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Jiangxian Ya Ju (Lan Bu Branch)

江浙菜 · ⭐ 4.8

Level 3, Building 3, Courtyard 3, No. 3, Xidawang Road

Dishes

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  Yangzhou Boiled Tofu Noodles

  Yangzhou Boiled Tofu Threads is a Huaiyang dish primarily made with tofu. The tofu is sliced into fine threads, blanched in boiling water, drained, then combined with ingredients such as ham threads, chicken threads, shrimp, and mushroom threads, and simmered in a rich broth. A small amount of salt and monosodium glutamate are added for seasoning.
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  Jiangxian Pan-Fried Dumplings

  Jiangxian pan-fried buns are made with pork and scallions as the main filling, using fermented dough for the outer skin. The filling consists of minced pork, scallions, ginger, soy sauce, and salt. The dough is rolled into rounds, filled, sealed, then pan-fried with a little oil and water—first seared, then steamed until the bottom is golden and crispy, and the top is fully cooked.
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  Jiangnan Family Feast

  Jiangnan Family Feast is a stewed dish that combines various ingredients, primarily including chicken, pork, shrimp, mushrooms, bamboo shoots, tofu, and greens. The ingredients are cut into pieces and slowly simmered with premium broth, allowing the flavors to blend and create a rich, flavorful soup.
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  Yangzhou Oil-Braised Shrimp

  Jiangnan oil-burst shrimp is a dish made with fresh river shrimp, stir-fried quickly with葱,姜,蒜 and oil. Cleaned shrimp are swiftly cooked in hot oil, seasoned and served immediately to keep the meat tender and chewy.
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  Jiangnan Secret Wine-flavored Pork

  Jiangnan-style braised pork with wine aroma uses pork belly as the main ingredient, blanched and then slowly stewed with yellow wine, soy sauce, rock sugar, star anise, and cinnamon until tender and fragrant. The sauce is reduced to a glossy finish.
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  Spicy Soup with Freshwater Snails

  Stewed freshwater snails with rich broth made from pork bones and chicken frames, seasoned with ginger, scallions, and star anise. Snails cleaned of sand are simmered in the broth to create a flavorful, tender dish.
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  Huai'an Soft Noodles

  Huai'an Soft Noodles is a traditional Jiangsu Huai'an dish primarily made with eel. After removing the bones, the eel is sliced into细 strips, slightly fried in oil, then stewed with seasonings such as yellow wine, soy sauce, and sugar until fully flavored. Finally, a slurry is added to thicken the sauce, resulting in tender, smooth eel strands and a rich, thick gravy.
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  Special Mao Xue Wang

  Special Maoxuewang is a Sichuan dish featuring duck blood, bean sprouts, soy skin, luncheon meat, fish slices, and more, cooked in a spicy麻 (ma) and numbing hot pot broth with fermented broad bean paste, Sichuan peppercorns, chili, ginger, and garlic.
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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 Yellow Catfish

  Red-braised catfish is a Chinese dish featuring catfish as the main ingredient. After cleaning, the fish is pan-fried until golden on both sides, then simmered with scallions, ginger, garlic, soy sauce, sugar, and cooking wine to absorb the flavors, finally reducing the sauce.
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  Grass Shoe Sole Biscuit

  A traditional flatbread made from flour, water, and a little oil. Rolled into thin rounds and baked until golden and crispy. Fillings like sesame, scallions, or five-spice powder can be added for flavor. Crispy outside, soft inside with a rich wheat aroma.
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  Crab Roe Steamed Bun

  Steamed crab meat dumplings filled with fresh crab meat and pork, wrapped in delicate dough and steamed. The skin is thin and tender, with rich broth and an aromatic crab flavor.
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  Soft Tofu Baked Jiangnan Vegetable Rice

  Soft Tofu Baked Jiangnan Vegetable Rice is a home-style dish made with tender tofu, rice, and various seasonal vegetables from Jiangnan. It is cooked by steaming or baking, offering a soft and delicate texture with the aroma of rice and the freshness of vegetables.

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