Close

仙谷鱼府·市井老南京菜(都荟天地城店)

江浙菜 · ⭐ 4.6

Room 106, Building A-4, Duhui Tian Di City, No. 6 Zhucui Road

Dishes

• 

  Rice Dumpling Shrimp

  Purse shrimp is a dish made with fresh shrimp. The shells are removed leaving the tails, and the backs are slit to remove the intestinal vein. After marinating with seasonings, the shrimp are coated in starch or batter and deep-fried until golden and crispy, resembling a traditional Chinese purse. The result is crispy outside and tender inside, with a bright red color.
• 

  Yiquan Xian Gu Fish

  A delicately prepared dish featuring fish bones stewed with tofu and mushrooms, resulting in a clear broth and rich flavor.
• 

  Spicy麻 Fish Bones

  Spicy麻 Fish Bones is a Sichuan-style dish made with fish bones and aromatic spices, offering a bold, numbingly spicy flavor.
• 

  Spicy and Numbing Spring Water Fish Slices

  Fresh spring water fish slices are quickly blanched and tossed with Sichuan pepper, chili, green onion, ginger, and other seasonings. The dish features tender texture, spicy-numbing flavor, and a strong Sichuan taste.
• 

  Spring Water Fish with Pork Bone

  A delicately stewed fish dish using fresh carp and pork bone broth, known for its tender texture and clear, savory flavor.
• 

  Clear Stewed HaiMen Lamb with Seasonal Vegetables

  Fresh HaiMen lamb is gently simmered in clear broth with seasonal vegetables, resulting in a delicate and nourishing dish.
• 

  Special Shredded Beef

  A specialty dish featuring tender beef shredded by hand, marinated in a secret sauce and slowly stewed for rich flavor.
• 

  Clay Pot Steamed Vermicelli with Shrimp

  Main ingredients are vermicelli and shrimp. Soaked vermicelli is mixed with fresh shrimp, placed in a clay pot, and simmered slowly with broth or water until the noodles absorb the flavor. Finished with chopped green onions or cilantro. Delicate, tender, and richly flavored.
• 

  Braised Lotus Root and Sticky Rice with Pork

  A traditional Chinese dish featuring lotus root, sticky rice, and pork slowly braised together in a clay pot, resulting in a rich, savory flavor.
• 

  Premium Hand-Ripped Meat

  Premium hand-held meat is made from fresh mutton, cut into large pieces and boiled in clear water to preserve its original flavor. During cooking, no excessive seasonings are added—only salt and spices are used to enhance the tenderness and rich taste of the meat.
• 

  Delicate Two-Item Assortment

  A refined dish featuring two carefully selected ingredients, such as steamed perch and braised lion's head meatballs, elegantly presented to highlight natural flavors and culinary skill.
• 

  Braised Mandarin Fish

  A Chinese dish made by braising fresh mandarin fish with soy sauce, sugar, and aromatics until tender and flavorful.
• 

  Old Nanjing Beijing-style Soy Sauce Pork Strips

  Pork tenderloin is sliced and marinated with soy sauce, sugar, and cooking wine, then stir-fried. The dish has a bright red color, rich soy aroma, tender texture, and a balanced salty-sweet flavor.
• 

  Crispy Pigeon with Golden Flavor

  Golden crispy squab pigeon is marinated and roasted in a hanging oven. The meat is tender, the skin crispy, and the golden glossy surface achieved through special marinade and roasting techniques.
• 

  Nanjing Black Pepper Roast Duck

  A delicately seasoned duck roasted to perfection and served with a rich black pepper sauce, highlighting the flavors of Nanjing cuisine.
• 

  Stir-Fried Beef Cubes with Fresh Chilies

  A spicy stir-fry dish made with tender beef cubes and fresh peppers, seasoned with aromatic spices and quick-cooked for a flavorful bite.
• 

  Deer Antler Mushroom Chicken Stew

  A nourishing chicken stew featuring deer antler mushrooms and herbs, gently simmered to perfection.

Reviews