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Jiang Xian Ya Ju · Yangzhou Dim Sum

江浙菜 · ⭐ 4.8

1st Floor, Xinxing Hotel, No. 17, Xisanhuan Middle Road, Haidian District

Dishes

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  Five-Ingredient Bao

  Wuding Bao is a traditional dim sum made by steaming dough wrappers filled with a mixture of minced pork, dried mushrooms, bamboo shoots, dried shrimp, and green onions.
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  Xiaolongbao

  Xiaolongbao is a small soup dumpling filled with pork, known for its thin skin and tender filling with a delicious flavor. The preparation involves making the filling by mincing pork and seasoning it, then preparing dough, rolling out wrappers, stuffing them with the filling, and finally steaming them.
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  Bamboo Shoots with Bird's Nest

  Mountain yam with bird's nest is a dish featuring mountain yam and bird's nest as main ingredients. The yam is steamed or boiled until soft and sandy, while the bird's nest is soaked and stewed together with the yam to blend flavors. The result is smooth in texture and rich in nutrition.
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  Yangzhou Tofu Skin Noodles

  Yangzhou boiled tofu丝 is a traditional Jiangsu dish made primarily from tofu. Thinly sliced tofu is blanched, drained, then mixed with a savory dressing. Common seasonings include scallions, ginger, soy sauce, and sesame oil, resulting in a smooth, flavorful dish.
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  Yangzhou Salted Goose

  Yangzhou Salted Goose is a traditional dish made from fresh goose meat, seasoned with salt, scallions, ginger, cooking wine, and more, then slowly simmered to absorb the flavors while preserving its original taste.
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  Jade Dumplings

  Jade dumplings made with spinach juice dough, filled with pork, shrimp, and bamboo shoots, steamed into a delicate shape. Vibrant green color, tender texture.
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  Scallion Oil Bamboo Shoots Strips

  Scallion oil lettuce strips is a cold dish made with lettuce as the main ingredient. After peeling and slicing the lettuce, it is either blanched or directly mixed with seasonings, then topped with scallion oil made by frying scallion segments—simple and refreshing.
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  Crab Roe Soup Dumplings

  Crab meat soup buns are a specialty dumpling made with pork and crab roe as the main filling, combined with clarified broth gel. The dough is made from flour and water, wrapped around the filling and shaped into a bun before steaming. The soup bun contains melted broth inside, so care must be taken when eating to avoid burning your mouth.
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  Zhenjiang Meat Rolls

  Zhenjiang meat jelly is made from pork foreshanks and processed through curing and aging in rice wine. The meat is tender with a reddish hue, and the skin becomes transparent. It is traditionally served with ginger threads and fragrant vinegar, offering a unique flavor.
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  Fresh Meat Bun

  Steamed pork buns are a classic Chinese pastry made with pork as the main ingredient. The dough is fermented to achieve a soft and fluffy texture, while the filling uses fresh pork seasoned with spices and mixed thoroughly. After steaming, the filling becomes tender and juicy, perfectly blending with the dough to create an irresistible flavor.
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  Eel Sauce Noodles

  Eel sauce noodles feature eel cooked into a thick paste, seasoned and simmered into a rich sauce, then mixed with boiled noodles. Ginger and scallions are typically added for aroma.

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