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Tai Hu Xiao Guan · Zhi Wei Hua Yang Cai (Jiao Da Dian)

江浙菜 · ⭐ 4.5

Shop on 1st Floor, Building C Dormitory, Jiaotong University Road, Jiaotong University (near South Gate)

Dishes

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  Clear Soup with Loofah Tips

  A dish featuring tender young loofah as the main ingredient, blanched and simmered in rich broth to absorb its savory flavor. Enhanced with a touch of ham, chicken, or shrimp, it highlights the natural taste of the vegetables without heavy seasoning.
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  State Banquet Crab Roe Pork Meatballs

  National banquet crab-filling lion's head is made by mashing pork belly, mixing with scallion-ginger water, egg white, and starch, then hand-rolling into large meat balls. Slow-cooked until tender, it's simmered with crab stuffing made from steamed crabs, absorbing rich crab aroma. Tender meat with intense crab flavor.
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  Squid Braised Pork

  Black squid braised pork is a dish made primarily with pork belly and squid. Pork belly is blanched to remove odor, then simmered with squid and seasonings like soy sauce, sugar, cooking wine, and ginger until tender and flavorful, with a thickened sauce.
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  Signature Crab Roe Lion's Head

  Signature Crab Roe Lion's Head is made from minced pork belly mixed with scallion-ginger water, egg white, and starch, then hand-formed into large meatballs and slowly stewed until tender. The soft texture combined with crab roe and rich broth creates a deeply flavorful dish.
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  淮扬春卷

  淮扬春卷是江苏淮扬菜系的经典点心，以薄如蝉翼的春卷皮包裹鲜嫩馅料制成。主要食材包括猪肉丝、虾仁、韭黄、冬笋丝等，经滑炒调味后包入面皮，炸至金黄酥脆。成品外皮香脆松化，内馅鲜嫩多汁，口感层次丰富，味道咸鲜清爽，充分体现淮扬菜'清鲜平和、原汁原味'的特色。
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  Steamed Crab Meat Pork Dumplings

  Clear stewed crab meat lion's head is a dish made by mixing pork mince with crab roe, egg white, and starch to form large meatballs, then slowly simmering in clear broth. Main ingredients include pork belly, crab roe, scallion-ginger water, and egg white. The meat mixture is shaped into balls and gently stewed in clear soup until tender.
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  Steamed Tai Bai Fish

  Steamed Tai Bai fish is a dish featuring fresh Tai Bai fish as the main ingredient. After cleaning, the fish is steamed with ginger slices and green onions over high heat to preserve its natural flavor without excessive seasoning.
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  Steamed Lychee Potato with Fresh Ingredients

  Steamed taro with sauce is a dish featuring Liwu taro as the main ingredient. The peeled and cubed taro is mixed with seasonings and heated in an oven or steamer until tender, allowing it to absorb the flavors fully while maintaining a soft, glutinous texture.
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  Immortal Chicken

  Immortal Chicken is a dish made with chicken as the main ingredient, combined with various seasonings and辅料. Key ingredients include whole chicken or pieces, ginger slices, green onions, garlic cloves, star anise, and Sichuan peppercorns. First, blanch the chicken to remove odor, then stir-fry the spices in oil, add soy sauce, cooking wine, sugar, and simmer until flavorful, finally reduce the sauce. The finished dish has a bright red color and tender chicken.
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  Meat Soup Rice

  Meat broth rice is a traditional dish made primarily with rich meat broth and rice. The fragrant, slow-cooked meat broth is poured over steaming hot rice, allowing each grain to fully absorb the essence of the broth. Simple to prepare and rich in flavor, it combines the savory taste of meat with the sticky sweetness of rice.
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  Bamboo Shoots Stir-Fried with Edamame

  Bamboo shoot stir-fried with soybeans is a home-style dish using bamboo shoots and soybeans as main ingredients. Slice the bamboo shoots, blanch the soybeans, then stir-fry garlic in hot oil, add bamboo shoots until cooked, then mix in soybeans and season with salt.
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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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  Zhenjiang Meat Rolls

  Zhenjiang meat jelly is made from pork foreshanks and processed through curing and aging in rice wine. The meat is tender with a reddish hue, and the skin becomes transparent. It is traditionally served with ginger threads and fragrant vinegar, offering a unique flavor.
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  Chicken Stock Bamboo Shoots

  A Chinese dish made by simmering dried bamboo shoots in chicken stock, resulting in a savory and tender texture.

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