Ju Feng Yuan Jiang Zhe Mei Shi Zhuan Men Dian

This is a sumptuous New Year takeout combination, including a complete banquet menu from cold dishes, seafood, meat, to soups and desserts. Ingredients include fish maw, yellow croaker, and pork trotters, symbolizing wealth and good fortune. Cooking methods include stewing, stir-frying, and sweet and sour. Suitable for family reunion dinners, each dish represents New Year blessings.

A premium reunion banquet designed for New Year's Eve, featuring high-end seafood ingredients such as lobster, abalone, and large mud crab. The dishes are rich and luxurious, symbolizing the harvest and reunion of the new year. Suitable for large families to enjoy in the restaurant and celebrate the Lunar New Year's Eve festival together.

A banquet combination suitable for visiting relatives or gatherings with friends during the Spring Festival. It includes classic Jiangnan dishes such as Dongpo Pork, pork trotters, and whole chicken soup. The flavors are authentic and the portions are generous. It is a high-quality banquet that allows you to enjoy a meal without cooking during the Spring Festival.

This is a traditional vegetarian cold dish, made by stir-frying various shredded vegetables such as soybean sprouts, shredded carrots, and shredded wood ear mushrooms. It has a crisp and refreshing texture, symbolizing that everything goes as you wish. It is usually served as an appetizer.

Selected fresh tender bamboo shoots, braised in heavy oil. The bamboo shoots absorb the oil and savory sauce, with a crisp, tender, and juicy texture, and a savory flavor that goes well with rice. It is a classic home-style Jiangnan dish.

Braised with traditional Shanghai-style Kao Fu (braised gluten) as the main ingredient, paired with chestnuts, shiitake mushrooms, and wood ear mushrooms. The Kao Fu absorbs the rich sauce, with a spongy, soft, and juicy texture, and a balanced sweet and savory flavor.

Handmade small meatballs with a firm and springy texture. They are usually deep-fried and then braised or added to soup, retaining the fresh flavor of pork. The texture is solid, suitable for pairing with soup or eating directly.

Deboned chicken thighs are steamed and then steeped in a special Huadiao wine marinade. The chicken skin is crisp, the meat is tender, and it has a rich wine aroma. It is a cold dish that is refreshing and cool.

A famous Jiangnan dish where crucian carp is deep-fried until crispy, then braised with a large amount of scallions until the bones are soft and the meat is falling off. The belly of the fish usually contains roe, with a sweet and savory flavor. Even the fish bones can be eaten directly.

Selected hairtail fish cut into sections, marinated with red yeast rice, then deep-fried or pan-fried. The fish is crispy on the outside and tender on the inside, with the unique fermented wine aroma and slightly sweet flavor of red yeast rice. It has a reddish hue and is very auspicious.

Fresh prawns are cooked and then steeped in a Huadiao wine and herbal medicinal broth. The prawn meat is fresh, sweet, and springy, fully absorbing the aroma of the wine and Chinese herbs. Best enjoyed cold.

Selected tender, yellow-fleshed corn-fed chicken, cooked and then smoked. The chicken skin is golden and shiny, with a unique smoky aroma, and the meat is tender, juicy, and sweet. It is a common main dish at banquets.

Mainly features beef shank, beef tendon, and beef tripe, with a clear but mellow broth. The beef is tender and flavorful. It is refreshing and not greasy, allowing you to taste the original flavor of the beef.

A classic Jiangnan dish, river prawns are deep-fried at high temperature until the shells are crispy and the meat is tender, then tossed in a sweet and savory sauce. The prawn shells are bright red and crispy, and can be eaten whole, including the shells. The texture is crispy, and the flavor is sweet and savory.

Selected fresh hand-peeled shrimp, stir-fried with tender pea shoots. The shrimp are pink and tender, with a crisp texture, and the pea shoots are fresh and crisp. The overall flavor is light and elegant, emphasizing the original taste of the ingredients.

Giant meatballs made from finely chopped fatty and lean pork, with a soft and tender texture. Braised in a rich sauce, they are flavorful. Usually stewed with napa cabbage, the broth is delicious and goes well with rice.

Taro and tender chicken are braised together. The taro is steamed until soft and mashed, coating the tender chicken. The thick sauce has the aroma of taro, with a smooth and rich texture.

Beef shank, beef tendon, beef tripe, and white radish are stewed together. The radish absorbs the beef broth, becoming sweet and refreshing; the beef tripe is stewed until tender. It is a warm and nourishing stew.

Whole yellow croaker is deep-fried until crispy outside and tender inside, then coated with a sweet and sour sauce and sprinkled with colorful toppings. The fish is tender, and the sauce is appetizing. The presentation is grand, symbolizing abundance.

A famous Wuxi dish, made with pork ribs braised with red yeast rice and other seasonings. It has a reddish-brown color and the meat is tender and falls off the bone. The flavor is slightly sweet, with a balanced savory and sweet taste, and a rich meaty aroma.

The restaurant's signature dish. Pork belly is slow-cooked for a long time, with a bright red and oily appearance. The texture is rich but not greasy, and the lean meat is tender and not dry. It tastes excellent when eaten with the accompanying pancakes.

A famous Jiangnan dish from Zhenjiang. The pork trotters are marinated and braised. The skin is translucent, the meat is crispy, and it is rich in collagen. The flavor is savory and fresh, usually served with shredded ginger and Zhenjiang vinegar to relieve greasiness.

A dish combining the signature Dongpo Pork with Shanghai-style rice. The Dongpo Pork is tender and flavorful, served over fragrant rice mixed with bok choy. The meat juices seep into the rice, making every bite full of meat and vegetable aroma.

A traditional high-end soup, slow-cooked with fish maw, pork ribs, taro, and other ingredients. The soup is rich and mellow, full of collagen. The essence of the ingredients is fully released into the soup, making it delicious.

The restaurant's signature stew, with a delicious broth and a variety of rich ingredients. It usually includes meat, seafood, and vegetables, suitable for sharing among many people. It is warming and satisfying.

A stew with a base of sour Northeast pickled cabbage, paired with thinly sliced pork belly. The sourness of the pickled cabbage balances the richness of the pork belly, and the broth becomes sweeter as it cooks. It is appetizing and relieves greasiness, suitable for winter.

A traditional Chinese dessert made by steaming taro, mashing it into a paste, mixing with oil and sugar, and topping with red dates, lotus seeds, and other eight treasures. It has a smooth and delicate texture, with a rich sweet aroma, symbolizing sweet reunion.

The outer skin is pan-fried to a golden crisp, and the filling is packed with smooth red bean paste. The pancake has a sesame aroma, and is crispy on the outside and soft on the inside when bitten, with a sweetness that is not greasy. It is a popular dessert.

Handmade dumplings with a filling of fresh chives and shrimp. The wrappers are chewy, and the filling is fresh and juicy, with a rich chive aroma. Frozen packaging makes it convenient to cook at home, symbolizing wealth and prosperity.

A value combination that includes the signature Dongpo Pork and the premium stew. You can enjoy a rich, soy-sauce-based meat dish and a delicious, warming stew at the same time. Suitable for family gatherings, with generous portions.

A combination of the classic Dongpo Pork and premium Buddha Jumps Over the Wall. The Dongpo Pork is rich and tender, and the Buddha Jumps Over the Wall is rich in collagen. It is a luxurious choice for holiday entertaining or rewarding family, offering both deliciousness and prestige.

The richness of Dongpo Pork perfectly balances the sourness of the Northeast Pickled Cabbage and Pork Belly Stew. Suitable for diners who enjoy strong flavors and hot soup. Satisfies two completely different flavors at once.