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Bin Yan Jiang Nan · Huaiyang Jia Yan · Beijing Kaoya · Hai Bian Yu Shi (Shuangjing Dian)

江浙菜 · ⭐ 4.2

Building A, Jinsong Tower

Dishes

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  88-Second Yellow Croaker

  88-second yellow croaker is a dish featuring fresh yellow croaker as its main ingredient. The croaker is carefully prepared and seasoned with simple spices, then quickly cooked at high heat to preserve the tender texture of the fish and bring out its natural freshness and aroma.
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  Eight Treasure Abalone Meatballs

  Eight Treasure Abalone Meatballs are pork meatballs with eight treasures (like shrimp, mushrooms, carrots, corn) inside, wrapped in abalone slices and steamed. Tender, juicy, with rich flavor from abalone and varied textures from the fillings.
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  Artisanal Preserved Mustard Greens Braised Pork

  Main ingredients are pork belly and fermented vegetable. Pork belly is blanched, then stewed with fermented vegetable, seasoned with soy sauce, sugar, and cooking wine, slowly simmered until tender and flavorful, blending the savory aroma of fermented vegetable with the rich pork fat.
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  Four Seasons Braised Pork Meatballs

  Four Seasons Clear Stewed Lion's Head is a dish made by mixing pork with scallions, ginger, egg white, and other seasonings to form meatballs, then slowly stewing them in clear water. The pork is minced, seasoned, shaped into large balls, and simmered with ingredients like carrots and greens until tender and flavorful.
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  Stewed Seasonal Vegetables from Jiangnan

  Home-style Jiangnan seasonal vegetables is a humble dish featuring fresh seasonal veggies like bok choy, broad beans, bamboo shoots, and mushrooms. Wash, cut, sauté lightly, add water or broth, simmer gently until tender, then season and reduce sauce.
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  Huai'an Soft-Boiled Eel

  Huai'an Soft-Boiled Eel is a traditional Jiangsu dish featuring eel as the main ingredient. The eel is deboned, sliced into细 strips, marinated with wine and ginger to remove fishy odor, then quickly stir-fried with garlic and scallions, finished with a thickened sauce for a smooth, tender, and delicious taste.
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  Steamed Dragon Grouper with Sauce

  Steamed Dragon Grouper with Lotus Pattern is a dish featuring whole star goby. The fish is cleaned, scored on both sides, seasoned with ginger and scallions, steamed until done, then drizzled with hot oil and sauce.
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  Roast Pigeon

  Roast pigeon is a dish made primarily with pigeon, marinated and then baked in an oven or over charcoal. The pigeon is typically cleaned, gutted, and marinated with seasonings to infuse flavor before roasting, resulting in a crispy skin and tender meat.
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  Pan-fried Bun

  A pan-fried bun is a snack filled with pork and made from flour dough. To prepare it, wrap the pork filling in dough, then pan-fry in a skillet with oil until the bottom turns golden and crispy, finally sprinkling sesame seeds and green onions on top.
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  Braised River Fish

  Braised river fish is made with fresh river fish as the main ingredient. After marinating, it is braised together with scallions, ginger, and garlic, resulting in a bright red color, tender fish meat, and rich, flavorful broth.
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  Old Beijing Roast Duck

  Old Beijing roasted duck is made from high-quality Peking duck, processed through marinating and roasting in a special hanging oven. The duck is slowly roasted over fruit wood in a custom-built oven, resulting in crispy skin and tender meat, with a bright red color and rich aroma.

Reviews

• crude_nutria
  Really easy to find, just a short walk from Jinsong subway station. They have private rooms you can use for free, no hassle booking one. A lot of the ingredients come straight from Jiangsu, and the Huaiyang flavors are super authentic — my parents loved it and said it tasted just right. The whole place has a Jiangnan-style vibe, kinda elegant, great for hanging out with friends or even a business dinner. Service was fast too, food came out quick. Honestly a really smooth experience all around, would definitely come back.