Close

Southern Hotel · Huaiyang Cuisine (Jinye Road Branch)

江浙菜 · ⭐ 4.9

4th Floor, Building C, Wangdu, No. 1 Zhangba First Road

Dishes

• 

  Shanghai Scallion Oil Chicken

  Shanghai scallion oil chicken is a dish made with chicken as the main ingredient, seasoned with scallion segments and ginger slices. The chicken is boiled, cooled, then drizzled with scallion oil made by stir-frying scallions in oil, infusing the chicken with aromatic flavor and tender texture.
• 

  Crispy Layered Ear

  Thousand-layer crispy ear is a dish made primarily from pig's ears, sliced after cleaning and blanching, then marinated with seasonings and finally fried or air-dried. The finished product is thin, crispy, and layered.
• 

  Sizzling Eel Sauce

  Fried Eel with Hot Oil is a Chinese dish primarily made with eel. The eel is cut into segments and stir-fried with seasonings such as garlic and ginger, then finished by pouring hot oil over it, creating a sizzling sound that gives the dish its name. The dish has a bright red color and tender eel meat.
• 

  Milk-Flavored Papaya

  A dessert made by stewing ripe papaya with milk or cream, resulting in a sweet and creamy dish.
• 

  Yangzhou Boiled Vermicelli with Shredded Tofu

  Yangzhou Large Boiled Tofu Thread is a Huaiyang dish primarily made with tofu. The tofu is sliced into fine threads, then simmered in rich broth and combined with ingredients such as ham, shrimp, and chicken breast. Seasoned with scallions, ginger, and garlic, it is slowly stewed until fully flavored.
• 

  Signature Lion's Head Meatballs

  Signature lion's head is a dish made primarily from pork. The minced pork is mixed with scallions, ginger, egg white, and starch, then shaped into large meatballs and slowly stewed until tender, usually served with broth or soy sauce.
• 

  Wensi Tofu Soup

  Wensi Tofu Soup is a delicacy made with soft tofu as the main ingredient, combined with ham, mushrooms, and bamboo shoots. The tofu is sliced into fine threads and cooked with other ingredients to create a rich, smooth broth.
• 

  Jiangnan Steamed Chicken with Long Xucai

  Jiangnan steamed chicken is made by boiling a whole young chicken in water and slicing it cold, served with blanched long xucai. The chicken is tender and juicy, while the vegetable is crisp and refreshing. The dish is light and natural, highlighting the original flavor of ingredients.
• 

  Huaiyang Braised Beef

  Huaiyang braised beef uses beef shank marinated and slowly stewed with soy sauce, yellow wine, and spices, resulting in tender, flavorful meat with a rich red color.
• 

  Stone Pot Bass

  A dish featuring fresh bass cooked in a stone pot with ginger, scallions, and garlic, resulting in tender fish and rich, aromatic broth.
• 

  Fragrant Spare Ribs

  Fragrant spare ribs are made with pork ribs marinated in aromatic spices and slowly stewed until tender, delivering a rich, savory flavor.
• 

  Braised Pork with Water Chestnuts

  Braised pork belly with taro is a dish primarily made with pork belly and taro. After cutting the pork belly into pieces and blanching it, it is simmered together with taro. Soy sauce, sugar, and cooking wine are added as seasonings, then slowly stewed over low heat until the pork becomes tender and the taro absorbs the flavors.
• 

  Scallion Oil Jellyfish Head

  A cold dish made from jellyfish head from Lüsi, stir-fried with scallions and ginger in hot oil, known for its crisp texture and fragrant onion flavor.
• 

  Stir-Fried Shrimp with Garlic and Vermicelli

  Steamed garlic and vermicelli shrimp: fresh large shrimp are deveined and steamed with soaked vermicelli. Garlic is sautéed and placed on the shrimp before steaming, resulting in tender shrimp and flavorful, garlic-infused noodles.
• 

  Eggplant and Green Beans Stir-fry

  Green beans and eggplant is a home-style dish made primarily with green beans and eggplant. To prepare, cut the green beans and eggplant into segments, stir-fry until just cooked through, then add seasonings and continue stir-frying until the flavors are well absorbed.
• 

  Nanjing Salted Goose

  Nanjing Salted Goose is made from fresh goose meat, carefully marinated and then boiled in clear water to preserve the original flavor of the goose. It has a light yellow color, tender meat, and a rich, full-bodied taste.

Reviews