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Jiang Xian Ya Ju (China Navigation International Branch)

江浙菜 · ⭐ 4.8

Room 201, 2nd Floor, Building 1, No. 13 Yuan, Ronghua South Road, Beijing Economic-Technological Development Area

Dishes

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  Yellow Croaker

  Small yellow croaker is a small marine fish. Fresh small yellow croakers are typically selected, cleaned, and marinated with salt and cooking wine before being pan-fried or braised in brown sauce. During preparation,辅料 such as ginger slices and scallions can be added to enhance the flavor.
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  Crystal Meat with Caviar

  Crystal meat is a cold dish made from pig trotters and skin, boiled, simmered, and chilled to set. Caviar is served as a garnish to enhance the flavor layers.
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  Yangzhou Oil-Braised Shrimp

  Jiangnan oil-burst shrimp is a dish made with fresh river shrimp, stir-fried quickly with葱,姜,蒜 and oil. Cleaned shrimp are swiftly cooked in hot oil, seasoned and served immediately to keep the meat tender and chewy.
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  Jiangnan Flower Gelatin Stew

  Jiangnan Flower Gelatin Stew is a traditional Jiangsu-Zhejiang dish made with flower gelatin, dried bamboo shoots, and salted pork, cooked in broth. It has a fresh taste and rich soup with a unique seafood flavor.
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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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  Huaiyang Meatballs

  Huaiyang Lion's Head is a dish made primarily from pork. The meat is minced, mixed with scallion and ginger water, egg white, and starch, then shaped into large balls and slowly stewed in water until tender. It can be finished with broth or soy sauce for enhanced flavor.
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  Huaiyang Lion's Head Meatballs

  Huaiyang 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 simmered in water until tender. The meat is soft and the broth rich.
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  Braised Pufferfish

  Braised river pufferfish is made with river pufferfish as the main ingredient. After toxin removal, the fish is pan-fried until slightly golden, then simmered with soy sauce, sugar, cooking wine, ginger slices, and other seasonings to infuse flavor into the flesh and thicken the sauce.
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  Jasmine-Scented熏鲈鱼

  Cleaned sea bass is marinated,熏 with jasmine flowers to absorb the fragrance, steamed and served with a seasoned sauce, garnished with jasmine petals.
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  Water Chestnut Chicken

  Chestnut chicken is a dish featuring young rooster and chestnuts. After cleaning the rooster, it's stewed or braised with shelled chestnuts and seasonings, resulting in tender chicken and soft chestnuts with harmonized flavors.

Reviews

• introspective_hedgehog
  This place is all about Huaiyang cuisine and honestly the spring seasonal menu was amazing. They blanch the first-cut chives for just 88 seconds and they're so tender and fresh. The wild rice and water chestnut dish with cherry shrimp was great, and the braised bamboo shoots stir-fried with clams — so good. The fresh fava beans with Gaoyou shrimp were super light and healthy, didn't leave you feeling greasy at all. Definitely coming back for the spring menu!