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Jiangnan Hui Brand Chain (Beijing South Railway Station Dacangyuan Branch Hotel)

特色菜 · ⭐ 4.7

No. 35 Caiyuan Jia, Manxin Hotel

Dishes

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  Chef's Vegetable Salad

  Chef's vegetable and fruit salad is made from fresh mixed vegetables and fruits, including lettuce, cucumber, tomato, carrot, apple, and orange. After washing and cutting, mix with dressing and serve.
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  Taizhou Bean Noodles with Beef Brisket

  Taizhou bean thread stewed beef brisket is a dish featuring beef brisket and bean threads. After blanching, the beef brisket is simmered with bean threads and seasonings like scallions, ginger, star anise, and soy sauce until tender and flavorful.
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  Home-style Burned Taihu Yellow Croaker

  Fresh Taihu yellow croaker is braised with ginger, scallions, and soy sauce in a home-style method, resulting in tender fish and rich flavor.
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  Stir-fried Deer Antler Mushroom

  Stir-fried deer fungus with green and red peppers, a quick dish made by slicing the fungus, sautéing with garlic, and seasoning swiftly.
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  Sizzling Eel丝 with Sauce

  This Shanghai-style eel dish features blanched eel strips stir-fried with ginger, garlic, and scallions, then finished with hot oil to enhance aroma. Skillful control of heat ensures tender, smooth texture.
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  Fresh Yangtze River Pufferfish

  Fresh river pufferfish from Jiangnan, steamed or stewed with ginger slices and scallions, requires careful removal of toxic parts for safe consumption.
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  Salted Tofu in Soup

  Salt-brined tofu is a dish made by cooking soft tofu in salted water. The tofu cubes are soaked in brine and then boiled with water to absorb the salty flavor, resulting in a delicate texture. Simple to prepare without complex seasonings.
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  Braised Vermicelli in Rich Soup

  A dish made from tofu sheets, sliced thin and simmered in broth with ham, shrimp, and mushrooms for a rich, flavorful taste.
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  Huaiyang Steamed Pork Meatballs

  Huaiyang-style clear stewed lion's head is a dish primarily made with pork. The pork, with a balanced mix of fat and lean, is minced and mixed with scallion and ginger water, egg white, and other seasonings until well blended. It is then shaped into large meatballs and gently simmered in clear broth until fully cooked. The finished dish features tender meat and a clear, refined broth that preserves the natural flavors of the ingredients.
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  Premium Braised Pork Belly

  Premium braised pork belly is made with fatty pork, blanched to remove odor, then simmered with rock sugar, light soy sauce, dark soy sauce, cooking wine, star anise, and cinnamon for tender meat and a glossy red color.
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  Spicy Chicken with Saliva-Inducing Sauce

  Spicy chicken salad is a cold dish made with chicken thighs or whole chicken, boiled, cooled, and sliced, then mixed with a sauce of chili oil, Sichuan pepper powder, garlic, ginger, scallions, soy sauce, vinegar, sugar, and sesame oil. The dish has a bright red color, tender chicken, and rich sauce.
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  Scallion Shrimp Egg Pancake

  Scallion shrimp omelette is a home-style dish made by stir-frying eggs with scallions and shrimp. Eggs mixed with chopped scallions and cleaned shrimp are pan-fried until golden brown on both sides. Tender and fragrant.
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  Chicken Head Rice Stir-Fried with Gaoyou River Shrimp

  Chicken head rice stir-fried with Gaoyou river shrimp is a dish featuring chicken head rice and Gaoyou river shrimp. Soak the rice beforehand, clean the shrimp. Heat oil in a pan, stir-fry rice briefly, then add shrimp and quickly stir-fry until cooked through, preserving their fresh tenderness.
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  Truffle Baked Free-Range Chicken

  Free-range chicken marinated and baked with black truffle, absorbing its aroma; slightly charred outside, tender inside. Main ingredients: free-range chicken and black truffle, with minimal seasoning.

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