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Haoji · Jinling Banquet (Aoti Branch)

江浙菜 · ⭐ 4.6

3rd Floor, Building 3, Platinum Era, Europe City, No. 221, Jiangdong Middle Road

Dishes

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  Ten-Year-Old Tangerine Crispy Wagyu Beef

  A gourmet dish featuring tender wagyu beef glazed with aged tangerine peel, offering a crispy texture and rich umami flavor.
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  Nantong Shrimp Paste Radish Cake

  Nantong shrimp paste radish cake is a snack made with radish, glutinous rice, and shrimp paste, then steamed. The main ingredients include radish threads, glutinous rice flour, and shrimp paste, with a soft texture and rich shrimp paste flavor.
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  Good Memory Spicy Numbing Yangchun Noodles

  A classic Sichuan-style noodle dish featuring hand-pulled noodles tossed in a spicy numbing sauce made from chili oil, Sichuan peppercorns, and garlic, served with green onions for freshness.
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  Black Collard Greens Braised with Salted Pork

  A traditional dish from Rugao, Jiangsu, made by slow-cooking local black collard greens with salted pork for a rich, savory flavor.
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  Home-Braised Changshou Village Black Tower Vegetable

  Home-Braised Changshou Village Black Tower Vegetable is a dish made mainly with black tower vegetable, pork, and seasonings, cooked by stewing. It has a tender texture and rich flavor.
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  General's Braised Pork Belly

  Shaoshuai braised pork belly uses fatty pork belly as the main ingredient, blanched, cut into pieces, and stewed with rock sugar, light soy sauce, dark soy sauce, cooking wine, star anise, cinnamon, and bay leaves until tender and glossy.
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  Dry Steamed Bamboo Grove Crystal Chicken

  Dry steamed bamboo grove crystal chicken is a specialty dish made with chicken as the main ingredient, combined with bamboo forest flavor and crystal texture. It is cooked using traditional steaming methods to retain the original taste of the ingredients, with a fresh and tender texture.
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  Signature Crystal Chicken

  Signature Crystal Chicken uses tender chicken as the main ingredient, carefully marinated and steamed to perfection, resulting in juicy and tender meat. Its特色 lies in preserving the original flavor of the chicken, with a translucent skin and delicate, smooth texture.
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  New Huaiyang Silk Ribbon Soft Duck

  A dish featuring tender eel strips stir-fried with green peas and ginger, showcasing the refined techniques of Huaiyang cuisine.
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  Truffle Shrimp

  A refined Chinese dish featuring fresh shrimp and premium truffle, stir-fried to preserve the delicate flavor of the shrimp and the rich aroma of truffle.
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  Lobster

  Boston lobster dish featuring boiled or steamed lobster meat, sautéed or mixed with butter, garlic, and onion; also used in lobster pasta or soup.
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  Huai-style Crispy Beef

  Tender beef wrapped in crispy pastry and glazed with a special huai sauce, offering a savory-sweet flavor with a satisfying crunch.
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  Pan-Fried Willow Leaf Sauce Bun

  Pan-Fried Willow Leaf Sauce Bun is a Chinese pastry made with flour, filled with meat and special sauce. It is pan-fried to make the outer skin golden and crispy, with a tender and juicy inside.
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  Cheese-Baked Pumpkin

  Cubed pumpkin mixed with cheese and baked in the oven. Features pumpkin and cheese as main ingredients, with cheese melting and coating the pumpkin during baking for a rich outer layer and soft inner texture.
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  Nanjing Eight Treasures Boiled Tofu Skin

  A classic Jiangsu dish made by simmering thin tofu skin with eight premium ingredients including ham, chicken, shrimp, mushrooms, bamboo shoots, sea cucumber, abalone, and fish maw, resulting in a delicate, savory flavor.
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  Green Dragon Meets Mapo Tofu

  A creative fusion dish featuring tender tofu and fresh shrimp (symbolizing the green dragon), tossed in the spicy, numbing sauce of classic Sichuan Mapo Tofu.
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  Black Truffle Prawn Balls

  Fresh shrimp balls are lightly fried and served with a rich black truffle sauce, offering a luxurious and savory experience.

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