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Na Xianghai Private Kitchen (Jiang Tai Branch)

特色菜 · ⭐ 3.9

Room 218, Level 2, Entrance of Xinhua Technology Building Commercial Zone

Dishes

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  Imperial Yellow-Braised Four-Favor Wings

  Official cuisine Huangfen Four Joy Wings features chicken wings, duck wings, fish fins, and shrimp tails, simmered slowly with broth, soy sauce, and cooking wine to absorb rich flavors, resulting in a soft, tender, and delicious dish.
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  Seasonal Vegetables and Fruits

  A healthy dish featuring fresh seasonal vegetables and fruits, prepared by stir-frying, mixing, or steaming to retain natural flavors and nutrients.
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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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  Qinzhouhuang Stewed Live Liao Sea Cucumber

  Qinzhouhuang Stewed Live Liao Sea Cucumber is a Chinese dish made with fresh Liao sea cucumber and ingredients such as Qinzhouhuang rice, using a stewing method. It has a fresh and rich flavor.
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  Stewed Free-Range Chicken with大连 Abalone

  Qingyuan native chicken stewed with Dalian abalone, a dish featuring slow-cooked chicken and tender abalone in broth with ginger and scallions to enhance natural flavors.
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  Braised Pork Belly

  Home-style braised pork belly is a classic Chinese dish, primarily made with pork belly. The preparation involves cutting the pork into pieces, stir-frying until slightly golden, then adding caramel color, cooking wine, soy sauce, and other seasonings to slowly braise until the meat is tender and the sauce is rich.
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  Braised Pork with Abalone

  Braised pork with abalone is a Chinese dish made with pork belly and abalone, cooked slowly. The meat is tender, the abalone is fresh, and the flavor is rich.
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  Spicy Vinegar Jellyfish Heads

  Old vinegar jellyhead is a dish primarily made with jellyfish head (sea cucumber head), marinated with aged vinegar for a crisp texture. The preparation involves mixing cleaned jellyfish head with aged vinegar, garlic paste, and cilantro, then marinating until fully flavored before serving.
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  Cashew Chicken with Peanuts

  Cashew Kung Pao Chicken is a Chinese dish made with chicken breast, cashews, dried chilies, and green onions. Chicken cubes are marinated in wine and starch, then stir-fried with chili and onion, finished with a sauce of soy sauce, vinegar, sugar, starch, and water, and mixed with cashews.
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  Crab Meat and Vermicelli Stew

  A savory stew made with crab meat and vermicelli, simmered slowly to blend flavors.
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  Wild East China Sea Yellow Croaker

  Wild East China Sea yellow croaker, freshly caught, cleaned and marinated with salt and cooking wine, then steamed or pan-fried to preserve its natural flavor and tender texture.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.
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  Black Pepper Sauce Stir-Fried Angus Beef Cubes

  Stir-fried Angus beef cubes with black pepper sauce, featuring Angus beef and black pepper sauce, plus onions and green peppers. Beef cubes are marinated and quickly stir-fried for tender texture and rich sauce.

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