Jiang Zhe Xiu Lan Xiao Guan

Fresh clams, shelled and quickly stir-fried with bean sprouts (heads and tails removed). Crisp and sweet texture, a refreshing seafood dish.

Fresh shell-on clams simply stir-fried, retaining original flavor. Full of umami, the juice is suitable for mixing with rice.

Fish tail (Huá Shuǐ) braised in soy sauce. Tender fish meat, rich and savory sauce, great with rice.

Fresh scallops steamed, retaining their natural sweetness. Usually served with shredded ginger and scallions or minced garlic for flavor.

Dried scallop shreds or fresh scallops stir-fried with bean sprouts. The savory flavor of scallops perfectly combines with the crispness of bean sprouts.

Fish chin braised. Rich in collagen, tender meat, and flavorful sauce.

Fresh river shrimp stir-fried simply, without excessive seasoning. Shrimp meat is chewy and sweet, a classic Jiangsu dish.

Sweet peas stir-fried with fresh shrimp. Emerald green and tender in color, with a crisp and refreshing texture.

Sea cucumber braised in braising sauce. Soft, chewy, and springy sea cucumber, rich in collagen.

Sea cucumber and ginkgo nuts braised with scallions. Rich scallion aroma, savory and mellow flavor.

Large prawns braised in soy sauce and sugar, with a bright red color. The shrimp meat is firm and delicious, with a rich sauce.

Crispy fried large prawns, crispy outside and tender inside. Requires advance booking.

Pacific cod or belt fish, depending on the season, usually pan-fried or braised. Price adjusted according to market price.

High-grade sea fish, with delicate and delicious meat. Choice of pan-fried or steamed, price adjusted according to market price.

Fresh crab dish, choice of sauce-fried (rich soy sauce stir-fry) or steamed. Requires reservation, priced according to market value.

Braised pork knuckle, Q-soft skin, tender meat, rich in collagen. Moderately sweet and savory.

Shredded black fungus, shredded ginger, and shredded pork stir-fried together. Crisp texture, with the spiciness of ginger, very appetizing.

Dried tofu shreds stir-fried with shredded meat (pork or beef). Savory and pairs well with rice, a classic home-style dish.

Fresh celery segments stir-fried with shredded meat (pork or beef). Rich in celery aroma, with a crisp texture.

Yellow chives, dried tofu shreds, and shredded pork stir-fried. The unique sweetness of yellow chives complements the texture of the dried tofu.

Choice of green pepper shredded pork or bean sprout shredded pork. Green pepper is crisp and slightly spicy, bean sprouts are refreshing and tender.

Winter limited dish. Taku菜 (Tā Kē cài) stewed with salted pork and pressed tofu, with a rich and delicious broth.

Marinated pickled vegetables, bamboo shoot shreds, and shredded pork stir-fried. The savory flavor of pickled vegetables is unique and very appetizing.

Classic cold dish, chicken. Golden and chewy skin, tender and juicy meat, served with special soy sauce.

Jiangsu famous dish, ribs stewed until tender. Rich red sauce, moderately sweet and savory, meat is tender and falls off the bone.

Large amount of scallions and shredded beef quickly stir-fried. Rich scallion aroma, tender beef.

Fresh sweet bamboo shoot shreds stir-fried with shredded beef. Refreshing and crisp texture.

Salted pork dish, can be steamed to retain original flavor, or quickly stir-fried with garlic sprouts for added aroma. Full of savory flavor.

Braised beef tendon stir-fried again. Soft, glutinous, and chewy texture, with a rich savory sauce.

Beef tendon and beef slices stir-fried together. Double texture, full of beef aroma.

Chicken and smoked black fungus braised. Tender chicken, crisp black fungus, flavorful sauce.

Curry made with chicken thigh. Rich spices, tender chicken thigh.

Pork ribs roasted with shallots and sauce. Crispy outside, tender inside, with a strong onion aroma, finger-licking good.

Whole pork knuckle braised slowly with rock sugar. Rich red color, Q-soft skin and fat, rich but not greasy, a grand banquet dish.

Whole duck braised with large scallions. The duck absorbs the aroma of the scallions, and the meat is fresh and delicious. Requires advance booking.

Classic famous dish, duck stomach filled with glutinous rice and various ingredients (eight treasures) and steamed. Rich and soft texture, full of aroma. Requires reservation.

Choice of winter mushroom tofu or mapo tofu. Winter mushroom tofu is savory and mellow; mapo tofu is spicy and appetizing.

Tofu clay pot dish, can be paired with salted fish or salted pork. Savory flavor permeates the tender tofu.

Clay pot dish with tender bamboo shoot tips and tofu. Clear and fresh soup.

Shrimp and tender tofu stewed together. Smooth texture, full of umami, suitable for all ages.

Large meatballs (lion's head) stewed with napa cabbage. The meatballs are soft and juicy, and the cabbage absorbs the essence of the meat broth.

Clay pot dish with white radish and pork ribs. Sweet and clear broth, with soft and tender radish.

Soft taro stewed with small pork ribs. Rich taro aroma, slightly thick soup.

Beef chunks stewed with white radish. Tender beef, sweet radish, and rich broth.

Beef tendon stewed with white radish. Chewy and soft beef tendon, radish absorbs collagen and meat flavor.

Assorted clay pot with white radish, beef tendon, and beef. Rich in texture, satisfying all at once.

Classic dish, fish head pan-fried then stewed in a clay pot with various ingredients. Milky white and delicious broth, generous portion.

Fish head slowly stewed until the soup is milky white. Delicious and mellow, without heavy soy sauce seasoning, emphasizing original flavor.

Whole chicken, Jinhua ham, and napa cabbage stewed for a long time. Rich and savory broth, tender chicken.

Chicken soup with Wenwu bamboo shoots (flat bamboo shoots). The fresh and savory flavor of the bamboo shoots enhances the chicken soup.

Famous Yan Du Xian. Stewed with salted pork (yan) and fresh pork (xian) along with pressed tofu knots and bamboo shoots. White and rich broth, a combination of savory and fresh.

Luxurious assorted clay pot dish, containing various high-end ingredients such as seafood, meat, egg dumplings, etc. Layered, with fresh soup and delicious ingredients.

Premium soup, shark fin stewed with old hen and ham broth. Rich in collagen, extremely delicious and mellow.

Clear soup with preserved vegetable, shredded pork, and vermicelli. Slightly salty and fresh taste, refreshing and degreasing.

Fresh clams cooked with shredded ginger. The soup is milky white, the clams are tender, with the fresh aroma of ginger.

Winter melon slices and clams cooked in soup. Soft winter melon, clear and refreshing soup.

Amaranth, shredded pork, and tofu soup. Thickened to a smooth texture, rich in nutrients.

Soup with pickled vegetables, bamboo shoots, and chicken. Pickled vegetables are appetizing, bamboo shoots are crisp, and the soup is sour and fresh.

A signature dish combining steamed egg and clam soup. Silky steamed egg in the soup, accompanied by the freshness of clams.

Fried tofu, vermicelli, and chicken soup. Fried tofu absorbs the broth, vermicelli is slippery, and the soup is delicious.

Soup with salted pork, pressed tofu knots, and vermicelli. A classic Shanghai-style soup, light yet savory.

Sweet fermented rice soup base with two sesame-filled glutinous rice balls. Lightly fragrant with wine, the rice balls are soft, glutinous, sweet, and fragrant.

Sweet soup stewed with red dates and white fungus. White fungus is thick and gelatinous, nourishing and beautifying.

Choice of stir-fried amaranth or A-choy. Quickly stir-fried over high heat to retain the tenderness and color of the vegetables.

Choice of stir-fried water spinach or bok choy. Garlic stir-fried, crisp and refreshing.

Fresh sponge gourd chunks stir-fried. Soft texture, sweet taste.

Dried shrimp and napa cabbage stewed. Dried shrimp enhances freshness, napa cabbage is soft and sweet.

Small fish and amaranth stir-fried. The broth is flavorful, with a smooth texture.

Sponge gourd stir-fried with dried shrimp. The savory flavor of dried shrimp complements the sweetness of the sponge gourd.

Stinky tofu steamed with minced meat, edamame, and other ingredients. Rich and unique flavor, dense texture.

Pickled vegetable stir-fried with mung bean sheets. The sheets are chewy and absorb the fresh flavor of the pickled vegetables.

Pickled vegetable stir-fried with pressed tofu. Classic Jiangsu vegetarian dish, light and fresh.

Sliced bamboo shoots stir-fried with pressed tofu. Rich in texture, refreshing and pleasant.

Sponge gourd and shrimp stir-fry

Winter limited. Pea shoots quickly stir-fried over high heat, tender and fragrant.

Stinky tofu cut into pieces and stir-fried, usually dry and fragrant. Crispy outside, tender inside, with a strong aroma.

Clams and sponge gourd cooked together. The freshness of the clams completely permeates the sponge gourd, and the soup is delicious.

Fresh broad beans stir-fried with chopped scallions. Broad beans are soft, with a rich scallion aroma.

Broad beans stir-fried with diced bamboo shoots. Two different textures intertwine, refreshing and delicious.

Selected sweet peas stir-fried. Tender and sweet texture.

Sweet pea and shredded chicken stir-fried. Colorful, with a smooth and refreshing texture.

Shanghai-style vegetable rice with beef or spare ribs. The rice absorbs the aroma of the vegetables, and it's very filling with the main dish.

Shanghai-style vegetable rice with braised pork knuckle or Suzhou-style smoked fish. Traditional flavor, excellent pairing.

Noodles topped with special sauce, mixed with vegetables and shredded meat. Simple yet flavorful.

Classic fried rice, grains of rice are distinct, with rich egg and meat aroma.

Shanghai-style stewed noodles, noodles absorb the broth, served with bok choy and bamboo shoots. Soft, tender, and delicious texture.

Ningbo rice cakes stir-fried with napa cabbage and shredded pork. Rice cakes are soft and chewy, with a savory flavor.

Ningbo rice cakes stir-fried with pickled vegetables and shredded pork. The savory flavor of pickled vegetables enhances the taste of the rice cakes.

Noodles stewed in pickled vegetable and shrimp broth. Delicious soup, flavorful and soft noodles.

Noodles with a soup base made from fresh tomatoes. The soup is sweet and sour, appetizing, and rich in nutrients.

Deluxe egg fried rice with shrimp and shredded meat. Rich in texture, savory, and satisfying.

Shanghai-style vegetable rice, with chopped vegetables simmered with rice. Lightly fragrant and savory.

Soft and fragrant white rice.