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山不闻·地道江南菜(鼓楼店)

特色菜 · ⭐ 4.8

Xinlongxuan Building No. 5, at the Intersection of Chengxiang Middle Road and Nancheng Street

Dishes

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  Two-Flavor Boiled Chicken

  A classic Cantonese dish featuring tender boiled chicken served with two distinct dipping sauces—garlic soy and spicy chili oil—for a balanced, flavorful experience.
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  Braised Large Shrimp with Chinese Cabbage

  Shrimp and Chinese cabbage stir-fry is a dish primarily made with shrimp and Chinese cabbage. The preparation involves cleaning the shrimp, washing and cutting the cabbage into segments, then stir-frying to perfectly blend the freshness of the shrimp with the natural sweetness of the cabbage, resulting in a dish that is visually appealing, fragrant, and delicious.
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  Braised Pork with Hairtail Fish

  Stir-fried pork belly with hairtail is a Chinese dish using hairtail and pork belly as main ingredients. Hairtail is cut, marinated, and pork belly is blanched, then both are stewed together with soy sauce, sugar, cooking wine, and ginger until tender.
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  New-style Yangzhou Tofu Skin Noodles

  A modern take on traditional Yangzhou tofu skin noodles, featuring tender tofu strips simmered in broth with ham, shrimp, and peas for a rich, savory flavor.
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  Jiangnan Family Feast

  Jiangnan Family Feast is a stewed dish that combines various ingredients, primarily including chicken, pork, shrimp, mushrooms, bamboo shoots, tofu, and greens. The ingredients are cut into pieces and slowly simmered with premium broth, allowing the flavors to blend and create a rich, flavorful soup.
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  Huai'an Soft-Boiled Eel

  Huai'an Soft-Boiled Eel is a traditional Jiangsu dish featuring eel as the main ingredient. The eel is deboned, sliced into细 strips, marinated with wine and ginger to remove fishy odor, then quickly stir-fried with garlic and scallions, finished with a thickened sauce for a smooth, tender, and delicious taste.
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  Steamed Bream with Soup

  A dish made with fresh small yellow croaker, marinated, coated and fried, then simmered in a special broth for a rich, tender flavor.
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  Stewed Beef with Two Vegetables

  A traditional Chinese dish featuring beef and two vegetables, slow-cooked until tender and flavorful.
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  Braised Pork Belly

  Braised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
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  Fragrant Tofu with Pine Nuts and Malan

  A refreshing cold dish made with tofu, pine nuts, and malan, seasoned for a savory taste.
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  Catfish Lion's Head

  Bream lion's head is a round dish made from bream meat and pork mince. The bream is mashed, mixed with pork, and seasoned with scallion-ginger water, egg white, and starch. It's shaped into large balls, then boiled or steamed and served with broth or sauce.
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  Eel Shreds Claypot Rice

  Eel Shreds Claypot Rice is a dish made primarily with fresh shredded eel and high-quality rice. Main ingredients include boneless eel cut into thin strips, rice, shredded ginger, chopped scallions, and seasonings. During preparation, rice is partially cooked in a claypot, then marinated eel shreds are placed on top before covering and simmering over low heat until the rice is fully cooked and the eel is tender. Finally, a specially prepared sauce is drizzled over, and chopped scallions are sprinkled on top. The finished dish features distinct rice grains with a crispy bottom crust, and tender, flavorful eel shreds.
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  Braised Lotus Seed with Shrimp

  Chicken head rice stir-fried with shrimp is a dish primarily made with chicken head rice and fresh shrimp. The preparation involves first cleaning the shrimp and marinating them with cooking wine, salt, and other seasonings. Next, the chicken head rice is cooked and set aside. Then, heat oil in a wok, sauté葱姜蒜 (scallions, ginger, and garlic) until fragrant, add the shrimp and stir-fry until they change color. Finally, add the chicken head rice, season with salt and other seasonings, and quickly stir-fry until well combined.
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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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