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Nanjing Grand Brand Hall (Kaidi Yunshang Branch)

江浙菜 · ⭐ 4.0

4th Floor, CapitaLand Mall • Yunshang, No. 890, Yuncheng West Road

Dishes

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  Nanjing Vegetarian Assorted Delight

  Nanjing Vegetarian Assorted Dishes is a vegetarian dish made primarily with various seasonal vegetables. Common ingredients include carrots, wood ear mushrooms, green peppers, shiitake mushrooms, and bean sprouts. After cutting and preparing the ingredients, they are blanched or stir-fried separately, then mixed and stir-fried together until well combined. Seasoning is added to complete the dish.
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  Traditional Sugar-Steamed Taro Sprouts

  Gu Fa Tang Yu Miao is a traditional dessert made primarily from taro and glutinous rice flour. The taro is cut into segments, steamed until tender, then mixed with glutinous rice flour and kneaded into a dough. This mixture is cooked in a pot with sugar until the taro becomes soft, sticky, and sweet, offering a delicate and smooth texture.
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  Stir-Fried Chicken in Earthen Pot

  Stir-fried young rooster with potatoes and green peppers, simmered then pan-fried in an iron pot for a crispy exterior and tender interior, with rich, flavorful broth.
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  Heavenly King Roast Duck Buns

  Tian Wang Roast Duck Bao is a steamed bun filled primarily with roast duck meat, typically made with flour-based dough and stuffed with sliced roast duck, scallions, and sweet bean sauce.
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  Meiling Porridge

  Meiling porridge from the Republic of China is made primarily from rice, with lean pork, eggs, goji berries, and a small amount of seasonings, all simmered together. First, rice is cooked until soft and tender; then finely chopped lean meat and beaten eggs are added. Finally, goji berries are sprinkled in, stirred well, and heated further until fully cooked.
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  Braised Pork Meatballs

  Braised pork meatballs in clear broth is a traditional dish made primarily from minced pork and vegetables. The pork mixture is shaped into balls and slowly stewed with clear soup and vegetables until the meat becomes tender and the broth rich and flavorful.
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  Classic Yangchun Noodles

  Old-fashioned Yangchun Noodles is a traditional Chinese noodle dish primarily made with thin noodles, lard or vegetable oil, scallions, and salt. To prepare, cook the noodles until done, then drain and mix with an appropriate amount of lard, salt, and chopped scallions for a simple yet flavorful dish.
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  Nanjing Roast Duck

  Nanjing roast duck is made from Beijing ducks, which are marinated and then roasted in a hanging oven. Before roasting, the duck is inflated to separate the skin from the meat, then coated with sugar water to enhance color and crispiness. It is finally slow-roasted over fruitwood charcoal until the skin turns golden and crispy while the meat remains tender and juicy. When serving, it is sliced thinly and wrapped in lotus leaf pancakes with sweet bean sauce, scallion strips, and cucumber sticks.
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  Chicken Broth White Fish

  Chicken broth white fish is a dish made with fresh white fish and cooked in chicken stock. After preparation, the white fish is placed in a pot with chicken broth, ginger slices, and other seasonings, then slowly stewed over low heat to allow the fish meat to absorb the essence of the broth while maintaining its tender texture.
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  Duck Blood and Vermicelli Hot Pot

  Duck blood and vermicelli hot pot is made primarily with duck blood, duck intestine, duck gizzard, and other duck offal, combined with vermicelli and broth. After slicing the duck offal, it is placed together with rehydrated vermicelli into a clay pot, then simmered slowly over low heat with water or duck bone soup until the ingredients are fully infused with flavor. Seasoning can be added according to taste at the end.

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