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Jiangnan Xiaoguan · New Benbang · Jiangsu-Zhejiang Cuisine (Wanjing Lifestyle Plaza Store)

江浙菜 · ⭐ 3.9

No. 98 Luojin Road

Dishes

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  Soul-Capturing Fish Head

  Hun Fish Head is a dish made with fresh fish head, simmered with ginger, scallion, garlic, and other seasonings. Typically using bighead carp or silver carp heads, it's pan-fried then slowly stewed in broth with fermented broad bean paste and chili to absorb the rich flavors while keeping the flesh tender.
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  Taizhou Braised Large Spanish Mackerel

  A classic Zhejiang dish featuring fresh large Spanish mackerel braised slowly with ginger, scallions, and soy sauce until tender and flavorful.
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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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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Bashu Maoxuewang

  Bashu Maoxuewang is a Sichuan-style hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and canned meat. Ingredients are blanched or boiled, then simmered in a special spicy麻 (numbing) broth, finished with Sichuan peppercorns, chili, and green onions.
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  Signature Soul-Grasping Fish Head

  A flavorful fish head dish made with fresh fish head and spicy seasonings, known for its rich aroma and bold taste.
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  Braised Pork Belly with Abalone

  A rich and savory dish featuring tender pork belly and succulent abalone simmered in a sweet-savory sauce, typical of Shanghai-style cuisine.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Shikumen Burned Sauce Taro

  A Chinese dish featuring taro cooked in a special burned sauce, offering a rich and savory flavor with a soft, sweet texture.
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  Braised Mixed Fish

  Braised mixed fish is a Chinese dish featuring various types of fresh fish. After cleaning, the fish are pan-fried until lightly golden, then simmered with scallions, ginger, garlic, soy sauce, sugar, and cooking wine until tender and flavorful with a thick sauce.
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  Braised Wild Chicken from Southern Anhui

  Braised wild chicken from southern Anhui, using soy sauce, sugar, and cooking wine for a rich, savory flavor.
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  Fermented Mandarin Fish

  Stinky mandarin fish, made primarily from mandarin fish, is known for its unique aroma resulting from a special curing process. The fish is first cured and fermented, then braised with chili peppers, ginger, garlic, and other seasonings. The flesh is tender and the texture is smooth.
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  Braised Turtle in Yellow Sauce

  A dish made with fresh river turtle, simmered in a savory yellow sauce with ginger, garlic, and fermented bean paste.
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  Braised Turtle in Yellow Sauce

  A dish made with fresh river turtle, simmered slowly with soy sauce, yellow wine, and aromatics to create a rich, savory flavor.

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