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Jiangxian Ya Ju (East Zhui Men)

江浙菜 · ⭐ 4.8

No. 19, Nan'erli Zhuang, Dongzhimen Wai Street, 2nd Floor, Baifu Yi Hotel

Dishes

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  Clear Soup with Jellyfish

  Upper broth jellyfish is a cold dish made primarily with jellyfish, cooked with premium broth or clear soup. After processing, the jellyfish is sliced and mixed with辅料 such as ham, green peas, and carrots in the broth, then chilled before serving. No heating is required during preparation—this dish relies on the natural flavors of the ingredients and the integration of the broth.
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  Phoenix Tofu Soup

  Phoenix Tofu Soup is made primarily with soft tofu, combined with ingredients such as chicken or ham, and prepared by slow stewing. The tofu is cut into cubes and simmered together with the meat in clear broth over low heat, resulting in a flavorful soup, tender tofu, and delicate meat.
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  Steamed Lily with Mountain Spring Water

  Mountain spring steamed lily is a dish primarily made with fresh lilies. After peeling and washing the lilies, they are steamed over mountain spring water, preserving their natural flavor and texture. The preparation involves minimal seasoning, allowing the pure sweetness of the spring water to enhance the lily's delicate aroma and crisp tenderness.
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  Jiangxian Yaju Yogurt

  Jiang Xian Ya Ju yogurt is made from fresh milk and high-quality lactic acid bacteria through a fermentation process. The finished product has a thick, smooth texture with a natural milk aroma. No artificial colors or preservatives are added during production, preserving the original flavor of the yogurt.
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  Jiangnan Steamed Dumplings

  Jiangnan steamed dumplings are a specialty snack made by wrapping pork filling in a flour-based dough, with the bottom pan-fried to a golden crisp and the top steamed to perfection. Main ingredients include pork, flour, scallions, and ginger. The dough is rolled into round wrappers, filled with seasoned meat, then placed in a flat pan with a small amount of oil and water. It is first pan-fried and then simmered to achieve a fragrant crispy base and tender, juicy filling.
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  Jiangnan Huadia Chicken

  Jiangnan Huadiao Chicken is made primarily with chicken, combined with辅料 such as Huadiao wine, ginger slices, and green onion segments, and prepared by slow stewing. The chicken is either whole or from chicken thighs, blanched first to remove any fishy odor, then slowly cooked with Huadiao wine and seasonings to allow the meat to absorb the wine's aroma and become tender.
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  Old Brine Soy Sauce Beef

  A traditional Chinese dish made by slow-cooking beef brisket in a seasoned soy-based brine, resulting in tender, flavorful meat.
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  Bird's Nest Chicken

  Abalone chicken is a stewed dish primarily made with chicken thigh meat and fish maw. The chicken thighs are cut into pieces and cooked together with rehydrated fish maw in a clay pot, along with water, ginger slices, and cooking wine. It is slowly simmered until the chicken becomes tender and the fish maw releases its gelatinous essence, resulting in a rich and thick broth.
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  Jasmine-Scented Smoked Fish

  Jasmine-scented smoked fish is a dish made from grass carp that is marinated, fried, and then熏ed with jasmine flowers. The main ingredients include grass carp, jasmine flowers, and seasonings. First, the fish is cleaned and marinated to absorb flavor, then deep-fried until the skin is crispy. Finally, it is熏ed with jasmine blossoms so the fish absorbs the floral aroma.
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  Vegetable Dumpling Pouch

  A Chinese dim sum dish made with a variety of fresh vegetables wrapped in thin dough and steamed, offering a light and healthy flavor.
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  Lime Stir-Fried Shrimp

  Lime oil-blasted shrimp is a dish made with fresh shrimp as the main ingredient, combined with lime and spices. The shrimp meat is quickly fried at high temperature, resulting in a crispy exterior and tender interior. It is then drizzled with lime juice, adding a refreshing sour aroma that enriches the overall flavor profile of the dish.
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  Golden Hairtail

  Golden hairtail is a dish primarily made with hairtail fish. The fish is cut into segments, marinated, coated with starch or flour, and then deep-fried until golden and crispy. The finished dish has a fragrant, crunchy exterior and tender, fresh interior.

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