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Tiyuan Renjia · Xin Huiyang Cai · Jiangnan Dihua Cai · Kao Ya (Jin Chan Chang Xia Dian)

江浙菜 · ⭐ 4.7

6th Floor, Building B, Jingchangan, East 4th Ring Middle Road

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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  Sizzling Eel Sauce

  Fried Eel with Hot Oil is a Chinese dish primarily made with eel. The eel is cut into segments and stir-fried with seasonings such as garlic and ginger, then finished by pouring hot oil over it, creating a sizzling sound that gives the dish its name. The dish has a bright red color and tender eel meat.
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  Four Seasons Lion's Head in Courtyard

  Courtyard Four Seasons Lion's Head is a dish made primarily from pork. The minced pork is mixed with seasonings, shaped into large meatballs, and cooked by stewing or steaming. It's often served with vegetables like bok choy or carrots for enhanced flavor.
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  Homemade Yogurt

  Homemade yogurt made from fresh milk and lactic acid bacteria. Heat milk to ideal temperature, cool, add a small amount of existing yogurt as starter, seal in container, and let sit at constant temperature for several hours until thickened.
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  Hand-拆 Crab Roe with Chicken Head Rice and River Shrimp

  A dish featuring hand-picked crab roe, chicken head rice, and river shrimp, gently simmered to blend natural flavors while preserving a tender texture.
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  Pu'er Three Times Nine-Grade Braised Pork

  Pu'er Three Times Nine Red Braised Pork is made with pork belly, slow-cooked with Pu'er tea, soy sauce, sugar, and cooking wine. Tender meat infused with tea aroma, glossy red color.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Huai'an Soft-Boiled Eel with Bridge Sauce

  Huai'an Cheqiao Soft-Boiled Eel is a local specialty from Huai'an, Jiangsu Province, featuring eel as the main ingredient. The eel is deboned, cut into pieces, marinated with ginger and scallions, then stir-fried in oil and simmered in broth until flavorful, finally thickened with a slurry. The dish has a bright red color and tender, delicious taste.
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  Sour Cabbage with Lamb

  Suancai Yangrou is a dish made primarily with mutton and sour cabbage. Mutton chunks are stewed with soaked sour cabbage over low heat until the meat is tender and the flavors are well blended, resulting in a rich broth.
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  Chicken Broth White Fish

  Chicken broth white fish is a dish made with fresh white fish and cooked in chicken stock. After preparation, the white fish is placed in a pot with chicken broth, ginger slices, and other seasonings, then slowly stewed over low heat to allow the fish meat to absorb the essence of the broth while maintaining its tender texture.
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  Chicken broth with tofu skin strips

  Stewed tofu threads in chicken broth is a dish made by simmering finely sliced tofu with chicken stock. Tofu is blanched to remove odor, then cooked with chicken broth and aromatics like ginger and scallions, finished with a light thickening to absorb the rich flavors.
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  Huangqiao Baozi

  Huangqiao baked buns are a traditional Chinese pastry made primarily from flour, with fillings commonly containing meat floss, ham, and scallions. After baking, the outer crust turns golden and crispy, while the filling inside is richly fragrant.

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