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Jade Jiangnan (MixC Store)

江浙菜 · ⭐ 4.5

Level 6, China Resources MixC Wanda Plaza

Dishes

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  上海传统小笼包

  上海传统小笼包以面粉制成薄皮，内馅主要为猪肉和猪皮冻，加入姜末、葱末等调味料。面皮包裹馅料后捏成褶子，蒸制而成。
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  Nanjing Old-Sauce Roast Duck

  Nanjing old-brine roasted duck is made from duck, marinated and air-dried before roasting. The skin is crispy, the meat tender, with a unique flavor. It's marinated and simmered in aged brine to absorb rich flavors.
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  Sizzling Fresh Eel Sauce

  Stir-fried fresh eel paste with scallions, ginger, garlic, and hot oil to enhance aroma and flavor.
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  Skillful Three-Part Dish

  A harmonious dish featuring chicken breast, shrimp, and colorful peppers, skillfully stir-fried for a fresh and balanced taste.
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  Signature Soup Shrimp Rice

  Fresh large shrimp cooked in a rich broth, with rice simmered in the soup to absorb its essence, resulting in a savory and smooth texture.
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  Jiangnan Braised Freshness

  Jiangnan Yanduxian is a soup made primarily with salted pork, fresh pork, and bamboo shoots. First, the salted and fresh pork are blanched to remove odor, then simmered slowly with spring bamboo shoots until the meat is tender and the broth clear and flavorful.
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  Oil-Braised Wild Bamboo Shoots

  A dish made by simmering wild bamboo shoots in oil with seasonings like soy sauce and sugar, resulting in a tender and savory flavor.
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  Steamed Jiangnan White Fish

  Steamed Jiangnan white fish is a dish made from fresh Jiangnan white fish, seasoned with ginger threads and scallions, then steamed to preserve its natural flavor.
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  Emerald Pine Nut Yellow Croaker

  Jade Pineapple Yellow Croaker features fresh yellow croaker with green peas and carrot cubes, steamed or braised. Tender fish meat pairs with crisp pine nuts and vibrant peas for a rich texture. Seasoned to enhance color and flavor.
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  Old Hangzhou Oil-Braised Shrimp

  A traditional Zhejiang dish featuring fresh river shrimp stir-fried quickly with scallions, ginger, garlic, and seasonings like yellow wine and soy sauce, resulting in tender, flavorful shrimp with a glossy finish.
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  Braised Pork Belly with Aged Wine

  Old wine braised pork belly is made primarily with fatty pork belly, cooked slowly with yellow wine, rock sugar, light soy sauce, dark soy sauce, and spices. The pork belly is cut into pieces, blanched to remove odor, then simmered in a pot with the seasonings over low heat until the meat becomes tender and glossy red.
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  Four-color Steamed Dumplings

  A colorful steamed dumpling filled with pork, shrimp, mushrooms, and greens, featuring red, green, white, and black hues for a vibrant visual appeal.
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  Zhenjiang Sweet and Sour Pork Ribs

  Pork ribs are marinated, deep-fried until golden, then simmered in a sauce made from sugar, vinegar, and soy sauce. The dish has a bright red color, tender texture, and a balanced sweet-and-sour flavor.
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  Suiyuan Bamboo Shoot Skin with Old Tofu

  Su Yuan Bamboo Skin Tofu features aged tofu and dried bamboo skin. Tofu is pan-fried until golden, then simmered with rehydrated bamboo skin in broth or water to absorb its delicate aroma and umami.

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