then filled with the herb mixture and steamed.
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  Braised Pork Dumplings with Vegetable Hearts

  Cai Dan Shi Zi Tou is a dish made by mixing pork mince with scallions, ginger, egg white, and starch, then shaping it into large meatballs. It's cooked by boiling or steaming and served with cabbage hearts (cai dan) stewed together, absorbing the vegetable's fragrance for a soft, tender texture and sweet, fresh taste.
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  Radish丝 Crisp Pastry

  Radish丝酥饼 is made with shredded white radish as the main ingredient, mixed with flour, eggs, and green onions to form a filling, wrapped in flaky pastry, then pan-fried or baked. The outer crust is crispy while the inner filling is savory, offering distinct layers of texture.
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  Plum-Flavored Spare Ribs

  Plum ribs is an innovative Chinese dish featuring pork ribs as the main ingredient and dried plums as a key辅料. The ribs are first pan-fried until golden brown, then simmered slowly with dried plums and seasonings until tender, allowing the sweet-sour flavor of the plums to fully penetrate the meat.
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  Goose Fungus Tofu

  A Chinese dish featuring goose fungus and tofu, simmered together for a rich, savory flavor.

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