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Sun Gate Huaiyang Cuisine (Nanjing Museum Branch)

江浙菜 · ⭐ 4.3

No. 532-2 Zhongshan East Road

Dishes

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  Braised Duck with Yellow Wine

  A delicately braised duck dish made with yellow wine, featuring tender meat and rich, savory sauce.
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  Tianshan Lamb Ribs

  Tianshan lamb ribs are made from high-quality lamb sourced from the Tianshan Mountains, marinated and grilled to perfection—crispy on the outside, tender and flavorful inside.
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  Tianmuhu Organic Fish Head

  Fresh organic big fish head from Tianmuhu, simmered with tofu and ginger to create a creamy, savory soup with tender fish meat.
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  Yangzhou Chicken Broth Boiled Tofu Skin Threads

  A classic Jiangsu dish made with thin tofu skin threads simmered in chicken broth, known for its delicate texture and rich flavor.
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  Signature Garlic Pork Ribs

  Signature Garlic Bone is a dish primarily made with pork ribs. After marinating, the ribs are deep-fried until the surface becomes crispy, then stir-fried with a large amount of minced garlic to allow the garlic aroma to fully penetrate the meat. The finished dish has a golden color, tender meat, and rich garlic flavor.
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  Signature Tofu Fish Head Soup

  Signature Tofu Fish Head Soup is made with fish head and tofu, cooked with various seasonings, offering a delicious and rich flavor.
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  Squirrel-shaped Perch

  Squirrel-shaped perch is a Chinese dish where boneless perch is cut with floral patterns, deep-fried to set shape, then drizzled with a sweet and sour sauce made from sugar, vinegar, and tomato ketchup. The dish resembles a squirrel, with a crispy exterior and tender interior in golden color.
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  Huai'an Soft Noodles

  Huai'an Soft Noodles is a traditional Jiangsu Huai'an dish primarily made with eel. After removing the bones, the eel is sliced into细 strips, slightly fried in oil, then stewed with seasonings such as yellow wine, soy sauce, and sugar until fully flavored. Finally, a slurry is added to thicken the sauce, resulting in tender, smooth eel strands and a rich, thick gravy.
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  Salted Duck

  Salted duck is a traditional dish made primarily from fresh ducks, prepared by curing and boiling. The duck is marinated with salt, Sichuan peppercorns, star anise, and other seasonings for several hours to overnight, then boiled in water to preserve the tenderness and original flavor of the duck meat.
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  Nanjing Vegetarian Assorted Dishes

  A traditional Nanjing vegetarian dish made with a mix of seasonal vegetables like carrots, wood ear mushrooms, bean sprouts, and green peppers, stir-fried for a crisp and nutritious meal.
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  Dancing Taro

  A creative dessert made from purple sweet potato and taro, steamed and hand-molded into threads, then mixed with syrup and crushed nuts for a soft, sweet, and layered texture.
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  Subei Pickled Cabbage Beef Hot Pot

  Subei pickled cabbage beef hot pot is a stewed dish made with beef and pickled cabbage. Beef chunks are cooked together with pickled cabbage in a pot with seasonings, resulting in a delicious and sour flavor.
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  Suzhou-style Sour Cabbage Beef Pot

  A hearty stew featuring beef and sour cabbage, slow-cooked to tender perfection with a rich, savory broth.
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  Plum Braised Pork

  A Chinese dish made by slow-cooking pork belly with dried plums, sugar, and soy sauce until tender and flavorful.
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  Nanjing Salted Duck

  Nanjing Salted Duck is a traditional dish from Nanjing, Jiangsu Province, made from fresh ducks marinated with salt, Sichuan pepper, and star anise, then boiled to preserve its tenderness and original flavor.
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  Stone-Braised Duck

  A Chinese dish featuring duck meat slowly braised with stones (or using a stone-like method) to enhance flavor and tenderness.

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