Close

Jiang Nan · Feicui

特色菜 · ⭐ 4.5

2nd Floor, Phase I Commercial Area, South Zone, Shum Yip UpperHills, No. 5001 Huanggang Road

Dishes

• 

  Shanghai Steamed Dumplings

  Shanghai xiaolongbao is a steamed dumpling made with pork and gelatin, featuring a flour-based wrapper and filling of minced pork, ginger, scallions, and seasonings, shaped into pleats and steamed until juicy.
• 

  Tai Shan Eel and Mushroom Rice Pot

  A dish featuring fresh eel strips and assorted mushrooms cooked with rice in a clay pot, resulting in a rich, savory flavor.
• 

  Songzi Fish

  Songzi Fish is a dish made with tender fish meat, sliced, fried, then stir-fried with a special sweet and sour sauce. Main ingredients include grass carp or carp, pine nuts, green pepper, and red pepper. The fish is cut with floral patterns, coated in batter, deep-fried until crispy, then tossed with sugar-vinegar sauce and pine nuts for a crunchy exterior and tender interior.
• 

  Osmanthus Sugar Lotus Root

  Guìhuā Táng Lián'ǒu is a dessert made primarily from lotus root and glutinous rice. After peeling and cutting the lotus root into segments, glutinous rice is stuffed into the holes of the lotus root, then steamed until cooked. It is then simmered in a sugar syrup over low heat so the lotus root absorbs the sweetness, and finally dry osmanthus flowers are added for flavor. The finished dish has a bright red color and a soft, sticky, sweet texture.
• 

  Osmanthus Crispy Rice Sweet Pork Ribs

  Fried pork ribs glazed with osmanthus syrup and mixed with crispy rice, creating a sweet and aromatic dish.
• 

  Osmanthus Wine Fermented Glutinous Rice Balls

  A traditional Chinese dessert made with glutinous rice balls, fermented wine, and osmanthus flowers, offering a soft, sweet, and aromatic experience.
• 

  Steamed and Marinated Lotus-Flower Prawn

  Fresh river prawns steamed and marinated in a blend of yellow wine, osmanthus flowers, and spices, resulting in a delicate, aromatic dish.
• 

  Black Gold Tofu with Scallop

  A delicately crafted tofu dish infused with scallop flavor, featuring a striking black gold appearance from natural black bean powder and a smooth, savory texture.
• 

  Braised Young Pigeon in Tea-Infused Brine

  Young pigeon marinated in a tea-infused brine, resulting in tender and aromatic meat with a distinctive flavor.
• 

  Four-Color Jade Steamed Buns

  Four-color steamed buns made with spinach, carrot, purple sweet potato, and white dough, filled with pork and shrimp, steamed to perfection for a delicate, colorful bite.
• 

  Jade Famous Crispy Chicken

  A famous crispy chicken dish with tender meat and a golden, crunchy skin, garnished with fresh green vegetables for a vibrant presentation.
• 

  Jasmine-aged Shaoxing Wine Baked Yellow Croaker

  Fresh yellow croaker is slow-baked with aged Shaoxing wine and jasmine, resulting in tender fish infused with aromatic liquor and floral notes.
• 

  Scallion and Yellow Onion Braised Pork Meatballs

  Pork meatballs seasoned with scallions and yellow onions, braised in a savory sauce until tender and flavorful.
• 

  Black Truffle and Preserved Vegetable Stewed Beef Ribs

  Beef ribs simmered with black truffle and preserved vegetables, resulting in tender, flavorful meat with a rich umami taste.

Reviews