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Yue Jingling Nanjing Cuisine (Zhongshan Ling Music Pavilion Branch)

江浙菜 · ⭐ 4.8

Exit 1, Xiaolingwei Station, Line 2, Nanjing Metro, Zhongshanmen Avenue

Dishes

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  Organic Chopped Chili Fish Head from Qiandao Lake

  Organic chopped chili fish head from Qiandao Lake features fresh bighead carp head, organic chopped chili, ginger slices, and green onions, steamed or simmered. The fish head is mixed with chili and steamed to make the flesh tender and infuse the flavor deeply.
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  Ancient Method Baked Lishui Taro

  This dish features premium Lishui taro from Guangxi, seasoned with lard and sugar, then slowly baked until crispy outside and tender inside.
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  Ancient Method Baked Lishui Fragrant Taro

  Made with Lishui taro, baked using traditional methods for a soft, sweet flavor and slightly crispy exterior.
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  Kung Pao Prawn Balls

  A spicy and sweet dish featuring tender prawn balls stir-fried with peanuts, dried chilies, and vegetables in a savory sauce.
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  Handmade Pork Dumplings Stewed with Baby Bok Choy

  Handmade pork dumplings simmered gently with baby bok choy, creating a rich and savory dish.
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  Signature Salted Water Pigeon

  A signature dish featuring tender young pigeon cooked in seasoned salt water, preserving its natural flavor and moisture.
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  Organic Fish Head Soup (Qiandao Lake)

  Made with organic fish head from Qiandao Lake, simmered gently with ginger and scallions for a rich, creamy broth and tender fish meat.
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  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
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  Fruit-flavored Black Pepper Beef Cubes

  Tender beef cubes stir-fried with black pepper sauce and fresh vegetables, offering a savory and slightly sweet flavor.
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  Salted Duck

  Salted duck is a traditional dish made primarily from fresh ducks, prepared by curing and boiling. The duck is marinated with salt, Sichuan peppercorns, star anise, and other seasonings for several hours to overnight, then boiled in water to preserve the tenderness and original flavor of the duck meat.
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  Nanjing-style Braised Pork Belly

  A classic Jiangsu dish featuring slow-cooked pork belly with a rich, glossy glaze and tender texture.
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  Nanjing Fish Head with Pancake

  A traditional dish featuring a fresh fish head stewed with tofu and vermicelli, served with toasted pancakes soaked in the rich broth.
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  Nanjing Stir-Fry

  A classic Jiangsu home-style dish made with pork, green peppers, and onions stir-fried quickly with garlic for a savory, slightly spicy flavor.
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  Nanjing Mixed Vegetables

  A traditional Jiangnan vegetarian dish made with a variety of seasonal vegetables, stir-fried to retain crispness and natural flavors.
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  Leek-flavored Pig Kidney

  Scallion pork kidneys is a dish made with pig kidneys and scallions. The kidneys are scored, blanched to remove odor, then stir-fried with sliced scallions and seasonings.
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  Black garlic braised eel

  Black garlic braised eel is a dish featuring river eel and black garlic. The eel is blanched to remove odor, then simmered with sliced black garlic in water and seasonings until the sauce thickens and the eel absorbs the garlic's aroma.

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