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Dongjin Restaurant

江浙菜 · ⭐ 3.5

No. 1 Taoyuan, Dongjin Village, Maoshan Tourism and Vacation Zone

Dishes

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  Old Goose Soup

  A rich soup made by slow-cooking old goose with ginger and scallions, resulting in a clear broth with a savory flavor and nourishing properties.
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  Homestyle Stewed Free-range Eggs

  A traditional home-style dish made by slowly stewing free-range eggs with pork and seasonings, resulting in a rich, tender flavor.
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  Homestyle Braised Free-range Chicken

  A traditional Chinese dish made with free-range chicken braised in a savory sauce, featuring tender meat and rich flavor.
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  Sizzling Eel丝

  Fried eel threads in hot oil is a Chinese dish primarily made with eel. To prepare it, eel is sliced into thin strips and marinated with seasonings such as scallions, ginger, and garlic. Next, the eel strips are quickly stir-fried in hot oil to maintain their tender texture. Finally, hot oil is poured over the dish to enhance the aroma of the eel, resulting in a bright red color and rich, fragrant flavor.
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  Steamed Rice

  Fried rice is a staple food made by washing rice, soaking it in water, and then cooking it in an electric rice cooker or pot. The main ingredient is rice, and the preparation method is simple—by heating, the rice absorbs water, swells, and becomes gelatinized, resulting in soft and delicious rice.
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  Salt and Pepper Reservoir Small Fish

  Salt and Pepper Reservoir Small Fish is a dish featuring fresh small fish from reservoirs. It primarily uses small wild or farmed reservoir fish, such as small crucian carp or minnows. The fish are cleaned, briefly marinated with salt and cooking wine, then lightly coated with dry starch or flour. They are deep-fried in hot oil until golden and crispy, then drained. Finally, minced garlic and dried chili are stir-fried in a little oil, the fried fish are added back to the wok, and tossed with a prepared salt and pepper seasoning mix (typically containing Sichuan pepper powder, salt, and five-spice powder). The dish is characterized by a crispy exterior, tender interior, and a savory, slightly numbing flavor that highlights the natural taste of the fish complemented by the aromatic seasoning.
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  Edamame

  Edamame is a common legume vegetable, appearing in bright green color with tender green beans inside the pods. It is typically boiled and seasoned for eating, or stir-fried or stewed with other ingredients. The texture is fresh and嫩, and it is rich in nutrition.
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  Special Baby Fish

  Fresh baby fish is the main ingredient, paired with ginger, scallions, and garlic, prepared by steaming or braising to highlight its tender texture and clear, fresh broth.
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  Braised Chicken Feet in Clay Pot

  Pot-braised chicken feet with wrinkled skin, cooked with scallions, ginger, garlic, and doubanjiang in a clay pot until tender and flavorful.
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  Water spinach

  Water spinach is a common vegetable beloved for its tender texture and unique fragrance. It can be prepared by stir-frying simply or with garlic, preserving its natural flavor and presenting an appealing green color.
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  Steamed Pork with Bamboo Shoots

  A dish made by layering minced pork and tender bamboo shoots, then steaming until flavorful and tender.
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  Sweet and Sour Jellyfish Head

  A cold dish made with jellyfish head marinated in a sweet and sour sauce, known for its crisp texture and refreshing taste.
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  Braised Fish Head

  Braised fish head is a dish featuring fish head as the main ingredient, typically using bighead or silver carp heads, pan-fried and then slowly stewed with soy sauce, sugar, cooking wine, ginger slices, and green onions.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Shiitake Mushroom and Shrimp Balls

  Shiitake mushroom and shrimp dumplings are made with fresh shrimp and mushrooms. Shrimp is minced and mixed with seasonings to form a paste, then stuffed into mushroom caps and steamed or boiled until cooked through. The dish has a tender texture and rich aroma.
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  Spicy Crawfish

  Spicy crayfish is made primarily from crayfish, cooked with a variety of spices including chili peppers and Sichuan peppercorns. It has a bright red color, rich aroma, tender shrimp meat, and a bold spicy and numbing flavor that is deeply loved by diners.

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