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Nanshe Nan · Leju · Private Rooms (Gaoxin Huban Store)

江浙菜 · ⭐ 4.7

Leyu Lǐ Center, Northeast Corner of Shilian South Road and Yunfei Road

Dishes

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  Lin'an Bamboo Forest Roast Chicken

  Lin'an Bamboo Forest Roast Chicken uses locally raised free-range chicken marinated in a secret sauce and slow-roasted over charcoal in bamboo forests, resulting in tender, juicy meat with a fragrant bamboo and smoky flavor.
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  Buddha Jumps Over the Wall

  Buddha Jumps Over the Wall is a famous traditional Fujian dish, primarily made with珍贵 ingredients such as shark fin, abalone, sea cucumber, fish maw, and pigeon eggs, enhanced with aromatics like dried scallops, chicken, and ham. Each ingredient is separately stewed before being combined into one pot and slowly simmered over low heat to create a rich, flavorful broth where all ingredients blend harmoniously. The finished dish has a golden color and a thick, delicious soup.
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  Brown Sugar Red Wine Glutinous Rice Balls

  Glutinous rice balls simmered in brown sugar and red wine, offering a sweet, aromatic, and comforting dessert.
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  Home-style Braised River Fish Head

  A traditional Chinese dish made by slow-cooking a fresh river fish head with ginger, scallions, and garlic to create a rich, savory 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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  Organic Fish Head with Shaoxing Rice Noodles

  Fresh organic fish head stewed slowly with Shaoxing rice noodles, resulting in tender fish and soft, flavorful noodles soaked in a rich broth.
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  Osmanthus Glutinous Rice Lotus Root

  Honey-glazed lotus root with sticky rice is a traditional Chinese dessert made primarily from glutinous rice and lotus root. The preparation involves stuffing glutinous rice into the holes of the lotus root, then steaming it until tender. Finally, it is drizzled with osmanthus syrup, resulting in a texture where the lotus root breaks but remains connected by threads, offering a sweet, soft, and chewy experience.
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  Nourishing Lamb Shank Stew

  A hearty stew made with lamb shanks and medicinal herbs like goji berries, red dates, and angelica, slow-cooked to perfection for a rich, nourishing flavor.
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  Charcoal-Grilled Huangshan Bamboo Forest Chicken

  Charcoal-Grilled Huangshan Bamboo Forest Chicken is a traditional dish made with free-range chickens raised in the bamboo forests of Huangshan, grilled over charcoal. The meat is tender and juicy with a unique charcoal aroma.
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  Braised Beef Shank with Radish

  Radish and beef brisket stew is a nutritious dish primarily made with beef brisket and radish. The preparation typically involves simmering the beef brisket until tender, then adding radish chunks and slow-cooking in a pot until the radish softens and absorbs the rich flavor of the beef.
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  Scallion and Cumin Lamb Stir-fry

  A stir-fried dish of tender lamb slices with scallions and cumin, known for its aromatic flavor and quick cooking method.
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  Xishi Tofu

  A traditional dish from Zhujia, Zhejiang, made with soft tofu and ingredients like minced pork, mushrooms, and shrimp, steamed or simmered to create a delicate and savory flavor.
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  Sauce Braised Mixed Platter

  A mixed platter of various meats and bean products braised in sauce, primarily featuring pig ears, chicken wings, dried tofu, and beef, slowly simmered to absorb rich flavors, offering a complex and savory taste.
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  Huo Shan Pork Ribs with Free-range Pork

  Premium pork ribs and locally raised free-range pork are marinated and slowly stewed, resulting in tender, fragrant meat with rich flavor.
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  Wind Furnace Slow-Cooked Old Duck Pot

  Made with old duck as the main ingredient, paired with ginger, scallions, goji berries, and slow-cooked in a wind furnace. Clear broth, tender duck meat, rich aroma, and high nutritional value.
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  Wok-Steamed Chicken with Chicken Mushroom and Free-Range Chicken Soup

  Made with premium free-range chicken and chicken mushroom, slowly stewed over a wind furnace. Clear broth, rich aroma, tender chicken, smooth texture of mushrooms, highly nutritious.
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  High Mountain Mushroom Hot Pot

  Made with wild mountain mushrooms as the main ingredient, combined with fresh vegetables and clear broth simmered slowly. The mushrooms are rich in nutrients, and the soup base is fresh and savory, highlighting natural flavors. Eaten by dipping or directly boiling, it offers a clean, refreshing taste.
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  Braised Chicken Feet with Soybeans

  Braised chicken feet with soybeans, using fresh chicken feet and high-quality soybeans as the main ingredients. The chicken feet are carefully prepared first, then slowly stewed together with soybeans until the meat becomes tender and the soybeans soft and creamy. The dish features a rich, flavorful broth that fully blends the freshness of the chicken feet with the aromatic richness of the soybeans.
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  Longjing Shrimp

  Longjing Shrimp is a dish primarily made with fresh shrimp and Longjing tea. The shrimp are carefully prepared and combined with the unique fragrance of Longjing tea, then gently stir-fried to create a dish that highlights tender shrimp and an aromatic tea flavor.

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